Tea mushroom and muscovy duck casserole
By RyanKuvalis
Muscovy ducks have high nutritional value. Not only do they have much higher protein content than livestock meat, but they also contain higher amounts of trace elements such as iron, copper, and zinc. It has the effects of nourishing yin, replenishing deficiency, diuretic and swelling. It is a very nourishing soup ingredient in autumn and winter.
Recipe Recommendations
- tea tree mushroom appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt 1 teaspoon
- cooking wine 1 tablespoon
- salty and fresh
- simmer
- an hour
- ordinary
Steps for Tea mushroom and muscovy duck casserole
1
Prepare all ingredients.
2
Clean the duck meat and cut it into large pieces.
3
Add water to the pan, add ginger slices, add the duck meat after the water boils, and blanch the blood.
4
Clean it again.
5
Soak the tea tree mushroom in advance, remove the roots, and clean it.
6
Pour appropriate amount of water into the casserole, add 2 slices of ginger, duck meat and tea mushrooms.
7
Cover the lid and boil the water over medium heat for 1 hour.
8
Add a spoonful of cooking wine.
9
Add 1 teaspoon of salt, mix well and continue to cook for about 5 minutes.
10
Stir in a little chicken essence and sprinkle with the green onions.Tea mushroom and muscovy duck casserole Make Tips
Poetic heart phrase: 1: Don't add salt too early to avoid affecting the taste of the meat. 2: Add enough water at once. It is not recommended to add water during soup making. (It is advisable to use water that exceeds 2 centimeters of ingredients)