Braised Duck with Carrots and Shiitake Mushrooms

Overview

Bao’s father named the dish Duck Breast Fragrant Radish. 😝👧👏

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• banquet dishes
• dinner
• duck breast
• light soy sauce
• mushrooms
• old soy sauce
• sugar
• carrot
• salt

Ingredients

Steps

1. 1 Slice onion and ginger into small sections;

   

2. 2 Cut carrots and mushrooms into cubes;

   

3. 3 Wash the duck breast and cut into strips;

   

4. 4 Use kitchen paper towels to dry the duck breasts;

   

5. 5 Heat a pan and fry the duck breast until oil comes out;

   

6. 6 In a separate wok, add a small amount of oil, heat and sauté the onion and ginger until fragrant;

   

7. 7 Add the carrot pieces and stir-fry;

   

8. 8 Fry duck breast until golden brown on both sides;

   

9. 9 Pour the fried duck breast into the wok;

   

10. 10 Add various seasonings and stir-fry evenly;

    

11. 11 Add 200g of boiling water and bring to a boil, then turn to low heat and simmer;

    

12. 12 Simmer over low heat until the soup thickens;

    

13. 13 Remove from the pan and sprinkle with shredded green onions. 😝👧