Roasted Duck Wing Root with Mushroom

Name: Roasted Duck Wing Root with Mushroom
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 40g Shiitake (dried); 540g Duck Wing Root; 1 Green onions; a little ginger; 2 tablespoons Soy sauce; 2 teaspoons salt; 1 spoon Cooking Wine; 1 tablespoon Vegetable oil; 1 piece star anise

by Feixue Piaoxu (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

These duck wing roots are raw ingredients that my mother bought for me when I returned home last weekend. She always remembers that I like to eat meat with bones. For example, I like to eat wings and feet, but not thighs and breasts. My mother asked me to cook the wing roots of the old duck for more time. Back to Xiaojia, immediately soak the duck wing roots in water. Soaked shiitake mushrooms again. Shiitake mushroom is a fungus food with high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. It has the effects of improving the body's immune function, delaying aging, anti-cancer and so on. And I personally think that dried shiitake mushrooms are more fragrant and taste better than fresh shiitake mushrooms.
The roast duck with shiitake mushrooms is delicious. It has a strong special scent of shiitake mushrooms and the smell of duck meat! ~Anyway, a dish that my family likes. The son said, a few days ago, I suddenly wanted to eat shiitake mushrooms to absorb the taste of the gravy. Hey~-Mom, you really burned duck with shiitake mushrooms! Yo, the mother and the son can be considered alive. It burned for about an hour in total.

Ingredients

40g Shiitake (dried)
540g Duck Wing Root
1 Green Onions
a little Ginger
2 tablespoons Soy Sauce
2 teaspoons Salt
1 spoon Cooking Wine
1 tablespoon Vegetable Oil
1 piece Star Anise

Roasted Duck Wing Root with Mushroom

1. 8 duck wing roots, weighing about 540 grams

Roasted Duck Wing Root with Mushroom recipe

2. Soak the roots of duck wings in water and wash them

3. Soak the shiitake mushrooms, wash the green onions, and prepare a star anise

4. Put the roots of duck wings in a pot of cold water and add a few drops of cooking wine to boil

5. Remove the roots of the duck wings, use tongs to remove the fine hairs, rinse and drain slightly

6. Cut all the scallions and finely chop the ginger (there is only so much dried ginger in the refrigerator)

7. Pour a little vegetable oil into the hot pot

8. Stir fragrant green onions

9. Remove the scallions and stir-fry the roots of the duck wings

10. Simmer for two to three minutes until the cooking wine and dark soy sauce are slightly yellow

11. After adding water to the ingredients, it is best to add enough water at a time and add the green onions

12. Add minced ginger and cook over high heat

13. When the juice has received the remaining half, add the water for soaking the mushrooms, do not pour the remaining feet

14. Add shiitake mushrooms and continue cooking

15. When the soup is reduced to the required amount, add a spoonful of light soy sauce, reduce the heat to a slight simmer, add the green onion and turn off the heat and simmer for a while before serving.

Tips:
1. Do not discard the water used to soak shiitake mushrooms. After removing the precipitated foot impurities, the shiitake mushroom water is rich in nutrients.
2. If you want to speed up the soaking of shiitake mushrooms, you can soak them in the fresh-keeping box with hot water, close the lid and shake a few times.
3. Add the seasoning to the light soy sauce later. It is not advisable to boil for a long time at high temperature. Turn down the heat.
4. After turning off the heat, let it simmer for five or six minutes for more flavor.