Roasted duck with bean shoots
Ingredients: salt,coriander,fennel,MSG,cooking wine,soy sauce,octagonal,grass fruit,sugar,pepper,ginger,dried chili,geranyl,duck,Sha Ren,Sanna
Recipe Recommendations
- duck One quarter of them
- dried chili five or six
- coriander appropriate amount
- geranyl appropriate amount
- Sanna appropriate amount
- octagonal appropriate amount
- grass fruit appropriate amount
- fennel appropriate amount
- Sha Ren appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Roasted duck with bean shoots
1
Fresh Perilla *
2
Cut into silk for later use *
3
Minced coriander for use
4
Beat the ginger and cut it for later use
5
Spices ready for use
6
Braised soy sauce *
7
Sugar ****
8
Soak dried beans and bamboo shoots in water until soft
9
Then cut it an inch long and short for later use
10
A quarter of a duck
11
Then cut it into small pieces for later use (don't use fat duck skin, leftover materials)
12
Heat 10% oil in a wok and add sugar and stir fry until melted, then add ginger and stir until fragrant.
13
Pour in the chopped duck pieces
14
Stir fry until the duck meat changes color
15
Add cooking wine *
16
Then add braised soy sauce
17
Stir fry evenly *
18
Add spices (fragrant leaves, sesame seeds, star anise, tsaoko, fennel, ginger, pepper, five or six dried peppers, sand kernels, pepper powder)
19
Stir well
20
At this time, prepare the fried duck meat to be placed in the pressure cooker
21
*****
22
Add water just over the duck meat23
Cover and add pressure for three minutes
24
Then open the pressure pan (use cold water to cool down quickly, and don't simmer in the pressure cooker for too long.)
25
Put the soaked and chopped bean shoots into the pan and cook slowly over low heat
26
Cook for 2 minutes and add a little salt to add flavor to the bean shoots
27
Add perilla and monosodium glutamate.
28
Turn evenly and prepare to start
29
Sprinkle with parsley and basil and serve on a plate