Cordyceps Flower Duck Soup
Overview
I drink soup every day recently, but of course I have to drink it in a different way. Because there are not many people eating, I can't make too much soup. This duck soup only uses two duck legs instead of buying a whole duck. This is just right. After the meat is finished, the soup is also finished. What Mima is most afraid of when cooking now is the leftovers. It doesn't matter whether you throw it away or keep it. In the past, there were many people eating, so I was used to sharing for two people. However, there were fewer people eating, and it took me a long time to get used to sharing for two, haha.
Tags
Ingredients
Steps
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Material diagram.
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Place the duck legs in a pot under cold water, add the ginger slices and green onions and blanch them in cooking wine. In another pot, cook the soybeans and cordyceps flowers.
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Drain off the water from the blanched duck legs and fry in a pan over low heat until fragrant. I didn't put any oil, you can put less oil.
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Remove from the pan when the duck legs are browned.
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Place into a soup pot with boiling water and simmer over low heat for 40 to 60 minutes.
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After boiling, add salt and pepper to taste.
