How to make mushroom and duck soup

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  1

  Wash the mushrooms and black fungus and soak them until they are ready.

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  2

  Wash the duck, cut it into small pieces and soak it in water to remove the blood.

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  3

  Add cold water to the pot, add a few slices of ginger and put the duck in.

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  4

  The Aca electric ceramic stove is on high fire.

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  5

  After the water in the pot boils, skim off the floating residue.

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  6

  Add 5g vegetable oil into the pot and bring to a boil over high heat.

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  7

  Put the duck pieces into the casserole one by one.

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  8

  Fry both sides until golden brown.

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  9

  Pour in 200g of cooking wine and bring to a boil over high heat.

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  10

  Probably all the wine has been burned.

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  11

  Pour in boiling water.

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  12

  Probably add more water to the duck meat, because the water will evaporate during cooking.

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  13

  After the duck is boiled, turn down the heat of the electric ceramic stove by 2-3 gears. You can also set the timer, but you have to pay attention.

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  14

  Finally, if the chopsticks are inserted and become soft, turn off the heat. Pour 3g of light soy sauce to adjust the color and add an appropriate amount of salt.

Tips

1. After boiling, keep cooking on low heat.
2. Add enough water at one time to allow for evaporation. If the water is really too little, you can add boiling water midway. Do not add cold water.