Cantonese cordyceps stewed clam duck cordyceps stewed clam duck

<h1>Cordyceps stewed clam duck</h1>

Nutritious, nourishing, suitable for winter production.

【Raw Materials】

2 clam ducks (wild ducks) (about 750 g), lean pork 100 g, cordyceps 15 g, ginger slices 10

g, green onion 10 g, refined salt 5 g, monosodium glutamate 5 g, ginger minced 15 g, Cantonese rice wine 15 g, Shao wine

15 g, vegetable oil 15 g, boiled water 1500 g.

【Production】

1. Soak the ginger mushroom into rice wine into ginger wine and set aside.

2. Remove the shell duck, cut it from the back, remove the internal organs, and break the neck bone and the four-column bone; the pork is cut into pieces

6 blocks.

3. Put the clam duck in a pot of boiling water and boil (氽) for about half a minute, take it out and wash it with cold water, remove the fluff,

Change to boiling underwater, add pork and roll for about 1 minute, drain.

4. Heat a wok over medium heat, add oil and ginger 5 g, green onion 5 g, add yan duck and stir-fry, cook ginger wine,

Add boiling water for about half a minute, then remove the water and remove the ginger shallots.

5. Take a stew cup and add 5 grams of pork, clams, cordyceps, ginger and green onion in order, MSG,

Fine salt, rice wine, boiling water 1500 g, cover into a steamer basket and simmer for about 2 hours, take out the ginger, green onion,

The sternum and collarbone of the clam duck are skimmed off the foam of the noodles, covered in a steamer basket and simmered for about 1 hour over medium heat.

【Features】

The meat is soft and rotten, and the soup is fresh.