Mustard Duck Wing Soup

Name: Mustard Duck Wing Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g (1 yuan per packet of low-salt is fine) Mustard; 4 pieces Duck Wing Root; 13g ginger; 2500ml Shimizu; Some Cooking oil; The amount of salt in mustard is enough salt

by fruity

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Mustard tuber can diuretic and dehumidify, balance electrolytes in the body, and antibacterial and antipyretic. It can also increase the oxygen content in the brain, refresh the brain, relieve fatigue, inhibit bacteria and relieve pain.
Duck meat nourishes yin and invigorates deficiency, nourishes the lungs and invigorates the kidney, distills water and reduces swelling, can boost yang, moisturize the five internal organs, and improve debilitating waist and knee soreness, shortness of breath and thin sputum...
Duck meat is slightly cold, and mustard tuber is warm. Both add ginger and cook together to dispel the cold and become warmer, making this soup suitable for the general population, especially those with overworked brains, excessive sexual intercourse, and physical exhaustion. "

Ingredients

60g (1 yuan per packet of low-salt is fine) Mustard
4 pieces Duck Wing Root
13g Ginger
2500ml Shimizu
Some Cooking Oil
The amount of salt in mustard is enough Salt

Mustard Duck Wing Soup

1. Prepare the required ingredients and chop the duck wings into small pieces for later use.

2. Boil the duck wings in boiling water, rinse them quickly with clean water, and filter the water with a strainer.

3. Put an appropriate amount of cooking oil on the pot on the fire.

4. Put the sliced ginger into the pot and fry slowly over low heat.

5. Fry until there is a strong ginger fragrance and the edges of the ginger slices are golden brown, then remove the ginger slices one by one for use.

6. Fry the drained duck wing skin down into the ginger oil in the pan until golden brown and remove it for later use.

7. Add duck wings and ginger slices to the casserole and add about 2500ml of water.

8. Finally, add mustard greens and cook on low heat for 15 to 20 minutes.

9. The way it just came out of the pot~ the taste is called a delicate fragrance, you will love it!

Tips:
. Pickled mustard is actually mustard, it is a variant of mustard, there are many types of mustard, the effect of which kind of soup is used is the same

Yes, if you use large leaf mustard or heart-wrapped mustard to cook the soup, don't cook it for too long, so as not to cook it too badly and lose its crispy taste.