1. Stewed duck with tea tree mushroom
Preparation materials:
Ingredients: Agrocybe aegerita 250g, duck 380g.
Accessories: oil, soy sauce, raw flour, chicken powder, pepper, sugar, sesame oil.
Production process:
1. Soak Agrocybe aegerita in clear water for 30 minutes, wash and cut into pieces.
2. Wash the duck, pat the duck with a meat cone to soften the meat and slice it.
3. Put the duck meat in a dish, add appropriate amount of soy sauce, cornmeal, chicken powder, pepper, sugar, sesame oil, water and olive oil, mix well and marinate for 30 minutes.
4, hot oil pan, put the marinated duck.
5. Stir fry and change color, and add Agrocybe aegerita.
6, stir well, pour in the right amount of cold water, cover the lid, simmer on low heat.
7. Uncover the lid and fry the juice, then turn off the fire.
Second, stewed duck with sour bamboo shoots.
Braised duck with sour bamboo shoots is a very unique Hakka dish. The special taste of sour bamboo shoots makes delicious duck meat have a long aftertaste, while the taste of duck meat in bamboo shoots not only neutralizes and reduces the original sour taste of bamboo shoots, but also makes bamboo shoots crispy and delicious with unique flavor.
Preparation materials:
Ingredients: 250g duck, 0/00g sour bamboo shoots/kloc.
Accessories: ginger, dried pepper, oil, salt, soy sauce, cooking wine.
Production process:
1, wash the duck, beat the duck with a meat cone to soften the meat and slice it.
2. Sour bamboo shoots can be soaked in water for two minutes.
3. Slice ginger and shred pepper.
4. Put oil in a hot pot, saute ginger, add duck and stir fry.
5. Stir-fry until the duck is oily, and add cooking wine and salt.
6. Add a proper amount of sour bamboo shoots and continue to stir fry.
7. Add a bowl of water to boil, cover and simmer for 5- 10 minutes.
8. When the duck becomes soft, add pepper and soy sauce.
9. Stir-fry until the water is dry, and the Chili flavor overflows, so you can go out of the pot.