Pickled Radish and Old Duck Soup

Method

1. 01

   Step 1

   I bought it from the market, cut it into pieces, soaked it in cold water for half an hour, drained the water, washed it clean, boiled water, poured it in, brought it to a boil again, turned off the heat, let it soak for 10 minutes, and then took it out like this.

   

2. 02

   Step 2

   Heat oil in a wok until hot, then add scallions, ginger, garlic, and chili peppers and sauté until fragrant. (If you don't like it too spicy, you can omit the chili peppers.)

   

3. 03

   Step 3

   Once the duck has dried to about 80-90% moisture, pour the liquor into a spoon, ignite it with a lighter, and then pour it over the duck. While the flames are still burning, continue to turn the duck over. Once the flames extinguish, turn off the heat.

   

4. 04

   Step 4

   Prepare an appropriate amount of water, put the duck in, add pickled radish, bring to a boil over high heat, then reduce to low heat and simmer for two to three hours.

   

5. 05

   Step 5

   When the time is almost up, add salt, MSG, chicken bouillon, and basically any seasonings you like, about 20 minutes before the end of cooking time. (Do not add soy sauce!)

   

6. 06

   Step 6

   After plating, add cilantro, prepare a small bowl, put in chopped chili peppers (the chili peppers and cilantro should be finely chopped so they absorb the flavor better), cilantro, and a suitable amount of soy sauce. Then, take a piece of duck meat, stir it a couple of times in the small bowl, and put it in your mouth. Just thinking about it makes my mouth water.