Duck stew with sour radish

This sour radish duck casserole is mainly for drinking soup. It is sour, fresh and delicious. The duck meat is fragrant and soft and deboned. Especially suitable for people with poor teeth to eat and drink.

Recipe Recommendations

duck half a
chives few
ginger few slices
cooking wine 1 small spoon
salt 2.5 teaspoon

sour and salty
stewed
several hours
simple

Steps for Duck stew with sour radish

Buy duck meat and soak it in clear water for a while. Because it's a frozen duck. If it was killed alive, you can skip this step.

Carefully pour out the water from the edge of the kimchi jar, open the lid of the jar, and use clean chopsticks to take out the sour radish

Pick up half of the duck and chop it into pieces.

After blanching the water in the pan, rinse it with running water

Put a little oil in the pan, about a small tablespoon, and put the duck pieces face down. This will fry the oil in the duck skin

Stir fry for a few times, add cooking wine, about a small soup, and cover the lid for 1 or 2 minutes. Remove odor and enhance aroma

Use green onion and ginger as a base in the purple clay pot, and add sour radish first

Add the duck pieces and add water to cover all ingredients

After covering and electrifying, select high heat and bring to a boil

After boiling the soup, change to low heat and simmer for 2 hours

Seeing that the duck meat is stripped of its bones, it is completely stewed. Turn it off, don't put the soup bowl in, use a large spoon to scoop it into your own small bowl, and taste it slowly.