< h1 class= "title" > cordyceps whole duck</h1>
Craft stew
Difficulty Beginner
Number of people 2 people
Taste salty and umami
Preparation time 10 minutes
Cooking time < 90 minutes
Royalties
< h3 class="title" > the main ingredient</h3>
1 duck
Cordyceps sinensis 12
< h3 class="title" > seasoning</h3>
5 g salt
MsG to taste
Ginger 5 g
10 grams white onion
Clear soup to taste
Rice wine 15 g
Pepper to taste
< h2 class="title" > cordyceps whole duck</h2>
1. Wash the silt with warm water, wash and slice the ginger and green onion and set aside
2. Remove the egglts of the slaughtered duck, rinse it, rinse it in a pot of boiling water for a while, then remove it and wash it with cool water
3. Cordyceps is put into the belly of the duck together with ginger and green onion, put into the container; add clear soup, salt, pepper and rice wine to make a good taste, seal the mouth of the container with wet cotton paper, and steam for 1 and a half hours
4. Remove the cotton paper after leaving the cage, pick out the ginger and green onion, and add MSG to taste
< h2 class="title" > kitchen common sense</h2>
Cordyceps grows in alpine areas, and is produced in Sichuan and Yunnan-Guizhou regions in China, but the cordyceps produced in Jiading, Sichuan province is of the best quality.
< h2 class= "title" > features of the dish</h2>
Cordyceps whole duck nourishes yin and clears heat, tonifies lungs and kidneys, relieves cough, relieves asthma, and dissolves phlegm.