Roast local duck with winter bamboo shoots

Overview

After making duck soup, don’t save the remaining half. Burn it with the winter bamboo shoots and eat it. I still use the 18th-generation pressure cooker at home. Even though it is old, it is still powerful. With it, you can quickly make delicious food at home. It is definitely a good helper that saves time and effort in the kitchen. When you are hungry, the sound you like to hear the most is the loud collision of ingredients when they are put into the pot. After the sauce is put into the pot, it feels like a person has fallen into a large piece of willow catkins. The aroma of meat, green onions, oil, and various sauces wafts up all over the sky and rushes straight into your nose. That smell will never be forgotten no matter where you go. The biggest advantage of winter bamboo shoots is not only that it tastes fresh and crisp, but also that it does not have any other smell. Basically, it absorbs whatever flavor you give it. The meat of native duck is relatively firm and has less subcutaneous fat. It tastes chewy and tender. Add more onion and ginger to remove the fishy smell, and add cooking wine to add flavor. This is an absolute local characteristic. Dear friends, what are you waiting for? Let’s taste it together.

Tags

• hot dishes
• home cooking
• maternity
• winter recipes
• banquet dishes
• braised soy sauce
• light soy sauce
• oil
• onions
• rice wine
• sugar
• winter bamboo shoots
• ginger
• green pepper
• native duck
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Cut the winter bamboo shoots into hob pieces, chop the duck meat into pieces, tie the green onions into knots, and slice the ginger.

   

3. 3 Sauté ginger and green onions until fragrant.

   

4. 4 Add duck meat and stir-fry.

   

5. 5 Fry until the meat shrinks slightly, remove the green onion knots, and sprinkle rice wine along the edge of the pot to increase the aroma and remove the fishy smell.

   

6. 6 Then add appropriate amount of salt, sugar, light soy sauce, and braised soy sauce.

   

7. 7 At the same time, add the bamboo shoots and stir-fry together.

   

8. 8 Stir-fry the meat and bamboo shoots until slightly browned, then add an appropriate amount of boiling water and bring to a boil, then transfer to a pressure cooker and simmer for 30 minutes.

   

9. 9 Return the wok from the pressure cooker, add the green and red peppers and stir-fry evenly before serving.