Cake Duck

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Hot soup with sweet taste from broth, fragrant duck meat and each strand of long-lasting filter, eat not bored.

Duck soup
Material:

Half the duck or two large ducklings

300g of mushrooms
Ginger, green onion, white wine, seasoning, salt, sugar, dried onion, coriander, garlic and oil
Powder: 2 cups of cassava powder or flour, salt, boiling water.

Making:

Step 1:

Mix the cassava powder in large, add half a tablespoon of salt, mix well.

Duck soup
Step 2:

Pour boiling water from old hot, just poured and use wooden powder mix.
Hand stuffed until the powder mixture is smooth, plastic.

Duck soup
Step 3:

Rolled flat lime, thin.

Duck soup
Step 4:

Use a sharp knife to cut the powder into long fibers, when cutting you remember a little powder to prevent sticking.

Duck soup
Step 5:

Ginger washed, pounded ginger, mixed with white wine.
Wash duck, chop small, rub the ginger and white wine all over the duck, about 20 minutes and then rinse thoroughly clean, to drain the basket drain.

Duck soup
Step 6:

Duck section after draining, add to the large one, add dried onions, a small spoonful of salt, a small spoonful of sugar, half a teaspoon of seasoning seeds, pepper and a little ginger, mix well, marinated about 2 -3 hours.

Duck soup
Step 7:

Heat the cashew oil, unleavened garlic, add the duck mixture into the pot, add fire to the boil until boiling fire, then you heat a small fire, pour cold water in the pot to boil until the duck soft.

Duck soup
Step 8:

Cut mushrooms, washed, soaked in cold water mixed with some salt for about 10 minutes.

Duck soup
Step 9:

Remove the mushrooms and wash them thoroughly, drop into the pot of duck, seasoned seasoning to taste just to eat.
Drop the casserole in step 3 into the duck pot, boil until the casserole rolls in, you taste the spice depending on your taste.

Duck soup
Step 10: