Stewed Old Duck with Pickled Radish

Chop the old duck into small pieces and clean them thoroughly.

Put it in a pot with cold water and prepare to blanch it for later use.

After the water boils, skim off the foam, then blanch over medium heat for two minutes before removing and draining the water.

Control the moisture.

Heat a pan, add a piece of lard, and stir-fry fresh ginger slices until fragrant.

Pour in the blanched duck meat, stir-fry for two minutes, then turn off the heat.

Take the pickled ginger and old radish out of the jar.

Cut the meat into small pieces.

Put the chopped pickled vegetables together with the duck meat that was just stir-fried into the pressure cooker.

Add water until the duck meat is submerged, cover with a lid, and start the soup function. It will take about one hour and twenty minutes.

Finished product image.