Salted Vegetable Duck Soup Recipes

SALTED VEGETABLE DUCK SOUP

Steps:

• Soak salted vegetables. Cut salted vegetables into chunks and soak in water for about 20mins. Taste to see if it is too salty. If it is, soak a little longer. Drain salted vegetables. Set aside.
• Blanch duck. In a pot of boiling water, blanch duck chunks into boiling water for 3 mins, then wash the duck again with fresh water and remove any visible blood clots.
• Boil soup. Bring 3L of water to boil in a pot. Once boiling, add in the duck, tamarind skin and ginger and boil over medium heat for 0.5hr. Turn heat into medium low, then add the salted vegetable, tomatoes and sour plumand boil for another 30 min or until the duck is soft but not disintegrated. Serve when hot.

SALTED VEGETABLE TOFU SOUP

Steps:

• Soak the salted vegetables for 10 minutes. After 10 minutes, tear a small piece and taste. If you find it too salty, soak for another 5 minutes. Do not oversoak or it will turn tasteless. Then tear or cut the salted vegetables into pieces.
• Parboil spare ribs in a small pot of boiling water to remove impurities.
• Place all ingredients except tofu into a soup pot. Bring to a boil over high heat. Then lower heat and gently simmer for about 1½ hours. When the soup is almost ready, add the tofu. Serve hot.

TEOCHEW SALTED VEGETABLE AND DUCK SOUP

Steps:

• 1. Boil a large pot of water and blanch duck and pork ribs for 10 minutes. Refresh in a basin of cold water. Drain. 2. Place blanched meats in a stockpot. Add salted mustard greens, mushrooms, ginger, peppercorns, and 2 litres water.Bring to the boil, then lower heat, simmer for 1 1/2 hours. 3. Taste and adjust with a touch of sugar if needed. 4. Add tomatoes and celery. Cook briefly and serve.