1. Cut the duck into pieces and rinse with running water~~~
2. Throw it into the pressure cooker, the water should not exceed 1/2 of the pot
3 . Add ginger and star anise and a little sugar and salt. Throw in other ingredients such as wolfberry, lotus seeds, potatoes, corn and so on. This time I put wolfberry, lotus seeds and hawthorn.
4. After the high heat comes to a boil, turn to low heat and cook for another 20-30 minutes depending on the amount of ingredients~
5. Turn off the heat and open the pot to eat the duck~You can also drink the soup if you can’t finish it Take out the messy stuff inside to clarify the soup, and save it for cooking!
Ingredients: One duck, appropriate amount of ham, some bamboo shoots (if you don’t have fresh winter bamboo shoots, you can use bagged bamboo shoots), Hericium erinaceus, Coprinus comatus, green vegetables, ginger
Condiments : Salt, rice wine
Recipe editor
1. Wash the duck, boil it in boiling water for 2-3 minutes, cook out the blood powder, and rinse it with tap water
2. Add water to the soup pot, add ginger cubes, bring to a boil, put the duck, ham and bamboo shoots into the pot, bring to a boil over high heat, add rice wine, turn to low heat and simmer for an hour
3. Monkey Wash the head mushrooms and copri mushrooms, cut them into larger pieces, put them in a soup pot, add salt, cook for another 5 minutes, and turn off the heat
4. After washing the vegetables, put them in another Boil water in a pot and boil it for a while to remove the grassy smell from the vegetables, then add it to the cooked duck soup.
5. Cook for another 5-10 minutes until the vegetables are cooked
Nutritional value editing
In terms of soup ingredients, those used for stewing Must not be used to cook food such as ginseng, antler, bird's nest, etc.
Most northerners think of adding spices when making soup, such as onions, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine, etc. In fact, judging from the experience of Cantonese people making soup, these spices are not necessary. A piece of ginger is enough if needed. When drinking soup, you should pay attention to its original flavor. As long as you simmer it for enough time, the delicious taste of the soup will naturally come out.
Wash the duck meat and cut it into pieces, cut the duck gizzards open and remove the skin and debris, wash and cut into 4 pieces, smash the ginger pieces and set aside.
Put the soup pot on a high fire, add lard to heat, add duck pieces, liver, scallions and ginger pieces, stir-fry for 5 minutes. When the duck pieces turn golden brown, cook in soju and add Add fine salt and push it with a spoon, stir-fry for 5 minutes, remove from the pot and put it into a casserole.
Put the sand pot on low heat, add 750 grams of water, simmer for 3 hours, then add MSG and remove from the pot.