Tea mushroom duck
By VicentaLakin
There are lots of ducks in Gangnam, so ducks are often on my table, like duck roasting, steaming ducks, duck sauce, duck stew, and today's tea mushroom duck. The tea mushroom duck, which takes about 30 minutes to make it, absorbs the meat and duck oil of the duck, and the previously unsavory tea mushrooms become fragrances and ducks are not greasy。
Recipe Recommendations
- duck meat 200 grams
- tea tree mushroom 100 grams
- Jiang a
- garlic 3-4 one
- coriander appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- bean paste appropriate amount
- cooking wine 30ML
- soy sauce appropriate amount
- soy sauce appropriate amount
- dried chili 4-5 a
- cinnamon 1 small piece
- pepper 15 tablets
- geranyl 1 bunk
- rock sugar the 3
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Tea mushroom duck
1
Get the material ready
2
Tea mushrooms immersed in hot water for an hour
3
Soaked tea mushrooms 4-5 times, unwatered, leached
4
The hot pot is cold, and the ducks are fried to a bit yellow
5
I'LL POUR IN 30 ML
6
Hot oil in the pan, fragrance leaves, guacamole, peppers, peppers, ginger, garlic
7
Cooking in ice cream, bean petals, raw, old-fashioned
8
Let's get some tea and mushrooms
9
It's in the water, it doesn't have any food. It's 30 minutes away from the fireTea mushroom duck Make Tips
One, when fried duck, there must be wine, and the fire cooks, so that the smell of duck can be removed, and the tea mushrooms can be fresh, but I think the dried tea mushrooms are more chewing their heads, and the tea mushrooms must be watered, and some toxins can be removed from the fungus, and if the heat is not taken into account, the oil can be overheated and tasted better