Braised Duck with Sour Bamboo Shoots

by Little sheep

4.9 (1)
Favorite
5

Difficulty

Normal

Time

30m

Serving

2

Sour bamboo shoots are a very extreme taste, just like durian and stinky tofu, either love it or avoid it. For people who don't like it, I don't even want to smell it, but if I like it, it will make people addicted.
Braised duck with sour bamboo shoots is a very unique Hakka dish. The special sour bamboo shoots flavor makes the delicious duck meat longer aftertaste, and the duck meat tastes into the bamboo shoots, which not only neutralizes and reduces the original sour taste of the bamboo shoots, but also makes the bamboo shoots crispy and delicious, with a special flavor. "

Braised Duck with Sour Bamboo Shoots

1. Prepare sour bamboo shoots and duck meat.

2. Slice ginger and pepper into sections.

3. Heat the pan with oil and sauté the ginger until fragrant.

4. Add the duck meat and stir fry.

5. Stir-fry until the duck is oily, add cooking wine and salt.

6. Add appropriate amount of sour bamboo shoots and continue to stir fry.

7. Add a bowl of water to boil.

8. Cover and simmer for 5-10 minutes. (Turn over several times in the middle)

9. When the duck meat is simmered and soft, add chili and soy sauce.

10. Stir-fry until the moisture is dry and the chili flavor overflows before being out of the pan.

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