Cured duck and eggplant casserole

I guess you don’t eat cured duck and eggplant casserole very often. I often make it at home when I have nothing to do. Today I will tell you my little tricks:

Ingredients for Eggplant Casserole

Cured Duck Leg and Eggplant

King Oyster Mushroom Star Anise

Dried Chili Garlic

Ginger Cinnamon

Light soy sauce and cooking wine

Soy sauce and rock sugar

Salt and oil

How to cook eggplant stew

1. Chop the salted duck legs into small pieces and soak them in cold water for more than two hours

2. Cut the eggplant and king oyster mushroom into dice, cut the green pepper into slices, and prepare the other peppercorns, aniseed, garlic cloves and ginger slices.

3. Add a proper amount of oil in the pot, add the aniseed, garlic cloves and ginger slices and stir-fry.

4. After the aroma comes out, add the soaked salted duck legs and stir fry together

5. Stir fry for a few times, add eggplant and king oyster mushroom cubes, stir fry evenly

6. Add soy sauce, cooking wine, rock sugar and appropriate amount of water and simmer for 15 minutes

7. Add green pepper slices when cooked to 90% done

8. Stir-fry evenly and add salt and pepper to taste

9. Serve the pot with the saucepan and garnish with coriander leaves

Tips

1. The marinated duck legs are very salty, so they need to be soaked for two hours in advance; adding rock sugar later is also to reduce the saltiness and increase the brightness of the dish;

2. In fact, if you want the eggplant and king oyster mushroom to be more flavorful, you can fry them in oil, but I skipped this step for healthier and easier ways;

3. When cooking directly in a pot, put cold oil in the pot first and heat it evenly with the pot. Do not cook it empty or pour hot food directly into it;

4. First, stir-fry the aniseed until fragrant, add the cured duck and stir-fry, then add the eggplant (if the eggplant is not put into the pot immediately after cutting, it should be soaked in salt water, then drained and set aside, otherwise it will turn black; the pieces should not be cut too small) and the king oyster mushroom and stir-fry, add soy sauce, cooking wine and appropriate amount of water and stew until it is soft and tasty;

5. Add green peppers, salt and pepper before serving. Taste the saltiness first (the salt content of cured duck is very high) and then decide whether to add salt.