Sauerkraut and duck soup

Overview

I prefer boiling duck, because it takes a long time to cook, and it’s oily and tangy. If you don’t pay attention, it won’t be cooked well and it will be wasted. When I first started baking, I would cook braised duck once a week, but now I rarely do it. The main reason is that my time in Guangzhou is too short. I am in Guangzhou for at most one day a week and I am usually away. My uncle often can't finish the food alone. He doesn't like to eat if it is left in the refrigerator, so what I cook now does not care about the quantity but the essence.

Tags

• soups
• home cooking
• cooking wine
• duck meat
• sauerkraut
• wolfberry
• ginger
• salt

Ingredients

Steps

1. 1 First clean the duck and cut it into small pieces;

   

2. 2 Clean the sauerkraut and chop into fine pieces;

   

3. 3 Boil water in a pot, pour in the duck meat and remove the blood;

   

4. 4 Remove the blood from the duck meat, wash it with cold water, and pack it for later use;

   

5. 5 Heat the pot until red and add ginger;

   

6. 6 Add the prepared duck meat;

   

7. 7 Mix the roasted duck evenly and it will have a rich aroma;

   

8. 8 Add appropriate amount of cooking wine;

   

9. 9 Continue to stir-fry until the color of the sauerkraut turns darker;

   

10. 10 Pour the sauerkraut and duck meat into the soup pot;

    

11. 11 Add appropriate amount of water and cook over high heat;

    

12. 12 After boiling, add appropriate amount of wolfberry;

    

13. 13 Boil over high heat for about 30 minutes and add seasonings.