Duck meat is a very common ingredient. For example, in our hometown, basically every household raises ducks. They will grab one and cook it every once in a while to replenish it for their families. Careful friends will find that if you stew the soup simply, the stewed broth will be greasy. In fact, you can add an appropriate amount of radish to remove greasy and increase the sweetness.
White radish is one of the seasonal vegetables in this season. It contains very high nutritional content, abundant moisture, many trace elements, and many nutrients suitable for the human body to absorb. White radish and duck meat are stewed together, and then it needs to be processed slightly when cooking. This step is also very important. Add an appropriate amount of sesame oil and pepper to the pot, stir-fry the duck and stew it in the soup. The soup after the pot is fresh, sweet and delicious, and it is nutritious and nourishing, driving away cold and dampness. It is now in season, so it would be a pity not to drink it.
Next, let’s share this delicious recipe, delicious and delicious, and highly nutritious. If you like it, don’t miss it, nourish and reduce dryness.
Preparation Ingredients:
White radish, Codonopsis pilosula, wolfberry, duck meat, ginger, pepper, salt, coriander
Special method:
1. Codonopsis pilosula and wolfberry are a little sweet. When there were no snacks before, adults would give us the stewed Codonopsis pilosula to eat directly, which was lightly sweet. Sometimes I wash the wolfberry and eat it directly. Put the Codonopsis and wolfberry on a plate, add an appropriate amount of flour, rub them with your hands, put the washed Codonopsis pilosula on the chopping board, cut them into small pieces with a knife, and wash them in a basin for later use;
2. The prepared white radish is placed in clean water and rinsed, then put it on the chopping board, remove the skin with a paring knife, wash it, put it on the chopping board, and cut it into a hob shape with a knife. Because you want to stew the soup, you can cut it into a larger piece, cut it aside and set it aside for later use;
3. Rinse the duck meat in running water two or three times, wash it and put it in a basin for later use. If the duck meat wants to be stewed with fresh and sweet soup and will not have a fishy smell, it must be clean before putting it in the pot. Rinse the ginger in clean water, then cut it into slices, cut it aside and set aside;
4. Prepare a clean pot and pour ginger slices and duck meat into it. Then cover and boil. After the water in the pot boils, there will be white floating objects. You can use a spoon to remove it. After blanching, remove the meat, put it in clean water and wash it again. Put the washed duck meat aside and set aside;
5. Prepare a clean pot. After the water in the pot is dry, pour in an appropriate amount of sesame oil. Wash the peppercorns in advance and drain the water, then pour in it and stir-fry for a while. Pour the processed duck into it and stir-fry them evenly with a spatula. Pepper oil enhances freshness and enhances the flavor, and also has the benefits of removing cold and dampness. The duck meat fried in sesame oil will be relatively "heat-tonifying";
6. After stir-frying, put the duck meat in a stew pot, add the chopped wolfberry and Codonopsis pilosula, appropriate amount of boiling water, then cover and simmer for 1.5-2 hours. After the water in the pot is boiled again, pour the cut white radish into it, cover it and cook. After the soup in the pot is stewed, add appropriate amount of salt to season, stir evenly and turn off the heat and leave the pot.
The soup stewed in this way is fresh and sweet, refreshing and not greasy. It is best to put the prepared coriander on it to add color and look more appetizing. Some people say that the duck meat is very fat, and it will be more greasy if it is put into the pot and fryed with sesame oil. In fact, it is not bad. The key is that white radish can absorb oil, making the soup refreshing and sweet.
The weather in autumn is dry and cold, and more energy is needed to meet the needs of the body. Greasy soup is not only difficult to eat, but also makes you feel irritated by drinking too much. The key is that it is also greasy and difficult to absorb. It is recommended to drink more of this soup, which is simple and delicious.
Tips:
1. The duck meat should be processed in advance. When cleaning, wash it a few more times, wash out the fishy water inside, and then put it in a pot and stir-fry it to bring the aroma. When stir-frying peppercorns, use low heat, and prevent burnt. When stir-frying, add sesame oil in moderation, which has nourishing benefits;
2. White radish should be stewed in a pot, so cut into larger pieces when cut, so it is not easy to cook when cooked. The white radish absorbs the duck soup, which is sweet and refreshing, and tastes particularly good.
3. The soup has a strong umami flavor. In the end, don’t add chicken essence, just add salt to season.
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