Hongguojia Recipe: Pickled Cabbage and Duck Soup

Overview

I used Hongguojia’s pickled fish seasoning to make pickled cabbage and duck soup. This is a Hongguojia that insists on using good raw materials and good technology to make good products. We selected high-quality yellow lantern peppers from Hainan and Laotan pickled cabbage from Zigong, Sichuan, and fermented them for 3 months in our own raw material production base. We then carefully blended and stir-fried the fish to create a pack of pickled fish seasoning that was so sour and refreshing. Eating vegetables and duck meat together can nourish yin, nourish the stomach and relieve the diaphragm. It tastes delicious and appetizing, and it also has the effect of clearing away heat, removing dryness and preventing colds. It is a delicious therapeutic soup. Not only that, using this duck soup to soak noodles or rice noodles is very delicious, and it is very satisfying to eat it while it is hot and make you sweat profusely.

Tags

• soups
• home cooking
• soup
• edible salt
• lao ya
• onions
• pickled fish seasoning
• wolfberry
• ginger
• vegetable oil

Ingredients

Steps

1. 1 Prepare the required ingredients, duck, pickled cabbage seasoning, wolfberry, ginger

   

2. 2 Clean up the old duck, wash it and cut it into pieces

   

3. 3 Bring to a boil under cold water and remove

   

4. 4 Slice ginger, soak and wash wolfberry, wash and mince chives

   

5. 5 Heat a pan with cold oil, heat the oil 70%, stir-fry the duck until fragrant

   

6. 6 Add ginger and stir-fry evenly

   

7. 7 Add water and bring to a boil over high heat

   

8. 8 Pour the duck pieces into the casserole, turn to low heat and simmer for about 20 minutes

   

9. 9 Add pickled fish seasoning

   

10. 10 Simmer for another 30 minutes or so

    

11. 11 Add salt and wolfberry

    

12. 12 Mix well and simmer for a few minutes, sprinkle with chives and serve