The day is too hot, the elderly remember to drink more water, this food "moisturizes the yin and moisturizes the dryness", it is advisable to give it to the family often

There is a folk proverb: "prevent bitter summer, eat duck", among many meats, duck meat is cool, sweet, slightly salty, eat in summer not only moisturize yin and dryness, clear heat and generate Jin, but also timely supplement the nutrients consumed by the body, is one of the very good food supplements, the following will share with you a sour radish stewed duck meat practice, like friends to collect it.

How to make duck stewed with sour radish

Ingredients: half a duck, half a white radish, 1 carrot, a little wolfberry.

Ingredients: 1 piece of ginger, 2 tablespoons of white vinegar, 2 teaspoons of cooking wine, 2 teaspoons of white pepper, half a teaspoon of chicken essence, appropriate amount of salt and oil.

In the first step, cut off the two ends of the white radish, wash it and cut it into radish pieces, put it in a bowl and basin, add white vinegar, stir well with a little salt, put the white radish pieces aside and pickle them, and make it into sour radish first.

The second step is to use a knife to scrape the remaining hairs on the duck skin, wash and drain the duck meat and chop it directly into duck pieces, wash and cut the carrots, and slice the ginger.

The third step is to pour water into the pot and bring to a boil, put the duck pieces into the boiling water, boil again and then cook for 5 to 8 minutes, fry the blood foam, skim clean, turn off the heat and remove the duck pieces, and rinse the residue on the duck pieces.

The fourth step, change the pot with cold water, put in the duck pieces, ginger slices, cover the pot and boil over high heat, boil and turn to medium heat to stew the duck meat for half an hour, stew until the soup is white, put in sour radish, carrot stew together for 20 minutes.

The fifth step, when the duck meat is cooked, the sour radish and carrot are cooked soft, add white pepper, chicken essence, salt to taste, stir well, add wolfberry and cook for another 3 minutes, then turn off the heat, and put out the stewed duck meat in the pot and it is ready.

Tips:

If you already have pickled sour radish at home, you don't need to pickle it anymore, just put it in the pot, if not, it will take some time to pickle the white radish, so you should marinate it in advance, and the pickling time should not be less than 40 minutes, otherwise it will not be enough to taste.

Before the sour radish is put into the pot, it is best to squeeze it with your hands to squeeze out part of the white vinegar inhaled inside, so that the dish will not taste too sour, this dish only needs a little sourness, if it is too sour, the taste of the duck meat will be reduced.

The duck meat must be blanched first to remove some blood stains and bone residue inside, so that while removing the fishiness, the finished dishes are also more assured.