Making delicious shiitake mushroom duck soup in the dry autumn

Wash the shiitake mushrooms and black fungus, then soak them for later use.

Clean the duck and cut it into small pieces, then soak it in water for a while to remove the blood.

Add cold water to the pot, add a few slices of ginger, and put the duck in.

Turn the Aca electric ceramic stove to high heat.

After the water in the pot boils, skim off the foam.

Add 5g of vegetable oil to the pot and bring to a boil over high heat.

Place the duck pieces into the clay pot one by one.

Pan-fry both sides until golden brown.

Pour in 200g of cooking wine and bring it to a boil over high heat.

Probably burned all the wine dry.

Pour in the boiling water.

Probably add a little more water than the duck meat, because water will evaporate during cooking.

After the duck comes to a boil, turn the electric ceramic stove to a low heat setting, 2-3 levels. You can also set a timer, but you still need to keep an eye on it.

Finally, stick a chopstick in, and if it's already soft and tender, you can turn off the heat. Pour in 3g of light soy sauce for color and add an appropriate amount of salt.