How to cook red mushroom stewed duck

What does it mean to cook healthy food? I guess I have to at least do it myself. Now, let me introduce to you the recipe of stewed old duck with red mushrooms.

1.1. Wash half a Muscovy duck and put the legs and wings into a stainless steel basin (the basin should be large enough to fit inside the pressure cooker). Add three small bowls of water, not full, as soup will come out of the duck later. Add a pinch of salt.

2.12 Add the soaked red mushrooms to the duck meat in the first step. Have you seen the flower buds of this small red mushroom? The leaves at the bottom are a little blue, and the center of the cap is redder. When washing, the water is dark purple-red.

3.21 A small handful of Gou Qi is also added to the first step.

4. Put some water in the pressure cooker and put a steaming tray in it, make sure the water covers it. Put 1 on the steaming tray and hang the steaming tray on top. I use copper wire to hang it, which is also a conclusion drawn from practice.

5. A close-up

6. Chop the remaining back meat and neck into a fine piece, place them on the upper steamed layer (Picture 5), add some ginger slices and press them down.

7. After the pressure cooker starts to steam, turn to the lowest heat and simmer for 2-3 hours, so that the broth on the top will be completely separated out. Look at this picture as evidence, the meat has shrunk in size. The soup was all gone.

8. The soup is very good in color, red. Because red mushrooms and wolfberries are added. Scrape off the oil on top.

9. The color of the soup after scraping off the oil. Look, there is no oil left.

The method of stewing old duck with red mushrooms has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.