Stewed duck and wonton with Pleurotus eryngii(xing bao gu hun tun ma ya bao )

Stewed duck and wonton with Pleurotus eryngii

Introduction:

"This" Ma Ya pot "is based on the" dumpling Lao Ya pot ". Chinese traditional tonics such as Codonopsis pilosula, wolfberry and Huaishan are added. Pleurotus eryngii is rich in oligosaccharides, which has the effect of finishing intestines and stomach and beauty. It's a very good dish for people who are weak, lack of Qi and blood, and easy to catch cold. "

Production steps:

Materials required:

Mallard: 1, about 1500g

Pleurotus eryngii: 150g

Shepherd's purse stuffing: right amount

Wonton skin: 100g

Dangshen: 2

Huaishan: 2

Wolfberry: right amount

Scallion ginger: 10

Salt: 5g

Chicken essence: 8g

Pepper: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Hun Tun Ma Ya Bao