Spring Bamboo Shoots Duck Broth

Name: Spring Bamboo Shoots Duck Broth
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; 2 pieces Spring bamboo shoots; 50g Dictyophora; 1 small handful Wolfberry; 150g Pleurotus ostreatus

by Lu Zhen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The duck meat is very delicious in the soup, with spring bamboo shoots and bamboo fungus, it is really fresh and fresh! Duck legs are easier to care for than duck meat, and there is no taint. Two duck legs are just enough to meet the needs of a family of three. The protein content of duck meat is high, but the fat content is low. There is the burden of growing flesh. Moreover, duck meat is rich in B vitamins and vitamin E in meat, so it can also moisturize the skin and resist aging.

Ingredients

2 pcs Duck Leg
2 pieces Spring Bamboo Shoots
50g Dictyophora
1 small handful Wolfberry
150g Pleurotus Ostreatus

Spring Bamboo Shoots Duck Broth

1. Two duck legs, two spring bamboo shoots, oyster mushrooms, and bamboo fungus

2. Peel off the outer skin of spring bamboo shoots, wash and tear oyster mushrooms into small pieces, soak bamboo fungus in water

3. After the duck legs are washed, put cold water (enough) into the pot, throw in the green onion and sliced ginger

4. Bring to a boil, use a spoon to skim the foam

5. Boil on medium and small heat for 10 minutes, then pour in oyster mushrooms

6. Put in the bamboo fungus (the bamboo fungus will turn yellow after being left for a long time. After soaking, rinse with cold water repeatedly to remove most of the yellow)