Cordyceps Flower Laoya Soup
1.
Prepare the ingredients, chop half a duck into pieces, soak in water and wash; wash off the cordyceps flowers.
2.
Boil the duck pieces in a pot under cold water, add 1 tablespoon of cooking wine and 2 slices of ginger to get rid of fishy. Bring to a boil to remove the foam and remove the water.
3.
Heat the wok, add a little oil to prevent sticking, add the duck cubes, 1 tablespoon of cooking wine, stir fry over medium heat, and turn off the heat until the duck cubes turn yellow and the oil comes out.
4.
Chop the duck pieces with chopsticks one by one into the large pot of the peach blossoms electric cooker and stew in water (don’t throw away the oil in the fried duck pieces), pour in the boiling water that has just soaked the ingredients, add the cordyceps flower and 3 slices of ginger (drink Those with less soup can put less water).
5.
The peach blossoms electric cooker is set to boil the soup for 3 hours.
6.
After the soup is cooked, add salt to adjust the flavor.
7.
It's really enjoyable to have soup and meat.
Tips:
1 Do not touch cold water after the duck pieces are blanched, and use boiling water when boiling. The meat of this kind of duck pieces is not tight and tastes good.
2 The purpose of frying the duck pieces is to further remove the fishy, and at the same time, it will also remove a part of the fat, which is not greasy, delicious and healthy