1. Scald the muscovy duck first and then set aside
2. Put the blanched duck meat in a pressure cooker, add shiitake mushrooms, ginger, salt, and press on high heat for an hour.
3. Duck soup with mushrooms after cooking
4. After the soup is boiled, you can remove the duck meat, slice it and put it in a cold dressing, so that two ducks are cooked.
Tips:1. The reason why I need to use a pressure cooker to press for more than an hour is because I use old Muscovy duck, which is really hard.
2. The duck meat that my family boiled in the soup is hard to eat, so I take it out and stir it, so that the family loves it, convenient and delicious.
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