Casserole Duck Meat Claypot

Name: Casserole Duck Meat Claypot
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 2000g duck; 300g Sour radish; 30g Bubble ginger; 8 Pickled peppers; 30ml Cooking Wine; 20g Doubanjiang; 20ml Soy sauce; 3g Refined salt; 1g Original flavor; 30ml Cooking oil

by Happy elf a

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Speaking of duck meat, it is one of the most common meat ingredients in our daily life; especially in the south, it is exactly what we meet every day throughout the year, haha. . . The meat of duck is cold in nature, and it is high in protein and low in fat. It is an excellent nourishing ingredient. Fresh duck meat can be fried, stewed, roasted, and can be used to make soup. It can also be used to make roast duck.
In the cold winter, cooking a pot of roasted duck with sour radish is not only rich in nutrients, it can also relieve loss of appetite, promote blood circulation, and nourish the stomach and kidneys. A hot pot was served on the table, even the soup and meat were eaten up to the sky. Seeing my nephew liked it very much, we were also happy when we ate it happily. Next, let's take a look at the homemade recipe of this pot of duck meat~

Casserole Duck Meat Claypot

1. Prepare fresh duck meat first (please chop it into small pieces for help from the stall owner.)

2. Sour radish and other materials are prepared.

3. Duck meat, clean it piece by piece, drain it for later use.

4. Sour radish, ginger, pickled pepper, all changed to knife.

5. Sit in a pot to light, without oil in the pot, cook the duck meat for 50% hot.

6. Stir fry all the time until the duck meat changes color and when the moisture is dry, put it out and set aside.

7. In a separate pot, pour the cooking oil and add pickled peppers and stir-fry with ginger.

8. Then add the bean paste and fry the red oil.

9. Stir-fried duck meat before putting it down again.

10. Pour in the cooking wine to remove the fishy smell.

11. Then add light soy sauce and stir-fry until the duck is colored.

12. Add enough hot water.

13. Transfer to a casserole, boil the soup on high heat and add sour radish.

14. Turn to medium-low heat and simmer for 30 minutes, adding salt according to the saltiness.

15. Add original flavor to enhance the flavor.

16. Finally, simmer on low heat for 5 minutes, then turn off the heat.

Tips:
1: Freshly slaughtered duck meat does not need to be blanched. After washing and draining, stir fry directly in the pan, stir-fry the moisture and then cook in the pan. The duck meat is not smelly, but the taste is very fresh.
2: The amount of boiling water can be added at will. Like the elves, you can continue to blanch the vegetables after eating, which can be described as killing two birds with one stone.