Pickled mustard can relieve dampness, balance electrolytes in the body, inhibit bacteria and relieve fever. It can also increase oxygen content in the brain, refresh the brain, eliminate fatigue, inhibit bacteria and relieve pain.
Duck meat nourishes yin and tonizes deficiency, nourishes lungs and kidneys, and nourishes water to reduce swelling. It can boost yang qi, nourish the five internal organs, and improve waist and knees soreness, asthma, and thin phlegm...
Duck meat is slightly cold in nature, while pickled mustard is warm in nature. Cooking the two together with ginger can dispel the cold and warm, making this soup suitable for the general population, especially those with overworked brains, excessive sex, and overworked physical strength.
Duck fin soup with pickled mustard
By KarleeDurgan
Recipe Recommendations
- salty and fresh
- casserole
- an hour
- simple
Steps for Duck fin soup with pickled mustard
1
Prepare the required ingredients, chop the duck wings into small pieces for later use.
2
Blanch the duck wings in boiling water and quickly rinse them with clear water. Filter the water with a filter screen.
3
Heat the pan and pour appropriate amount of cooking oil.
4
Put the chopped ginger slices into the pan and fry slowly over low heat.
5
Fry until they have a strong ginger aroma and the edges of the ginger slices are golden. Remove the ginger slices into slices and set aside.
6
Pour the filtered duck fin skin down into the ginger oil in the pan and fry until golden brown. Remove and set aside.
7
Add duck wings and ginger slices to the casserole and add about 2500ml of water.
8
Finally, add the pickled mustard and cook on low heat for 15 to 20 minutes.
9
It looks like it just came out of the pot~The taste is so fragrant and you will definitely like it!Duck fin soup with pickled mustard Make Tips
. Mustard mustard is actually mustard. It is a variety of mustard. There are many types of mustard greens, and the effect of which kind of soup is used will be the same. If you choose large-leaf mustard or heart-core mustard to make soup, you should not cook it for too long, lest it be cooked too badly and lose its crispy taste.