Roasted Duck with Bamboo Shoots and Smoked Bamboo
1.
Wash the smoked bamboo shoots and soak them in rice-washing water for 24 hours
2.
Clean the soaked bamboo shoots and cut them into strips
3.
Wash dried shiitake mushrooms, soak in water for 3 hours, and clean the duck
4.
Chop the duck into pieces and blanch in a pot under cold water
5.
Don’t put oil in the pot, just pour the blanched duck into the pot
6.
Stir-fry on high heat until the duck pieces are discolored and oily, making the surface of the duck pieces look slightly browned
7.
Add ginger, green onions, dried chilies, cooking wine, light soy sauce, salt and stir well
8.
Add appropriate amount of hot water, add dried bamboo shoots
9.
Pour the shiitake mushrooms and the water for soaking the shiitake mushrooms into the pot together
10.
Then, transfer to a casserole, bring to a boil on high heat, and cook on low heat until the duck meat is overripe.