Stewed duck soup with Cordyceps flower(chong cao hua dun ya tang )

Stewed duck soup with Cordyceps flower

Introduction:

"This is a nourishing soup in autumn and winter! The material is very common and popular, rich in nutrition, the whole family can enjoy! It's sweet and smooth. It's especially good for ladies. It's added with Cordyceps flower to enhance the immune function of the body. It uses duck meat instead of chicken, so it's not afraid to drink the soup of raising people on fire! "

Production steps:

Step 1: clean the duck, blanch the blood in cold water and wash it;

Step 2: prepare the soup;

Step 3: soak the sea cucumber, polygonatum odoratum and Lycium barbarum in clear water, wash and drain;

Step 4: wash the jujube and remove the core;

Step 5: wash Cordyceps sinensis with water, then add boiling water and soak for 5 minutes;

Step 6: put the boiled duck and ginger slices into the stewing cup;

Step 7: add 3, 4 and 5 of the stock, including the water for soaking Cordyceps sinensis

Step 8: add boiling water to the stew cup for about seven or eight minutes, and add boiling water to the outside of the stew cup according to the instructions of the electronic stew cup;

Step 9: stew for about 3 hours in the stew mode, and add appropriate amount of salt to taste before eating!

Materials required:

Duck: 500g

Cordyceps flower: 10g

Sea cucumber: 30g

Yuzhu: 30g

Red dates: moderate

Wolfberry: right amount

Ginger: right amount

Salt: right amount

Note: duck duck selection effect is better!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chong Cao Hua Dun Ya Tang