Ingredients: half a duck, Dendrobium 10g, Dictyophora dictyophora 1, ginger 1, onion 1, 20ml of cooking wine, 2l of clear water, 2 teaspoons of salt1/and a little monosodium glutamate.

Exercise:

1. Wash the duck and cut it into pieces. After soaking Dendrobium in 10 minute, put it in a soup bag, pat ginger flat, and cut scallion into small pieces.

2. Put the duck, ginger and onion into the pot, pour clear water into the pot, take out the duck, ginger and onion after boiling the blood bubbles with fire, wash the blood bubbles with water, and then put them into the soup pot.

3. Pour 2 liters of water into the soup pot, add Dendrobium and cooking wine, cover the pot and bring to a boil, then simmer 1 hour.

4. Dictyophora indusiata is decapitated 20 minutes in advance, soaked for 4 or 5 times repeatedly, and washed away the sediment.

5. 1 hour later, open the lid, add salt and monosodium glutamate, then pour in Dictyophora dictyophora, cover the lid and continue stewing for 20 minutes.

Nutritional value:

Old ducks are rich in trace elements such as protein, vitamin B, nicotinic acid, fat, calcium, iron and phosphorus, which can meet the physiological needs of human body. It also has the effects of tonifying kidney and nourishing stomach, removing tuberculosis and steaming bones, relieving cough and resolving phlegm, eliminating edema and stopping dysentery. Duck meat is sweet and cool, clearing away heat and cooling blood, which is suitable for people with yin deficiency and internal heat. Duck meat can strengthen the kidney, promote diuresis and reduce swelling, and can be used as an adjuvant to treat various edema, which has a good therapeutic effect on edema during pregnancy. Duck meat can also nourish yin and tonify deficiency, nourish stomach and promote fluid production, and can relieve physical weakness after illness and improve physical weakness.