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
Stewed duck and wonton with Pleurotus eryngii
Thousand layer coconut black currant toast. Qian Ceng Ye Xiang Hei Jia Lun Tu Si
Fancy pasta -- lovely slippers. Hua Yang Mian Shi Ke Ai De Tuo Xie
Stir fried beef with garlic sprouts. Suan Tai Chao Niu Rou
Fish flavored shredded carrot. Yu Xiang Hu Luo Bo Si
Good luck -- fried chicken with potato. Da Ji Da Li Tu Dou Shao Ji Kuai