Sour Radish Duck Soup

Rinse the pickled radish clean, and remove the feather roots from half a duck, then clean it thoroughly.

Cut the duck into small pieces, put them into cold water, bring to a boil for two minutes, then take them out. This can remove excess blood and impurities, making the soup clear and neat.

Cut the pickled radish into thick strips, and determine the amount according to its sourness and your preferred taste.

Cut the scallions into sections and slice the ginger thickly; do not add other seasonings to avoid affecting the taste of the sour soup.

Pour an appropriate amount of water into the pot, add the green onions and ginger to the water, bring it to a boil over high heat, then add the duck pieces. After bringing it to a boil again over high heat, turn to low heat and keep it at a simmer.

When the duck meat is half-cooked, add the radish strips into the pot to cook together. The longer it cooks, the more flavorful the soup becomes, and the sourness will be just right.

When it is cooked to your desired texture, sprinkle an appropriate amount of salt and chopped green onions, then remove it from the heat.