Mushroom wonton duck stewed with apricot
By BradyHuels
This [Ma Duck Pot] is an improvement on the basis of [Dumplings and Old Duck Pot]. Traditional China tonic medicines such as Codonopsis pilosula, wolfberry fruit, and Huaishan have been added. Pleurotus eryngii is rich in oligosaccharides and has the effect of organizing the stomach and beautifying the skin. It is a very good dish for people with weak physique, insufficient qi and blood, and easy to catch a cold.
Recipe Recommendations
- MA duck 1只约1500 grams
- Pleurotus eryngii 150 grams
- wonton skin 100 grams
- Codonopsis 2 pieces
- huaishan 2 tablets
- wolfberry fruit appropriate amount
- salt 5 grams
- chicken essence 8 grams
- pepper appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Mushroom wonton duck stewed with apricot
1
Ingredients: duck, pleurotus eryngii, Codonopsis pilosula, Chinese yam, wolfberry fruit, shepherd's purse meat filling.
2
Clean the duck, cut a knife from under the wings, insert its head into the duck's belly, and cut the pleurotus eryngii into slices.
3
Put the duck into the pot to drain the water and remove the blood.
4
Remove and place into a large casserole, add mushroom, Codonopsis pilosula, Chinese wolfberry fruit and onion and ginger.
5
Add water to the casserole, add enough at a time, turn on high heat and boil for 20 minutes, turn to low heat and simmer for an hour and a half.
6
During this period, mix the shepherd's purse meat and wrap the small ingot wontons with wontons.
7
Stew the duck until crispy, season with salt and chicken essence.
8
Cook the wontons in another pot and pour in.