Muscovy duck braised with pickles

Overview

A few days ago, the weather happened to be very good when Chaozhou vegetables were in season, so I dried a handful of pickles in the sun. Such freshly dried vegetables are delicious whether steamed or stuffed. Trying to make something new today.

Tags

• hot dishes
• dried pickle stalks
• liquor
• muscovy duck
• sugar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Remove the leaves from the pickles, leaving only the stems, and cut into sections. Cut duck meat into cubes and slice ginger.

   

2. 2 Sauté ginger slices and Sichuan peppercorns

   

3. 3 Put the duck meat down and fry until the aroma is rich,

   

4. 4 Sprinkle some white wine to cover and remove the smell

   

5. 5 Put the dried vegetables in, add sugar and stir-fry for a while

   

6. 6 The crock pot is ready, put the duck meat and dried vegetables in the crock pot. Add water just enough to cover the ingredients. Bring to a boil over medium heat, then turn to low heat and simmer for 20 minutes

   

7. 7 Sugar is used as a condiment throughout the dish, and the flavors of dried vegetables and duck meat blend into each other. This dish is refreshing but not greasy, and is suitable for those with light tastes.