Boiled Duck with Salted Bamboo Shoots

Name: Boiled Duck with Salted Bamboo Shoots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Salted bamboo shoots; Some Green onions; Some Cooking Wine; 758g (half) Teal; Some ginger; a little Wolfberry

by Flying snow

5.0 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also anti-aging. No live ducks can be found in the vegetable market now. This time I saw a chilled duck at RT-Mart. Although it is not as fresh as the freshly killed duck, it is much better than the frozen one. Although it is more expensive, I am willing to buy this kind of duck. My husband likes to eat duck with salted bamboo shoots. A duck in the whole hotel, served with salted bamboo shoots, stewed in a casserole, is called "Shenxian Duck". And I bought half of it, chopped it and stewed it for a work meal. Honestly name it "salted bamboo shoots stewed duck". "

Ingredients

160g Salted Bamboo Shoots
Some Green Onions
Some Cooking Wine

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758g (half) Teal
Some Ginger

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a little Wolfberry

Boiled Duck with Salted Bamboo Shoots

1. Ingredients map

2. Wash duck meat and chop into pieces, cut green onion and ginger into small pieces, and tear the salted bamboo shoots finely.

3. Boil a pot under cold water, add duck pieces, green onion, ginger and cooking wine.

4. After boiling, remove the duck pieces,

5. I gave up the soup after blanching. If you want to use it, you need to remove the foam, it's best to filter it.

6. Change the pressure cooker and heat the water

7. Add a little more ginger and cooking wine

8. Put the scallion down in the same way, cover and stew with valve

9. Add the torn salted bamboo shoots and stew until the SAIC sounds like four or five times and turn off the heat. When the gas disappears, add the salted bamboo shoots.

10. When the air is gone, open the lid and add some wolfberry and green onion leaves.

Tips:
1. If time permits, slow simmering in a casserole or saucepan will taste better. I used a pressure cooker, but it didn’t take long to simmer, because the ingredients simmered in a pressure cooker for a long time are too crispy, I don’t like it.
2. Whether to add salt or not, it must be adjusted according to the saltiness of the bamboo shoots. My salted bamboo shoots are very salty. Although they have been washed, they have not been soaked, so there is no need to add salt and light soy sauce to the stewed duck.