Cured Duck Braised Lotus Root
1.
Nowadays, people's diet is low in salt and oil, so after buying the cured duck, it should be soaked in water for one to two hours to remove the saltiness, and then drain the water for later use.
2.
A little ginger, sliced and set aside.
3.
Put a little oil in the wok and sauté the ginger slices.
4.
Pour the duck meat and stir fry
5.
When the duck meat is slightly browned, add water to the pot. Ready to transfer into the pressure cooker for simmering
6.
Add appropriate amount of water and pour the duck meat in the pot into the pressure cooker.
7.
Cover the pressure cooker, cook in rice cooking mode, press for an hour and a half, the duck meat will basically be rotten. (The pressure cooker can force the salty flavor of the cured duck itself, so this dish must choose a pressure cooker.)
8.
Take the duck meat and prepare the lotus root at the time of pressing. (The lotus root is cut early and the water is running, so this gap is just right.) Cut the lotus root into hob pieces for later use. (It's best to cut them larger, and simmer them in the soup for a longer time, so that they won’t get deformed.)
9.
Open the pot and have a look. Press the duck meat until the soup turns white and put it into the lotus root. Continue to press for half an hour, and the braised duck is basically finished.
10.
Finally, add a little pepper, MSG to taste, add a little green onion, and it's ready to eat. (Because the cured duck itself is a pickled product, there is basically no need to add salt. The salty soup of the cured duck itself is very delicious.)
11.
The last finished picture, look, does it look drooling?
Tips:
1. You must soak the cured duck for two hours to remove the salty taste and the slick oil on the surface.
2. You must choose a pressure cooker to make this dish, because the duck meat is very dry and hard after marinating. Only the pressure cooker can force out the salty taste of the duck meat, and it can crush the duck meat.
