Steamed Duck Soup with Cordyceps

Name: Steamed Duck Soup with Cordyceps
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 slice duck; Some Cordyceps sinensis; Some ginger; Some Fine salt

by Niu Ma Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

It's been three days since my dad's cross-country race. Watching him walk from the wall to the point where he can relax now, it seems that his body is slowly recovering, and it seems that the pig's feet were not eaten in vain. Today I steamed another duck soup for him. I heard from an old lady in Taiwan that the steamed soup is actually more nutritious than stewed, and the soup base is very clear and fresh. I'm going to make adjustments for my dad in these two weeks. This silly runner is really distressing. He will have a righteous horse to run next week.

The adjusted soup for him today was steamed duck soup. I used cordyceps to match this duck, because I know that this ingredient still has a certain effect on relieving fatigue and improving the body’s cold resistance. The seasoning only uses salt. The ingredients used ginger and wolfberry, but the steamed soup is really refreshing. Of course, this steaming is indeed more important than stewing. I use a skillet rice cooker. This rice cooker can be used to make sugar-reducing rice. I have used it to cook coarse grain rice and salty fancy rice. And the taste is very good, now I use its various steaming modes to make my steamed duck soup today. I steamed it in the steamed meat mode first, then changed to nutrient steaming and steamed again. This soup is steamed at the bottom. It's super delicious again, the duck meat is just right steamed.

Ingredients

1/2 slice Duck
Some Cordyceps Sinensis
Some Ginger
Some Fine Salt

Steamed Duck Soup with Cordyceps

1. Prepare a portion of duck meat, a piece of ginger, and an appropriate amount of Cordyceps, followed by a tripod-shaped outer kettle of a sugar-reducing rice cooker and an inner kettle of Yen Zi.

2. Blanch the duck in advance, the duck meat is slightly fishy, blanch in a pot under cold water, it is best to add some cooking wine to remove fishy and fresh.

3. Then soak the cordyceps in advance, peel the ginger and slice it for later use.

4. Put the blanched duck pieces in cold water, wash and control the water into a large bowl.

5. Then mix cordyceps and ginger on the surface.

6. Then add clean water, the amount of water must be full to the duck, the bowl I just now was a bit too small, so I changed it to a bigger one.

7. Assemble the inner and outer pots of the inner and outer kettles, add water, and then put the prepared soup bowl into the inner, and put the sugar-reducing rice into the skillful kettle to first steam the meat and steam the duck. Then switch to the nutritional steaming mode to steam the ingredients to get the umami and nutrition they should have.