Roasted Wild Duck with Mushrooms and Bean Curd
1.
Take out the internal organs of a wild duck and wash it
2.
Chop the wild duck into pieces, soak the shiitake mushrooms, and remove the dried bean curd from the refrigerator
3.
Put the duck pieces into the cold water pot
4.
Boil and remove the duck pieces into the pressure cooker
5.
Add the boiling water to the duck pieces, then cover and cook for ten minutes, then remove the air from the heat.
6.
Wash the shiitake mushrooms and let the soaked water let it settle quietly
7.
Cut tofu diagonally into triangles
8.
Pour the oil in the wok
9.
Press cooked duck nuggets and stir-fry with cooking wine
10.
Add some salt and dark soy sauce and add the soup just now
11.
Add tofu
12.
Add the clean part of the shiitake mushroom water, leaving the feet unused
13.
Add shiitake mushrooms
14.
Add the gizzards, heart and liver of two ducks and cook together for 15 minutes
15.
Plus soy sauce
16.
Add sugar to harvest the juice
Tips:
1. Duck gizzards, duck heart and other internal organs need to be rubbed with salt and then cleaned and burned.
2. The pressure cooker is used to shorten the cooking time, and the iron pan is used to cook the soup more deliciously and tightly.
