Duck Bibimbap

Name: Duck Bibimbap
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Rice; 100g Millet; 300g Duck leg; 150g carrot; 150g potato; Some Vegetable oil; Some salt; 5g Soy sauce; 10g ginger; 1 piece star anise

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

To nourish the heart after Lixia, I will feed my family like this to nourish the stomach and yang. "Duck Bibimbap" does not have too many complicated procedures, it is simply steamed rice and fried duck. I am afraid that the homesteader will get fat, so the sugar is removed when cooking rice, and millet is added to cook the rice together, so that the rice will nourish the stomach. The sugar has become a low-sugar rice, which is high-protein and low-fat with duck meat, carrots and potato wedges as a side dish, meat and vegetables, and eaten with rice. It is simply a meal with delicious flavors and flavors. Even kitchen novices can easily make it. Interested foodies should try it. It is not a problem to eat two more bowls of rice. No matter how you eat, you are not afraid of getting fat. Diabetics can also eat it, and fitness people can eat it.

Duck Bibimbap

1. Main ingredients: 200 grams of duck leg, 200 grams of rice, 100 grams of millet, 150 grams of potatoes, 150 grams of red carrots. Accessories: vegetable oil, salt, 5 grams of soy sauce, one star anise, 1 gram of chicken essence, 5 grams of ginger, beer or white wine 20 grams, 2 grams Chinese pepper powder, 2 millet peppers (optional)

2. Wash the rice and millet, pour the washed rice and millet into the steam rice cooker, add water, and start working

3. At this time, you can wash the duck leg meat and cut into small pieces, peel the potatoes and cut into small pieces, wash the carrots and cut into small pieces, and mince the ginger, so that the bibimbap is more delicious.

4. Heat the pan with cool oil, stir-fry the duck meat under 70% of the oil to get the moisture, stir-fry on low heat to get the oil, the duck skin is slightly curled, add white wine or beer and stir evenly

5. Add ginger and star anise and stir-fry evenly, add dark soy sauce and pepper powder and stir-fry evenly to get the flavor of the sauce. Add water, carrots, and potatoes and braise for a while. The duck is cooked and rotten.

6. Add the diced chili and stir-fry evenly. After frying them until they are fragrant, add salt and stir-fry evenly. Add chicken essence and stir-fry evenly to get out of the pot.

7. When it’s time for the rice, the rice cooker will sound and the rice is ready; if you like to eat harder rice, you can serve it immediately

8. Pour the fried diced duck meat on top of the steamed low-sugar rice, mix well, cover the pot and continue simmering for about 3 minutes, so that the diced duck meat and the low-sugar rice will quickly blend together and taste delicious.
The fragrant and delicious, well-defined rice has been de-sweetened, so don’t worry. Paired with the deliciousness of diced duck and the scent of diced carrots, it is really delicious.

Tips:
1. Duck meat is relatively fishy and not very cooked. It is best to use star anise to remove the fishy meat and cook it with beer, so that it will lose quickly and there will be no fishy smell.
2. Vegetables can be paired with potatoes or shiitake mushrooms, other ingredients you like.