Tea Tree Mushroom Old Duck Soup

Name: Tea Tree Mushroom Old Duck Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Old duck; 1 small handful Dried tea tree mushroom; 2s Dried shiitake mushrooms; 1/2 piece Sausage; Some ginger; 1 Shallots; 6 segments Green onions; 1 tablespoon Cooking Wine; Some salt

by Kitchen Secrets of Wu Xiaochu

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I don’t know if there are any friends who love ducks more than chickens like me. I always think that duck meat is super fragrant. The soup of Laoyatang is clear and mellow, the taste is delicious, the duck fat is yellow and bright, and the meat is crisp and mellow. Traditional old duck soup is usually stewed with Jinhua ham. I use my hometown’s Sichuan-style sausage instead. If bacon is used, it is closer to the effect of ham. This is the secret to a better stewed and more fragrant old duck soup.
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Ingredients

500g Old Duck
1 small handful Dried Tea Tree Mushroom
2s Dried Shiitake Mushrooms
1/2 piece Sausage
Some Ginger
1 Shallots
6 segments Green Onions
1 tablespoon Cooking Wine
Some Salt

Tea Tree Mushroom Old Duck Soup

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.

Tips:
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.