Seasoning; oil, sesame oil, salt, rock sugar, cooking wine, soy sauce, soy sauce, pepper, ginger, green onion, star anise, cinnamon, monosodium glutamate.
Practice; 1. Duck legs soaked in water for 30 minutes, remove some blood, remove impurities rinsed, chopped large pieces, into a large bowl.
2. Add cooking wine, soy sauce, soy sauce, pepper, marinate for 30 minutes to taste.
3. Rinse the mushrooms with clean water and soak them in water. The water used to soak the mushrooms can be used after it is filtered and settled.
4. Peel the potatoes, cut them into cubes, put them into the hot oil and fry them for a while, and then put them out for use.
5. Take the soup pot, put in the appropriate amount of vegetable oil, or sesame oil, oil hot, put the duck,
6. medium heat stir fry until the color, the skin golden brown,
7. into the ginger, scallions, star anise, cinnamon, rock candy,
8. into half a pot of warm water, and then some of the old soya sauce,
9. medium heat to cook, stewed on a low heat for 50-60 minutes.
10. Put in the potato cubes,
11. Put in the mushrooms, you can soak the mushrooms in the water, filtered into,
12. Add the right amount of salt, medium heat stew until the potato crisp, if the soup is too much, and then with medium heat to collect the juice.
13. Add some monosodium glutamate, drizzle some sesame oil, can be served.
The fragrant mushroom and potato stewed duck leg is ready.
Tips; 1. Because the family has children to eat, so the duck legs should be stewed more crispy. If you are using old duck to make this dish, the cooking time should be longer.
2. Potatoes fried in oil before cooking is more flavorful and less fragile. The water used to soak the mushrooms can be filtered and added to cook together.
3. Duck meat sautéed in sesame oil before cooking, the flavor will be better.