The fat man made a steam pot duck with a steam pot and put some cool fungi in it. The taste was also very delicious.
The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in nioconicotinic acid, which is one of the two important enzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
Mixed mushroom steamed duck
By NealShields
Recipe Recommendations
- duck leg 2 only
- Tricholoma 30g
- white jade mushroom 30g
- onion 15g
- Jiang 5g
- salt 5g
- white pepper 1g
- liquor appropriate amount
Steps for Mixed mushroom steamed duck
1
Cut the duck legs into pieces and wash them.
2
Put the duck pieces into a bowl, add green onion, ginger, salt, white pepper, and white wine, mix well and marinate for 3 hours.
3
Wash and slice mushrooms.
4
Wash the white jade mushrooms.
5
Put the marinated duck pieces into the bottom of the boiler.
6
Add a layer of mushrooms and white jade mushrooms.
7
Add a layer of duck nuggets and mushrooms.
8
Cover the pan pan on the casserole, seal the joint between the pan and the casserole with a towel, and turn it to low heat for 1 and a half hours.Mixed mushroom steamed duck Make Tips
Never add water to the boiler.