Braised duck with carrots and potatoes
Overview
The most indispensable thing in winter is cured meat. Brand new cured meats are being marinated here, while the old cured meats are being wiped out one by one on the dining table. The cured meat ingredients become more fragrant as they age. As long as they are stored properly, they can be healthy and delicious. I used to think that cured meat should be eaten when it is fresh. Later, through a big brother's popular science, I learned that you should not be too anxious to eat fresh cured meat. The concentration of nitrite carried by cured meat is at its highest 15-30 days after the cured meat is formed. Therefore, it is best not to eat it during this period of time, and store it for a few months before enjoying it slowly. For cleaning cured meat, I usually soak and blanch it. Different ingredients have different washing methods. For example, today's salty cured duck, I blanched and washed it three times. After three times of blanching and washing, the fresh fragrance of the ingredients became more intense. Friends can also refer to it if they like it. Let us have a good winter and let us enjoy the delicious cured meat better.
Tags
Ingredients
Steps
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Prepare the ingredients.
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Add water to the pot, put the cured duck into the pot and blanch it three times.
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Reheat the pot, add a little salad oil, and put the cured duck into the pot.
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After frying, add the potato cubes and carrot cubes to the pot.
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Stir-fry briefly, then add water and cooking wine, and stew until the ingredients are fragrant and cooked. Add enough water at one time, and stew for about 30 minutes.
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In this way, a portion of stewed duck with potatoes and carrots is completed.
