Name: Roasted Duck with Winter Bamboo Shoots
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Local duck; 250g Winter bamboo shoots; 35g green pepper; 50g shallot; Some ginger; Some Red pepper; Some oil; 1 teaspoon salt; 1.5 teaspoons Sugar; 1 tbsp Soy sauce; 1 teaspoon Braised Soy Sauce; 1 tbsp Rice wine

Roasted Duck with Winter Bamboo Shoots

by Jackey cat

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

I boiled duck soup, don’t keep the remaining half, burn it with winter bamboo shoots, and still use the old 18-generation pressure cooker at home, regardless of the age, but the function is still powerful, there is With it, you can quickly produce delicious food at home. It is definitely a good helper in the kitchen that saves time and effort. When you are hungry, the sound you like most is the sound of a huge collision after the ingredients enter the pot. After the sauce enters the pot, it feels like a person has fallen into a large piece of willow catkins. The meat is fragrant. The scent of spring onion, oil, and various sauces will spread all over the sky with a puff, and rush into the nose. The taste will never be forgotten no matter where you go.
The biggest advantage of winter bamboo shoots is not only the taste is fresh and crisp, but also that it has no other smell. Basically, it absorbs whatever taste you give it. The meat of the local duck is relatively firm and the subcutaneous fat is less. It tastes chewy and tender. Add more green onion and ginger to remove the smell, and dipped in cooking wine to increase the fragrance. This is an absolute local feature. Dear friends, what are you waiting for, let's taste it together. "

Roasted Duck with Winter Bamboo Shoots

1. Prepare ingredients.

Roasted Duck with Winter Bamboo Shoots recipe

2. Cut winter bamboo shoots into hob pieces, cut duck meat into pieces, knotted green onions, and slice ginger.

3. Put the ginger onion in the pot and sauté.

4. Add duck meat and stir fry.

5. Stir-fry until the meat is slightly shrunk, pick out the onion knots, and dip the rice wine along the side of the pot to increase the aroma and remove the smell.

6. Then add the right amount of salt, sugar, light soy sauce, and braised soy sauce.

7. At the same time, put the bamboo shoots and stir fry together.

8. Stir-fry the meat and bamboo shoots, add some boiled water to boil, then transfer to the pressure cooker, and simmer for 30 minutes.

9. Pour back into the wok from the pressure cooker, add the green and red peppers and stir-fry, then the pan is ready.

Tips:
1. Duck is relatively more fishy and smelly, so you can add some green onion and ginger to remove the fishy smell and enhance the fragrance of the cooking wine.
2. Winter bamboo shoots are more resistant to burning, and can be put into the pressure cooker together with ducks, so there is no need to worry about it being broken, and the advantage is that it is very tasty.