Braised duck with pineapple
By VicentaLakin
Recipe Recommendations
- duck leg a
- small pineapple half a
- green and red pepper Half each
- ginger slices appropriate amount
- liquor appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Braised duck with pineapple
1
Chop the duck legs into small pieces, place them in cold water with a little white wine and a piece of ginger added, boil them with the cold water, switch off the heat, remove the duck pieces, and wash them.
2
Prepare ginger slices and green and red peppers.
3
Cut the pineapple into pieces of the same size as the duck pieces.
4
Heat a wok, add appropriate amount of oil, add in the duck pieces and stir fry.
5
Until the surface is slightly charred, add a little white wine. This is the second time I have used white wine. The main effect is to enhance the aroma. Don't put too much in it. Just a little bit will do.
6
Add ginger slices and stir fry until fragrant.
7
Add soy sauce and stir-fry well, then drain water until it reaches the duck nuggets. Bring to a boil over high heat and turn to low heat.
8
Cook until the soup begins to thicken, add pineapple.
9
The amount of water will increase after the pineapple is planted. Turn up the heat appropriately, but don't use the highest heat.
10
The soup is very thick, add green and red peppers.
11
Until you like it thick and thick, season with some salt and chicken essence according to your preference. I usually don't add it anymore and like the feeling of pure pineapple and duck mixed together.