🦆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