Steamed Duck Soup with Cordyceps

Prepare a portion of duck meat, a piece of ginger, and an appropriate amount of cordyceps. Behind are the conical outer pot and the inner pot of the Qiaofu Blood Sugar-Lowering Rice Cooker.

Blanch the duck pieces in advance. Duck meat has a slight fishy smell, so put it into cold water to blanch. It is best to add some cooking wine to remove the smell and enhance the flavor.

Then soak and rinse the cordyceps in advance, and peel and slice the ginger for later use.

Rinse the blanched duck pieces in cold water, wash them clean, drain, and put them into a large bowl.

Then add cordyceps and ginger on the surface.

Then add more water, making sure the water level fully covers the duck pieces. The bowl I used earlier was a bit too small, so I switched to a slightly bigger one.

Assemble the inner and outer pots, add clean water, then put the prepared soup into the inner pot. Use the Qiaofu Diabetes-Reducing Rice function to first steam the meat, steaming the duck until cooked. Then switch to the Nutrition Steam mode to steam the ingredients to bring out their proper freshness and nutrition.

The soup made with the double-steaming method looks like the picture. I smell its freshness, and you can see how clear it is.

Then add an appropriate amount of fine salt and goji berries for seasoning and garnish, and it's ready.

Is the cooking method very simple, nutritious, and full of love?