咸菜肥鸭汤 Fatty Duck Soup with Salted Vegetable

材料：

菜鸭 - 半只 （一分为二，抹少许盐搁置半小时再飞水备用）
三层肉 - 300克 （飞水备用）
咸菜 - 300克 （切块，泡水减低咸味）
番茄 - 2-3个 （切半）
潮州咸酸梅 - 1个
姜片 - 2-3片

调味：

味精 少许（可以不加）

做法：

将所有材料放进汤锅，加入适量清水煮滚后，再转小火继续焖煮2小时即可。
试味道，必要时，可加味精调味。

小明小贴士：

不要取出鸭的脂肪，煮出来的汤才有脂肪香。要喝时才把浮在汤表面的脂肪沥掉。

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Ingredients:

Duck - 1/2pc (cut into 2pcs, rub salt over it evenly, marinate for 30mins before cooking briefly in boiling water; set aside)
Pork Belly - 300gm (cook briefly in boiling water; set aside)
Salted Vegetables - 300gm (cut into smaller pieces; soak in water to reduce the salty taste)
Tomatoes - 2-3 (cut into halves)
Teochew Salted Plum - 1
Ginger slices - 2-3pcs

Seasoning:

MSG to taste (optional)

Method:

Put all ingredients into a soup pot, add in water and boil it over high heat.
Switch to lower heat and continue to simmer it for another 2hrs.
Add Msg to taste if necessary.

Small Ming's Tip:

The fats in the duck will give this soup a special aromatic effect. Do not remove it during the cooking process. You may scoop up the liquid fat on the soup surface before serving.