Tea tree mushroom, taro and duck soup

Overview

How to cook Tea tree mushroom, taro and duck soup at home

Tags

• soups
• chicken essence
• cooking wine
• duck meat
• old ginger
• onions
• taro
• tea tree mushroom
• wolfberry
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: 1) Soak the tea tree mushrooms; 2) Peel and cut the taro into pieces, soak in water to avoid oxidation;

   

2. 2 Taro is stored in water, as shown in the picture

   

3. 3 Wash the duck meat and put it into a stew pot, add an appropriate amount of water, 3-4 slices of ginger, a small amount of cooking wine, and start simmering over high heat;

   

4. 4 Use a spoon to remove the meat foam (before the water boils, you need to keep an eye on the stew pot. If the water boils, the meat foam will roll away)

   

5. 5 Add tea tree mushrooms, wolfberry and taro, cook over high heat for 20 minutes

   

6. 6 After 20 minutes, when the soup gradually thickens, take out the taro to prevent it from boiling;

   

7. 7 Set aside as shown in the picture. Personally, I think it tastes better this way, the taro micronizes and the soup becomes thicker~

   

8. 8 After 20 minutes on high heat, turn to medium heat for about 20 minutes. After simmering on low heat for 30 minutes, add the taro and simmer for another 20 minutes;

   

9. 9 During the simmering process, add salted chicken essence, and finally sprinkle with chopped green onion ~

   

10. 10 It’s out of the pan~ It’s warm~