🦆芋頭冬菇炆鴨|秋冬天氣惹味餸菜|唔肥膩家庭式做法簡單|Braised taro & duck

食譜 Recipe：
10隻pc. 乾冬菇
shiitake mushrooms
1 1/2磅lb(680克g)
芋頭 taro
陳皮1瓣
1 section of tangerine
大塊薑
large piece of ginger
2瓣蒜頭
2 clove of garlic
1/2安士oz(14克g)
冰糖 rock sugar
1粒 pc.八角 star anise
1湯匙Tbsp
紹興酒 cooking wine

薑汁酒 ginger wine：
1/2湯匙Tbsp
薑蓉 minced ginger
1湯匙Tbsp
紹興酒 cooking wine

3磅lb(1359克g)
鴨 duck
醃鴨marinate duck：
1湯匙Tbsp
薑汁酒 ginger wine
1/4茶匙Tbsp 五香粉
five spice powder
1/2湯匙Tbsp
蠔油 oyster sauce
1/2湯匙Tbsp
生抽 soy sauce
1/4茶匙tsp 糖 sugar
適量胡椒粉
some white pepper
1湯匙Tbsp
粟粉 cornstarch

混合醬 Sauce mix：
1/2茶匙tsp 五香粉
five spice powder
1湯匙Tbsp 柱侯醬
Chu Hou Paste
1湯匙Tbsp 甜麵醬
Sweet bean sauce
1湯匙Tbsp 生抽 soy sauce
適量胡椒粉 some whit pepper
1湯匙Tbsp 水 water

粟粉水cornstarch water
1 1/2湯匙Tbsp
水 water
1湯匙Tbsp
粟粉 cornstarch