Exclusive Su Ma Sour Radish Old Duck Soup

When making stew, you must use an old duck, pluck it, clean it, and cut it into pieces.

After washing Suma, stir-fry it in the pan until dry and fragrant, then grind it into powder using the same pan.

Then put it into this kind of gauze bag and tie the mouth tightly. The few below are unprocessed sesame seeds.

Wash the ginger and cut it into thick slices, and put the Sichuan peppercorns into a small stainless steel container.

Add a little oil to the pot and sauté the ginger slices until fragrant.

Add the duck meat and quickly dry out the moisture.

After the water evaporates, add an appropriate amount of cooking wine and continue stir-frying for a while.

Add two bowls of water and bring to a boil, then skim off the foam and transfer to a stew pot.

Old radishes in the kimchi jar get better the longer they sit. My family used to have radishes that had been pickled for over ten years.

The radish is cut into thick slices, and the Sichuan peppercorns are all packed.

After the stew pot boils, put in all the sour radish, sumac, and Sichuan peppercorns, then turn to low heat and simmer slowly.

After about three hours, taste the duck meat to see if it has become tender, then add the cleaned and washed Houttuynia cordata, cook for about ten minutes, and then turn off the heat.

Take the hemp bag out and let it cool, squeeze the juice inside into the soup, or of course you can drink it separately; it’s especially fragrant.

The taste is really good.