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.
Step 1 . Spare raw materials.
Step 2 . Meigan cai, put it in water and boil it slightly.
Step 3 . Clean thoroughly and squeeze out excess water.
Step 4 . Cut the duck meat into pieces.
Step 5 . Blanch the duck pieces and rinse thoroughly.
Step 6 . Slice ginger.
Step 7 . Heat the pot, add a small amount of oil, add ginger slices, and stir fry until fragrant.
Step 8 . Add duck cubes.
Step 9 . Stir fry the duck meat until the skin is slightly yellow.
Step 10 . Pour in cooking wine and Lee Kum Kee braised sauce.
Step 11 . Add Meigan cai and stir well.
Step 12 . Pour the evenly fried duck into the Supor Pressure cooking, and add some water.
Step 13 . Cover the lid of the pot, press the lid button, and press for about 20 minutes.
Step 14 . Pull the exhaust valve to the exhaust position, and then exhaust the steam from the pot.
Step 15 . Season the pressed duck meat with an appropriate amount of salt.
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