Sour bamboo shoots are a very extreme taste, just like durian and stinky tofu. They either love it or avoid it. For people who don't like it, they don't even want to smell it, but if they like it, it will be addictive and can't stop.
Braised duck with sour bamboo shoots is a very unique and famous Hakka dish. The special sour bamboo shoots taste gives the delicious duck meat a long aftertaste. When the duck meat flavor enters 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 unique flavor.
Braised duck with sour bamboo shoots
Recipe Recommendations
- hot and sour
- braised
- half an hour
- ordinary
Steps for Braised duck with sour bamboo shoots
1
Prepare sour bamboo shoots and duck meat.
2
Slice ginger and cut pepper into sections.
3
Heat the pan with oil and saute the ginger until fragrant.
4
Add the duck meat and stir fry.
5
Stir fry until the duck meat is oily, add cooking wine and salt.
6
Add appropriate amount of sour bamboo shoots and continue to stir fry.
7
Add a bowl of water and bring to a boil.
8
Cover and simmer for 5-10 minutes. (Flip it a few times in the middle)
9
After the duck meat is simmered soft, add the pepper and add the soy sauce.
10
Stir fry until the water dries and the aroma of chili overflows before serving.