Duck stewed with mushrooms and potatoes
Overview
Duck meat is rich in protein and is highly digestible and easily absorbed by the body. Duck meat is cool in nature and is less likely to cause internal heat when eaten in summer
Tags
Ingredients
Steps
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Cut duck meat into cubes and set aside
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All seasonings are ready
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Peel the potatoes and soak the mushrooms in water
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First blanch the duck meat in water to remove the blood and dirt inside. Be sure to put it in the pot with cold water, boil it for a while and take it out
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Put oil in the pot, then add white sugar and start frying the sugar color
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Lower the heat and stir slowly with a shovel. The sugar will begin to caramelize, as shown in the picture with the color of the sugar in the shovel. Continue to simmer
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Just cook it until the sugar changes color, starts to smoke and bubbles. Don't cook it any longer, or it will taste bitter
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Pour in the blanched duck meat, turn up the heat, and stir-fry quickly to make it evenly colored
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Pour in all the seasonings and continue to stir-fry, adding some light soy sauce and dark soy sauce
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Pour in warm water and mince the duck meat. Cover the pot and start simmering. After the fire comes to a boil, turn to medium heat and simmer slowly
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Cut the potatoes into hob pieces and wash the soaked mushrooms
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When it simmers for about an hour, add the potato cubes and mushrooms, add salt and continue to simmer
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Simmer for about an hour and a half. When the duck meat is cooked and flavourful, and the soup is almost reduced, it’s ready
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Delicious duck stewed with mushrooms and potatoes
