Braised duck with bean shoots-You Are Foodie

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By Nancy
91

Braised duck with bean shoots

Main Ingredients

duck One fourth

Auxiliary Ingredients

coriander A moderate amount of
Fresh perilla leaves appropriate amount
Dry pepper Article 56
Bean shoots appropriate amount

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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