Chinese Food
Braised apricot, abalone and radish with salted duck
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I've been accompanied by these mother's brand of preserved meat all winter. It's like my mother's company.
Cooking ingredients
Cooking Steps
Step1:Two pieces of Mom duck.
Step2:Soak in warm water for half an hour. Wash.
Step3:Cut.
Step4:Prepare a pot of cold water. Put in the duck.
Step5:Simmer for 23 minutes.
Step6:Skim off the oil. Take it out.
Step7:Drain.
Step8:Wash the appearance of green radish. Cut off the head and tail.
Step9:Cut into pieces for standby.
Step10:Wash the mushrooms.
Step11:Cut into pieces for standby.
Step12:Prepare ginger, dried pepper and garlic.
Step13:Wash the cilantro. Cut it. Use it as a spare.
Step14:In the oil pan, dry the chili, ginger, garlic and stir in small heat.
Step15:Put the duck in the sauce and continue to stir fry.
Step16:Look at the duck skin. Add two spoons of cooking wine.
Step17:Keep stirring for a while.
Step18:Add fresh water, cover and simmer over medium low heat.
Step19:Stew until water turns white.
Step20:Put the Pleurotus eryngii. Cover. Stew until the Pleurotus eryngii becomes soft and discolored (absorbs the soup).
Step21:Put the green radish.
Step22:Continue to simmer until the turnip is cooked. Add some salt and chicken essence to taste.
Step23:Do this every Spring Festiva
Step24:Sheng pan. Good looking, delicious and nutritious.
Step25:Is there a little bit of beauty value
Cooking tips:There are skills in making delicious dishes.
