Bamboo Sun Duck Frame Soup

Name: Bamboo Sun Duck Frame Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 pair Duck rack; 30g Dictyophora; Some Shredded ham; 1 piece Poached egg; Some salt; Some Chicken Essence

by Sago Fiona

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I like to stew various body warming soups in winter to warm my body and reduce some dryness. Today, I made the bamboo fungus duck soup. I ate the duck rack with roast duck. It was used to make the soup. It tasted very delicious. Compared with fresh duck, it was a bit less smelly. Matched with the queen of fungus --- bamboo fungus, it is rich in nutrition, rich in fragrance and delicious in taste.

Ingredients

1 pair Duck Rack
30g Dictyophora
Some Shredded Ham
1 piece Poached Egg
Some Salt
Some Chicken Essence

Bamboo Sun Duck Frame Soup

1. A pair of duck racks with roast duck, add half a pot of water. Simmer in a saucepan for about half an hour. (If you like fresh ducks, you can replace them with whole ducks)

2. Cut off the head of the bamboo fungus. The closed end. Remove part of the flowers (the flowers are too scented, and the soup may have a strange smell, some people can't accept it), leave the stems and soak in cold water for 30 minutes. Squeeze dry water for later use.

3. After the duck soup is simmered for half an hour, add the processed bamboo fungus and a fried poached egg. Can make the soup more creamy. Continue to simmer for half an hour.