Braised duck with mushrooms(xiang gu shao ya rou )

Braised duck with mushrooms

Introduction:

"Duck is a common food in our family. It's often used for stewing or burning meat. But my son always doesn't like the food with two legs. Considering that duck is nourishing Yin, it's a good food for developing children, so it's the responsibility of a mother to find a way to make children eat more. This time, I used mushrooms. In order to remove the fishy smell of duck meat, I fried it with some spices, and then stewed it. When the aroma came out of the kitchen, my son could not help it. When he ate, he lowered his head and chewed the duck meat, and even cried, "delicious."

Production steps:

Step 1: blanch the duck in cold water and wash it

Step 2: soak dried mushrooms in warm water

Step 3: add oil into the pan, add the boiled duck and fry it until it changes color slightly

Step 4: add the accessories and continue to stir fry the flavor

Step 5: cook a little red wine, add mushrooms, soy sauce, soy sauce, sugar and bring to a boil

Step 6: turn to medium low heat and simmer for about 45 minutes. Collect the juice. Finally, add some salt, chicken essence, pepper and a few drops of sesame oil

Materials required:

Duck meat: moderate

Lentinus edodes: right amount

Ginger slices: right amount

Garlic: right amount

Fragrant leaves: appropriate amount

Dry pepper: right amount

Dried Hawthorn: moderate

Note: dance language: dried mushrooms are more tasty and fragrant than fresh mushrooms

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu Shao Ya Rou