Steamed duck with mushrooms

Steamed duck with mushrooms

Introduction:

"The steamed duck made by the fat man with the steam pan is also cool with some fungi, and the taste is very delicious. The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important enzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases

Production steps:

Step 1: cut the duck leg and wash it.

Second step: duck pieces into the bowl, add onion, ginger, salt, white pepper, Baijiu and marinate for 3 hours.

Step 3: wash and slice the mushroom.

Step 4: wash white mushroom.

Step 5: put the salted duck pieces into the bottom of the steam pan.

Step 6: add another layer of mushroom and white jade mushroom.

Step 7: add another layer of duck and mushroom.

Step 8: put the cover on the casserole, seal the joint of the casserole and the casserole with a towel, turn the steam on high heat to low heat and cook for 1.5 hours.

Materials required:

Duck leg: 2

Mushroom: 30g

White mushroom: 30g

Scallion: 15g

Ginger: 5g

Salt: 5g

White pepper: 1g

Baijiu: moderate amount

Note: never add water to the boiler.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: light