Griddle with Lotus Root Duck

Name: Griddle with Lotus Root Duck
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 900g duck; 250g Lotus root; 100g celery; 1g pepper; 6 Red chili; 5 cloves garlic; 15g shallot; 5g ginger; 10g Caster sugar; 2 tablespoons Cooking Wine; 1 tablespoon White vinegar; 1 tablespoon Soy sauce; a little salt

by Susuai Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

"Eat ducks in summer wins tonics." Ducks grow up in water and absorb the essence of water. Therefore, their meat is sweet and cold. It is a rare nourishing product in the hot summer. In addition, the ducks love exercise, have tight muscles and very little fat, which is an ideal food for weight loss girls.
In the hot summer, the most suitable way to come is [Dried Pot with Lotus Root Duck], appetizing and nutritious, and simple and easy to make. Only by mastering a few tricks, there will be zero failures and create an enemy-free meal.
First, soak the chopped lotus root in vinegar, and blanch the duck meat with cooking wine. This will better remove the fishy meat and make the taste more tender. Then, the duck meat should be fried until it is tender. The fried duck meat is crispy on the outside and the crispy lotus root soaked in flavor. It is a perfect and magical combination. The taste is spicy and crispy. .

Griddle with Lotus Root Duck

1. Wash the duck and chop into small pieces

2. Wash lotus root, peel and slice, soak in water with white vinegar

3. Duck meat in a pot under cold water, add 1 tablespoon of cooking wine to boil to remove the blood and smell, remove and drain and set aside

4. Take a small bowl to adjust the juice, add sugar and light soy sauce

5. Pour the dark soy sauce and cooking wine together to make a sauce

6. Saute the pepper and dried chili on a low heat, then saute the chives, ginger and garlic

7. Turn to medium heat and stir-fry the duck meat. Slowly push out the duck fat and fry until the skin of the duck meat turns golden. Then pour the fried duck meat into the saucepan

8. Pour in the adjusted sauce, add boiling water to cover the duck meat, boil over high heat and turn to low heat for more than 40 minutes until the duck meat is soft and cooked.

9. Pour the cooked duck into a wok, pour in the drained lotus root slices and stir fry

10. Add salt and continue to stir-fry until the sauce is completely collected. The surface of the dried duck meat is slightly crispy. Pour in the celery and stir fry out of the pan.

Tips:
1. Duck is best to choose vegetable duck, vegetable duck is more tender, do not choose old duck, it is better to make soup with old duck;
2. The lotus root slices must be soaked in clean water with white vinegar to avoid blackening;
3. The duck meat needs a pot under cold water, and 1 tablespoon of cooking wine is added to boil it to remove the blood and fishy smell;
4. For the first frying in a wok, sauté the sauce on a low heat, then turn to medium heat and stir-fry the duck. Slowly force the duck oil out, and stir-fry until the skin of the duck is golden;
5. Fry in a wok for the second time, and fry until the surface of the dried duck meat becomes slightly crispy.