Braised duck with mushroom
By DarwinVon
I bought a box of boneless duck feet and made 2 dishes. It was quite a bargain. This dish is refreshing cabbage, soft and smooth duck feet, and fresh and fragrant mushrooms.
Recipe Recommendations
- pakchoi 4-5 trees
- winter mushroom of 10
- qingshui 1/2 cup
- Jiang 3 tablets
- garlic 2 cloves
- octagonal 1
- corn oil 1 tablespoon
- chicken soup 1/2 cup
- oyster sauce 2 tablespoons
- soy sauce 2 teaspoons
- sugar 1 teaspoon
- cooking wine 2 tablespoons
Steps for Braised duck with mushroom
1
Soak mushrooms in water and wash them.
2
Cut off the roots.
3
Rinse the boneless duck feet with water.
4
Put water in the pan and bring to a boil, add 1 tablespoon of cooking wine, and blanch the duck palms until they are in the water before boiling.
5
Wash the cabbage for later use.
6
Peel the garlic and slice the ginger.
7
Heat the oil pan, saute the garlic, ginger and star anise until fragrant, add the mushrooms and duck feet for a while.
8
Add chicken soup, water, oyster sauce, soy sauce, cooking wine and sugar to bring to a boil.
9
Turn to medium to medium heat and cook for about 30 minutes until duck feet are soft and rotten.
10
Thicken with starch water.
11
Blanch the cabbage.
12
Place the ingredients on a plate and pour with the sauce.