Braised Duck with Zizania
by You are on my left
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare two duck legs, ask the seller to help chop them into large pieces for later use
2. Prepare a proper amount of wild bamboo shoots for later use
3. After soaking the duck in the bleeding water, drain the water, add salt, and marinate for half an hour with a little white wine.
4. Put the marinated duck pieces in a pan and fry on low heat until golden on both sides, then set aside
5. Take out the fried duck pieces and set aside
6. Water chestnut cut hob block spare
7. Put the duck and rice nuggets in the pressure cooker, add appropriate amount of water, bring to a boil on high heat, turn to low heat and simmer for 5 minutes after SAIC Motor, turn off the heat for later use, turn on the pressure cooker after the pressure relief valve drops, add appropriate amount of salt, chicken essence and pepper to taste Can
8. After being out of the pan, put the knots made with shallots.
Tips:1. Add a small amount of white wine when the duck pieces are marinated to sterilize and remove fishy
2. Before stewing the duck meat, put it in a pan and dry it to remove the duck fat and then stew it to make the soup clear and not greasy when the duck is stewed.
3. Duck meat is older than chicken, so the stewing time can be extended appropriately.
