Ingredients: bamboo shoots, preserved duck, dried pepper. Seasoning: salt.

Exercise:

Peel the bamboo shoots, cut off the old stems, and cut into hob blocks.

Wash the dried duck leg with warm water and cut it into small pieces.

Figure 1. Pour the bamboo shoots into the boiling water pot and cook for five minutes. Then pick them up and rinse them with clear water to remove the sour taste.

Figure 2. Heat a little cooking oil in the pot and stir-fry the duck leg pieces to get oil. The duck skin is transparent and slightly Huang Shi, and stir-fry in the pepper section for half a minute;

Figure 3. Pour in bamboo shoots and stir-fry for one minute;

Figure 4. Pour the duck leg with bamboo shoots into the casserole, add the same noodles of boiling water, and simmer for one hour.

Experience:

1, bamboo shoots had better be blanched with boiling water to remove oxalic acid, so as not to affect the taste.

2. There is dust in the cured duck leg, which can't be washed off by cold water, but can be washed off by warm water.

3, the taste is not very spicy, and the dried pepper can be kept, but it is slightly spicy.

4, salt can be put less, preserved duck has salty taste.

5. There are a lot of nitrates and nitrites in pickled food, so it is not allowed to eat too much.