Red Mushroom Duck Soup
1.
Prepare materials.
2.
After rinsing the red mushrooms with water several times, add a bowl of water to soak for a while
3.
After blanching the duck, put it in the stewing pot, add wolfberry and ginger slices.
4.
After adding water to the duck meat, a certain electrical appliance brand stewed it over water and electricity, and simmered slowly for 2 hours.
5.
Squeeze the water out of the red mushroom by hand, add it to the duck broth and continue to simmer for 1 hour. After the soup settles down, add it to the duck broth (the bottom of the bowl is estimated to have soil and the like, don’t pour it in)
6.
After 3 hours, add the seasoning suitable for the taste.
Tips:
Red mushroom cleaning: Because there is more soil, soak it for a while, cut off the roots, and then quickly rinse the upper and lower sides and roots under the faucet after they are soft. After soaking for ten minutes, separate the water and the mushrooms for later use.
Duck meat: Because it is a duck from my own house, it has a lot of fat. You can scrape off the oil before drinking the soup. You can cook the noodles and add some cabbage to absorb the oil.