How to cook sour radish old duck soup stew?

Homemade radish must be put into kimchi water one month in advance, and nitrite will almost disappear after 20 days, so you must choose kimchi with confidence. There are many industrial chemicals in kimchi and radish on the market, so it is not recommended to buy them.

Put oil in the pan, add 10 pepper, onion and ginger and saute until fragrant.

Add duck pieces and continue to stir fry. (If you are afraid of fishy smell, you can burn the old duck to remove fishy smell, because fresh ingredients are selected, so this step is omitted. )

When the duck pieces are fried until the skin is tight and slightly Huang Shi, broth or clear water can be added, and golden jujube, auricularia auricula, mushroom and dried bamboo shoots can be added at the same time.

When the fire boils, pour it into a deep pot. When the fire boils, turn to low heat and cook slowly.

Half an old duck takes about two and a half hours to cook, and the duck meat is basically cooked. Add sour radish and pickled pepper at this time, not too much.

Add radish and don't continue cooking for half an hour. When it tastes good, add the right amount of pepper.

Judge that the duck meat is cooked, poke it into the duck leg with chopsticks, and as long as it can be inserted easily, you can turn off the fire and enjoy it.

skill

Pay attention to the choice of ingredients: it is very important to make old duck soup. At present, it is very common for water ducks to be sold as old ducks in the market. No wonder the price difference per catty is 7. 8 yuan, one can sell dozens of dollars more, so it is very important to polish your eyes! First of all, I want to choose an old duck for more than a year and share some tips that my mother once taught me.

1. Look at the coat color: A good old duck's coat color is shiny, dark and hard; The duckling has bright feathers.

2. Touch: duckbill and sternum. The root of the old duck's mouth shell is hard, and the sternum feels hard, while the duckling is the opposite. If it's chilled duck, you can look at the breast meat. The breast meat is very thick, and the dark one is the old duck.

3. Look at the color and roughness of the feet. The feet of the old duck are rough and dark yellow; The feet of ducklings are light yellow and have no thick skin.

Step 4 weigh. Old ducks generally weigh more than 3 or 4 kilograms, or even heavier. Ducks are generally smaller and lighter.

In addition, sour radishes are also particular: it is best to choose radishes that have been soaked in your old sour jar for more than a month. Please refer to Sichuan kimchi for details.

If you think the pickled radish soaked for a long time is too salty and affects the final taste of the soup, you can boil it in boiling water once and then put it into the old duck soup.