Cured Duck Braised Lotus Root

Cured Duck Braised Lotus Root

1. Soak the dried duck in hot water for about 1 hour to reduce the saltiness, and then rinse it off with water;

2. Cut into small pieces and prepare some ginger slices;

3. Put the duck legs and ginger slices into the rice cooker;

4. Press the simmering function button on the rice cooker for about 1 hour;

5. Stir fry with a spatula at three or four minutes;

6. Stir-fry the oil of the duck legs slightly, then add the lotus root cubes and an appropriate amount of boiling water;

7. Close the lid and continue to simmer;

8. After simmering for an hour, the color of the soup becomes milky white, the incense wafts out, sprinkle a little white pepper;

9. Put it in a soup bowl and sprinkle some chopped green onions.

Tips:

1. Generally, the cured duck is already salty enough, so it must be soaked before boiling, and the salt must be tasted at the end, and then the amount of salt should be considered according to the actual situation;

2. When boiling the soup, we will choose the lotus root, which means it tastes like noodles, so pay attention when buying the lotus roots. The lotus roots are short and thick, the surface is smooth, and the lotus skin is slightly yellowish brown. Most of it is the powdered lotus root. The lotus root usually has more holes;

3. When using the rice cooker to stew the soup, first stir-fry the Lamei directly in the rice cooker, and then add the lotus root and stew together, so that the stewed soup is milky white and more fragrant.