Stewed Duck Soup with Cordyceps Flower and Radish
1.
Prepare ingredients: duck leg, cordyceps flower, white radish
2.
Soak the cordyceps flower in clean water for 15 minutes, then wash it for later use
3.
Sliced ginger and green onion knot
4.
Wash duck legs and white radish and cut into pieces
5.
Put the duck pieces in a pot under cold water, and pour 10g of cooking wine and about 20 pieces of dried pepper
6.
Bring to a boil and cook for 2 to 3 minutes to remove
7.
Rinse the blanched duck pieces and wash the blood foam for later use
8.
Pour 2/3 of the water in the electric stew pot, then put the blanched duck pieces into the pot, and pour 10g of cooking wine, ginger slices and green onion knots, and cover the pot.
9.
Turn on the power, press the "Menu" button in the control panel, select the function of "Chicken and Duck Soup", the taste is "standard", and the cooking time is 2 hours and 30 minutes.
10.
Since I don’t need to cook too long, I chose to subtract 40 minutes and simmer for 1 hour and 50 minutes. After setting the cooking time, press the "Start" button
11.
After the water in the pot is boiled, add radish cubes and cordyceps flowers and continue to simmer
12.
Until the sound of "dididi..." is heard, the control panel displays the heat preservation state, and the soup is ready.
13.
Add salt and white pepper to taste
14.
A pot of delicious duck soup can be served and enjoyed!
Tips:
1. If the duck legs are fatter, you can cut off the fatter part before blanching, so that the stewed soup will not be so greasy
2. Adding cooking wine and peppercorns when blanching the water can have the effect of removing fishy and flavor
3. The amount of salt can be adjusted according to your own taste
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