1. Soak the dried tea tree mushrooms and dried shiitake mushrooms in warm water for 30 minutes, remove the roots, rub and rinse them twice, drain and set aside. Wash the sausage, cut into sections and prepare.
2. Chop the duck meat into large pieces and wash, keeping the duck legs as much as possible. Put the duck pieces, ginger slices, green onions and cooking wine in the cold water pot, boil it on high heat and cook for 1 minute to remove.
3. After blanching, the duck pieces are washed with cold water to clean the grease, rinse off the residue, and drain for later use.
4. Put the processed tea tree mushrooms and shiitake mushrooms on the bottom of the pressure cooker, spread duck pieces and sausages on the top, add scallions, ginger slices and enough salt, bring the pot to a boil on high heat (that is, when the pressure cooker screams loudly), turn to low heat and simmer for 40 After a minute or so, sprinkle with chives and serve. If you don’t have a pressure cooker, you can use a rice cooker instead, add more water, and simmer for 40 minutes.
If you have a stew cup at home, it would be better. Simmer on low heat for 2 hours to warm up your stomach in winter. When buying ducks, you should pay attention to buying old ducks as much as possible, and take the meat near the duck legs. I really can't buy old ducks, so can Muscovy ducks.