Mushroom and Cabbage Duck Bone Soup

Name: Mushroom and Cabbage Duck Bone Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Duck bone; 8s Dried shiitake mushrooms; Some pepper; Some Wolfberry; 400g Chinese cabbage; Some salt; Some ginger

by Er Dong Ye

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

This is a soup made with roasted duck bones, with dried shiitake mushrooms and Chinese cabbage. The taste is delicious and nutritious. It also has the effects of nourishing yin and moisturizing dryness, detoxification, and dampness. "

Ingredients

Mushroom and Cabbage Duck Bone Soup

1. Soak dried shiitake mushrooms in advance.

2. Tear the duck bones into small pieces.

3. Put the sliced ginger and duck bones together in the inner pot of the rice cooker.

4. Add the soaked shiitake mushrooms.

5. After adding a proper amount of water, put the inner pot of the rice cooker into the cover of the rice cooker, and turn on the electric cooker.

6. Wash the Chinese cabbage.

7. Cut the cabbage into pieces.

8. Boil the duck bones and mushrooms for 30 minutes, then put the cabbage into the pot and boil them together.

9. Turn off the power after boiling, add wolfberry.

10. With salt.

11. Add pepper.

12. Stir well and serve.

Tips:
1. Soup cabbage is suitable for use with tails.
2. When the shiitake mushrooms are put into the pot, put them into the pot together with the water used to soak the shiitake mushrooms.