Pickled Cabbage Duck
A home-style braise of duck with pickled Chinese cabbage and glass noodles.
Ingredients
Duck pieces (washed, blanched in boiling water to remove blood, rinsed, and drained)
400 g
Pickled cabbage (washed and shredded)
200 g
Vermicelli noodles (soaked in warm water until soft and cut into sections)
50 g
Chopped scallions
to taste
Minced ginger
to taste
Salt
to taste
MSG
to taste
Soy sauce
to taste
Cooking wine
to taste
Instructions
1
Prepare the ingredients
Wash the duck pieces, blanch them in boiling water to remove any blood, rinse clean, and drain. Wash the pickled cabbage and shred it. Soak the vermicelli noodles in warm water until soft, then cut them into shorter sections.
2
Stir-fry and simmer
Heat oil in a wok, sauté the chopped scallions and minced ginger until fragrant. Add the duck pieces and stir-fry over low heat. Pour in the cooking wine, add the shredded pickled cabbage and toss briefly. Season with soy sauce, salt, and MSG. Add enough water to cover, bring to a boil, then add the vermicelli sections. Simmer on low heat for 10 minutes and serve.
