The cold for a few days really didn't know how to break, and I thought about it all the time. Still cooking is more cured. I have learned to cook with Mommy, at least I have to learn her hand-made dishes first. I have never been very fond of drinking duck soup, but the taste of Ganoderma lucidum stewed duck is very unique. There is no excessive scent of ham and dried bamboo shoots, light and delicious. ~ I like ~
The old duck is cut into pieces, and the ganoderma is half cut. Cut the onion segments. If a girl with the same strength as me can cut a knife and then use scissors, it will be better.
Put the duck in the pot, the water can't pass the duck, then simmer for five minutes in the middle of the fire. This step is to remove the blood and foam of the duck, so that the soup will be very refreshing.
Put a little cold water under the faucet and pour off the previous pot of water.
Then put in water, three-quarters or more of the pot, the soup is better, and the stewing time is longer, don't be afraid of water. Ganoderma lucidum ginger can be thrown at this time, duck liver and other internal organs should not be put down first, stew is too bad, there is no taste.
After stewing, pour 2 tablespoons of old wine.
Then there is a stew that lasts for an hour and a half. The viscera and other things can be put in a small time. Before the last 15 minutes, put 2 tablespoons of salt. Note that if the taste is too light, don't add salt, because the soup will continue to cook, and the saltiness will increase later. Put a small spoon of chicken essence before turning off the fire, put the onion section, turn off the fire and you're done.
PS: The taste of the old duck is soft and adjusted according to personal taste, because I like to be slightly chewy. The stew for one and a half to two hours is basically the same. If there is an old man at home, then you can cook for an hour. Put it in a pressure cooker for 5-8 minutes, then it will be soft. However, remember that you must first stew and then press to have a fresh taste.