Carrot and Potato Stewed Cured Duck

Name: Carrot and Potato Stewed Cured Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 slice Cured duck; 1 piece carrot; 3 pcs potato; 2 teaspoons Cooking Wine; 1/2 teaspoon Sugar

by Niu Ma Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The most indispensable thing in winter is Lap Mei. There is a brand new marinated lavender, but the old lavender will be wiped out one by one on the table. Lap-flavored ingredients are more fragrant as they age. As long as they are stored well, they can coexist healthy and delicious.
I used to think that Lap Mei was eaten when it was fresh, but after a elder brother popularized science, I learned that you shouldn’t rush to eat fresh Lap Mei. 15-30 days after the formation of Lap Mei, the concentration of nitrite contained in it is the highest. value. Therefore, it is best not to eat at this time, and eat slowly after aging for a few months.
For the cleaning of wax, I usually use the soaking and blanching system. Different ingredients have different washing methods. Like today's salty cured duck, I have used three times of blanching. After three times of blanching, the fresh fragrance of the ingredients will become stronger. Friends who like it can also refer to it. Let us have a good winter, let us better enjoy the cured meat delicacies. "

Ingredients

1/2 slice Cured Duck
1 piece Carrot
3 pcs Potato
2 teaspoons Cooking Wine
1/2 teaspoon Sugar

Carrot and Potato Stewed Cured Duck

1. Prepare the ingredients used.

Carrot and Potato Stewed Cured Duck recipe

2. Add water to the pot, put the cured duck in the pot, blanch and wash three times.

3. Start the pot again, add a little salad oil, and put the cured duck with the knife into the pot.

4. After sautéing, put the potato pieces and carrot pieces into the pot.

5. After a little stir-frying, add the water cooking wine, simmer until the ingredients are well-done, add enough water at once, and simmer for about 30 minutes.