How to make stewed duck meat with bamboo shoots delicious?

Ingredients: duck meat, dried bamboo shoots, ginger, garlic, star anise, chili, chives, rice wine.

Steps: Step 1: Prepare the ingredients, wash the duck meat and control the moisture for later use.

Step 2: Heat the oil, ginger, star anise, put it in the pot, stir-fry until fragrant, and then pour in the duck Note that if the duck is fat, don't put too much oil.

Step 3: Stir-fry until the surface is cooked, then add the dark soy sauce.

Step 4: Add garlic and dried chilies.

Step 5: Pour in the dried bamboo shoots that have been simmered in advance.

Step 6: Add an appropriate amount of rice wine and stir-fry.

Step 7: Stir-fry until fragrant, pour into the pressure cooker, add water, about 2 bowls, simmer for 20 minutes, then scoop up, pour into the pot and collect the juice.

Finished product: <>

Note: Dried bamboo shoots should be simmered for 20 minutes in advance, otherwise it will be difficult to simmer.

<> Introduction. Bamboo shoots have the characteristics of low fat, low sugar, high fiber, etc., eating bamboo shoots can promote intestinal peristalsis, help digestion, promote bowel movements, and are ideal vegetables. Although bamboo shoots are sweet and delicious, they can not be eaten more, bamboo shoots are cold, and contain more crude fiber and insoluble calcium oxalate, so people suffering from gastric ulcers, gastric bleeding, nephritis, urinary stones, liver cirrhosis or chronic enteritis should be cautious.

Duck stewed with bamboo shoots is delicious.

Material. Duck meat, dried shrimp, garlic, ginger, bamboo shoots, shiitake mushrooms, oil, sand tea, soy sauce, salt, cooking wine, sugar.

Method. 1) The duck is first chopped into pieces to remove the blood, the bamboo shoots are cut into large pieces, and the mushrooms are soaked;

2) Stir-fry garlic, ginger slices and shiitake mushrooms in a pan;

3) Stir-fry the duck meat to get out the oil, put the bamboo shoots and dried shrimp into the stir-fry for a while, add cooking wine, sand tea, soy sauce, salt, sugar and stir-fry evenly, then cover the pot with an appropriate amount of water and simmer over medium heat until the duck meat is crispy;

4) Open the lid and reduce the juice over high heat, don't collect it too dry, the soup can be poured with rice

Tips:Don't buy a big one when buying bamboo, the small one is more tender, and it shouldn't be too long, because the long back point will be bitter

How to make braised duck with bamboo shoots?

1.Cut the fresh bamboo shoots into thin slices, boil a pot of water, and blanch the bamboo shoots to remove the bitterness. In addition, the cut duck meat is also blanched in boiling water to remove the blood.

2.Finely chop the peppers and cut the green onions into sections.

3.**Heat the pan, put a little oil, drain the scalded duck meat and put it in, and fry slightly until it is six or seven ripe (3 5 minutes, depending on the amount of meat). Scoop up the duck meat, add a small amount of oil, add chili peppers and stir-fry until fragrant, add drained bamboo shoots, and stir-fry.

4.Stir-fry the bamboo shoots until soft, put the duck meat in, add boiling water (until the ingredients are not over) + salt + sugar, stir-fry a few times, cover and simmer for 10 minutes.

5.Open the lid and try the taste and duck bamboo shoots. If you want the duck to be softer, simmer it for a longer time, and add more sugar if you want dessert.

Ingredients. <>

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750 grams of duck meat.

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400 grams of potatoes. Accessories. Ginger.

Amount. Salt. Amount. Soy sauce. Amount. Water.

Amount. Liquor.

Amount. The preparation of braised duck meat with winter bamboo shoots.

Prepare the materials.

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Blanch the duck meat with an appropriate amount of white wine. Potatoes should also be blanched, and potatoes can be left without liquor.

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Pour oil into a hot pan and sauté the ginger until fragrant.

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Pour in the duck meat and add salt.

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Add soy sauce again. <>

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Stir-fry for a while, add water and simmer for 15-20 minutes.

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Put the boiled duck meat in a bowl first, and the juice can be used to fry the potatoes.

