A duck casserole with a different flavor

Main material: 1 light duck.

Accessories: 100 grams of sour radish, 50 grams of ham, 50 grams of shiitake mushrooms, 50 grams of dried bamboo shoots.

Seasoning: green onion, ginger, salt, soy sauce, cooking wine, white pepper, monosodium glutamate, broth, cooking oil.

Tool: 1 bamboo skewer.

Steps: 1: Wash the sour radish, ham and shiitake mushrooms, cut into strips and slices respectively. Dry-clean bamboo shoots and shredded; green onion and ginger washed, cut into segments and slices.

2: Stuff the sour radish shreds, ham shreds, shiitake mushrooms and dried bamboo shoots into the duck belly and seal them with bamboo skewers.

3: Ignite the casserole, pour in the broth, shiitake mushroom slices, sour radish slices, ham slices and cook for 5 hours, take out the accessories from the pot, add duck, add a little salt, white pepper, monosodium glutamate, cooking wine, cook for another 6 to 8 hours, sprinkle with coriander before eating.

Features: Fragrant and tender meat.

Tip: When stewing duck, adding ham or bacon can increase the freshness of the duck.

A method to remove the fishy smell of duck

Ducks weighing less than 500 grams have a very heavy smell, so you should remove the duck tail first, rinse it with water, and then cook it, the duck smell will be less.