Its main functions are nourishing yin and stomach, promoting diuresis and reducing swelling. It is easy to get angry in spring. Drinking old duck soup with pine mushrooms is not only delicious, but also can reduce fire and dry dampness.

Songrong old duck soup

Introduction:

Tricholoma matsutake is a kind of Chongqing dish, and it is a kind of soup-pot food for mass consumption, which integrates food health, traditional nourishing and folk dietotherapy. "Old Duck Soup" is often eaten because of its delicious taste, waxy meat rake from old duck skin and sour and refreshing radish. Men, women and children, all over the world, can eat it all year round. The old duck soup is crystal clear and delicious. Duck oil is from Huang Liang, and its meat is crisp and fresh. It is a popular consumption soup pot food which integrates food health, traditional nourishing and folk dietotherapy. Stews will lose more nutrients after long-term processing, but most of the nutrients in meat are still in the ingredients, so they can be eaten in moderation when losing weight.

Production process:

1. Take out the viscera of the old duck, wash it and cut it into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.

2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).

3. After the water is boiled, pour in the fried duck, radish and Tricholoma matsutake, and add the prepared ginger and pepper.

4. Pour the duck pieces together with the soup into the pressure cooker and cook.