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Pour the potatoes into the pan and stir-fry. Cover and simmer for another 5-10 minutes.

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Then pour in the duck meat and stir-fry, add soy sauce and you can start the pot. Fragrant.

Ingredients: 260 grams of dried bamboo shoots, 2500 grams of 1 duck, 1 onion, ginger, garlic, line pepper, garlic sprouts, celery, high-concentration liquor, salt, soy sauce, oyster sauce, Zhuhou sauce, soybean paste, dark soy sauce, Chubang chicken powder.

Practices & Steps:

Step 1: Chop the duck into small pieces, slice the ginger, peel the garlic without cutting, cut the pepper into small pieces, cut the onion into pieces, peel the celery and cut it into oblique sections, and soak the dried bamboo shoots in warm water one night in advance.

Step 2: Boil the underwater ginger slices, high-concentration liquor, boil the duck meat in boiling water, blanch the water, remove the clean duck lungs, throat, and spare, Step 3: Heat the duck meat and fry the water until it is dry, add the ginger slices, garlic, pour in the high degree of liquor and stir-fry, cover and simmer for two minutes, Step 4:

Soak the dried bamboo shoots, add salt, oyster sauce, soy sauce, Zhuhou sauce, soybean sauce, Chubang chicken powder, dark soy sauce and color, pour in 600ml beer and simmer in a pot for 20 minutes, after opening the lid, put the pepper and celery fry for 50 seconds and put it aside for later use, the fifth step: take a casserole, heat the thin oil, pour in the onion pieces, ginger slices, garlic to fry the fragrance, fry the dried bamboo shoots and duck meat into the onion noodles, and finally put in the garlic sprouts, cover the pot and simmer for 1 minute.

Braised duck with bamboo shoots in a casserole, the soup is fragrant, the bamboo shoots are dry and crispy, the duck is chewy and chewy, and the rice and wine are first-class.

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Prepare the ingredients. Please click Enter a description.

Duck meat is passed through a water to remove the fishy smell.

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The bamboo shoots are cut into three large pieces and cooked.

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Shred the ginger and dice the red pepper.

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Drain the duck meat from the water, heat it in a pan and stir-fry it with the ginger and red pepper.

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Stir-fry until the excess fat of the duck meat comes out, then add the bamboo shoots cut into hob pieces and stir-fry together.

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Place in a casserole and simmer over medium heat until the duck is cooked through.

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Add seasonings and serve.

Hello! 1.The duck is first chopped into pieces to remove the blood, the bamboo shoots are cut into large pieces, and the mushrooms are soaked;

2.Stir-fry garlic, ginger slices and shiitake mushrooms in oil;

3.Stir-fry the duck meat to get out the oil, put the bamboo shoots and dried shrimp into the stir-fry for a while, add cooking wine, sand tea, soy sauce, salt, sugar and stir-fry evenly, then add an appropriate amount of water, cover the pot, and simmer over medium heat until the duck meat is crispy;

4.Open the lid and collect the juice over high heat, don't collect it too dry, the soup can be poured with rice to eat tips. Tips: Don't buy a large one when buying bamboo, the small one is more tender, and it should not be too long, and the sharp place behind the long one will be bitter

The bamboo shoots should be fresh, the duck meat should be tender, cut into pieces, washed and then blanched, when the oil temperature at the bottom of the pot is hot, the green onion and ginger are stir-fried until the duck meat is fragrant, and then the soy sauce is added, the salt is added, the cooking wine is added, and the five-spice powder is added to the water, so that when the duck meat is cooked over a slow fire, put the bamboo shoots and cook for five minutes.

<> "Steps: 1. Soak the duck meat in bloody water.

2. Cut the spring bamboo shoots into pieces, blanch and set aside.

3. Cut dried shiitake mushrooms into cubes.

4. Put oil in the pot and stir-fry the duck meat until fragrant.

5. Fry the duck meat until the water is reduced and the lead is dry, add cooking wine, green onions, ginger and garlic and stir-fry, then add mushrooms, star anise, cinnamon, bay leaves and stir-fry evenly.

