Steamed duck with prunes and vegetables

Overview

Nowadays, the method of steaming duck with dried vegetables is both a traditional method in restaurants and a home-cooked method at home. No matter which method is used, it is inseparable from prunes. When it comes to prunes, it is destined, which is not to be contemptuous of it. However, if you want to make good prune dishes, you cannot do without the moisture of oil and water. From this point of view, prunes are really destined.

Tags

• hot dishes
• common dishes
• meat dishes
• children
• huaiyang cuisine
• winter recipes
• banquet dishes
• lunch
• cinnamon
• cooking wine
• duck
• light soy sauce
• onions
• rock sugar
• star anise
• umeboshi
• fermented bean curd
• ginger
• salt

Ingredients

Steps

1. 1 Material

   

2. 2 Condiments

   

3. 3 Soak prunes until soft and wash

   

4. 4 Add water to fermented bean curd to make juice

   

5. 5 Rock candy mashed

   

6. 6 Take a large plate, pour a little oil and crushed rock sugar and spread evenly

   

7. 7 Wash the duck, put it into a pot of cold water, add onions, ginger, salt, cooking wine, light soy sauce, star anise and cinnamon and cook over high heat until cooked

   

8. 8 Drain the water and apply soy sauce while hot

   

9. 9 Place the duck skin side down on a plate greased with rock sugar

   

10. 10 Add oil to the pot, add green onions and minced ginger and stir-fry until fragrant. Pour the washed plum vegetables into the pot and stir-fry. Add light soy sauce and fermented bean curd juice and stir-fry evenly. Turn off the heat

    

11. 11 Stir-fried umeboshi vegetables are placed on the duck

    

12. 12 Steam in a steamer for about 20 minutes until the meat is tender. Turn off the heat, take out the plate, and then place the plate upside down on another plate