Cured Duck Soup with Bamboo Shoots
1.
All kinds of ingredients are prepared.
2.
Chop the cured duck into small pieces and soak in water for 8 hours. (The elves chopped it one night in advance and soaked it overnight)
3.
Dried bamboo shoots and oyster soak in water for 2 hours.
4.
Soak the cured duck and blanch it with ginger slices.
5.
After soaking the dried bamboo shoots, remove the impurities and then blanch them in a pot.
6.
Boil the cured duck and dried bamboo shoots into an electric stew pot.
7.
Add ginger slices, dried chili, and soaked oyster sauce.
8.
Add enough hot water and 20ml of cooking wine.
9.
Turn on the power and simmer for 2 hours.
10.
Add carrots, season with salt, and simmer for another hour.
11.
Season with chicken powder.
12.
Finally, after simmering for another 10 minutes, turn off the power and serve.
Tips:
1: Cured duck, need to be soaked softly, if the time is insufficient, it can be soaked in warm water.
2: Lap flavor, generally difficult to taste, add seasoning and stew for a longer time to add more flavor.
3: The air-dried duck used by the elf, plus the long soaking time, is almost tasteless after stewing, so additional salt must be added.
4: Carrots are added during the stewing process and found in the refrigerator. If not, you can leave them alone.