Sour Radish and Duck Feet Soup

Overview

In autumn, in addition to putting on autumn fat, we also need to get rid of autumn dryness. In dry autumn, there is a lack of moisture in the air, and our bodies are prone to lack of moisture. In addition to drinking boiled water, the ancients also told us how to maintain health in autumn: salt water in the morning and honey soup in the evening. Therefore, drinking the right soup in autumn not only replenishes the body with water, but also makes our body healthier. Sour radish and old duck soup is a dry and healthy soup that is often eaten in autumn. The sour radish and duck soup cooked over a slow fire is golden in color and the bottom is clearly visible. The sour radish and duck meat melt in your mouth. After a bowl of it, the pores all over the body are opened, and a slight sweat breaks out, all of which are refreshing and satisfying. The best pickled radish is home-pickled pickled radish, and it is best if it has been pickled in a kimchi jar for a period of time. This kind of sour radish has enough sourness and the soup is more flavorful. The best old duck is a duck that is more than 3 years old. It can withstand the test of fire and time. The aroma of the old duck slowly penetrates into the soup. Only a bowl of sour and appetizing old duck soup will conquer your stomach and taste. It doesn't matter if you don't have old duck. Just like Cai Caiwu uses duck feet instead, the sour radish and duck feet soup has a unique taste. In fact, life is like a recipe. There is no fixed standard template. What you like is the one that suits you best. Because life belongs to us, we are the protagonists in the story, and life should be how we want it to be.

Tags

• soups
• home cooking
• autumn recipes
• lunch
• dinner
• coriander
• duck feet
• old ginger
• pickled radish

Ingredients

Steps

1. 1 Prepare the raw materials in advance: it is better to pickle the pickled radish at home for a longer time. Fresh pickled radish does not have enough flavor and is not recommended for consumption; you can also buy bags of pickled radish directly from the supermarket

   

2. 2 Peel off the skin and toenails of duck paws, and clean them: the toenails of duck paws tend to harbor dirt, so be sure to clean them

   

3. 3 Put the cleaned duck feet into clean water, wash them, drain them and set aside

   

4. 4 Pour clean water into the pot, boil the cleaned duck feet in cold water and blanch them, then take them out and drain them for later use

   

5. 5 Cut the pickled radish into small pieces, pour an appropriate amount of oil into the pot, add the pickled radish into the pot and stir-fry: The pickled radish inevitably contains nitrite during the pickling process. In order to reduce the nitrite content, it is recommended that you wash it with clean water before eating to remove excess nitrite

   

6. 6 After the sourness is stir-fried, add an appropriate amount of water and 4-5 slices of ginger. Be sure to add enough water at one time. A very important step in making soup is to add enough water at one time. In this way, the soup will be thick in color and taste good. Do not add water in the middle

   

7. 7 Add the blanched duck feet, bring to a boil over high heat, then reduce to low heat and simmer for 1.5-2 hours. Use a spoon to stir the soup while it is cooking to prevent the bottom of the casserole from sticking

   

8. 8 After the soup is cooked, sprinkle with minced coriander before serving: Try it before serving, because the sour radish has its own salty taste, so there is basically no need to add salt