How to stew sour radish and duck soup
Recently, sour radish and duck soup has become a hot topic due to its appetizing and nourishing properties, which is especially suitable for consumption in autumn and winter. This article will combine the hot content on the Internet in the past 10 days to introduce you to the stewing method of this soup in detail, and attach structured data for reference.
1. Food preparation
| Ingredients | Dosage | Remarks |
|---|---|---|
| old duck | Half (about 1kg) | It is recommended to use native duck |
| pickled radish | 300g | Can be homemade or commercially available |
| ginger | 50g | slice |
| Zanthoxylum bungeanum | 10 capsules | Remove fishy smell and increase aroma |
| clear water | 2L | Adjust according to container |
2. Cooking steps
| steps | Operation | time |
|---|---|---|
| 1 | Cut the old duck into pieces and put it in a pot with cold water, add cooking wine and blanch it | 5 minutes |
| 2 | Remove the duck meat, rinse the foam, and cut the pickled radish into strips. | 3 minutes |
| 3 | Put duck meat, pickled radish, ginger, and pepper into the casserole | - |
| 4 | Bring to a boil, then turn to low heat and simmer | 90 minutes |
| 5 | Add salt to taste 10 minutes before turning off the heat | - |
3. Hotly discussed points across the Internet
According to data analysis in the past 10 days, the three issues that netizens are most concerned about:
| question | solution | Discussion popularity |
|---|---|---|
| Soup is greasy | Add onion and ginger when blanching, remove fat from duck skin before stewing | 85% |
| Not enough acidity | Choose Laotan pickled radish fermented for more than 30 days | 72% |
| Hard duck meat | Control the heat and use a casserole to simmer | 68% |
4. Nutrition Tips
Nutritional composition of this soup (content per 100g):
| Nutrients | Content | Efficacy |
|---|---|---|
| protein | 8.2g | Enhance immunity |
| Lactic acid bacteria | ≥1×10⁶CFU | Regulate the intestines |
| iron element | 2.3mg | Nourish blood and replenish qi |
5. Suggestions for regional improvement
Featured practices compiled based on feedback from netizens:
| area | Features added | Effect |
|---|---|---|
| Sichuan and Chongqing | Add pickled pepper | Raise the spiciness level |
| Guangdong | Add tangerine peel | Neutralizes sourness |
| Jiangsu and Zhejiang | Add dried bamboo shoots | Increase umami flavor |
6. Frequently Asked Questions
1.Q: Can it be made with an electric pressure cooker?
A: Yes, but you need to select the "soup" mode and the time is shortened to 40 minutes.
2.Q: Does pickled radish need to be soaked in advance?
A: Commercially available packaged products do not need to be soaked. Homemade pickled radish can be soaked for 30 minutes if it is too salty.
3.Q: Who is it suitable for?
A: It is suitable for the general population, especially for those with loss of appetite, but patients with gout should eat less.
Summary:This traditional soup uses the fermented and sour aroma of pickled radish to dissolve the greasiness of duck meat, and has recently become the focus of health topics. You can easily reproduce it by mastering the core points. It is recommended to adjust the amount of sour radish according to your personal taste. It is best to eat it 1-2 times a week in autumn and winter.
check the details
check the details
en
