Method of braising duck

Ingredients:

1 duck with its tail cut open.

ingredients:

15g of clean winter bamboo shoots, 1g of Tricholoma, 5g of cooked and lean ham.

seasoning:

salt, cooking wine, rice wine, sugar, soy sauce, monosodium glutamate, onion and ginger.

Practice:

1. Boil the duck thoroughly in water, fish it into cold water and rinse it. Cut the winter bamboo shoots into hob pieces. Choose the medium-sized mushrooms without changing the knife. Cut the ham into pieces, cut the onion into sections and beat the ginger.

2. Place bamboo grates in a large casserole, add duck (breast down), winter bamboo shoots, ham, Tricholoma, onion and ginger, add water, add salt, cooking wine, rice wine, soy sauce (a little) and sugar, and boil to clean the foam. Burn the duck with high fire and cover it on low fire.