Cook dried mushrooms and duck feet

Redefining Recipes for the Digital Age

Ingredients

Remove the mushroom stems, then wash them.
Soak the mushrooms for 5 hours using ± 4 bowls of water (put in the refrigerator) add 1 tablespoon of cooking wine and 1 tablespoon of cooking oil, then cover with a lid, after 5 hours remove from the refrigerator, then drain
Saute the onion and ginger until fragrant
Add the mushrooms, sauté until fragrant, add 1 tablespoon of cooking wine, stir well, then remove from heat.
Boil (simmer) the mushrooms (in the water in which the mushrooms were soaked) for ±45 minutes. Then cover.
Remove the duck's toenails, then wash, then boil briefly to remove dirt, then lift and drain.
Saute the onion and ginger until fragrant
Add the duck legs, stir-fry briefly, add a little cooking wine, stir well, remove from heat
Then put the duck legs into the pan with the mushrooms, cook for another ±20 minutes. Add (2 tablespoons of oyster sauce, 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce and rock sugar) stir well then cover
Finally, add 1 tablespoon of tapioca flour, dissolve it in water and stir well.
Lift and serve on your pretty plate