Braised duck with pickled bamboo shoots
Sour bamboo shoots are a very extreme flavor, like durian and stinky tofu. They are either loved or avoided. For people who don't like it, they don't even want to smell it, but once they like it, they will become addicted and can't stop.Braised duck with bamboo shoots is a unique Hakka dish. The special sour bamboo shoots taste makes the delicious duck meat have a long aftertaste. When the duck meat flavor is added to the bamboo shoots, it not only neutralizes and reduces the original sour taste of the bamboo shoots, but also makes the bamboo shoots crisp and delicious, with a different flavor.
Step 1 . Prepare sour bamboo shoots and duck meat.
Step 2 . Slice ginger and chili peppers.
Step 3 . Heat the pot with oil and stir fry the ginger until fragrant.
Step 4 . Add the duck meat and stir fry.
Step 5 . Stir fry until the duck meat is oily, add cooking wine and salt.
Step 6 . Add an appropriate amount of sour bamboo shoots and continue to stir fry.
Step 7 . Add a bowl of water and boil.
Step 8 . Cover and simmer for 5-10 minutes. (Flip through the middle several times)
Step 9 . Let the duck meat simmer until soft, add chili peppers, and add soy sauce.
Step 10 . Stir fry until the water dries and the chili aroma overflows, then remove from the pot.
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