Braised duck with bean shoots
Step 1 . Fresh Perilla*
Step 2 . Shred for use*
Step 3 . Chopped coriander for use
Step 4 . Smash the ginger and cut it well for use
Step 5 . All spices are ready for use
Step 6 . Braised soy sauce*
Step 7 . Sugar****
Step 8 . Soak dried beans and bamboo shoots soft
Step 9 . Then cut an inch long and short for use
Step 10 . A quarter of ducks
Step 11 . Then cut it into small pieces for use (fat duck skin and leftover materials are not needed)
Step 12 . Put oil into the frying pan for 10% heat, add sugar and stir fry, and then add ginger and stir fry until fragrant.
Step 13 . Pour in the cut duck
Step 14 . Stir fry until the duck changes color
Step 15 . Add cooking wine*
Step 16 . Then add soy sauce in brown sauce
Step 17 . Stir well*
Step 18 . Add spices (fragrant leaves, Sannai, star anise, grass fruit, fennel, ginger, pepper, five or six pieces of dried pepper, Amomum villosum, pepper powder)
Step 19 . Stir well again
Step 20 . At this time, the fried duck is ready to be put in the pressure cooker
Step 21 . *****
Step 22 . Add water just before the duck
Step 23 . Cover it up and press it for three minutes
Step 24 . Then open the cover of the pressure cooker (use cold water to cool down quickly, and don't stew in the pressure cooker for too long.)
Step 25 . Put the soaked and cut bean shoots into the pot and cook slowly over low heat
Step 26 . Cook for two minutes and add a little salt to make the bean shoots taste good
Step 27 . Add perilla and monosodium glutamate.
Step 28 . Turn it over evenly and prepare to cook
Step 29 . Sprinkle coriander and perilla on the table
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