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Tonic Duck Soup

Soups and Congees

Tonic Duck Soup
1 whole duck, its skin removed
1 ounce caterpillar fungus
1 Tablespoon dark soy sauce
7 cups chicken stock
1/4 pound spinach, minced and steamed for one minute
salt and pepper to taste
1.Put duck, fungus, soy sauce and stock in a large pot, cover and simmer for three hours.
2. Remove duck from the liquid, cool slightly, and tear the meat in small pieces, discard the bones, and return it to the pot. Add spinach and seasonings, and serve.

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