Braised Duck with Tea Tree Mushroom

Overview

There are many ducks in the water towns of Jiangnan, so duck meat often appears on my family's dining table, such as roast duck, steamed duck, sauce duck, stewed duck, and today's braised duck with tea tree mushrooms. Braised duck with tea tree mushrooms. Since it takes about thirty minutes to stew, the tea tree mushrooms absorb enough of the meat aroma and duck fat of the duck meat. The originally tasteless tea tree mushrooms become fragrant and refreshing, and the duck meat is fragrant but not greasy.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• winter recipes
• lunch
• cinnamon
• cooking wine
• coriander
• doubanjiang
• dried chili pepper
• duck meat
• edible oil
• garlic
• light soy sauce
• old soy sauce
• rock sugar
• tea tree mushroom
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, cut the duck meat into pieces and marinate it with a small amount of salt, light soy sauce and cooking wine for 20 minutes

   

2. 2 Soak tea tree mushrooms in warm water for 1 hour

   

3. 3 Wash the soaked tea tree mushrooms 4-5 times repeatedly, blanch them in boiling water, remove and drain

   

4. 4 Heat the pan with cold oil, cut the duck meat into pieces and stir-fry until the duck skin is slightly brown

   

5. 5 Pour in 30ML cooking wine, fry over high heat to dry up the water, set aside

   

6. 6 Heat oil in a pot, add bay leaves, cinnamon, Sichuan peppercorns, dried chili peppers, ginger slices and garlic and saute until fragrant

   

7. 7 Cook in rock sugar, bean paste, light soy sauce, dark soy sauce and stir well

   

8. 8 Add tea tree mushrooms and fried duck meat together

   

9. 9 Pour in water until the ingredients are covered with water. Bring to a boil over high heat, then simmer over low heat for 30 minutes. Dish out. Garnish with coriander