Risotto
1.
Prepare the duck leg.
2.
Chop the duck legs into small pieces for later use.
3.
Prepare shiitake mushrooms.
4.
Soak the shiitake mushrooms in cold water.
5.
Put ginger shreds in a wok and sauté until fragrant.
6.
Add soaked bell pepper and stir fry.
7.
Add the chopped duck pieces and stir fry with light soy sauce.
8.
Add the water for soaking shiitake mushrooms and cook until the duck is fully cooked and flavorful.
9.
Cut bamboo shoots into thick slices.
10.
Add shiitake mushrooms, bamboo shoots, salt, sugar, thirteen spices, cooking wine and stir fry.
11.
Cut the green pepper into pieces with a hob.
12.
Add green peppers and stir fry, and finally thicken, and drizzle in sesame oil.
13.
Add cleaned rice to the pot and add water to cook the rice.
14.
Take a small bowl and fill it with rice, then pour it on the plate. Sprinkle with black sesame seeds for garnish.
15.
Pour over the cooked dishes and you're ready.
Tips:
1. The ingredients can be changed according to your preferences.
2. In the end, you must thicken the soup appropriately, and the soup will become more delicious when poured on the rice.
3. The water used to soak the mushrooms can be used to cook the duck legs, so that the mushroom flavor is stronger.
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