Cooking Steps

Stewed duck with sour radish

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
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.
-- Cooking Steps --
Stewed duck with sour radish
Step 1 . Chop the old duck into small pieces and clean it.
Stewed duck with sour radish
Step 2 . Put the pot in cold water and prepare to blanch.
Stewed duck with sour radish
Step 3 . After boiling, remove the foam and blanch over medium heat for two minutes to drain the water.
Stewed duck with sour radish
Step 4 . Control the moisture.
Stewed duck with sour radish
Step 5 . Put a piece of lard into the hot pot, and add fresh ginger slices to saute until fragrant.
Stewed duck with sour radish
Step 6 . Pour in the boiled duck, stir fry for two minutes, and turn off the heat.
Stewed duck with sour radish
Step 7 . Take out pickled vegetables, pickled ginger and old radish from the jar.
Stewed duck with sour radish
Step 8 . Change the knife to cut small pieces.
Stewed duck with sour radish
Step 9 . Put the cut pickled cabbage and the fried duck into the pressure cooker.
Stewed duck with sour radish
Step 10 . Add water that has never been duck meat, cover the lid and start the soup function, about an hour and 20 minutes.
Stewed duck with sour radish
Step 11 . Finished product drawing.
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