Braised duck with sour bamboo shoots is one of the famous Hakka dishes. This is a very unique Hakka dish. The special taste of sour bamboo shoots makes delicious duck meat have a long aftertaste, while the taste of duck meat in bamboo shoots not only neutralizes and reduces the original sour taste of bamboo shoots, but also makes bamboo shoots crisp and sweet, which is a special flavor. Of course, many people who come into contact with sour bamboo shoots for the first time, like those who eat durian for the first time, may not be able to accept that special taste immediately. Once you get used to it, you will become more and more addicted like some people who like to eat durian. It is said that Hunan people are not afraid of spicy food, while Nanxiong people are afraid of spicy food. Braised duck with sour bamboo shoots is more delicious every other meal. At this time, the taste is completely immersed in duck meat, which is spicy enough. It seems that sour bamboo shoots are also sold in Guangzhou, but they are completely different from those in Hakka mountainous areas. It seems that most of the sour bamboo shoots in Guangzhou are bamboo shoots, and the sour bamboo shoots in Hakka mountainous areas are preserved with bamboo shoots or bamboo shoots. As far as taste is concerned, it is also completely different. In Hakka mountainous areas, all the raw materials are authentic, and Hakka people often cook some Hakka dishes in various ways, such as braised duck with sour bamboo shoots, fried large intestine with sour bamboo shoots, fried belly tips with sour bamboo shoots and so on. In addition, roast goose with sour bamboo shoots is also a famous Hakka food.

Braised goose with sour bamboo shoots can be eaten in Meiling or Zhuji in Nanxiong, where the stewed goose with sour bamboo shoots made by the surrounding farmhouses is very spicy, delicious and famous.

working methods

Composition:

Ingredients: a duck,180g yellow pepper (optional, friendly reminder: if you want endless aftertaste, the hotter the better. ), sour bamboo shoots 150g, yellow rice wine 200g, ginger 10g, garlic 20g, pepper, star anise and fennel 2g each (note: these three kinds can be selected or not), and soy sauce, salt and monosodium glutamate are appropriate. ([Plum Kitchen/Hakka Food Plaza])

Method:

1. Dice the duckling and slice the sour bamboo shoots.

2. Put the duckling in clear water for a while to remove the fishy smell.

2. Stir-fry the duck for 5 minutes, add other raw materials and stir-fry for 10 minute, add yellow wine and water for 25 minutes, and thicken the raw flour.

Cuisine characteristics

Nanxiong is rich in bamboo shoots. This dish tastes sour and spicy. This is a very appetizing dish.