Duck rack, tofu, four mushrooms, cilantro, ginger, garlic, 10 peppercorns, 1 tablespoon of pepper, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of chicken broth, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of soy sauce, a little cooking oil, and two large bowls of water.

Directions

1: Blanch the tofu and set aside. Blanch the duck rack in boiling water.

2, shiitake mushrooms torn into small pieces, ginger shredded, garlic minced, cilantro cut into small pieces.　　

3, hot oil popping pepper particles under the ginger and garlic.　　　　　　　　　　　

4, add the duck frame slightly fried after adding two large bowls of water.　　　　　　

5, large fire boil two minutes, add salt, cooking wine, vinegar, soy sauce, pepper, turn small fire stew ten minutes.　　　　　　　　　　　　　　　

6, then add the tofu and mushrooms stew for five minutes.　　　　　　　　　

7, before leaving the pot, add chicken essence, sugar, sprinkle parsley can be.