1. In the same way, you can also replace the old duck with ribs, chicken, sirloin, etc., which tastes good.
2. Don't use a casserole, you can just put it in a wok.
Braised duck with tea tree mushroom
By RowanShields
Recipe Recommendations
- old duck appropriate amount
- tea tree mushroom appropriate amount
- tofu skin appropriate amount
- cooking wine appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
Steps for Braised duck with tea tree mushroom
1
Cut off the roots of the tea tree nut and wash them.
2
Cut the tofu skin into thick shreds.
3
Chop the old duck into small pieces, place it in boiling water, add appropriate amount of cooking wine and ginger slices, and blanch it for 3-5 minutes, pick up and wash the blood.
4
Add appropriate amount of oil into the pan, add shredded ginger, garlic, dried red peppers, chopped green onions, and star anise until fragrant.
5
Pour in the duck pieces and stir fry them over high heat to produce oil.
6
Add appropriate amount of cooking wine, add appropriate amount of soy sauce to color, light soy sauce, and oyster sauce to taste.
7
Put the tea tree mushroom and tofu skin into the pan and stir-fry.
8
Pour into a casserole, add water that has permeated all ingredients, a little balsamic vinegar, and a green onion knot. Bring to a boil over high heat and turn to low heat until the duck meat is crispy, and then cook the thick soup.