The flowers of spring are delicious---Spring Bamboo Shoots Casserole and Duck Soup

Overview

I've been having a lot of trouble lately. My son got a cold just a week after he recovered from otitis media. Otitis media has relapsed, and I've been trying to cure it in the past few days. I also developed an infection of the external auditory canal. We tease our children and say that mommy is with you every day. Now that you are well, I am sick. Did you infect me? The child definitely said no, it was definitely not transmitted to you from me. Children have basic knowledge that dry weather is the cause of anger. Coupled with poor sleep, minor problems appeared. I have to make some soup for the children to cool down their anger, and at the same time, I can also cool down my anger.

Tags

• soups
• home cooking
• soup
• maternity
• dinner with friends
• spring recipes
• winter recipes
• lunch
• clear away heat and detoxify
• cooking wine
• ginger
• muscovy duck
• salt
• spring bamboo shoots
• carrot

Ingredients

Steps

1. 1 Ingredients: 1 spring bamboo shoot, 1 leg of Muscovy duck (1/4), half a carrot, 1 small piece of ginger, seasoning: 1 tablespoon cooking wine, appropriate amount of salt

   

2. 2 Cut the spring bamboo shoots and carrots with a corrugated knife, and slice the ginger and set aside.

   

3. 3 Pour warm boiling water into the casserole, add the washed duck legs and ginger slices.

   

4. 4 Pour in the cooking wine and turn on high heat. Wait until the water boils and then turn to low heat.

   

5. 5 After simmering on low heat for 40 minutes, skim off the foam and add the carrot slices.

   

6. 6 Pour in the spring bamboo shoots, cover and simmer over low heat for 40 minutes.

   

7. 7 Pour in an appropriate amount of salt and you're ready to serve