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Ingredients
- Duck - 1 (about 1.5
kilograms)
- Preserved salted
mustard (cut into big pieces) - 200 grams
- Ginger (crushed) - 200
grams
- Wet plum - 2 pieces
- Big onion - 2 pieces
- tomatoes (cut into
wedges) - 6 pieces
- Water - 3.5 liters
- Pepper - ¼ teaspoon
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Methods
- Soaked preserved mustard for
at least 45 minutes. Clean duck, remove tail and excess fat then
cut into pieces.
- Bring 3.5 liters of water to
boil then add duck, preserved mustard, ginger and wet plum in,
bring to boil again then simmer with low heat for 1½ hours.
- Add tomatoes and pepper into
the soup about 15 minutes before serving.
- Serve hot with rice.
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