Stewed rice with duck leg and mushroom(jun1 xiang ya tui bao zai fan )

Stewed rice with duck leg and mushroom

Introduction:

"Baozai rice originated in Guangdong Province. It uses casseroles as utensils to cook rice. Guangdong calls it baozai rice, so it's called baozai rice. Baozai rice has a long history. More than 2000 years ago, it was recorded in the book of rites and other books that the first and second treasures of the eight treasures of the Zhou Dynasty were the same as baozai rice, only using yellow rice as raw material. It can be seen that they were very valuable at that time. According to Wei Juyuan's cookbook, in the Tang Dynasty, it was called "Yuhuang Wangmu rice". It was made by weaving wisps (shredded meat) and egg fat (egg) to cover rice noodles with mixed flavor, so it had more flavor. "

Production steps:

Step 1: cut the duck leg into small pieces, add pepper, onion, ginger, soy sauce, meijixian, mix well and marinate for 30 minutes.

Step 2: clean and slice Pleurotus eryngii.

Step 3: wash spinach and blanch.

Step 4: wash the rice and soak it in water for 20 minutes.

Step 5: heat the oil in the pan and add the onion and ginger into the pan.

Step 6: put in the salted duck.

Step 7: stir fry until oil comes out of the fish.

Step 8: cover the duck, turn to low heat and simmer for 5 minutes.

Step 9: put the soup into a bowl and set aside.

Step 10: put a layer of oil on the casserole, add some water to the rice and bring to a boil.

Step 11: cover and turn to medium fire.

Step 12: cook for less than ten minutes, then start to collect water. You can see that there are holes on the surface of the rice.

Step 13: spread Pleurotus eryngii on rice evenly.

Step 14: spread the duck on it evenly.

Step 15: cover and simmer for 5 minutes.

Step 16: pour the soup evenly into the casserole.

Step 17: cover and simmer for another 5 minutes.

Step 18: spread spinach on top.

Step 19: cover and simmer for 5 minutes.

Materials required:

Duck leg: 2

Rice: right amount

Spinach: 80g

Pleurotus eryngii: 100g

Pepper: 2G

Scallion: 10g

Jiang: 3G

Soy sauce: 5ml

Meijixian: 15ml

Peanut oil: 25ml

Note: when cooking, make sure to use low heat.

Production difficulty: Advanced

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jun1 Xiang Ya Tui Bao Zai Fan