Duck braised bamboo shoots
Material preparation
【Ingredients】 2000 grams of half-dish duck
【Accessories】 500 grams of net fresh shoots / 100 grams of net tender ginger / 150 grams of clean garlic / 100 grams of red pepper / 100 grams of clear oil / 50 grams of chili oil
【Seasoning】 100 g of satay sauce / 280 g of light soy sauce / 10 g of monosodium glutamate
Preparation method
★ Cut the duck into 3 cm × 5 cm cubes, cut the fresh bamboo shoots into a prismatic shape (first cooked in water), slice the tender ginger, slice the garlic (if too big, change it to smaller), and cut the red pepper seeds into short pieces;
★ Put the oil and fry the garlic until fragrant, add tender ginger and red pepper and stir-fry for a while, then add the duck pieces and stir-fry until the water is dry, then add the cooked bamboo shoot soup, add the lid to the duck and add soy sauce, satay and chili oil to taste, turn on high heat to thicken the juice and add MSG to the plate.
Half-vegetable duck refers to ducks that do not eat pure feed, preferably stocked and multigrained. Wild ducks are rare, and the meat is too thin but not sweet enough to be used.
The bamboo shoots in Chaoshan are preferably summer shoots (the summer shoots in Jiangsu and Zhejiang are called whipped shoots, and the quality is poor). The difficulty of this home-cooked dish lies in the handling of fresh bamboo shoots, and how to make the bamboo shoots not bitter and retain the sweetness is the key. Boiling fresh bamboo shoots is actually very simple, fresh bamboo shoots shelled, washed and cut into large pieces, cold water under the pot, cover the pot lid, boil on high heat and then turn the medium heat to cook for ten minutes, do not open the lid in the middle, if the fire is too fierce and the soup overflows, then turn down the heat. The soup of boiled bamboo shoots should be retained.
In the blink of an eye, it has entered winter, and the summer shoots have long been consumed on the table of the Chaoshan people, such as worrying about the delicious taste of this duck braised bamboo shoots, or using winter shoots into the dish to relieve acacia.