Stewed duck with water bamboo(jiao bai dun ya )

Stewed duck with water bamboo

Introduction:

Production steps:

Step 1: prepare two duck legs and ask the seller to help chop them into large pieces

Step 2: prepare appropriate amount of water bamboo for standby

Third step: after the duck is soaked in water, drain the water and add salt to the right amount. Baijiu is preserved for half an hour.

Step 4: saute the salted duck in a pan over low heat until golden on both sides

Step 5: take out the fried duck and set aside

Step 6: water bamboo cutting hob block standby

Step 7: put the duck and water bamboo into the pressure cooker, add the right amount of water, bring to a boil over high heat, turn the steam on and simmer over low heat for 5 minutes, then turn off the heat for standby, open the pressure cooker after the pressure reducing valve falls, and then add the right amount of salt, chicken essence and pepper to taste

Step 8: after the pot into the shallot into a knot can be.

Materials required:

Duck leg: moderate amount

Zizania latifolia: moderate

Shallot: moderate

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Baijiu: moderate amount

Precautions: 1. When adding a small amount of Baijiu to the duck, the duck can be sterilized before the duck is stewed. The duck is cooked in a saucepan before the duck is stewed. After the duck is stewed, the soup can not be greasy when the duck is stewed. "2." 3. Duck meat is older than chicken, and the stewing time can be extended appropriately.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiao Bai Dun Ya