Cooking Steps

Braised duck with preserved vegetables
  • By Sebastiane
  • 68

Braised duck with preserved vegetables

 This dish, dried plum, absorbs the fat of the duck, so the duck becomes fat but not greasy. In addition, plum dried vegetables, which absorb the gravy, also become very delicious and very delicious.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Braised duck with preserved vegetables
Step 1 . Spare raw materials.
Braised duck with preserved vegetables
Step 2 . Meigan cai, put it in water and boil it slightly.
Braised duck with preserved vegetables
Step 3 . Clean thoroughly and squeeze out excess water.
Braised duck with preserved vegetables
Step 4 . Cut the duck meat into pieces.
Braised duck with preserved vegetables
Step 5 . Blanch the duck pieces and rinse thoroughly.
Braised duck with preserved vegetables
Step 6 . Slice ginger.
Braised duck with preserved vegetables
Step 7 . Heat the pot, add a small amount of oil, add ginger slices, and stir fry until fragrant.
Braised duck with preserved vegetables
Step 8 . Add duck cubes.
Braised duck with preserved vegetables
Step 9 . Stir fry the duck meat until the skin is slightly yellow.
Braised duck with preserved vegetables
Step 10 . Pour in cooking wine and Lee Kum Kee braised sauce.
Braised duck with preserved vegetables
Step 11 . Add Meigan cai and stir well.
Braised duck with preserved vegetables
Step 12 . Pour the evenly fried duck into the Supor Pressure cooking, and add some water.
Braised duck with preserved vegetables
Step 13 . Cover the lid of the pot, press the lid button, and press for about 20 minutes.
Braised duck with preserved vegetables
Step 14 . Pull the exhaust valve to the exhaust position, and then exhaust the steam from the pot.
Braised duck with preserved vegetables
Step 15 . Season the pressed duck meat with an appropriate amount of salt.
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