Stewed Duck with Red Mushroom
1.
1. Half an old Muscovy duck. After washing, put the legs and wings into a stainless steel basin (this basin should just fit in the pressure cooker). Put in three small bowls of water and don't need to be full, because the soup will precipitate from the duck on the top. Add a small handful of salt.
2.
Add the soaked red mushrooms to the duck meat in the first step. Have you seen the buds of this small red mushroom? The leaves at the bottom are a little blue, and the center of the canopy is redder. The color of the water is deep purple during washing.
3.
A handful of Gou Qi also joined the first step.
4.
Put some water in the pressure cooker, put the steaming pan, and the water is over. Put 1 on the steaming pan, and hang the steaming pan on top. I hang it with copper wire. This is also a summary of practice.
5.
Come a close-up
6.
Chop the rest of the back meat and neck, and put it on the steamed layer (Picture 5), add some ginger slices, and compact it.
7.
After the pressure cooker is aired, turn to the minimum heat and simmer for 2-3 hours, so that the upper broth will completely separate out. Seeing this picture as proof, the meat has shrunk in a circle. Tang Quan went down.
8.
The soup came out very nice and red. Because of the addition of red mushrooms and Gouqi. Scrape off the oil on it.
9.
The color of the soup after scraping off the oil. Look, there is no such thing as a waste.
10.
The soup after scraping off the oil, there is no more oil.
Tips:
1. Use a lot of ginger to stir-fry during confinement, and add sesame oil.
2. You must use a pressure cooker. I tried to use an electric pressure cooker, but it didn’t work.
3. It looks a little troublesome, but it is really delicious. Do it a few times and say that it won't be troublesome.
