Good old duck soup that is not greasy or fishy

Ingredients ?

Salt moderate

Ginger slices

Old duck 1 or half

White wine a spoonful

Chen Pi 1 small piece

Small green onion 2

Red dates 10

Dried Cordyceps Sinensis flower 1-2 grams

Wolfberry moderate

Dried shiitake mushrooms 3 (can not be put)

Tea 2 grams

Good old duck soup is not greasy and not fishy approach ?

Wash the old duck and chop it into large pieces

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Prepare the right amount of Cordyceps Sinensis

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Soak a few jujubes and a small piece of tangerine peel

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Boil a pot of water, when the water boils, throw in the chopped duck, and then put in 1-2 grams of tea leaves and a few slices of ginger to cook 3-5 minutes after fishing out and wash, tea leaves removed, ginger slices to stay

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Blanched and washed duck and ginger slices empty dry water into a non-stick pan, add two knots of green onion with medium heat will be dry-fried duck with a little bit of yellow

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Will be dry-fried duck with chopsticks picked up into the Stew pot (other fried shallots and ginger slices do not), pour a spoonful of white wine, add soaked jujubes, pericarp, cleaned dry Cordyceps flowers, new ginger (like to eat the mushroom flavor can be put in the three soaked dried mushrooms), add just boiled water, stew for 3 hours, the last half hour to put the right amount of salt

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Sheng out of the stewed soup, throwing Some washed berries can be

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Tips

1. duck blanching remember to square tea used to go to the fishy taste of duck, this step is not handled well, stewed out of the duck soup will have a nasty taste, directly affecting the texture of the duck soup.

2. Do not like duck soup oil more, in the treatment of duck, you can remove the excess duck skin.

3. If you like to eat other ingredients, you can add other to stew together on your own

4. Don't put too much dried cordyceps flowers, or the stewed soup will be too dark in color and the taste will not be that good

5. Don't put too much tangerine peel on the stew either, or it will affect the taste