Seasoning: salt, soy sauce, cooking wine, Pixian bean paste, pickled ginger, pickled sea pepper and garlic.
1, buy half a duck or a duck, I use half an old duck, wash it, drain it as much as possible and cut it into pieces for later use.
2. Wash the mushrooms and cut them in half for later use.
3. The ratio of pickled ginger and pickled sea pepper to Pixian bean paste is 4: 1.
4. Heat the vegetable oil in the wok, then pour the duck pieces into the fire and stir-fry for about ten minutes, and the steam will burst.
5. Move the duck pieces to one side of the pot and gently turn the pot to expose the oil bottom. At this time, there is no steam in the pot, it is all oil.
Pour Pixian bean paste and sea pepper soaked in ginger and garlic into the oil and stir-fry for about one minute, then stir-fry the ducks together. then
Salt, soy sauce and cooking wine can be added to stir fry further.
6. Add mushrooms and continue to stir fry. Stir-fry until the duck meat is even in color and the mushrooms are soft and cooked.
7. Add a small amount of hot soup or hot boiled water to cook, and quickly start the pot.