Dried Bamboo Shoots and Duck Stew

Name: Dried Bamboo Shoots and Duck Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 duck; 2 Dried bamboo shoots; 1 Green onions; Some Shallots; 1 tablespoon Sprinkle; Some salt; 3 slices ginger

by Rare Reviews

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The old family think that ducks like water, so they play in the water, so they are cool in nature, suitable for summer food supplements, not to get angry. The duck meat is fatter and the soup alone will be greasy. The dried bamboo shoots are high in fiber and particularly oil-absorbing. The combination of the two is refreshing and not greasy. This is the key to the good taste of the soup. The duck meat is fresh and tender, and the bamboo shoots are crispy and appetizing to help digestion. With soup and rice, my son can eat two bowls. Suitable for summer without appetite, nourishing heat and nourishing. It’s just that there are not many old ducks now, and there are many tender ducks, which saves the time for boiling, and it becomes tender and tasty soon. Then share the practice with everyone"

Ingredients

1/2 Duck
2 Dried Bamboo Shoots
1 Green Onions
Some Shallots
1 tablespoon Sprinkle
Some Salt
3 slices Ginger

Dried Bamboo Shoots and Duck Stew

1. First grab a handful of dried bamboo shoots, rinse off the dust on the surface, and then soak in clean water, soak and drain the water for later use. Soak the salty ones for a longer time, and just soak the light ones.

Dried Bamboo Shoots and Duck Stew recipe

2. Then take half of the duck to clean it, chop it into small pieces that are easy to pick up, put it in the pot with cold water, blanch the blood on a low heat, and then clean it, put it in the pot again, add enough water, and put the chopped green onions Put the ginger slices together and bring to a boil.

3. After the pot is boiled, clean up and remove the foam, cover the lid, simmer the duck on a medium-low heat for about 20 minutes, and then add a proper amount of soaked dried bamboo shoots to the pot.

4. Turn to high heat and bring it to a boil again, turn to low heat, cover with lid, and simmer slowly for half an hour to 1 hour.

5. Add salt and other seasonings before cooking. If you like it, I just add salt after boiling the soup. I like the original taste of the ingredients.

Tips:
Duck soup is more delicious. Old ducks are more delicious. If you don't want to be fishy, remember to blanch the blood. In fact, the old family prefer to eat duck blood together, which has a better cooling effect. In that case, use ginger slices and sprinkle to remove the fishy. Old ducks need to be boiled for a longer time, about two hours, and tender ducks are good for about one hour. In summer, such a pot of soup is often used to relieve the heat and loss of appetite, tonic and not greasy to help digestion.