A tea mushroom and a duck
By VicentaLakin
In the fall, the temperature gets cooler. As a result of lower temperatures, people ' s appetite has gradually increased and their digestive power has increased, making up for the good season of undernutrition due to hot summer temperatures. And this is also the harvest season, with all kinds of animal fertilizers and vegetable guacamole in full and in large quantities, a good season for body management. The nutritional value of ducks is high, not only at a much higher protein content than that of livestock, but also at a higher level of trace elements such as iron, copper and zinc. It has the effect of irritating and excruciating, and it is a well-remedicated soup diet for autumn and winter. When I was making ducks, I liked to put on mushrooms. I liked the soup。
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Steps for A tea mushroom and a duck
1
The ducks clean up and cut to pieces。
2
The mushrooms are immersed early and clean。
3
Add a proper amount of water to the pot, and put in duck meat and several pieces of broken ginger and an onion knot。
4
Cook it and add a spoonful of wine, burn it again, turn it off。
5
Duck's out and washed。
6
Put it in the inside of the pressure trap and add a proper amount of water and two gingers。
7
Add mushrooms and a little twirl, bring in salt, softly mix。
8
Just load the pressure table and start the chicken duck button in the soup function。