[grass Root Stewed Duck Soup]---anti-wind and Dehumidification Cheap Recipe
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1. Material: Half Muscovy Duck 750g Eucommia 30g Tiyuncao 45g Bracken 15g, Seasoning: Cooking wine 4 tablespoons salt 10g,
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2. Wash the grass roots and half mule duck for use,
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3. Put the pot on the heat and pour warm water, add 30 grams of Eucommia ulmoides, 45 grams of Tiyun grass, 15 grams of sylvestre,
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4. Pour in the washed half mule duck,
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5. Pour the cooking wine into the spoon again, cover the pot and bring it to a boil, then turn to low heat and simmer for 1 hour.
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6. Pour salt and adjust the taste before serving.
Tips:
*If you have time, you can simmer the grass root soup first, then add the duck and simmer for 40 minutes.
*In fact, the best way to stew the grass root soup is to slowly boil it in cold water. I don’t have time to simmer it in a pot.
*The cooking wine must be added to remove the fishy taste, and the effect of adding the cooking wine to the grass root soup has greatly increased. ,
*Don’t look at the soup that it says will be astringent and bitter and stewed is actually delicious
*Duck meat is not necessary, chicken ribs are fine. Adding meat will also absorb some bitter taste