Duck 500 grams

200g of bamboo shoots

Two small green peppers

Pickled pepper

preserved ginger

garlic

Pixian bean paste

How to make bamboo shoots duck?

Cut the duck into small pieces, slice bamboo shoots, slice ginger, slice pickled peppers, mince green peppers for later use, and pat garlic.

Put bamboo shoots in cold water, cook them, drain them, and soak them in cold water for 2 hours.

Duck blanching: boil water in the pot, pour the duck in after boiling, boil for 30 seconds, take it out and wash it with cold water, then rinse the blood and drain it.

Put a little oil in the pot and fry the duck, and the fragrance will come out. Add oil to the pot, turn on a small fire when the oil is hot, and stir-fry garlic, ginger and pickled pepper with a spoonful of bean paste into the oil and smell fragrant. Pour a piece of duck and bamboo shoots into the oil pan and stir-fry until fragrant. Add a bowl of stock (add water if there is no stock), cover and bring to a boil, then turn down the heat. Simmer for 20 minutes, then add the green pepper, stir-fry a few times and simmer for 2 minutes. Put salt monosodium glutamate out of the pot.