Steamed Duck with Chopped Pepper
1.
Thaw the duck at room temperature.
2.
The bamboo shoot tip and other ingredients are prepared.
3.
Soak the duck in cooking wine and ginger water for 30 minutes.
4.
After soaking the duck meat, clean it and drain it for later use.
5.
Boil the bamboo shoot tips in a pot.
6.
Put the drained duck meat in a deep bowl, add chopped chili, garlic slices, ginger, oyster sauce, refined salt, sugar, and pepper.
7.
Mix well and marinate for 30 minutes.
8.
Tear the tips of the blanched bamboo shoots by hand, and wash the black fungus after soaking. (Elf’s refrigerator has a box of soaked black fungus all year round, and you can take it with you).
9.
Spread the black fungus and bamboo shoot tip into the bottom of the steaming bowl.
10.
Corn starch and cooking oil are added to the marinated duck meat.
11.
Stir it again and evenly spread it on the previous steaming bowl.
12.
Put it in an electric pressure cooker.
13.
A bowl is reversed on top. Avoid water vapor falling into the bowl when steaming.
14.
Select the waterless baking function to turn on the steaming function.
15.
After 15 minutes, the steaming function ends, and the steamed duck is taken out after the pressure is released. Sprinkle an appropriate amount of chopped green onion on the surface before serving.
Tips:
1: The duck meat is marinated first, and starch and cooking oil are added before serving in the steamer. The purpose is to reduce the water content and avoid the steamed duck meat from becoming chaotic and poor in taste.
2: If you can't eat spicy food, you can reduce the dosage.
3: Add a little sugar, you can add freshness.
4: If there is no electric pressure cooker, it can be steamed directly in the pot, and the time should be prolonged.