Braised duck with lotus root(lian ou shao ya rou )

Braised duck with lotus root

Introduction:

"I haven't eaten duck meat for a long time. I bought a piece to eat, but I didn't like it all. So I decided to put some dishes together. I think lotus root is good, it absorbs the smell of duck, and it's not so greasy. It's delicious."

Production steps:

Step 1: wash the duck and cut into large pieces.

Step 2: peel the lotus root and cut it into thick slices.

Step 3: pour a little oil into the pan and pour in the duck.

Step 4: after frying out the fat in duck meat, add garlic rice and ginger slices.

Step 5: add a spoonful of salt and a spoonful of bean paste.

Step 6: pour the cut lotus root slices into the pot.

Step 7: pour in a proper amount of cooking wine.

Step 8: add half a teaspoon sugar, soy sauce, soy sauce, appropriate amount of water, cover the pot and simmer for 10 minutes.

Materials required:

Duck meat: 300g

Lotus root: 300g

Garlic: right amount

Ginger: right amount

Salt: 1 teaspoon

Bean paste: 1 teaspoon

Cooking wine: 10ml

Sugar: 0.5 spoon

Soy sauce: 10ml

Old style: 5ml

Edible oil: right amount

Note: only pour a little oil into the pot. After the duck is fried, it will produce a lot of oil. Put more ginger powder, otherwise the duck is very fishy. If you like the dark color, you can add more soy sauce.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Lian Ou Shao Ya Rou