Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Northeastern old duck ( one ) | Sichuan pickled radish ( one pack ) |
Yellow wine ( appropriate amount ) | Ginger, onion and garlic ( Two peppercorns ) |
Zanthoxylum bungeanum ( Two grains ) | Angelica sinensis (appropriate amount) |
Astragalus ( appropriate amount ) | Astragalus ( appropriate amount ) |
How to make Sichuan sour radish and old duck soup
1.Lao Ya Big Cut into Pieces
2.Put cold water in the pot, add the old duck and appropriate amount of rice wine and blanch the water.
3.Froth will appear after the water boils for two minutes, then you can fish it out Rinse the duck meat and set aside
4. Cut the prepared pack of Sichuan acid Radish
5.Put the duck meat and sour radish into the soup pot, and then add an appropriate amount of ginger, onion, garlic, angelica root, astragalus, adenophora and water.Bring to a boil over high heat, then reduce to low heat and simmer.
6.You can taste its unique taste in two and a half hours.
Tips
When making soup, Sichuan peppercorns play a role in improving aroma and removing moisture from the human body, so there is no need to add two or three more, otherwise it will taste numb.This soup is very delicious without any seasoning.Everyone should try it!
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