Cured Duck Legs and Mustard Soup

Overview

Eating cured meat in the autumn wind is a very traditional culture in the south. Very tasty soup.

Preparation: One bacon leg.
Add a little rice wine to a pot of boiling water and blanch for 3 minutes.
Clean and cut into pieces another day, and prepare ginger and garlic (the garlic is not visible in the mirror).
Soak and wash mustard greens.
Change the knife to cut into sections.
Heat oil in a pan, add bacon and stir-fry duck legs over medium heat.
Add ginger and garlic and continue sauteing until fragrant.
Add boiling water and bring to a boil.
It takes about 10 minutes to cook, and the color of the soup will turn milky white and the aroma will come out.
Add mustard greens and continue cooking.
It will take about 5 minutes to cook the mustard until it is soft and tender. Adjust a little pepper.
Finally, taste it to see if it needs seasoning. Because the cured duck is salty, my family eats it bland without seasoning it. I added a few wolfberry seeds to garnish it.
Finished product picture.
Finished product picture.