Practice of curing duck meat with Agrocybe aegerita

condiments

Cured duck (right amount) Agrocybe aegerita (right amount) bean curd skin (right amount)

condiment

Onion, ginger and garlic (appropriate amount) cooking wine (appropriate amount) dried pepper (appropriate amount) star anise (appropriate amount) oyster sauce (appropriate amount) soy sauce (appropriate amount) soy sauce (appropriate amount) balsamic vinegar (appropriate amount)

kitchenware

Wok, casserole

1 Cut off the roots of Aunt Tea Tree and wash them.

2 tofu skin is cut into thick silk.

3 Chop the salted duck into small pieces, put it in boiling water, add appropriate amount of cooking wine and ginger slices for 3-5 minutes, and scoop up the washed blood for later use.

4 Add appropriate amount of oil to the pot, add shredded ginger, shredded garlic, shredded dried Chili, shredded onion and star anise and stir-fry until fragrant.

5 pour the duck pieces into the fire and stir-fry the oil.

6 Add appropriate amount of cooking wine, add appropriate amount of light soy sauce for coloring, light soy sauce and oyster sauce for seasoning.

7 Put Agrocybe aegerita and bean curd skin into the pot and stir fry.

8 Pour into the casserole, add the clear water that overflows all the ingredients, a little balsamic vinegar and an onion knot. Bring the fire to a boil, then simmer until the duck is crisp and rotten, and then boil the thick soup.