Duck Soup with Yuba and White Fungus

Name: Duck Soup with Yuba and White Fungus
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Old duck; 1/2 Dry white fungus; 3 sections Dried yuba; 3 pcs Dried shiitake mushrooms; Some Green Red Pepper; 2 pcs Garlic sprouts; 3 pcs shallot; 1 piece ginger; 2 spoons Chicken Bouillon Powder

by Medusa🐍

4.7 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

2

This dish is still a dish that my mother liked to cook when I was a child during the New Year holidays or when I was hospitality. Now I can’t make it like my mother. I don’t know if it’s because my life is better now than when I was a child. Eat it often, so every time I eat it, I feel very fragrant. "

Ingredients

1/2 Old Duck
1/2 Dry White Fungus
3 sections Dried Yuba
3 pcs Dried Shiitake Mushrooms
Some Green Red Pepper
2 pcs Garlic Sprouts
3 pcs Shallot

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1 piece Ginger

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2 spoons Chicken Bouillon Powder

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Duck Soup with Yuba and White Fungus

1. Do not cut the duck meat, wash the whole, blanch the blood, put it in an electric pressure cooker, boil the soup button, and boil it well. When it is not hot, remove the bones and leave the duck meat and soup for later use.

2. Soak the white fungus and yuba for later use

3. Shiitake mushrooms are used to pick up fresh, soak them for later use

4. Wash the onion, ginger, garlic and cabbage leaves and set aside

5. Cut the shallots, garlic and chili into sections

6. Pour the disassembled duck meat together with the soup into a boiling pot, add a proper amount of salt to a boil

7. Add the soaked yuba, white fungus, and shiitake mushrooms (cut into small pieces) and cook together on a medium heat. During the period, you can add the cut garlic and cook together for more fragrant. The medium heat is about ten minutes later

8. When the broth is boiled, add garlic leaves and chili segments, then add an appropriate amount of chicken essence to taste, serve and sprinkle with chopped green onions.