Cordyceps Flower Duck Soup

Name: Cordyceps Flower Duck Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g duck; 1 stage White radish; 15g Cordyceps flower; 1 piece ginger; 1 stage Green onions; 8g salt; 10g Cooking Wine

by Leaf's Little Chef

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Cordyceps flower has many functions, it is very nourishing to the body, can enhance physical strength, anti-bacterial, anti-inflammatory and improve immunity. Duck meat is easy to digest, can nourish the stomach, promote fluids, and relieve cough. In this often hazy air, the soup made with duck meat, cordyceps flowers, and white radish, one of the three treasures of winter, is delicious, the meat is delicious, and the soup is very nourishing. This soup is simple to make, without adding too many seasonings, the simpler the more delicious, the soup tastes very delicious, and it also effectively resists smog, it is highly recommended.

Ingredients

500g Duck
1 stage White Radish
15g Cordyceps Flower
1 piece Ginger
1 stage Green Onions
8g Salt
10g Cooking Wine

Cordyceps Flower Duck Soup

1. Prepare the raw materials

2. Wash the duck meat and chop it into small pieces

3. Put the duck meat in the pot, add water, appropriate amount of cooking wine, and boil the water

4. Rinse Cordyceps flower and soak in water for 10 minutes

5. Cut white radish into hob pieces

6. Cut green onions into small pieces, and slice ginger

7. Put an appropriate amount of water in a casserole, add white radish, cordyceps flower and cordyceps flower water, ginger and green onions, and bring to a boil

8. The blanched duck meat is fried in a pot without oil, and salt is added slowly.

9. Add the fried duck meat to the casserole, do not pour the oil out of the fry

10. Bring to a boil again, turn to low heat and simmer for an hour and a half, it's out of the pot

Tips:
1. The time for blanching duck meat is a little longer, adding cooking wine can effectively remove the fishy smell;
2. The duck meat will be more delicious after adding salt and sautéing;
3. Don't put oil when frying duck meat, and don't pour the oil out of frying into the casserole;
4. When frying the duck meat, there is a little more salt, so that the taste is better. After the stew, there is no need to add any seasoning, it is delicious and delicious;
5. Boil the water in the casserole first, and then add the fried duck.