[guangdong] Braised Duck Legs with Ci Mushroom

Name: [guangdong] Braised Duck Legs with Ci Mushroom
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Shiitake; 1 piece ginger; 1 tablespoon Oyster sauce; Some oil; 1 Cured Duck Leg; 1 piece garlic; a little salt

by Black cat sheriff kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Cigu (cigu) has only 300 years of history in Pantang. It is popular among Guangzhou people because of its large white skin and white meat, rich in protein and carbohydrates, etc. It also takes its shape and meaning and regards Cigu as a year. Xiao traditional dishes are also made into Chinese candies. Citrus mushrooms have small white flowers and are very elegant. Shiitake mushroom is a kind of pollution-free green health food. Chinese medicine believes that Shiitake mushroom has a sweet and smooth nature, nourishes the lungs, nourishes the middle and nourishes qi, and has unique effects on fatigue, cough and asthma. The analysis shows that the main ingredients of Shiitake mushrooms are starch, protein and multiple vitamins. They are rich in trace elements required for various active substances such as iron, zinc and boron, which can regulate and promote human muscle energy. "

Ingredients

400g Shiitake
1 piece Ginger
1 tablespoon Oyster Sauce
Some Oil
1 Cured Duck Leg
1 piece Garlic
a little Salt

[guangdong] Braised Duck Legs with Ci Mushroom

1. Prepare materials.

[guangdong] Braised Duck Legs with Ci Mushroom recipe

2. Cut the cured duck legs into small pieces and blanch them in hot water to remove excess salt and oil.

3. Remove the stems and peel off the thin skin of the mushrooms (the same method as the horseshoe treatment).

4. Shiitake mushrooms are divided into four, ginger and garlic are beaten flat.

5. Add oil in a hot pan, sauté the ginger and garlic, add the blanched cured duck leg and stir fry a few times.

6. Add the chopped shiitake mushrooms.

7. Add appropriate amount of water, bring to a boil on high heat, turn the lid to medium and low heat and simmer for 15 minutes.

8. Add a spoonful of oyster sauce when the water is almost dry.

9. Season with salt to collect the sauce.

10. Finished picture.

11. Finished picture.

12. Finished picture.

13. Finished picture.

Tips:
The cured duck legs you buy are generally salty because they need to be preserved, so it is recommended to soak them in pieces to remove the excess saltiness. If you make your own cured duck legs, increase or decrease the salt according to your taste.