Braised duck cubes with salted bamboo shoots
Overview
The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Nowadays, you can’t find live duck in the wet market. This time I saw chilled duck at RT-Mart. Although it is not as fresh as freshly killed duck, it is much better than frozen duck. Although it is more expensive, I am still willing to buy this kind of duck meat. My husband likes to eat braised duck with salted bamboo shoots. A duck served whole in the hotel, served with salted bamboo shoots and stewed in a casserole, is called the fairy duck. I bought half of it, chopped it into pieces and stewed it to make it easier to bring to work. Let’s honestly call it braised duck cubes with salted bamboo shoots.
Tags
Ingredients
Steps
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Ingredients picture
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Wash and chop the duck meat into pieces, cut the green onions and ginger into small pieces, and tear the salted bamboo shoots into thin pieces.
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Blanch the pot in cold water, add duck pieces, green onion, ginger and appropriate amount of cooking wine.
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After boiling, remove the duck pieces,
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I don’t use the blanched soup anymore. If you want to use it, you need to remove the foam, and it is best to filter it.
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Change the pressure cooker and heat the water
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Add a little ginger and cooking wine
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Add some green onions as well, cover and stew
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Add the torn salted bamboo shoots and simmer until the steam starts to sound. Then turn off the heat after four or five times. When the steam subsides, open the lid and add the salted bamboo shoots. Then cover and add the valve to stew. Once the steam rises, turn off the heat.
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After the gas has subsided, open the lid and add some wolfberry and green onion leaves
