Moistening autumn dryness -- pickled duck soup

Moistening autumn dryness -- pickled duck soup

Introduction:

"According to the folk custom of Jiangnan area, duck is one of the indispensable delicious dishes in autumn. It's rare to see a duck in the vegetable market by chance. Eating duck in autumn can make autumn dry. Although the hawker who sells duck has no condition to fur me, he can only skin me directly. It's cruel, but I can't bear it. As a piece of food, I always think about the old duck soup. I can't find it everywhere. I can't get it easily. I can't let it go. I'll buy it home and let my husband clean it up. But it seems that the peeled duck tastes better, and the soup is not so oily. How to tell if it is a scattered duck? Head: the duck's beak is dark red, but the color of the general duck's mouth is not so deep; sole: there is a thick cocoon in the center of the sole of the foot of the scattered old-age duck, which is the unique sign of the old duck that has been growing for three years. Just like people, children's feet will not grow cocoons, only big people will grow. Similarly, the scattered old duck has gone many ways, and it is not easy to grow It's the cocoon. "

Production steps:

Step 1: prepare the ingredients, wash the duck and cut into pieces. (I'll leave it to my husband to do these things. He'll do it clean and I'll go back to the pot.)

Step 2: scallion white, cut, ginger clean slice.

Step 3: heat the pan, add the duck and fry it.

Step 4: add ginger and scallion, continue to stir fry until the duck oil.

Step 5: pour in the beer, cover the pot and simmer until the juice is collected.

Step 6: prepare sauerkraut when cooking duck, wash the pickled taste under clear water, knead dry and cut into shreds.

Step 7: Boil the duck until the juice is collected, turn off the heat, and take out the scallion and ginger that have contributed to removing the fishy smell.

Step 8: transfer the position and pour the duck into the electric purple clay pot.

Step 9: add boiling water to cover the ingredients and bring to a boil.

Step 10: bring to a boil, then pour in the sauerkraut and simmer for 1 hour.

Step 11: start the pot and decorate it with medlar. Add appropriate amount of salt when eating, try the taste before adding salt, because sauerkraut has a salty taste, you should watch the point when adding salt.

Step 12: fresh soup, refreshing

Materials required:

Old duck: 1

Sauerkraut head: half a piece

Scallion: 1

Ginger: 1 piece

Wolfberry: moderate

Beer: 1 bottle

Salt: right amount

Note: 1, duck dry fried in the pot, one can remove the fishy, two can retain the delicious duck. Although boiling with water can remove the fishiness, the duck's flavor is also lost. 2. Using beer to cook ducks can make them crispy and fragrant. 3. Old duck must be stewed slowly in a casserole, never in a pressure cooker. It's not so tasty and nutritious. 4. Sauerkraut and duck can nourish yin, stomach and diaphragm. 5. The old duck is hard. It takes more than three hours to cook.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: sour and salty