Warm food sour radish duck soup

The ingredients of this soup can be changed into dried mushrooms, sea cucumber and yam. The stewing is also unique. Not afraid of the heavy medicine, you can add a small amount of angelica, and neutralize a small amount of Angelica bitterness with red dates, which is more nourishing. However, the following steps 10 to 12 will be removed. Dry medicinal materials will be soaked for 10 to 20 minutes in advance. After soaking, they will be added to the soup at the beginning of boiling. Salt taste needs to be seasoned with salt.Eating and drinking duck soup seems to have no air on the surface. Drink the thick soup in your mouth, but it is like boiling water entering the heart hall.Old people in Chongqing sometimes joke when drinking duck soup: duck soup, not out of breath, only scalds the fool's son-in-law.In fact, the duck soup will have a layer of oil floating on the surface, which has the effect of heat preservation. It seems that there is no heat on the surface, but the interior may still be hot. So this is a very suitable Soup for winter, which is warm and nourishing.After graduating from college, I have little time to make this kind of soup. Enjoy yourself at home while you still have time.

Main Ingredients

• duck Whole

Auxiliary Ingredients

• The soy sauce A moderate amount of
• Baijiu A moderate amount of
• Cooking wine appropriate amount
• green Chinese onion appropriate amount
• ginger appropriate amount
• Sichuan Pepper appropriate amount
• Star anise appropriate amount
• Shaxiang appropriate amount
• Dried cowpea appropriate amount
• Pickled radish appropriate amount

1. for stewed duck soup and baby duck soup, it is better to remove the meat with the butt tip, because there are two white substances in the meat, and there is a strong smell (directly invisible, cut the meeting to see). A lot of Baijiu will be added in the middle of the later stew to remove the smell. So it's best not to have that piece of meat. Just halve the stew and add Baijiu. It's better not to cut it.2. the fat in the tail of the duck can't be eaten directly after stewing the meat. It's too greasy.3. cooking wine and Baijiu have different effects. Cooking wine can remove the smell of duck meat, while Baijiu can remove greasiness and remove the smell of duck tail.4. stir fry some pickled radish and dried cowpea with duck oil to make the soup more fragrant. Generally, there is no need to add salt to the soup. If it is weak, add an appropriate amount of salt before starting the pot.5. the pickled radish can be tasted and greasy only if it is slightly sour. Some supermarkets are salty and not sour. It can only be tasted and can not be greasy well. Therefore, it should be carefully selected. I made my own sour radish.6. don't waste the pickled soup. Pour it into the soup to make it tasty.7. close the duck belly and turn the back to the bottom of the pot to facilitate the heating and shaping of the duck meat. The filler in the belly will not fall out directly. It is easier to make the duck taste in the center of the belly. Turn the duck over in half the time.8. the Baijiu is added to remove greasiness and taste in the middle of the process. The effect is better. It will not volatilize completely, and a small amount of liquor fragrance will be retained.9. this dish is made by stewing the young duck in a pot before stewing the whole duck. The old duck had better be cut into pieces, otherwise it will take about twice as long. If the whole duck can be put into the pressure cooker, the time is basically the same, but Baijiu should be put into the pot, because it is inconvenient to add Baijiu to the pressure cooker halfway.6. people who do not like greasy food can scoop off the oil on the surface after the soup is ready. I work out, so I also scoop off the grease on the surface.