How to make sauerkraut duck soup

Sauerkraut duck soup is also a common dish. The characteristic of sauerkraut duck soup is that it tastes very sour and refreshing. The duck meat in it is very tender, which makes people's appetite open. It has a good effect in promoting appetite. It has a good effect of clearing heat and relieving summer heat. The method is also relatively simple. In addition to sauerkraut, you can also put bamboo shoots, radishes, fried tofu, etc., which are all good choices.

How to make sauerkraut duck soup

Ingredients : 1 roast duck rack, 200g sauerkraut, 1 pack of vacuum-packed bamboo shoots, 200g fried tofu, 50g ginger, 2 handfuls of vermicelli, Seasoning: 1/2 tablespoon salt, 2 tablespoons scallop powder, a pinch of pepper, Method 1. Wash and slice the sauerkraut, soak and soften the vermicelli, chop the roast duck rack, slice the bamboo shoots, shred the ginger, cut the fried tofu in half, and cut the green onions into sections for later use. 2. Pour 2000cc of water into the pot and bring to a boil. Put the roast duck in and cook it for a while, then put in the sauerkraut, fried tofu, bamboo shoots and ginger and cook for 15 minutes, then add the vermicelli, scallop powder, salt and pepper and stir-fry for 2 minutes.

Method 2

Ingredients: two duck legs, a bag of sauerkraut, some vermicelli, salt, chicken essence, ginger slices, cooking wine, and peppercorns. Method: 1. Soak the sauerkraut in clean water for half an hour to remove the bitterness. 2. Boil the duck to remove the fishy smell, then add ginger slices, cooking wine and peppercorns into a casserole and bring to a boil over high heat for half an hour, then turn to low heat. 3. Add the sauerkraut and simmer on low heat for about one and a half hours. 4. Add vermicelli before removing from the heat (I added too much vermicelli this time...it absorbed all the soup 555) 5. Done~ Let's drink~~~ Oh, by the way, add some salt and a little bit of chicken essence

Method 3

Ingredients: one duck leg, 250 grams of sauerkraut, half a white radish, one section of scallion, one piece of ginger, one star anise, a small piece of cinnamon, two spoons of cooking wine, and salt to taste. Method: 1. Cut the duck leg into pieces and clean it. Boil water. After the water boils, add the duck meat and a spoon of cooking wine. Blanch it for five minutes to boil out the blood foam, then remove it and wash it with clean water. 2. Rinse the sauerkraut with water, squeeze out the water, peel the white radish and cut it into pieces. 3. Take a soup pot, put in the blanched duck meat, scallion, ginger, star anise, cinnamon and a spoon of cooking wine, add appropriate amount of water, bring to a boil over high heat, then simmer on low heat for 40-50 minutes. 4. Add the sauerkraut and radish pieces, bring to a boil, then turn to low heat and continue to cook for 20 minutes. Add appropriate amount of salt and turn off the heat. Tips : 1. If you like meat, you can use half a duck. If you like vegetables, you can put more vegetables. I put a lot of sauerkraut and white radish. 2. The sauerkraut can be used in bags for sauerkraut fish. It will be cleaner than the ones sold loose in the market, but you also need to rinse it with water. 3. Old ducks usually have a strong fishy smell, so you should add cooking wine to remove the fishy smell when blanching and stewing. You can also put some beer instead of part of the water when stewing. 4. Sauerkraut itself is a bit salty, so pay attention to the amount of salt when adding.