Cook dried mushrooms and duck feet


Cook dried mushrooms and duck feet

Imagine a touch of warm spices and a deep aroma of pure earth—tender duck leg blends with authority with the rich aroma of soaked dried mushrooms. In every mouthful, there is a harmony of stardom: layers of dark soy sauce and sweet rock sugar hug the dark texture, while the warmth of ginger and onions tantalizes the senses. The thickened liquid slowly covers the full slice, creating a delicious sensation that penetrates to the bone. This dish isn't just a treat—it's a flavor offering that evokes nostalgia, warmth, and deep satisfaction with every bite.

Ingredients

Steps

  1. Remove the mushroom stems, then wash them.
    Remove the mushroom stems, then wash them.
  2. 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
    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
  3. Saute the onion and ginger until fragrant
    Saute the onion and ginger until fragrant
  4. Add the mushrooms, sauté until fragrant, add 1 tablespoon of cooking wine, stir well, then remove from heat.
    Add the mushrooms, sauté until fragrant, add 1 tablespoon of cooking wine, stir well, then remove from heat. Add the mushrooms, sauté until fragrant, add 1 tablespoon of cooking wine, stir well, then remove from heat.
  5. Boil (simmer) the mushrooms (in the water in which the mushrooms were soaked) for ±45 minutes. Then cover.
    Boil (simmer) the mushrooms (in the water in which the mushrooms were soaked) for ±45 minutes. Then cover.
  6. Remove the duck's toenails, then wash, then boil briefly to remove dirt, then lift and drain.
    Remove the duck's toenails, then wash, then boil briefly to remove dirt, then lift and drain. Remove the duck's toenails, then wash, then boil briefly to remove dirt, then lift and drain.
  7. Saute the onion and ginger until fragrant
    Saute the onion and ginger until fragrant
  8. Add the duck legs, stir-fry briefly, add a little cooking wine, stir well, remove from heat
    Add the duck legs, stir-fry briefly, add a little cooking wine, stir well, remove from heat
  9. 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
    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
  10. Finally, add 1 tablespoon of tapioca flour, dissolve it in water and stir well.
    Finally, add 1 tablespoon of tapioca flour, dissolve it in water and stir well.
  11. Lift and serve on your pretty plate
    Lift and serve on your pretty plate
Languages
Getrocknete Pilze und Entenfüße kochen - Deutsch (German) version
Cook dried mushrooms and duck feet - English version
Cocinar setas secas y patas de pato - Española (Spanish) version
Cuire les champignons séchés et les pattes de canard - Français (French) version
Cuocere funghi secchi e zampe d'anatra - Italiana (Italian) version
乾燥したキノコとアヒルの足を調理する - 日本語 (Japanese) version
말린 버섯과 오리발 요리 - 한국인 (Korean) version
ปรุงเห็ดแห้งและตีนเป็ด - แบบไทย (Thai) version
煮干蘑菇和鸭爪 - 简体中文 (Simplified Chinese) version
煮乾蘑菇和鴨爪 - 香港繁體中文 (Traditional Chinese - Hong Kong) version