Braised duck legs with mushrooms and carrots
Overview
As the saying goes: To capture a man's heart, you must capture his stomach. Haha, this makes sense. The duck legs are stewed with mushrooms and carrots. The duck legs are wrapped in thick soup. When you take a bite, you will first feel the slightly spicy and salty taste, and then the tenderness of the duck meat. The mushrooms have absorbed the juice and are soft, and the juice bursts in your mouth. The carrots can not only supplement nutrition, but also complement the duck meat. It is a good combination of meat and vegetables.
Tags
Ingredients
Steps
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Ingredients: duck legs, carrots, mushrooms, garlic, onions, and ginger.
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Wash the duck legs and chop them with a knife to add flavor.
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Cut the mushrooms into diagonal slices, cut the carrots into cubes, cut the scallions into cubes, cut the ginger into cubes, and slice the garlic.
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Heat the pan, pour a little oil, and fry the duck legs with the skin facing the bottom of the pan.
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When both sides are fried to golden brown, take them out. (You have to be patient in this step and fry slowly.) After frying, pour out the oil in the pot, because the oil from the duck legs will have a fishy smell.
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Take another pot, pour a little oil, add onions, ginger and garlic, stir-fry until fragrant.
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Add the duck legs and fry briefly. Add cooking wine, light soy sauce, dark soy sauce and stir-fry until combined. Add the bean paste and stir-fry until the duck legs are evenly colored.
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Pour in boiling water to cover the duck legs, cover and simmer over low heat for 25 minutes.
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After 30 minutes, when the duck legs are almost cooked, add the carrots.
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Add mushrooms, sugar, salt and pepper and simmer for another 5 minutes.
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Carrots are ripe.
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Arrange duck legs, carrots, and mushrooms on a plate. Pour the prepared water starch into the soup in the pot, reduce the juice over high heat, and when it thickens, pour it on the duck legs while it is hot.
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Serve on a platter.
