冬蔭鴨掌煲 (4人份) Duck Webs Casserole with Tom Yum Sauce (4 servings)

冬蔭鴨掌煲 (4人份)

Duck Webs Casserole with Tom Yum Sauce (4 servings)

📌材料 Ingredients:

鴨掌 Duck webs                              600克(g)

鮮豆乾 Dried tofu                           200克(g)

草菇 Straw mushroom                    200克(g)  

薑片 Ginger slices                             30克(g)  

水 Water                                          700毫升(ml) 

芫荽 Cilantro                                   少許(to taste)

📌汁料 Sauce:

冬蔭醬 Tom yum sauce                   2湯匙(tbsp)

老抽 Dark soy sauce                       1湯匙(tbsp)

生抽 Light soy sauce                      1湯匙(tbsp)

蠔油 Oyster sauce                           1湯匙(tbsp)

米酒 Rice wine                               1湯匙(tbsp)

蝦膏油醬

Shrimp paste with soya bean oil    ½湯匙(tbsp)

代糖 Erythritol                               ½湯匙(tbsp)

🔪煮法 Method:

1. 調好汁料備用

Mix all the seasonings for the sauce, and set aside.

2. 鴨掌浸淡鹽水1小時去除雪味

Soak duck webs in mild salted water for 1 hour, eliminating the freezer taste.

3. 鴨掌汆水10分鐘, 清水沖洗乾淨

Blanch duck webs for 10 minutes. Rinse with cold water.

4. 鮮豆乾切塊

Cut dried tofu into chunks.

5. 中火燒熱油, 爆香薑片

Medium heat. Put in ginger and fry until fragrant.

6. 加入草菇、鴨掌、汁料續炒

Put in straw mushrooms, duck webs, and sauce, then keep stir-frying.

7. 加入700毫升水, 上蓋焗煮30分鐘後備用

Add 700ml of water. Cover the wok and simmer for 30 minutes, then set aside.

8. 小火預熱煲仔, 加入鮮豆乾、鴨掌 

Preheat the casserole over low heat. Add dried tofu and duck webs.

9. 轉中火上蓋焗煮5分鐘, 撒點芫茜碎即成

Turn to medium heat, Cover the wok and cook for 5 minutes. Sprinkle some chopped coriander, and serve.

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