Stewed duck with rice bamboo
By VicentaLakin
Recipe Recommendations
- duck leg appropriate amount
- Zizania appropriate amount
- shallots appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- liquor appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Stewed duck with rice bamboo
1
Prepare two duck legs and ask the seller to help chop them into large pieces for later use2
Prepare appropriate amount of water bamboo for later use
3
Soak the duck meat out of blood, drain the water, add appropriate amount, and marinate with a little white wine for half an hour.
4
Put the marinated duck pieces into a pan and fry over medium heat until golden brown on both sides. Set aside
5
Remove the fried duck pieces for later use
6
Cut water bamboo into hob pieces for later use
7
Put the duck pieces and rice bamboo pieces in the pressure cooker, add appropriate amount of water, and bring to a boil over high heat. SAKE, turn to low heat and simmer for 5 minutes, then turn off the heat for later use. Wait until the pressure reducing valve is lowered, open the pressure cooker and add appropriate amount of salt, chicken essence and pepper. Season.
8
After taking out of the pan, add in the knot made by beating the shallots.Stewed duck with rice bamboo Make Tips
1. Add a small amount of white wine when marinating the duck pieces to sterilize and remove fishy smell
2. Before stewing the duck meat, put it into a pan and stir-fry it to remove the duck oil, and then stewed it to make the soup clear and not greasy when stewing the duck.
3. Duck meat is older than chicken, and the stewing time can be appropriately extended.
2. Before stewing the duck meat, put it into a pan and stir-fry it to remove the duck oil, and then stewed it to make the soup clear and not greasy when stewing the duck.
3. Duck meat is older than chicken, and the stewing time can be appropriately extended.