Mom’s Memory Kitchen: 4hours Traditional Duck Soup | 1Pot Meal

Prep time ：20mins

Cook Time : 3hrs 40mins

Serves : 7

Ingredients:

1 Duck

650g Salted vegetables

100g Ginger

5 units Tomatoes

2 box Tofu

3-4 units Salted sour plums in brine

40g White pepper

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Directions

i) Soak salted vegetables for 15-25 mins (we used two types of salted vegetables, salted mustard

greens & Sichuan salted vegetables; and call it the general term under)

ii) Drain and slice the salted vegetables into bite size and set aside

iii) Clean the duck and remove visible blood

iv) Boil a pot of water, and blanch the duck for approximately 5-7 mins

v) Drain & clean the duck again with fresh water, and remove visible blood clots again

vi) Boil salted mustard greens in another pot

vii) Prepare a pot of fresh water at 3L-3.5L, put the ducks back to the pot and bring to boil

viii) Once the water boiled, brings up the duck to cook with salted mustard greens in another pot

ix) Add in the Sichuan salted vegetables and duck feet, neck together, and bring to boil

x) Slice tomatoes into few small pieces

xi) Pound an amount of white pepper with pestle & mortar (if you like it a bit spicy and pepperish,

you may add in more pepper)

xii) Put the pounded white pepper into a bag (so it won’t spread around the soup and it’s hard to put

one-by-one aside later)

xiii) Smash ginger

xiv) Add in the white pepper, ginger, sour plum, tomatoes, bring to boil

xv) Let it simmer for 45 mins

xvi) Before it’s ready, add in tofu; and wait for it to boil (like about 5 to 7 mins, as it’s already boiling)

xvii) Once it’s boiled, it’s ready!

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Side Notes:

§ Gotta serve when it’s hot.

§ The amount of sour plum in brine is very much up to your taste, if you love sour, you may put more

into the soup.

§ If the Sichuan salted vegetable is hard to get at where you located, you can just skip it and go with only

the salted mustard greens!