Braised duck legs with wild bamboo shoots
Overview
Making reasonable meals for our family is a task we continue to learn. Hot weather consumes the most physical energy, so eating less is not enough. What to eat in hot weather, in addition to bitter melon, loofah, and fish, eating some duck meat is also a good choice; it is cool in nature, clears away fire, and reduces noise. In addition to being stir-fried, braised, marinated and grilled, duck meat is also delicious when cooked in soup. The nutrients of duck meat are fully integrated into the soup, making it very delicious. Today I’m going to share with you a duck soup made with duck leg meat, black fungus and wild bamboo shoots. The fungus and wild bamboo shoots inhale the oil released by the duck meat, which makes it taste smooth and chewy. The duck meat is also blended with a little of the unique fragrance of wild bamboo shoots, which is tender and delicious. Take another sip of the thick soup, and don’t mention how delicious it is~~~
Tags
Ingredients
Steps
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Prepare the ingredients, fungus and wild bamboo shoots and soak them one night in advance
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Put the soaked wild bamboo shoots into the pressure cooker, choose meat and cook until tender
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Take out, cool and slice into pieces for later use
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Slice onions, ginger and carrots
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Wash the duck legs and chop into small pieces
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Boil cold water in a pot and rinse
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Put it into a casserole with onion, ginger and thick soup
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Pour in appropriate amount of water and cover over high heat
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After boiling, add cooking wine and turn to low heat
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After about 10 minutes, add the wild bamboo shoots
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Bring to a boil again and continue to simmer
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Later add the black fungus and cover over high heat
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After boiling, add salt to taste
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Finally, add chopped green onion and carrot slices and cook, turn off the heat
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Enjoy the delicious food while it’s hot
