Braised duck with tofu bamboo

Braised duck with tofu bamboo
The meat quality of duck itself is relatively thick and greasy, but when it is stewed with yuba in this recipe, the excess oil will be absorbed, making the duck meat instantly soft, waxy and fragrant. Local people in Shandong often eat soy products. Yuba is a derivative of soybeans and naturally becomes a common side dish on local dining tables. You can refer to this recipe and try it at home. Eating warm and clearing duck meat in autumn is also very beneficial to your body.
Ingredients: duck (400g), 3 strips of tofu bamboo (about 150g)
Seasoning: 4 sections of green onion, 3 cloves of garlic, 4 slices of ginger, 30 g of flour paste, 5 ml of soy sauce, 10 ml of cooking wine, 5 g of sugar, 5 g of salt, 20 ml of oil
Water volume: 600 ml
Practice:
1. Handle the main ingredients
a. Break the tofu bamboo and soak the hair until soft;
b. Wash the duck and chop it into large pieces;
2. Starting the pot loading
a. Pour oil (20 ml) into the pan, add green onion slices, garlic cloves, and ginger slices;
b. Add duck pieces and tofu bars;
c. Add flour paste, soy sauce, cooking wine, sugar, salt and water (600 ml including all liquid seasonings)
d. Cover the lid and press the [Chicken] button to start the automatic cooking program.
3. Remove the pan and load the plate
a. When cooking is over, stir the ingredients in the pan evenly and pick out the onion and ginger seasoning;
b. Put all the ingredients into a plate, set on a plate and serve.