Dried bamboo shoots are most delicious when stewed in soup, so that the mellow aroma of the dried bamboo shoots can be brought out, and there is a smoky flavor, making the soup more delicious. The method of stewing duck soup with dried bamboo shoots is as follows:

Ingredients: 165 grams of dried bamboo shoots and 630 grams of duck.

Accessories: appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of balsamic vinegar, appropriate amount of salt, appropriate amount of MSG.

Steps:

1. Ingredients: Dried bamboo shoots (soaked for 6-7 hours in advance).

2. Duck (washed), ginger slices.

3. Wash the soaked bamboo shoots.

4. Tear it open, place it on the chopping board and cut it for later use.

5. Place the duck on the chopping board and chop it.

6. Put it on a plate and add appropriate amount of cooking wine.

7. Add appropriate amount of balsamic vinegar.

8. Catch evenly and marinate for 20 minutes.

9. Next, put the marinated duck into a pot of water, put in the ginger slices, blanch and remove.

10. Then, put the blanched duck into the pressure cooker, add the remaining ginger slices, and add an appropriate amount of cooking wine.

11. Add appropriate amount of water.

12. Add the cut bamboo shoots.

13. Cover, bring to a boil over high heat, then reduce to medium to low heat and simmer for 15 minutes and then turn off the heat.

14. Simmer until the air is gone and then open the lid.

15. Finally, add an appropriate amount of salt.

16. Add appropriate amount of MSG.

17. Season and mix well.