Braised Muscovy Duck with Winter Mushrooms and Cloud Ears
Ducks are more popular than chickens in my family. Little MM likes to eat the braised muscovy duck made by grandma with mushrooms and cloud ears. It is quite delicious when braised with the whole duck. However, now the family eats by themselves, but one duck can't finish it, and more than a pound is still enough. Braised muscovy duck with winter mushrooms and cloud ears. The unique aroma of winter mushrooms and the texture of duck meat make it a very fragrant and delicious dish.
Recipe Recommendations
- Muscovy duck 600 grams
- winter mushroom 30 grams
- Yun's ears 10 grams
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Braised Muscovy Duck with Winter Mushrooms and Cloud Ears
1
Wash the duck and cut it into slices for use
2
Soak mushrooms and cloud ears in hot water in advance for use.
3
Remove the oil pan, saute the ginger slices until fragrant, add the muscovy duck and stir-fry.
4
After the duck has lost its color, add light soy sauce and a little dark soy sauce to color it.
5
Add water, add mushrooms and cloud ear to bring to a boil, simmer for half an hour on slow fire
6
The stewed duck can be served with salt and sugar.Braised Muscovy Duck with Winter Mushrooms and Cloud Ears Make Tips
The time for braising the duck depends on the age of the duck, hehe.