You can stew the raw materials together: old duck 1 block (you can use half at a time), mushroom 10 block (dried mushrooms are soaked in warm water half a day in advance), half a bowl of medlar, appropriate amount of onion, appropriate amount of ginger, appropriate amount of salt and appropriate amount of cooking wine.

1, first cut the duck in water and remove the blood foam. Cut a mushroom in half and wash the wolfberry.

2. Put the duck pieces that have been watered into the stew pot (casserole is suitable, other pots are also acceptable), then add the chopped mushrooms and sprinkle with washed medlar. Add onion and ginger.

3, add water, the raw material is not more than three centimeters.

4. Put it on the stove to boil, and add cooking wine (1-2 tablespoons). After 3-5 minutes, turn to low heat and simmer. (Usually stew for about 2 hours)

5. Insert the duck with chopsticks to see if it is cooked. If it is almost the same, add the right amount of salt to taste and add it according to your own taste. Add salt and stew 10- 15 minutes.

Old ducks and Lycium barbarum can nourish yin, and mushrooms can absorb the oil from ducks, so the soup will not be greasy.

Can duck be fried with mushrooms?

First, ingredients:

Ingredients: duck (half)

Seasoning: fresh mushrooms (appropriate amount), auricularia auricula (appropriate amount), soy sauce (appropriate amount), rock sugar (appropriate amount) and cooking wine (appropriate amount).

Second, the steps:

1, put the oil in the pan and add the duck to stir fry.

2. Add cooking wine, soy sauce and rock sugar and continue to stir fry.

3. Add mushrooms and fungus and continue to stir fry.

4. Move to the casserole, add ginger and onion, and simmer for half an hour.

5, out of the pot.

The benefits of eating duck meat

Duck meat has high nutritional value. The protein content of the edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. The nitrogen-containing extract of old duck meat is more than that of young duck meat, and the wild duck meat is more. Therefore, the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck. In addition, when cooking, adding a small amount of salt can effectively melt the nitrogen-containing extract and get a more delicious broth.