Golden Harvest Season-cordyceps Flower Duck Soup
1.
Ingredients: Half Muscovy duck 750 grams ginger mother 4 pieces of cordyceps flower 3 grams astragalus 3 grams angelica should be a little cooking wine 2 tablespoons salt appropriate
2.
First, half a pot of water is about 50 degrees Celsius,
3.
Wash the cordyceps flower and soak it in water
4.
Then pour the water from the cordyceps flower into the pot,
5.
Pour the cooking wine
6.
Then pour astragalus ginger mother angelica
7.
Pour in the washed half mule duck, bring to a boil, turn to low heat and simmer for 1 hour
8.
Pour in salt before boiling, cover and simmer for 3 minutes.
Tips:
Tips:
As much soup as you want to drink, you need to drink enough water at one time, don't add water in the middle of the half. Adding water in the middle will lose the nutrition of the duck soup, and the taste will not be so delicious.
If you don’t like to put cooking wine, you don’t need to add it. The cooking wine is to remove the fishy smell.
The taste of duck soup itself is more delicious, so I won't add MSG. Don't let the salt boil in the soup too early, it's best to adjust the flavor before turning off the heat before cooking.