Pressed old duck with bamboo shoots in casserole(ya zha sun lao ya bao )

Pressed old duck with bamboo shoots in casserole

Introduction:

"Characteristics: the soup is mellow and strong in taste, oily but not greasy, crisp but not rotten, producing fluid and appetizing. Recently, people who have eaten too much meat are very uncomfortable. They are dizzy all day. I planned to eat vegetables for a few days, but I was greedy for meat. After searching on the Internet, asking friends and looking through materials, my wife made me an old duck casserole with pressed bamboo shoots. I was so full that the bamboo shoots in it wanted to be very delicious. As a result, after eating the bamboo shoots, the ducks didn't eat a few pieces. The next day, my wife added two bags of pressed bamboo shoots to cook them. Wow, ha ha ha, it's another delicious meal. And my constipation has also been improved. When I asked my wife, I found out that the reason why she used pressed bamboo shoots to stuffy ducks is not only because pressed bamboo shoots are delicious, but also because pressed bamboo shoots contain high dietary fiber after being concentrated and fermented, which can naturally clean the intestines and promote intestinal peristalsis. Not only full of my oral, but also improve my constipation, my wife is great. Next, I'd like to give you a brief introduction, so that more people can share this unique food. "

Production steps:

Step 1: Ingredients: old duck, Mengzong pressed bamboo shoots (both strips and slices), ginger, large ingredients, cinnamon, fragrant leaves, salt, delicious or raw soy sauce, cooking wine. Special attention: soy sauce must be made with soy sauce

Step 2: wash the old duck and cut it into pieces. Stir fry the ginger, aniseed, cinnamon and fragrant leaves. Pour in the duck and stir fry until discolored

Step 3: pour in a little delicious soy sauce or soy sauce, cooking wine

Step 4: continue to stir fry until the color of duck is even

Step 5: add boiling water until the duck has passed 2 knuckles

Step 6: bring to a boil and simmer for about half an hour

Step 7: add Mengzong pressed bamboo shoots

Step 8: continue to simmer for 20 minutes, then remove the ginger, fragrant leaves and other spices.

Materials required:

Duck: 1000g

Pressed bamboo shoots: 500g

Salt: right amount

Delicious soy sauce: moderate

Cinnamon and fragrant leaves: appropriate amount

Ginger: right amount

Cooking wine: moderate

Note: remember that when you fry the duck, you must release the raw extract instead of the old extract. The pressed bamboo shoots are concentrated and fermented. Although the dietary fiber content is very high, the taste is still very crisp and tender. Because the pressed bamboo shoots are pressed, they still absorb the juice during the cooking process, so the more they cook, the better they taste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spiced

Chinese PinYin : Ya Zha Sun Lao Ya Bao