Stewed Duck with Hazel Mushrooms

Name: Stewed Duck with Hazel Mushrooms
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 duck; 100g Hazel mushroom (dried); 5 Bell pepper; 1 tablespoon salt; 3 pcs Tsaoko; 2 pieces Zijiang; 2 pcs star anise; 1 piece Cinnamon; 3 capsules clove; 5g pepper; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; 1 tablespoon Oyster sauce; 1 tablespoon Doubanjiang; 3g Fennel Seed; Some Vegetable oil

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

On the National Day, I went to eat and drink with friends and relatives, and learned a lot of dishes. I ate this duck at my aunt’s house and it felt good. The smell of duck was removed very well, and the taste of hazel mushrooms was very good. It is delicious, combining the eating characteristics of Chongqing people and Northeast people, the slightly spicy version of Hazel Mushroom Roasted Duck was born. The family still likes to eat it, so just occasionally change the way of eating, it can be very attractive. For appetite, there are many ways to make home cooking, but some are delicious, and some are not satisfactory. I think the main problem is the method and the degree of proficiency. It will be better if you often cook it. Master, so-called practice makes perfect! There is no one who can't cook by nature, it's just a matter of time and innovation!

Stewed Duck with Hazel Mushrooms

1. Cut the duck into small pieces, wash and blanch, drain and set aside

2. Soak the hazel mushrooms, wash and drain, prepare ginger and green pepper

3. Sliced ginger, cut green pepper

4. Prepare spices: anise, pepper, grass fruit, star anise, cinnamon, cloves

5. Heat the pan with wide oil, add the dried pepper and spices and fry for a while, add the bean paste and fry on medium heat to get the red oil and stir fry for a while

6. Add the duck meat, add the cooking wine and stir until the duck fat is cooked (the fishy smell will be much less when the water and oil of the duck are completely dried)

7. Then add 2 spoons of dark soy sauce, 2 spoons of light soy sauce and stir-fry are all seasoned

8. Put sugar, cooking wine, salt

9. Add appropriate amount of warm water (look at the tenderness of the duck, it is better if the duck is less than the duck, you can add more water to the old duck) Cover the lid and simmer on medium heat for 40 minutes until the duck meat becomes soft

10. Add hazel mushrooms, turn on high heat and continue to simmer for 20 minutes until the hazel mushrooms are delicious and the duck meat is bright in color

11. At this time, the water is almost dry, put in oyster sauce, ginger and green pepper and stir-fry well, reduce the sauce to the pot on high heat

Tips:
1. This dish is made of fresh and tender ginger instead of old ginger. It is precisely because of the fresh taste and spicy taste of ginger that the taste of the dish becomes more obvious, and it can also suppress the duck’s well. Fishy smell
2. Add more cooking wine when sautéing duck meat, and then continue to stir-fry to dry the water vapor to get rid of the fishy smell of duck meat;
3. Please cook more rice for this dish, it's too much.