The cured duck is served with white radish in a soup. The taste is salty, fresh and sweet, and the fragrance is tangy.At one end, everyone rushed to drink.
How to make cured duck and white radish soup
Put cold water into the pot and blanch for 2 minutes.
Remove, wash and cut into large pieces for later use.
Peel the radish, wash and cut into pieces.
Put the cured duck legs in a casserole, add 80% water, add sliced ginger and green onions.
Add appropriate amount of cooking wine and bring to a boil over medium heat, skim off the foam, and simmer for 50 minutes on low heat.
Add radish and simmer until cooked.
Add some pepper to taste and sprinkle with chopped green onion.