material

1 old duck (about 1000g),

Ham 1 small piece (50g),

Dried bamboo shoots100g,

2 onions,

4 slices of thick ginger,

2 tablespoons (30ml) of yellow rice wine,

Salt 1 teaspoon (5g)

working methods

1. Clean the whole old duck, boil a large pot of hot water, put the old duck in boiling water, and cook for 5 minutes on high fire to make the blood foam clean. Take out the old duck and wash it inside and outside with warm water.

2. Slice the ham (cut along the meat line so that it won't separate). Soak dried bamboo shoots in clear water for more than 10 hour in advance, and then tear them into thin and uniform filaments by hand after softening.

3. Put the whole old duck into a special soup pot, add ham slices, dried bamboo shoots, scallion and thick ginger slices, and add yellow wine.

4. Pour enough warm water, and the water surface must completely submerge the ducks.

5. Bring the soup to a boil over high fire and simmer for 4 hours.

6. After the old duck pot is cooked, pick out the cooked onion and ginger and add salt (taste it first, then add salt).

Bamboo shoots old duck pot

material

An old duck,

Bamboo shoots,

Mushrooms,

Black fungus,

Ginger,

Salt,

Cooking wine

working methods

1. Wash the old duck, cut into large pieces and slice the ginger.

2. Slice the bamboo shoots, put them in the water pot and let the soup go down to remove the astringency. Old ducks should also be blanched to remove fishy smell.

3. Add bamboo shoots, mushrooms and ginger to the old duck, add water, bring to a boil over high fire, add cooking wine, skim off the floating foam, add fungus, stew over low fire and season with salt.