Braised duck with spring bamboo shoots

Overview

As the old saying goes: You can't live without bamboo, and you can't eat without bamboo shoots. Especially the bamboo shoots in spring, the meat is particularly delicious and refreshing. It can be said to be the first bite in spring. In this season, this kind of bamboo shoots here are very cheap at only 2 yuan a pound, which is a great value~ It is a perfect match when cooked with fresh local duck.

Tags

• hot dishes
• home cooking
• preparing meals
• spring recipes
• lunch
• dinner
• chicken essence
• dried shiitake mushrooms
• duck
• green garlic
• ham
• light soy sauce
• spring bamboo shoots
• white sugar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash the duck with a knife (be sure to rinse away the blood), prepare a piece of ham, cut into appropriate thin slices and set aside, soak the dried mushrooms and set aside.

   

2. 2 The bamboo shoots need to be blanched with salt water before cooking. After blanching, we take them out and soak them in cold water for later use.

   

3. 3 Put oil in the pot, stir-fry the duck meat, and stir out the duck fat. It will be more fragrant if you use the duck's own duck fat to stir-fry. (Be sure to rinse away the blood, otherwise you will need to blanch it).

   

4. 4 Add garlic, ginger slices, ham, and shiitake mushrooms to the pot and saute until fragrant.

   

5. 5 Pour a small bowl of rice wine along the edge of the pot, add boiling water to level the duck meat, turn to high heat and bring to a boil.

   

6. 6 Add a spoonful of salt, a small spoonful of chicken essence, a spoonful of light soy sauce, half a spoonful of sugar, and a little pepper to the pot, transfer to a casserole and simmer on low heat for 45 minutes.

   

7. 7 After 45 minutes, add the spring bamboo shoots and simmer for another 5 minutes. Sprinkle a little garlic leaves to enhance the aroma before serving.

   

8. 8 Braised duck with spring bamboo shoots is completed.