Sichuan Nourishing Old Duck Soup

Overview

My husband was responsible for planting the round white radish seeds sent from my hometown last year. The round white radish grew well and the harvest was good. I am responsible for pickling and soaking three large jars of pickled radish, which are ready to eat this year. I have already taken them out and stewed them in soup several times. They taste sour, spicy and delicious, very good! If you want to make this sour radish and old duck soup authentic, first of all, you must choose the round white radish from our hometown to make the sour radish. If you choose long white radish to make it, the taste will be much worse. The choice of duck is also very particular. It must be old shelduck, which is native duck. Never use Peking duck. The weight of the duck is about two kilograms. The stewed sour radish duck soup tastes authentic, delicious and clear in color! Laoya soup not only tastes good, it is also very beneficial to the body. It can remove dampness and cold, nourish and nourish the body! Today's shelduck is a live duck that I ordered from the boss a few days ago. Stores in the north usually only sell chickens, not ducks. They say duck feathers are difficult to get, and no one buys them. It's quite difficult to eat this kind of live duck. I went to kill the ducks early in the morning and took them home. I didn’t even throw away the blood. The ducks I brought home had a lot of feathers. I used pliers to clamp them for more than two hours before they were all clean. My spine hurt. Why did my daughter like to eat them? This is also a soup that my family must make for the Spring Festival dinner every year. My daughter especially likes to eat it, especially sour radish.

Tags

• soups
• chicken essence
• chives
• jujube
• liquor
• msg
• old country duck
• old ginger
• onion knot
• pepper noodles
• pickled asparagus and ginger
• pickled ginger
• pickled pepper
• pickled radish
• wolfberry
• peppercorns

Ingredients

Steps

1. 1 Clean the feathers of the freshly killed duck, then burn the down on the duck with an open flame, and finally remove the internal organs and clean them.

   

2. 2 Chop the duck into pieces, and prepare the ginger and green onions.

   

3. 3 Grab the pickled radish, pickled ginger, pickled acanthus ginger, and pickled pepper.

   

4. 4 The pickled radish was a bit big, so I only cut half of it.

   

5. 5 Cut the pickled radish, pickled ginger, and pickled angustifolia into slightly thicker slices, and cut the pickled pepper into sections. (The pickled acanthus and ginger were specially added for my daughter)

   

6. 6 Pick, wash and chop the chives, wash the wolfberries and set aside.

   

7. 7 Boil water in a pot, add duck meat and blanch it.

   

8. 8 Take out the blanched duck meat and put it into a casserole with boiling water.

   

9. 9 Bring to a boil and remove the foam, then add the beaten ginger, scallions, a spoonful of peppercorns, two spoons of white wine, a spoonful of pepper noodles, a few dates, and the duck fat torn from the duck. I boiled the duck fat in advance.

   

10. 10 Cover, reduce heat and simmer for an hour.

    

11. 11 After an hour, add the chopped pickled radish, pickled ginger, pickled acanthus ginger, and pickled pepper, and turn up the heat to bring the soup to a boil.

    

12. 12 Then cover the lid, turn down the heat and continue simmering for about an hour.

    

13. 13 Finally, turn off the heat and add wolfberry, half a spoonful of chicken essence and MSG.

    

14. 14 Sprinkle with chopped green onion, and a pot of delicious old duck soup is completed.