Braised duck legs with mushrooms

Overview

As the old saying goes, eat radish in winter, ginger in summer, duck when hot and chicken when cold. Duck meat is sweet in taste and cold in nature. It enters the lung, stomach and kidney meridian and has the functions of nourishing the stomach, tonifying the kidneys, eliminating edema, relieving cough and reducing phlegm. Eating duck meat in summer is the most nutritious. I have no appetite for anything after sleeping, so I made this quick dish of duck legs with mushrooms, which is fragrant, easy to cook, and easy to make.

Tags

• hot dishes
• cinnamon
• cooking wine
• light soy sauce
• mushrooms
• old soy sauce
• sesame oil
• star anise
• white sugar
• duck legs
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients, wash the duck legs and soak the mushrooms in warm water.

   

2. 2 After cutting the duck legs into pieces, add cold water to the pot, bring to a boil over high heat and then use low heat to force out the foam.

   

3. 3 Blanch the duck pieces, wash off the foam, slice the ginger, and cut the mushrooms in half. Remove the residue from the mushroom water and reserve it.

   

4. 4 Heat a pan with a little oil, add sliced ginger and duck legs, stir-fry over high heat until the duck skin is slightly brown.

   

5. 5 Add cooking wine, sugar, dark soy sauce, and light soy sauce, stir-fry until browned, add star anise, cinnamon bark, bay leaves, and pour in the mushroom water.

   

6. 6 After covering, bring to a boil over medium-low heat and simmer for a quarter of an hour.

   

7. 7 When the water is almost dry, open the lid, add sesame oil, stir-fry over high heat to reduce the juice. The soup is thick and ready to serve.