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Method:
Clean duck, then pat it dry. Color
the skin with soy sauce, soak for 10 minutes. Heat 3 cups of oil
to deep-fry the duck, or you may use ½ cup of heated oil to fry it
until the skin side get browned. Remove duck. Cut scallion
to sections. Rinse pickled mustard cabbage, cut large leaves to
large pieces and then slice the inside tender parts. Stir-fry
scallion or green onion sections with 2 tablespoons of oil until
browned, splash wine and remaining soy sauce in, add hot water, duck
and large pickled mustard cabbage in, bring to a boil. Transfer
all to a casserole pot, simmer over low heat for 2 hours. Add
the remaining pickled mustard cabbage to duck, simmer until duck is
tender enough (about ½ hour or more). Serve the duck with the
casserole first, then add in cooked noodles to the duck soup after
part of the dish is finished. Cook the noodles until preferred
tenderness. Season it with some salt and serve it again.
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