Wild Bamboo Shoots and Duck Legs in Clay Pot

Name: Wild Bamboo Shoots and Duck Legs in Clay Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 325g Duck leg; 210g Wild bamboo shoots; 30g carrot; Some Black Fungus; 2 pieces Shallots; 3 slices Sliced ginger; 1 tsp salt; 1 piece Thick soup treasure

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Formulating a reasonable diet for the family is our constant learning task. Hot words are the most energy-intensive, and eating less is not good. What is good to eat in hot weather, in addition to bitter gourd, loofah, and fish, eating some duck meat is also a good choice; sex; Cooling and clearing fire are used for noise reduction. In addition to stir-fried, braised, marinated and grilled, the duck is also delicious in soup. The nutrition of the duck is fully integrated into the soup and it is very delicious.
Today, we will share a duck soup with duck leg meat, black fungus and wild bamboo shoots. The fungus and wild bamboo shoots inhale the oil released by the duck meat, which tastes smooth and chewy; and the duck meat is fused together. A little bit of the unique fragrance of wild bamboo shoots, fresh and delicious, and another sip of the thick soup, hey: don’t mention how delicious it is~~~"

Ingredients

325g Duck Leg
210g Wild Bamboo Shoots
30g Carrot
Some Black Fungus
2 pieces Shallots
3 slices Sliced Ginger
1 tsp Salt
1 piece Thick Soup Treasure

Wild Bamboo Shoots and Duck Legs in Clay Pot

1. Prepare ingredients, fungus and wild bamboo shoots to soak overnight

Wild Bamboo Shoots and Duck Legs in Clay Pot recipe

2. Put the soaked wild bamboo shoots into the pressure cooker, and choose the meat to boil.

3. Take out, cool and slice for later use

4. Scallion ginger and carrot slices

5. Wash duck legs and chop small pieces

6. Boil cold water in the pot and wash it off

7. Put it in a casserole with green onion, ginger and thick soup

8. Pour in the right amount of water and cover the fire

9. After boiling, add the cooking wine and turn to low heat

10. Put in the wild bamboo shoots after about 10 minutes

11. Continue to low heat after boiling again

12. Put the black fungus in later, and also cover the fire

13. Add salt to taste after boiling

14. Finally, sprinkle with chopped green onion and carrot slices and cook

15. Enjoy it while it's hot

Tips:
1. Wild bamboo shoots need to be soaked one night in advance, and pressured in a pressure cooker until they are soft and time-saving and delicious
2. Zongtangbao is a compound seasoning with a bottom taste, no need to add other seasonings except a small amount of salt, the taste is very delicious