Yesterday, I took the trolley and went to the South Ring Wholesale Market to buy the ingredients. I walked slowly, and the sun was reflected on the body. The warm, crouching heart seemed to be awakened. The faint clouds, the blue sky, the faint branches and the dark green, plus a warm breeze to caress the face, ah, spring is coming! This moment of heart filled with full of gratification and gratitude, but also let the mind think of the song "Little Girl Picking Mushrooms". . . Carrying a big bamboo basket Walking through the forest and hills with bare feet in the early morning She has the most mushrooms It’s too much like the number of stars. The mushroom she picked is the largest as big as the umbrella. Thiazolidine ...... Spring is here, the mushrooms in the forest are always tempting us to explore its secrets!
Ingredients: duck wings, duck feet, mushrooms, mushrooms.
Wash the duck wings and duck feet, fly water, and wash again.
Put in a skillet, add a proper amount of water at a time, cover the lid, and cook for 10 minutes on high heat.
Pour the whole pot into an electric cooker, cover the lid, energize, and stew for 2 hours.
Soak the mushrooms and the mushrooms in water for 30 minutes, wash and drain. Pour the stewed duck soup into the stockpot and add the mushrooms and mushrooms.
Cover the lid and cook for 10 minutes on high heat.
Put the right amount of chicken powder, fish sauce, mix well, turn off the fire, sprinkle with the right amount of pepper.