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.
9.
I put two chili peppers so that in winter, the hot soup will taste slightly spicy and warm, and the whole person will be warm.
10.
Finished product
11.
Children like to drink the old duck soup that is made!
Tips:
1. When removing the duck bones, it is best to remove the duck skin as well, so that the soup will not taste greasy!
