Tea mushroom duck stew

Duck soup and tea mushrooms are a good mix. They are cooked together, tea and mushrooms are fungus stomachs, fall and winter are prone to colds, and extra tea and mushrooms increase the body's immunity, reduce illness and women's frequency of eating, and also have the effect of slowing old age, with cool ducks cooking together, good food and nutrition, which is the most common soup in a wide variety of soups, and friends who have not drunk must try it。

Recipe Recommendations

Dry tea tree mushroom a
duck a
Jiang a
shallots two
salt a little
white pepper a little
cooking wine a spoonful

salty and fresh
stewed
several hours
ordinary

Steps for Tea mushroom duck stew

Tea mushrooms are immersed for half an hour with warm water, and do not need to be so long. During soup-making, tea mushrooms absorb soup。

Fresh ducks are cut open, the stew's meat is cut into big pieces, and the process can remove the smell of ducks from the meat when the water turns on, with cold water in the pot, with ginger, onions, wine, with the fire open。

The perched duck washes out the foam on the surface and then adds to the intestines of the larvae, adds a proper amount of fresh water without ducks and puts it in a few gingers。

Now, the electric cooker is basically a stew, so I'll just have to choose the stew key, and I'll have two hours of slow stew。

In half an hour, the mushrooms will be able to come in, so that they can be soaked that they can cut their roots off, then wash them with water several times, wash the sand completely, or drink the soup with sand。

Put on the lid, and we'll cook for another hour and a half, and we'll put some white pepper in front of the pot, some salt, and a little onions。

The finished product。