Braised duck with tea tree mushrooms
Overview
Duck soup and tea tree mushrooms are a good pairing. Stew them together. Tea tree mushrooms are good for the spleen and stomach. They are easy to catch colds in autumn and winter. Eating more tea tree mushrooms can also improve the body's immunity and reduce illness. Women often eat it, and it can also delay aging. Cook soup with cool duck, which is delicious and nutritious. This is also the most common soup in Cantonese style. Friends who have never tried it must try it.
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Ingredients
Steps
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Soak the tea tree mushrooms in warm water for half an hour. You don't need to soak them for too long. During the soup making process, the tea tree mushrooms will continue to absorb the soup.
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Chop the fresh duck and stew the meat into large pieces. Put it in the pot with cold water, add ginger, shallots, and cooking wine. Bring to a boil over high heat. After the water boils, turn off the heat. This process can remove the meaty smell of the duck.
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Rinse off the foam on the surface of the blanched duck, then add it to the inner pot of the rice cooker, add an appropriate amount of water to cover the duck, and add a few slices of ginger to remove the smell.
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Nowadays, rice cookers basically have the function of simmering soup. Just select the simmering button. I chose to simmer for two hours.
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After half an hour, you can put the tea tree mushrooms in. Cut off the roots after soaking the tea tree mushrooms, then add water and wash them several times to thoroughly wash away the sediment, otherwise your mouth will be full of sand when drinking soup.
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Cover the lid and continue simmering for an hour and a half. Sprinkle some white pepper, an appropriate amount of salt to taste, and a little green onion to enhance the aroma before taking it out of the pot.
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Finished product.
