Ingredients: whole duck, 300g of Pleurotus ostreatus.

Exercise:

1. Wash peeled duck slices; The pot boils, the water boils, and the duck blanchs to remove the blood.

2. Prepare seasoning, burn electricity in the pot, stir-fry the cut seasoning after the oil is burned, stir-fry the duck with rice wine, and add a bowl of cold water;

3, add a few hawthorn fruits, although light, but can remove some greasy feeling;

4. Quickly put the Pleurotus ostreatus into the duck meat, cook for another fifteen minutes, and add salt. Second, stew goose soup ingredients: an old goose, ginkgo, medlar, onion, ginger, salt and rice wine.

Production method: 1. Wash the goose, cut it along the bone with a knife, cut it horizontally into small pieces of about 4 cm, blanch it in a boiling water pot, pick it up and soak it in warm water.

2. Add a proper amount of cold water to a clean pot, add Lycium barbarum, Ginkgo biloba, onion, ginger slices and rice wine, boil with a stove, and skim off the foam.

3. Simmer on low fire for about 20 minutes, then simmer on stove fire for 10 minute, remove ginger slices and onion segments, and add salt to taste.

Third, stew goose soup.

Ingredients: a goose, proper sausage, multiple bamboo shoots (no fresh bamboo shoots, you can use bags), Hericium erinaceus, Coprinus comatus, vegetables and ginger.

Exercise:

1. Wash the goose, soak it in boiling water for 2-3 minutes, boil the blood powder, and clean it with drinking water.

2. Put cold water in a hot pot, add ginger, bring to a boil, add goose, sausage and bamboo shoots in the pot, add rice wine after the fire, and simmer for one hour.

3. Wash Hericium erinaceus and Coprinus comatus, cut into larger pieces, put them in a hot pot, add salt, cook for another 5 minutes, and turn off the fire.

4. After cleaning the vegetables, boil water in another large pot to remove the grassy smell of the vegetables and add them to the cooked goose soup.

5. Cook for another 5- 10 minutes, and just boil the dishes.