Roasted Bamboo Shoots with Duck
1.
First cut the board duck into chunks, cut the shallots into chopped green onions, and cut the ginger into slices
2.
Prepare white sugar, salt, cooking wine, salad oil, rapeseed oil, as well as sliced dried duck and Anji Dongzhi.
3.
Put the duck in water and boil for 5 minutes (you can also add cut duck, ginger, cooking wine, mountain spring water in the pressure cooker, high pressure for 7 minutes)
4.
Put a small amount of salad oil and rapeseed oil in the pot, add the dried duck, ginger slices and stir fry for a fragrance, add cooking wine, a little sugar
5.
Unpack the Anji Dongzhiwei directly, and pour the broth into the pot together
6.
Add the right amount of water to basically cover the dried duck and winter bamboo shoots
7.
Simmer on low heat for 8 minutes (use the pressure cooker SAIC for 10 minutes to vent the air naturally), add a little MSG to get out of the pot
8.
Just add some chopped green onions, there are no chives in the house, I cut some chili rings and made some decorations, it looks quite attractive
Tips:
I have time on the weekends, so I choose the slow-cooking method, which can more easily stimulate the umami of the winter bamboo shoots of the Banya. If time is tight, you can cook in the pressure cooker method in the above steps. The taste is also good.
