Ingredients: Duck Nan'an half (head and neck removed), Yiyang rice cake (quantity optional), Flammulina velutipes flower 30g, ginger10g.

Seasoning: fresh meat and bone soup 1 bowl, cooking wine 1 spoon.

Exercise:

Step 1-Steamed salted duck

1. Slice the salted duck, cut the rice cake into small thick slices, slice the ginger, and wash the mushrooms. Then soak the dried salted duck in clear water for 10 minute.

2. Put each skin of the soaked salted duck flat on the plate, put the ginger slices on it and pour the cooking wine. Boil a pot of water and steam the salted duck on a plate. Stand by and watch.

Step 2-Boiled salted duck

1. Put fresh meat and bone soup in the pot, add rice cakes, mushrooms and cooked salted duck (there will be oil dripping from cooked salted duck on the plate of steamed salted duck, so don't put it in the soup for health), add coriander leaves and ignite the alcohol at the bottom of the pot.

2, cover the lid, wait for the soup to boil, wait for the soup to boil, and slowly heat it with a small fire. -Eat.

note:

1. The salted duck itself is salty and fresh, and there is no need to add salt and monosodium glutamate.

2. It is best to cook the raw materials of the pot. Just like the rice cake, the more it is cooked, the softer it becomes, and the fresh oil of salted duck is constantly absorbed, which is very delicious.

3. Don't worry about eating pot dishes. The thicker the soup, the better the food inside.