6. Add salt, sugar, light soy sauce, dark soy sauce and oyster sauce, stir-fry evenly, add boiling water, simmer over high heat and simmer for 30 minutes.

7. Add the spring bamboo shoots and simmer over low heat for 10 minutes, finally turn to high heat to reduce the juice, sprinkle with green onions and then you can get out of the pot.

Materials. Ingredients.

Half a duck. 1 chili pepper.

1 red pepper.

Seasoning. Salt. Amount. Scallions.

Half a piece. Ginger. Amount. Aniseed.

2 capsules. Cinnamon.

1 small piece. Dried chili peppers.

3 pcs. Light soy sauce.

Amount. Beer.

1 bottle. Preparation of braised duck meat.

1.Wash and chop the duck into pieces (4 cm in size), cut the ginger into long strips, cut the green onions into sections, and cut the fresh green and red peppers into small pieces.

2.Add cold water to the pot, add ginger slices, put the duck pieces in, boil over high heat, remove the duck pieces and drain the water, pick out the ginger slices, and wash the duck pieces with water.

3.Put a little oil in the wok, put the duck pieces into the stir-fry, the duck pieces are more oily, fry until you see the duck pieces oozing oil, put the star anise, cinnamon, red pepper, green onion and ginger shreds into the stir-fry to continue stir-frying, and then add a little soy sauce (I like to use light soy sauce, the dark soy sauce is too strong, and the dish is not beautiful) and cooking wine to stir-fry until the duck meat is colored.

4.Pour in the beer (most of the bottled beer), a little vinegar (vinegar meat is more likely to rot), cover the lid, bring to a boil over high heat, and then turn to low heat and simmer.

5.When simmering to 1 3 water left, add salt, change to high heat after two or three minutes to reduce the juice, and put green pepper and red pepper cubes.

6.Stir-fry until the soup is collected, put the chicken essence in the pot (you can leave it out, because the beer contains glutamic acid, which also has the effect of improving freshness), and sprinkle the chopped green onion and coriander to garnish after serving (you can also leave it out, I didn't put it).

Materials. Ingredients.

500 grams of duck meat.

Accessories. Egg.

60 grams. Flour.

25 grams. Scallions.

165 grams. Seasoning.

Peanut oil. 100 grams.

Salt. 3 grams.

Monosodium glutamate. 2 grams.

Ginger. 15 grams.

Wine. 15 grams.

Sesame oil. 5 grams.

Sweet noodle sauce. 50 grams.

Sugar. 5 grams.

Allspice. 1 gram.

Pea starch. 10 grams.

Preparation of spiced duck meat.

1.Wash the duck meat, put it into the soup pot and boil it until it is broken and dismantled, remove it to cool, remove the skin, and cut it into slices 6 cm long, 3 cm wide and cm thick; Mash 15 grams of green onion and ginger, add cooking wine to extract the juice, add salt, monosodium glutamate, sugar, five-spice powder, and marinate the meat for about half an hour.

2.Beat the eggs, add flour, starch and an appropriate amount of water to make a paste, and put the duck meat into the dust dates to starch.

3.Bring the peanut oil to a boil, put the duck meat into the oil pan one by one, fry until the surface solidifies (pay attention not to stick together when frying), that is, the end is off the fire, fry it with warm oil until it is crispy, so that the fat and fat are discharged, and then fry on the fire until it is scorched, showing a golden color, take out the sesame oil, put it into the plate, and then add two plates of washed green onions and sweet noodle sauce.

Materials. Ingredients.

1 pound of duck. 3 millet spicy.

3 chili peppers. 1 and a half sour bamboo shoots.

6 pickled peppers. Accessories.

Soy sauce. Amount.

Edible salt. Amount. Ginger. 5 pieces.

The practice of braised duck with sour bamboo shoots.

Cut and set aside. Wash and set aside.

Stir-fry in dry water and fry golden brown.

After stir-frying the water, stir-fry the oil until golden brown, then set aside.

After stir-frying the oil from the duck, stir-fry the chili sauce, bamboo shoots, pickled peppers, pour in the duck, stir-fry and put an appropriate amount of water to simmer for about a minute.