Practice of duck cordyceps soup

Today's soup is stewed with duck meat and cordyceps sinensis. It tastes delicious, warms the stomach and moistens the lungs. Cordyceps sinensis is not Cordyceps sinensis, but a fungus. Cordyceps sinensis contains a variety of nutrients, which can enhance resistance, moisten lung and relieve cough. Very suitable for eating in winter. Supermarkets sell them, both fresh and dry. Soup, porridge, cold salad or stir-fry are all good.

Cordyceps sinensis old duck soup

Ingredients: 2 duck legs, Cordyceps sinensis, 1 carrot, onion ginger, cooking wine, salt, Lycium barbarum.

Exercise and Steps:

I stew soup with duck legs. I can eat both meat and soup. Very good. It's cordyceps. A big bag costs only 5 yuan and can be used for a long time.

Soak dried Cordyceps in warm water for about half an hour, and then wash it twice for later use.

Cut the duck leg into small pieces and blanch it in water. No matter what kind of meat dishes you cook, you should blanch them in advance to remove the blood foam and hidden things, pour in a spoonful of cooking wine to remove the fishy smell, and then take them out and rinse them twice with water.

Put the cooked duck in an electric pressure cooker, then add a carrot and cut it into pieces. If you have yam at home, put a yam, which is more nutritious. This is yam, not sweet potato.

Cut some onions and ginger slices and put them in. There is no need to put other seasonings to avoid a particularly strong taste.

Adding the soaked Chinese caterpillar fungus flower, medlar and medlar, the medicine and food are homologous, with rich nutrition and great efficacy. Stewed or soaked in water.

Add water and the meat will be fine, because stewing in a pressure cooker won't consume too much water. If you stew meat in a casserole, you should add more water.

It takes about 30 minutes to choose the stewing procedure of the electric pressure cooker.

By then, the delicious old duck soup of Cordyceps sinensis will be ready. Very delicious. Drinking more in winter will not only stop coughing, but also warm the stomach and moisten the lungs. Very good!

Tip:

When stewing soup, you don't need to add seasonings such as aniseed and fragrant leaves. Just add salt and onion ginger, but be sure to blanch in advance and add cooking wine to remove the fishy smell of duck meat.