Duck Konjac Soup

Name: Duck Konjac Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 duck; 1 pound Konjac; Seven Shiitake Mushrooms; A Green onions; 2 Dried chili; Some pepper; 1 ginger; 1 garlic

by Lili is back

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Every year at the end of the year, the family will make a lot of bacon, and the favorite is the cured duck.
The air in the south is dry and windy in winter. It is most suitable for vetch. Mom knows that I love to eat cured ducks, so I have a lot of ducks in advance. This time I just went home to spend the New Year's Day with my parents on New Year's Day.

Ingredients

Duck Konjac Soup

1. Konjac is made from konjac by some farmers in our hometown. It has a bitter taste, so it is boiled in water for a while, and then rinsed in cold water for a while for later use.

2. The duck is dried and not easy to slaughter, so soak it in hot water and wash it before cutting into pieces.

3. Put the duck and konjac in the pot, put the shiitake mushrooms, ginger garlic, dried chili, and pepper, cut the green onion into three sections and put it in, then use boiling water to make the soup, which tastes better and simmers faster.

4. The cured duck itself is salted when it is dried, so there is no need to add salt when making the soup, just add some chicken essence to make the soup. Stew it for about half an hour.