Ingredients
- 1 duck
- 5 slices of ginger (o.5cm thick), peeled & smashed
- 1 tspn of grounded white pepper
- 400g of salted vegetables
- 3 preserved plums
- 3 tomatoes, quartered
- 1-2 chicken stock granular
Methods
1. Clean the duck by rubbing some salt in the cavity & on the skin.
2. Rinse, remove skin, fats & cut the duck into 4 large pieces.
3. Cut salted vegetables into quarters, wash & drain.
4. Fill the pot with 2 litres of water, put the duck, salted vegetable, ginger & grounded pepper into the pot, cook on high heat for 30 mins.
5. Turn fire to medium heat & cook for another 20 mins. Add water if water level decrease to less than 2 litres.
6. Add in the sour plums, tomatoes & chicken stock granular, & cook for another 20 mins.
7. Season to taste with salt, if necessary.
8. Leave the soup to stand for several hours to allow the flavours to develop.
9. Skim the surface with paper towel to remove any remaining fats.
10. Reheat & serve hot.
