Braised Duck and Potatoes
1.
Wash half of the duck and chop it into pieces. This duck is very fat and looks like pork.
2.
Add appropriate amount of water to the pot, add cooking wine and a few slices of ginger, add duck meat to boil over high heat and boil the water to remove the fishy taste.
3.
Remove the blanched duck meat and control the moisture.
4.
Peel the green onion, wash and cut into sections; peel the ginger, wash and slice; wash and cut the pepper.
5.
Add appropriate amount of oil to the pot, saute the seasoning and green onion ginger.
6.
Add duck meat and stir fry.
7.
Add a little dark soy sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, stir fry, add chili and stir fry.
8.
Add the right amount of water.
9.
Pour into a pressure cooker, bring to a boil over medium heat and simmer for 45 minutes.
10.
Peel the potatoes, wash and cut into pieces with a hob.
11.
Pour the pressed duck meat in the pressure cooker into the pot, add the potato pieces to a boil over high heat, and simmer on medium heat for about 5 minutes.
12.
Add some salt and sugar to the roasted duck to taste.
13.
Take out the pan and serve.
Tips:
1. Old duck meat is best stewed in a pressure cooker, soft and fragrant.
2. It can also be stewed in duck soup or duck porridge, which is more suitable for nourishing. The old and fat duck stewed with sea cucumber has a great nourishing effect. The stewed duck juice can nourish the yin of the five internal organs and the heat of deficiencies.
3. The seasoning for stewed duck can be added according to your favorite taste.
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