The practice of salted duck radish soup, the practice of salted duck stewed radish

Ingredients: 400 grams of white radish, 1 2 duck legs, appropriate amount of auxiliary oil, appropriate amount of chicken powder.

Steps. Step 11 of the preparation of preserved duck and radish soupChop the salted duck legs into small pieces and wash and drain.

Step 22 of the preparation of preserved duck and radish soupPeel the radish and cut into small pieces.

Step 33 of the preparation of preserved duck and radish soupHeat the salted duck legs and fry until fragrant.

Step 44 of the preparation of preserved duck and radish soupPour in cold water.

Step 55 of the preparation of preserved duck and radish soupAdd the radish cubes, bring to a boil over high heat and reduce the heat.

Step 66 of the preparation of preserved duck and radish soupAfter boiling, use a spoon to skim off the foam.

Step 77 of the preparation of preserved duck and radish soupCover and cook for 20 minutes.

Step 88 of the preparation of preserved duck and radish soupFinally, add chicken powder to taste.

Salted duck and radish soup, salty, fragrant and sweet, very good. The best dish in winter is radish, and there are radishes all over the country, regardless of whether they are north or south. As the saying goes:

Eat radish in winter and ginger in summer, and the old doctor prescribes medicine. The radish in winter is fat, crispy and sweet, ** and affordable. It is the most worthwhile vegetable to eat, and it is also one of the most eaten dishes in the country in winter.

Ingredients: 3 kinds.

Bacon. 500 grams.

Turnip. 1 root.

Corn. 1 root.

Excipients: 1 kind.

Salt to taste. Seasoning.

Not. Cooking steps 7 steps.

Step 1 Ingredients: preserved duck, white radish, corn, ginger.

Step 2: Soak the duck in water, wash it, and chop it into pieces. The duck itself has salt, and it needs to be soaked in water to remove the salt, otherwise it will be too salty.

Step 3 Peel the carrots, wash and cut into pieces, wash and cut the corn into sections, and cut them into pieces from the middle, which can not only cook the sweetness of the corn, but also make it convenient to eat.

Step 4 Wash the ginger, slice it, put it in a casserole, and then put the chopped duck into the pot together, adding an appropriate amount of water.

Step 5: Cover and bring to a boil over high heat, then simmer over medium-low heat for 1 hour. If you don't have a casserole, you can use a pressure cooker, each pressure cooker is different, and the cooking time is different.

Step 6 This is the duck soup after boiling for 1 hour, salty and fragrant, the taste is very good, and the soup is thick.

Step 7: Put the cut white radish pieces and corn cubes together in the duck casserole, and stew for another 20 minutes, the radish and corn are very flavorful, the duck is not salty, there is a fragrant and sweet taste, and the soup is also very delicious.

Ingredients: salted duck, radish.

Steps: 1. Wash the radish and cut it into small pieces.

2. Tear the saltwater duck into small pieces.

3. Add an appropriate amount of water to the pot, put in the radish and boil it over high heat, then put in the duck with salted water, boil for about a few minutes, and then get out of the pot.

Ingredients: 1 white radish, 2 duck meat, 2 small slices of ginger, appropriate amount of salt, 1 spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoonful of oyster sauce, 1 spoonful of dark soy sauce, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of chicken essence, appropriate amount of water.

Steps: 1. It is recommended that users prepare ingredients for later use.

2. Wash the duck leg meat and chop it into small pieces.

3. Add a spoonful of cooking wine to a pot under cold water and cook the blood foam.

4. Remove and clean and control the moisture.

5. Cut the green pepper and millet pepper into slices, cut the ginger into slices, slice the garlic, and cut the green onion into sections for later use.

6. Clean the white radish and cut it into hob pieces.

7. Heat the oil, add ginger slices, green onions, star anise, cinnamon, stir-fry until fragrant, then add the duck meat, stir-fry evenly.

8. Add two spoons of light soy sauce and stir-fry evenly.

9. Add a spoonful of oyster sauce and stir-fry evenly.

10. Add a spoonful of dark soy sauce.

11. Add white radish and stir-fry evenly.

12. Add water that has not covered the duck meat and bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

13. Dry the stewed soup, add green and red peppers and garlic slices, add an appropriate amount of salt, five-spice powder, and stir-fry the chicken essence evenly.

14. A nutritious stewed duck meat with white radish is ready.

15. a finished product drawing.

The above content refers to Encyclopedia - Stewed duck with radish.

1.Wash the duck meat and cut the sour radish into cubes;

2.Put duck meat, ginger slices, etc. in a pot and boil over high heat, blanch for 2 minutes, and remove it;

3.Put duck meat in a pot, fry dry water, put it in a soup pot, add ginger slices, green onion knots and other high heat to boil, turn to low heat and simmer for 1 hour, put sour radish and stew for 30 minutes, add wolfberry and chicken essence and mix well.

After cleaning the duck, chop it into small pieces, then put it in a pot of boiling water and add an appropriate amount of cooking wine to blanch the soup until all the blood is removed.

Cut the radish into cubes and set aside, put the blanched duck meat in a pressure cooker, add ginger, garlic, spices, and duck soup to simmer for about 30 minutes.

Cut the radish into cubes and set aside, put the blanched duck meat in a pressure cooker, add ginger, garlic, spices, and duck soup to simmer for about 30 minutes.

Add salt to taste, wait until the duck and radish are fully cooked, add chopped green onions, and you can get out of the pot.

1. Ingredients: 2 duck legs, 20 grams of carrots, 1 white radish, 5 grams of ginger, 5 grams of coriander.

2. Excipients: 3 grams of Sichuan pepper, 3 grams of star anise, sugar spoon, cooking wine spoon, 2 spoons of salt, monosodium glutamate.

3. Soak the duck legs in water for 20 minutes, soak in blood water, wash the white radish, peel and wash.

4. Chop the duck legs into evenly sized pieces.

5. Boil water in a pot and blanch the duck legs to remove grease and impurities.

6. Blanch the duck legs with cold water and rinse them several times to wash and drain the water.

7. Cut the white radish into hob pieces.

8. Put the duck leg into the pot, add an appropriate amount of water, ginger slices, Sichuan pepper, and star anise seasoning box and simmer over high heat.

10. When the stewed white radish changes color, add salt to medium heat and simmer for 10 minutes.

11. Add the carrot cubes and simmer over medium-low heat for 5 minutes.

12. Stew until the duck leg and white radish are completely flavored, add monosodium glutamate, sprinkle coriander to enhance freshness, and then enjoy out of the pot.