Braised duck with tea tree mushroom
By BrettWunsch
The first time I ate tea tree mushroom was when I ate it in a small restaurant outside. I fell in love with it after eating it once. The tea tree mushrooms I bought and dried are well soaked and can be eaten with various meats, such as chicken, pork and duck meat. They are especially delicious.
Recipe Recommendations
- tea tree mushroom 50 grams
- duck leg 400 grams
- carrots a
- soy sauce appropriate amount
- salt appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Braised duck with tea tree mushroom
1
Supermarket buys dried tea tree mushrooms.
2
Wash and cut two duck legs into pieces.
3
Wash the frying pan and heat it up without putting in oil. Place the duck meat with the skin down in the pan, and fry it over medium heat until the duck meat seeps out.
4
After the duck oil is fried and the lower part of the duck meat changes color, turn the duck meat over and stir fry until all the duck meat pieces change color.
5
Put the ginger, aniseed, and pepper into the pan, stir-fry with the duck meat until fragrant, and then add boiling water.
6
Cover the lid and simmer over medium heat for more than 20 minutes to simmer the duck meat until it is done.
7
Soak tea tree mushrooms, wash and cut into sections.
8
Cut carrot into hob blocks.
9
Boil the duck meat and add salt.
10
Pour in carrot pieces.
11
Continue to add tea tree mushrooms and cook together.
12
After the carrots and tea tree mushrooms are cooked, add the soy sauce to color, and you can start the pot.