Squid and duck in clay pot (鱿鱼鸭肉煲)
Ingredient
| Duck meat 750g. |
| Squid (dried) 200g. |
| Dried bamboo shoot 100g. |
| Black fungus 50g. |
| Mushroom 50g. |
| A pinch of salt. |
| Cooking wine. |
| A piece of ginger. |
Steps
| 1 | Soak black fungus, mushroom and dried bamboo shoots for more than 5 hours. |  |
| 2 | Cut the duck into pieces. |  |
| 3 | Cut the dried squid into small pieces and soak for more than three hours. |  |
| 4 | Rinse and let dry. |  |
| 5 | Put the duck and squid in a pot and add just enough water. |  |
| 6 | Let the water boil. Pour away the water to remove the smell of blood. |  |
| 7 | Repour in the water. |  |
| 8 | Pour about 50g of cooking wine. |  |
| 9 | Add the ginger slices. Bring to a boil. |   |
| 10 | Bring to a boil and add mushrooms. |  |
| 11 | Cook for another 30 minutes. Add salt and stir well. |  |
| 12 | Add salt and stir well. The delicious duck and mushroom clay pot is ready. |  |