C’s mom’s private choice—braised duck with winter bamboo shoots and duck that is a must-eat in autumn

Overview

Zhang Ji wrote in his poem "Sending the Envoy to the Source of Tingzhou": There are only banana-transporting households in mountain villages, but more duck pens should be raised in water towns. That's not bad at all. Shelduck, old goose, chrysanthemum, cress... are all common ingredients on the tables of Yangzhou people. The fat in duck meat is different from butter or lard. The ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is close to the ideal value, similar to olive oil. Duck meat has the effect of clearing fire and moisturizing dryness. For babies who have coughs and dry stools in autumn, it is a very good poultry ingredient in season in autumn! The duck meat is firm and fragrant, and paired with winter bamboo shoots, it is even more mouth-watering and will make your baby fall in love with eating!

Tags

• hot dishes
• beer
• light soy sauce
• oil
• old soy sauce
• onions
• rock sugar
• shelduck
• winter bamboo shoots
• ginger
• salt

Ingredients

Steps

1. 1 Wash and chop the duck into pieces, cut the winter bamboo shoots into pieces, cut the green onion into sections, and slice the ginger and set aside.

   

2. 2 Heat the cool oil in a hot pan and stir-fry the duck, green onion and ginger until the duck turns yellow.

   

3. 3 Add 1 can of beer, add enough water, and simmer over low heat.

   

4. 4 After stewing for 1 hour, the shelduck is almost cooked. Add rock sugar, light soy sauce, dark soy sauce, and salt.

   

5. 5 Stir-fry twice, stew the duck until cooked and then sprinkle with chopped green onion.