Ingredients: 3 mushrooms, 15 grams of white-backed fungus, 100 grams each of fish maw, winter bamboo shoots, and chives, 1 small piece of tangerine peel, 500 grams of pork bones, half a bare duck, shredded ginger, and water chestnut powder , cornstarch, a little each, salt, pepper, white sugar, light soy sauce, and sesame oil.
Method (1) Mix appropriate amount of salt, white sugar, light soy sauce, sesame oil and cornstarch, and mix into marinade.
(2) Soak the fish maw until soft, wash it, add ginger and green onions to a pot, splash in the shochu, add an appropriate amount of water, put down the soaked fish maw, simmer for about 15 minutes, remove, Place in cold water to supercool, take out, drain off the water, and cut into strips.
(3) Soak the white-backed fungus with water to let it bloom, wash it and cut it into strips.
(4) Wash the winter bamboo shoots with clean water, cut into shreds, roll them in boiling water and scoop them up.
(5) Remove the stems of the mushrooms, soak them with tangerine peel in water, and cut them into shreds.
(6) Wash the leeks with clean water and cut them into short pieces.
(7) Mix the water chestnut powder into a thin paste and make a paste.
(8) Wash the bare duck with clean water, remove the water, remove the meat, cut into shreds, add marinade and mix well to marinate the flavor. Reserve the duck bones for soup.
(9) Pick up the fresh pork bones, wash them with clean water, put them into the clay pot together with the duck bones, add an appropriate amount of water, first simmer over high heat until the water boils, then switch to medium heat to simmer. Bone soup, remove pork bones and duck bones, remove fat, add shredded mushrooms and boil for a while, then add fish maw, shredded duck, shredded ginger and shredded white fungus, season with a little salt, add shredded tangerine peel and shredded bamboo shoots, mix Mix well, and slowly stir in the water chestnut powder to make the paste. When removed from the heat, add chives and pepper and serve with food.