Stewed Cured Duck with Lotus Root and Fungus

Overview

I accidentally discovered the recipe of lotus root stewed with cured duck. I bought lotus root that day and was about to make it, but suddenly I found that there was still some soaked fungus left to eat, so I thought of putting the fungus into the soup to stew together. But I have never eaten these two ingredients together, so I searched online and found that these ingredients can not only be used together, but also have the effect of reducing phlegm and relieving dry throat and mouth. After stewing, the fungus is slippery and the soup is very fresh and delicious

Tags

• hot dishes
• farm food
• cured duck
• fungus
• lotus root
• rapeseed oil
• ginger
• salt

Ingredients

Steps

1. 1 Peel the lotus root and cut into pieces

2. 2 Remove the soaked fungus stems and clean them

3. 3 Cut ginger into thick slices

4. 4 Soak the cured duck pieces in water in advance to remove the salty taste. After soaking, rinse and drain the water and set aside

5. 5 Heat the cold oil and rapeseed oil in the pan, pour in the cured duck pieces, and stir-fry until the cured duck skin is golden and transparent,

6. 6 Add cold water, add ginger slices, wait until the water boils, and skim off the foam

7. 7 Transfer to the stew pot, turn down the heat and simmer for an hour. Taste the saltiness when it is almost out of the pot. If there is too much soup, add less salt

8. 8 Put it in a bowl and let it dry