Crab Mushroom Old Duck Soup
1.
Prepare the ingredients, and try to remove the fat when the duck is processed, so that the soup will be refreshing and not greasy.
2.
After washing the cordyceps flower and wolfberry again, soak for 10 minutes to get a taste.
3.
Crab-flavored mushrooms are torn into small pieces by hand. Crab-flavored mushrooms are a kind of low-calorie, low-fat mushrooms. The meat is smooth and the taste is sweet. It is very suitable for stewing duck soup.
4.
Put the duck meat into the pot, pour cold water into it and boil it for another 2 minutes to let the duck out of its blood. This step is essential, and the duck soup is not fishy or embarrassing.
5.
Put all the ingredients in the pot
6.
Pour in the right amount of water. Generally, the ratio of the soup to the ingredients is 3:1, which is just the right concentration.
7.
I use a daogrs steamer, and the steaming time is 50 minutes. If the open flame is used for the same time, the meat is prone to rotten, and the nutrition is richer.
8.
Put the soup pot in the steaming oven, cover it, and start the pure steaming mode to steam and stew for 50 minutes.
9.
Taste sweet
Tips:
1. Duck meat needs to be blanched in water to get rid of the fishy smell. The soup tastes more refreshing and good. When stewing duck soup, many people miss this step. No wonder it is fishy and smelly.
2. Duck soup is more suitable for the elderly and children who usually suffer from respiratory diseases such as coughs and colds, as well as the middle-aged and young people who are usually tired.
3. Women's skin is particularly dry in autumn, and you can also drink duck soup to nourish them.
4. People who prefer Yang deficiency and are afraid of cold, and those who suffer from chronic enteritis are not suitable to drink duck soup for nourishment.
