Name: Curry Duck Leg Noodle
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 Duck leg; 200g Chinese cabbage; 200g Seafood Mushroom; 50g Parsley core; 20g onion; 3 pieces Shallots; 8 slices ginger; 300g noodles; 3g oil; 10g salt; 10g Soy sauce; 5g Cooking Wine; 1 piece Curry cubes

Curry Duck Leg Noodle

1. Prepare the duck leg for use.

2. Put the duck legs in a pressure cooker, then add some ginger slices, cooking wine, light soy sauce, and salt. Close the lid, select the stew button, and press the cooked duck leg.

3. Prepare vegetables. Chinese cabbage, seafood mushroom, onion, spring onion, parsley heart.

4. Cut the vegetables into sections and set aside.

5. For 40 minutes, the duck leg and duck soup is ready.

6. Put oil in the pan and fry the chives and onions.

7. Add seafood mushrooms and stir-fry evenly.

8. Add duck leg and duck soup, bring to a boil and simmer seafood mushrooms over low heat.

9. Add salt, light soy sauce, curry cubes, stir slowly to melt the curry cubes, then add the parsley heart and stir-fry evenly.

10. Boil on medium heat for two minutes and it will be ready to cook.

11. Boil water in a pot, add the noodles and cook for three minutes.

12. Add the cabbage and blanch it to serve.

13. Remove the noodles and cabbage and put them in a bowl.

14. Put the duck legs and seafood mushrooms in a bowl, pour the curry duck broth, and finally sprinkle some chopped green onions. A bowl of curry duck noodles is ready.

Tips:
For the first time to make such delicious curry noodles, just use one piece of curry cubes. It shouldn't be too much, it will spoil the deliciousness of duck head duck soup! After putting the curry cubes in, stir it from time to time to avoid muddy foundation.