Duck Leg Series 3-light Rice Stuffed with Fragrant {stewed Duck with Mushrooms and Fresh Bamboo Shoots}

Name: Duck Leg Series 3-light Rice Stuffed with Fragrant {stewed Duck with Mushrooms and Fresh Bamboo Shoots}
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some (whole duck can also be used) Duck leg; Some Shiitake Mushrooms; Some Fresh bamboo shoots; Some Rice stuffed; Some Oyster sauce; Some shallot; Some Sugar; Some Broth; Some Red wine; Some Color soy sauce; Some ginger; Some garlic

by lizkitchenlife

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

These days it has been raining, intermittently, and the temperature has cooled a lot.

I don’t know if it’s because of a cold, my body is always a little tired, and most of the dinner table is mainly vegetable broth... There are also no recipes for many days, and it has been slowed down for several days. The rice made before is brewed and smelled. With that intoxicating sweetness, I suddenly became more energetic, hahahaha, liz's kitchen is on fire~~~~~

This is the third way to eat duck legs. I will continue to work hard to develop more good flavors~

The ingredients will not lie, and the taste will not betray~"

Duck Leg Series 3-light Rice Stuffed with Fragrant {stewed Duck with Mushrooms and Fresh Bamboo Shoots}

1. The duck leg is boneless, cut into pieces, and marinated in rice wine to remove fishy. The advantage of this method over cooking wine is that it retains the original umami taste of duck meat, removes the fishy smell and adds a hint of sweetness at the same time. It can also make the meat melt in the mouth; the mushrooms are soaked and fresh bamboo shoots. Rinse and drain

Duck Leg Series 3-light Rice Stuffed with Fragrant {stewed Duck with Mushrooms and Fresh Bamboo Shoots} recipe

2. The marinated duck meat is blanched in water to remove blood foam, and drained for later use.

3. Cut the mushrooms with a cross knife, or cut into large pieces. Change the fresh bamboo shoots into slices of the same size. Prepare slices of ginger and garlic and pat them apart.

4. Put the oil in the pot, add the drained duck meat and stir fry to get the oil, the skin is slightly browned, and it is ready for use

5. Stir-fry the mushrooms and fresh bamboo shoots with the remaining oil in the pot until fragrant and remove them for later use.

6. Add garlic granules and ginger slices to stir up the fragrance

7. Add duck meat, shiitake mushrooms, and fresh bamboo shoots in sequence, then spray a small amount of cooking wine along the side of the pot

8. Add the colored soy sauce and put a little less, the color of this dish should not be too heavy

9. Add some sugar to improve the taste, but also a small amount. The rice wine has a sweet taste, but it has been pickled to taste

10. Add the broth, I'm the duck broth that I cooked before. There is no warm water that can be boiled with chicken essence. Cover and simmer for about 20 minutes

11. Use red wine and oyster sauce to make some sauce for later use

12. Pour the stewed duck meat into the red wine and oyster sauce sauce and collect the sauce over high heat. Sprinkle some chopped green onion and you can start it~~~~~·