Porcini Mushroom and Old Duck Soup

First, wash the duck and cut it into pieces; slice the ginger and the pickled vegetables. Soak the porcini mushrooms for half an hour, clean off the dirt and sand, and do not discard the water used in the final soaking of the mushrooms.

Put the cut duck pieces into a pot, add cold water, bring to a boil to remove the blood, and clean thoroughly.

Then, add ginger, Sichuan peppercorns, cooking wine, and salt, mix well, and let it sit for half an hour. This helps to remove the fishy smell and enhance the flavor.

Put the blanched duck into an enamel pot (stew pot), add the porcini mushrooms and pickled vegetables at the same time, add water and bring to a boil, then turn to medium-low heat and stew for 45 minutes. Turn off the heat, add a small amount of chicken bouillon for seasoning, and it's ready.

From a long distance away, you can smell the delicious aroma, making your mouth water.