Tea Tree Mushroom Old Duck Soup

Tea Tree Mushroom Old Duck Soup

1. Soak tea tree mushrooms in warm water for 10 minutes, wash off the dirt, cut off the old roots, and drain for later use.

2. Wash the surface of the mushroom with the umbrella flower facing down, soak it in warm water for more than 3 hours to fully stimulate its own mellow fragrance. (I need more than half an hour for temporary use), and those with old roots should also be cut off.

3. While soaking the mushrooms, chop the duck meat and rinse.

4. Add 2 tablespoons of rice wine to the washed duck meat in a pot under cold water. After it is boiled, turn off the heat, and rinse with warm water for later use.

5. Put the duck meat, tea tree mushroom, flower mushroom, flower mushroom soup, and ginger together in a casserole, use cold or warm water, add 2 tablespoons of rice wine, turn to a high heat, boil, skim the foam, turn to low heat, and simmer for 90 minute.

6. Open the lid, use a spoon to skim off the slick oil, add the wolfberry, and simmer for 10 minutes. (There is no extra hand to light up the lamp, this one is not beautiful 😂)

7. Season with salt, start the pot, serve the soup, close your eyes and enjoy the delicious food.

Tips:

1. Blanching water can force bleeding and remove fishy, and it also has the effect of forcing out the oil of the duck skin. This step is indispensable.
2. Flower mushrooms need to be soaked for at least 3 hours to fully stimulate their unique aroma. After soaking, use chopsticks to beat them around 1,000 times to get the dirt under the umbrella. After the mushroom soup settles, take the upper clear soup and use it. This is the essence.
3. Do not leave the wolfberry too early, otherwise it will be soft and rotten, which will affect the quality of the finished soup.
4. The combination of rice wine and ginger can completely remove the fishy smell of the duck itself.