Duck Leg Series 3- Light Rice Brewed Fragrance {Stewed Duck with Mushrooms and Fresh Bamboo Shoots}

1. Bone the duck legs, cut them into pieces, and marinate them with rice wine to remove any fishy smell. The advantage of this method over cooking wine is that it retains the original freshness of duck meat, removes the fishy smell while adding a hint of sweetness, and allows the meat to melt upon entry; Soak shiitake mushrooms and dry fresh bamboo shoots with water

2. Blanch the marinated duck meat to remove any blood foam, drain and set aside.

3. Cut the shiitake mushrooms with a cross shaped knife or cut them into large pieces. Cut the fresh bamboo shoots into equally sized pieces and prepare ginger slices or garlic cubes to crack.

4. Add oil to the pot and stir fry the drained duck meat until the oil is removed. If the skin is slightly burnt yellow, remove from the pot and set aside for later use

5. Stir fry the shiitake mushrooms and fresh bamboo shoots with the remaining oil in the pot until fragrant. Remove and set aside.

6. Add garlic and ginger slices and stir fry until fragrant

7. Add duck meat, shiitake mushrooms, and fresh bamboo shoots in sequence, and then spray a small amount of cooking wine along the edge of the pot

8. Add colored soy sauce, add less, and the color of this dish should not be too heavy

9. Add some white sugar to enhance the flavor, and a small amount. The rice wine already has a sweet taste, but it has already been marinated and flavored

10. Add the broth, I am the duck broth that was cooked before. There is no warm water that can be mixed with chicken essence. Cover and simmer over low heat for about 20 minutes

11. Mix some sauce with red wine and oyster sauce for later use

12. Pour the stewed duck meat into the red wine and oyster sauce sauce, and let it cool down over high heat. Sprinkle some scallions and you can start moving~~~~~·