I didn't know how to get a cold for several days in a row, and I thought about it. Still cooking is more cured. I learned to cook with Mommy, at least I have to learn her specialty first. I haven't always loved duck soup, but the taste of Ganoderma lucidum stewed duck is very unique. There is no excessive greasy taste of ham and dried bamboo shoots. ~ I like ~
|Ganoderma lucidum||A flower|
|shallot||A few paragraphs|
Cut the old duck and cut the lingzhi in half. Cut green onions. If the girl with the same strength as me can cut a knife and then use scissors to cut it, it will be easier to operate.
Put the duck in the pot, the water is no more than the duck, and then simmer for five minutes on medium heat. This step is to remove the blood and foam of the old duck, so that the soup will be very refreshing.
Put it under the faucet and rinse it with a little cold water, then pour out the water from the previous small pot.
Then add water, three-quarters or more of the pot, the soup is delicious, and the stew takes longer, don't be afraid of water. Ganoderma lucidum and ginger can be thrown away at this time. Don't let go of duck liver and other internal organs. The stew is too rotten and has no taste.
After stewing, pour 2 tablespoons of old wine.
Then it is a stew for an hour and a half. The internal organs can be put back after a little time. Before the last 15 minutes, put 2 spoons of salt. Note that if you taste too light at this time, do not add salt, because the soup will continue to cook, and the saltiness will increase later. Before turning off the heat, put a small spoonful of chicken essence and put it in the onion section, then turn off the heat and you're done.