Accessories: Flammulina velutipes 100g

Seasoning: salt 5g, soy sauce 10g, onion 20g, ginger 5g, yellow rice wine 10g, starch (pea) 10g, garlic 5g, pepper powder 3g, pepper 2g, spiced powder 2g, sesame oil 10g, peanut oil 40g, with appropriate amounts.

Stewed duck with lily;

1. Wash the lily, drain it, put it in a 40% hot oil pan, fry for 5 minutes, remove and drain it, and spread it on a plate. Slaughter and clean the duck, put it in a cold water pot, cook it until it is 70% cooked, take it out to dry, spread it with soy sauce, fry it in a 70% hot oil pot until it is yellow-red, remove the bones and set it on the lily.

2. Add the cooked duck soup, salt, soy sauce, yellow wine, ginger, pepper powder, pepper powder, spiced powder and duck meat into the soup pan, steam in a cage for about 1 hour, heat the soup with a decanter, add the base oil to the frying spoon, stir fry the onion and garlic, pour in the original juice, thicken and pour in the sesame oil.

For more information about stewed duck with golden needle, please check Mint.com Food Bank/Restaurants/stewed duck with golden needle.