Ingredients: Duck1500g.

Accessories: Lentinus edodes (fresh)15g, asparagus15g, carrot15g, lettuce15g and milk 250g.

Seasoning: 5g of salt, 5g of monosodium glutamate, 5g of cooking wine15g, 0g of scallion15g, and 0g of ginger10g.

Characteristics of casserole duck soup;

The soup is milky white, the meat is soft and rotten, and the taste is fresh and strong.

The practice of casserole duck soup:

1. Open the duck, remove its internal organs, wash it and cook it thoroughly in boiling water;

2. Take the duck out to cool, remove the duck bones and cut it into domino pieces for later use;

3. Soak mushrooms, bamboo shoots, carrot slices and green bamboo shoots in boiling water respectively, then take them out and drain them;

4. Put the mushrooms and bamboo shoots into the bottom of the casserole, put the surface of the duck pieces up and put them neatly in the casserole;

5. Add chicken soup, monosodium glutamate, cooking wine, salt, onion and ginger slices, bring to a boil on fire, and stew with low fire until the duck meat is soft and rotten;

6. Skim off the oil slick, add milk, carrot slices and green bamboo shoots, and boil.

Tips for making casserole duck soup;

This product needs chicken soup about1000g. If there is no chicken soup, it can be replaced by water.