1. The duck was chopped into small pieces. The duck was sent by my sister. It was very fat. I forgot to take the photo of the whole duck. At first glance, it looked like a big goose. This duck has a nickname "Furious Goose", which shows that it is fat.
2. Blanch the duck meat to remove any foam and clean it again
3. Add sliced ginger, green onion and star anise in a pressure cooker and press for 15 minutes. This is pressed duck meat, which has a lot of oil.
4. Homemade pickled Northeastern sauerkraut, pickled in Chinese cabbage, rinsed
5. Shred
6. Dry the water again
7. Pour the pressed duck meat with the soup and meat into the wok
8. After the fire is boiled, add some light soy sauce, add sauerkraut, stir and simmer for ten minutes
9. Season with salt
10. Continue to stew until the sauerkraut is cooked and soft, and the duck meat is delicious
11. The meat is not greasy, the sauerkraut is very delicious
12. Here's another bowl. On the evening of Lantern Festival, family dinner, these two bowls of duck and sauerkraut are particularly popular.
Tips:Duck meat is very fat and produces a lot of oil, while sauerkraut likes oil. The combination of the two can relieve the greasiness very well and complement each other.
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