食材:
鸭翅根一对、香菇四朵、红枣两个、桂圆两个、葱三截、姜三片、盐适量、油可省、荞麦面一把
步骤1:
带骨头鸭肉收拾干净剁成自己喜欢的大小,扔凉水锅里煮到完全变色,关火捞出来
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_e8bb61447dd2dca77414bd668813a246.jpg)
步骤2:
锅烧热扔控过水的鸭肉,根据个人喜好和鸭肉出息程度决定要不要放油
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_f74256087a9bb82a4be4b9cc6be35dbe.jpg)
步骤3:
小火煎焦黄了翻个面,扒拉到外圈扔葱姜
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_bba5477bdf7aeceab1cdf01bff097769.jpg)
步骤4:
继续煎到全方位焦黄葱姜闻起来挺香,扔提前泡好的香菇跟枣
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_01570792739e424d8d62d27a610e1913.jpg)
步骤5:
加完全没过所有肉菇的凉水,大火煮开看情况撇下沫
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_3e273fcd8bfa272189ac606f07152f25.jpg)
步骤6:
盖上盖子小火咕嘟一个小时以上,或者直接挪煲里选煲汤模式
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_c1c10e97e744444fb7eabebff79cf31b.jpg)
步骤7:
时间差不多了开盖尝下鸭肉成熟度,确认软烂了关火/断电,根据个人口味加盐
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_00820480621d044d851723af3afa5381.jpg)
步骤8:
带汤浇到提前煮好的荞麦面上,看心情怼上坨葱丝,口重的胖又可以大胆尝试各种调味料
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_9488989585582014ba4832bd77386233.jpg)
步骤9:
来,张嘴~
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_9d8747275ae7b943bc40a2dc3aaa5e55.jpg)
步骤10:
汤鲜面滑,肉软菇弹,边吃边感叹天气晴朗阳光真好自己说不准可以多活几年辽
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_f26fa333100df552b624b6cdd916dcc3.jpg)
步骤11:
走了哟,明天见~
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_e83a7d7274ee4e4aab654d437a2b5b27.jpg)