Mushroom Stewed Duck Soup (less Fat Version)
1.
Duck leg
2.
Duck leg meat washed and cut into pieces
3.
Wash and cut shiitake mushrooms in water
4.
Wash the fungus with water
5.
Duck leg blanching in a pot under cold water
6.
When the pot is on, remove the duck leg, wash it, and put it in the stewing pot
7.
Put the washed duck leg into the stew pot
8.
Sliced ginger
9.
Dahongpao pepper
10.
Put the mushrooms and fungus in the stew pot
11.
Add sliced ginger, Dahongpao pepper, salt, cooking wine, and put it in the electronic saucepan
12.
Cover the lid, set the stew for 5 hours, set the time to start the stew according to the eating time, and it will automatically enter the heat preservation state after it is stewed.
13.
Open the pot while eating
14.
Skim the slick oil (in order to minimize fat intake), add appropriate amount of cooking wine and pepper
15.
Serve with a bowl