Mushroom Stewed Duck Soup (less Fat Version)

by Country Kitchen Pot Pot

4.8 (1)
Favorite
1

Difficulty

Normal

Time

2h

Serving

2

Mushroom stewed duck soup has the effects of invigorating the liver and kidney, invigorating the spleen and stomach, replenishing qi and blood, nourishing the mind and calming the nerves, and beautifying the skin.
Skimming the slick oil, no MSG, the original flavor, the soup is delicious, the duck meat is crispy, the mushroom is rich, the fungus is soft, the nutrient is rich, and the method is simple. "

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

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