Cordyceps flower duck soup(chong cao hua ya tang )

Cordyceps flower duck soup

Introduction:

"Recently, I drink soup every day. Of course, I have to drink it in a different way. Because there are few people to eat, I can't make too much soup. This duck soup only uses two duck legs, instead of buying the whole duck. It's just good. When the meat is finished, the soup is finished. What Mi Ma is afraid of now is the rest. It's not throwing, it's not keeping. In the past, there were too many people to eat, but as a result, there were too few people to eat. It took me a long time to get used to two people, ha ha. "

Production steps:

Step 1: material drawing.

Step 2: duck leg in cold water, add ginger and scallion, blanch with cooking wine. In another pot, boil the soybean and Cordyceps flowers.

Step 3: blanch the duck legs, pour out the water and fry them in a pan over low heat. I didn't put any oil in. I can put a little less.

Step 4: when the duck legs are scorched, put them out of the pot.

Step 5: put it into a boiling soup pot and simmer for 40 to 60 minutes.

Step 6: season with salt and pepper.

Materials required:

Duck leg: moderate amount

Cordyceps flower: appropriate amount

Soybeans: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Note: 1, duck leg blanching water can effectively remove the fishy, add ginger scallion and cooking wine effect is better. 2. Cut the duck as far as possible to make the skin down, you can fry some oil. 3. Remember to add salt at last. The soup will be very fresh.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Chong Cao Hua Ya Tang