Stewed duck with sour radish-You Are Foodie

By Roberta
74

Stewed duck with sour radish

The duck meat is clear and hot, and the soup stewed with pickled cabbage is fresh and not greasy. We must use the old duck. The fat layer of the soup is very few, and the meat is almost pure and thin. There is almost no fat like the meat duck. The meat duck can't stew.

Main Ingredients

Old duck Half

Auxiliary Ingredients

Ducks must choose old ones. Kimchi is made at home. Don't buy it from outside. It has preservatives. The stewed soup is not good to drink. Because it is a pure old duck, the pressure cooker should be pressed for enough time, otherwise the meat can not be chewed.

Step 1 . Chop the old duck into small pieces and clean it.

Step 2 . Put the pot in cold water and prepare to blanch.

Step 3 . After boiling, remove the foam and blanch over medium heat for two minutes to drain the water.

Step 4 . Control the moisture.

Step 5 . Put a piece of lard into the hot pot, and add fresh ginger slices to saute until fragrant.

Step 6 . Pour in the boiled duck, stir fry for two minutes, and turn off the heat.

Step 7 . Take out pickled vegetables, pickled ginger and old radish from the jar.

Step 8 . Change the knife to cut small pieces.

Step 9 . Put the cut pickled cabbage and the fried duck into the pressure cooker.

Step 10 . Add water that has never been duck meat, cover the lid and start the soup function, about an hour and 20 minutes.

Step 11 . Finished product drawing.

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