Today and share with you a "rotten bamboo stewed duck" home-cooked method, duck meat is tender and not chai no fishy taste, rotten bamboo into the taste, very fresh under the rice, there are like quick to learn it.
Ingredients: tender duck, shiitake mushrooms, rotten bamboo
Accessories: shallots, ginger, garlic, dried chili peppers, star anise, fragrant leaves, cinnamon
Seasoning: beer, cooking wine, dark soy sauce, soy sauce, oyster sauce, salt, sugar
【Roasted duck with bamboo】——Fresh and delicious
1. Let's start preparing the ingredients
Prepare a tender duck, remove the duck butt and chop the duck meat into evenly divided pieces.
Prepare a few shiitake mushrooms, wash them and cut them in half.
2. Start preparing the excipients below
Prepare a few shallots, separate the white onion and the green onion leaves, and cut into small pieces and set aside.
Prepare a slice of ginger and cut into slices.
Prepare a few garlic grains and cut into slices likewise.
Place in the same bowl as the shallots and grab a handful of dried chili peppers, an octagon, two fragrant leaves, and a section of cinnamon.
3. Blanch the duck pieces below
Put the duck nuggets into the pot with cold water, pour a little cooking wine to fishy, after the water boils, beat the foam in the pot, cook for about 2 minutes, pour out the duck pieces, rinse with water and set aside.
The duck pieces should be blanched in advance and boiled out the blood and impurities inside, otherwise there will be a fishy smell.
4. Let's fry the rotten bamboo
Prepare an appropriate amount of bamboo, burn the oil in the pot, when the oil temperature is 50% hot, pour the bamboo into the pot and fry it quickly for 30 seconds, after the bamboo changes color and bubbles, pour it out to control the oil.
The tofu bamboo is directly dry fried, and it is more crispy and chewy when eaten.
5. Start cooking below
Then burn the oil in the pot, after the oil is hot, pour in the onion, ginger, garlic and other small ingredients together to stir-fry, fry out the aroma of the small ingredients, pour the duck into the pot and continue to fry for about 3 minutes, the water in the duck nuggets is fried dry, the duck meat is fried fragrant, fried and discolored, pour 3 grams of dark soy sauce to color, and fry the color evenly.
Pour another can of beer, pour in the appropriate amount of water over the duck pieces, pour in shiitake mushrooms and fried rotten bamboo, pick out the green onions in the pot, the green onions will have a peculiar smell for a long time, add 10 grams of soy sauce and stir well, pour the duck pieces in the casserole, after the high heat is boiled, turn to low heat and simmer for 30 minutes.
When stewing duck cubes, it is best to put a little beer, which can play a role in removing fishy freshness.
After 30 minutes, pick out the spices inside, add 5 grams of oyster sauce to freshen, salt 1 gram, a little sugar to freshen, stir well, and then pour in the shallots to garnish a little, delicious.
Well, a fresh and tender roasted bamboo braised duck is ready.