Main Ingredients:
Duck legs: 2; Pickled vegetables: 2 heads.
Additional Ingredients:
Green onions: as needed; Salt: half a teaspoon; Ginger: as needed.
Taste: Salty and savory; Cooking Method: Clay pot; Cooking Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Duck Leg and Pickled Vegetable Soup
Prepare the ingredients.
Around the time of the first snowfall each year, people from Nanjing buy long-stemmed green vegetables called “Gao Gen Bai” from local farms, dry them, and make pickled vegetables to be consumed throughout the winter and even into the following spring and summer (image source: internet).
These pickled vegetables are made from the hearts of the long-stemmed green vegetables grown by relatives, they are very fragrant, tender, and fresh.
After washing, only the stem part of the pickled vegetables is used, cut into sections, the remaining leafy part of the pickled vegetables can be used for stir-frying or braising meat, both are excellent side dishes.
After cleaning the duck legs, place them in a pot of cold water, bring to a boil over high heat, then remove and rinse.
Put the cleaned duck legs, green onions, ginger, and pickled vegetable stems in a clay pot, add an appropriate amount of water.
Cover and bring to a boil over high heat.
Add some cooking wine to remove any unwanted smell, then simmer over low heat for 20 minutes.
Duck meat cooks quickly, if you can easily poke through with chopsticks, it means the duck meat is tender and cooked.
Finally, adjust the seasoning with salt according to taste.
No need to add MSG or chicken essence, the taste is incredibly delicious.
