Braised duck with winter bamboo shoots
Overview
Winter bamboo shoots, as you can tell by its name, is a popular ingredient this season. In Jiangsu and Zhejiang, winter bamboo shoots are a favorite ingredient, and the price is very high. Bamboo shoots are sweet in taste and slightly cold in nature, and return to the stomach and lung meridian; they can nourish yin and cool blood, moisturize the intestines, open the diaphragm and remove phlegm, eliminate greasiness, and relieve alcohol poisoning. Sometimes the appetite is not very good, stir-fry a plate of shredded pork with pickled vegetables, winter bamboo shoots, and it will really whet your appetite. Today I used winter bamboo shoots with cured duck, and it filled the house with a delicious aroma while it was braised. Because cured duck is a salty ingredient, don’t drain all the soup from this dish. If it drains, the dish will be too salty. If you like it before serving it, you can also refer to it.
Tags
Ingredients
Steps
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Prepare cured duck and winter bamboo shoots.
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Add oil to the pot and sauté the ginger slices until fragrant.
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Then blanch the cured duck with a knife and add it.
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Cover and simmer lightly.
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Then add the chopped winter bamboo shoots.
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Add cooking wine, sugar, and water.
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Cover and simmer until the juice is almost reduced.
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Finally, before serving, add chopped green onions to enhance the aroma.
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In this way, a portion of braised duck with winter bamboo shoots is completed.
