Roast Duck and Cabbage Soup
Overview
The roast duck in this dish is authentic from Quanjude, Beijing, but it uses a roast duck rack. I learned how to make roast duck and cabbage soup from my mother-in-law. Every time we go to eat roast duck, we bring back the duck rack and make it ourselves. This way, the duck meat is soft and tender and falls off the bones, and the cabbage is refreshing and relieves greasiness. The best thing is the soup, which is very fresh...very fragrant...but not greasy...
Tags
Ingredients
Steps
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Wash the roast duck rack and cut into sections
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Put it into the pressure cooker, add the green onions, ginger slices, and the peppercorns and aniseed seasoning box into the pot
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Add water, the amount of water should be equal to the duck rack. Cover the pressure cooker and press for 20 minutes
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Pressed duck rack soup
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Cut the Chinese cabbage into thick shreds, wash it, remove and drain
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Add nothing to the wok. When the wok is hot, add the cabbage and stir-fry to remove the raw smell of the cabbage. Stir-fry until the cabbage is slightly wilted
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Pour in the duck rack and duck rack soup, bring to a boil over high heat, and add salt (because you are drinking soup, the amount of salt must be controlled)
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When the soup turns milky white and the cabbage is very soft, turn off the heat and remove from the pot.
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Picture of the finished product of roast duck and cabbage soup!
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Finished product picture!
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Finished product picture!
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Finished product picture!
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Finished product picture!
