Duck soup needs to be stewed in cold water. Stewing duck soup is most likely to produce a strong earthy odor, this flavor is the main reason why many people reject this soup. In fact, cooking only need a little attention, you can remove the fishy smell of duck soup. Put the duck into a cold pot, add enough cool water at once, put the old ginger pieces, scallion segments, and then boil over high heat, turn to low heat and slowly simmering, you can slowly simmering from noon to the evening, to be basically stewed duck and then put radish, winter melon or other seasonings, so that the stewed duck soup is no longer fishy odor. Here is how to make duck soup with tea tree mushrooms:

Main ingredient

250g of tea tree mushrooms, 1 duck leg, 100g of bamboo shoots, 50g of carrots

Accessories

Scallion and ginger in the right amount, salt in the right amount, 20ml of cooking wine, salt in the right amount, 3g of pepper, 2g of chicken essence

Step by step:

1. Prepare all the ingredients.

2. Tea tree mushrooms to the old root soaked in lightly salted water for 10 minutes to wash.

3. Duck legs cleaned and chopped into small pieces.

4. Bamboo shoots cooked in boiling water for 3 minutes.

5. Then blanch the duck meat and wash and set aside.

6. Live bamboo shoots and carrots sliced.

7. Casserole add boiling water into the onion and ginger.

8. Then add wine.

9. Add cooked duck meat.

10. Add tea tree mushrooms.

11. Cover and cook on high heat until 40 minutes on low heat.

12. Then add bamboo shoots and carrots and continue to boil until 15 minutes.

13. Add salt.

14. Add pepper and a little chicken seasoning that is good.