Duck with sour bamboo shoots is a very famous Hakka dish with a unique taste. The taste of sour bamboo shoots makes duck meat more delicious, and the collocation of duck meat and bamboo shoots is more neutral, reducing the original sour taste of bamboo shoots. This dish is delicious and crisp. Let's see how to do it.

Duck with sour bamboo shoots

Preparation materials:

Ingredients: 250g duck, 0/00g sour bamboo shoots/kloc.

Accessories: ginger, dried pepper, oil, salt, soy sauce, cooking wine.

Production process:

1, wash the duck, beat the duck with a meat cone to soften the meat and slice it.

2. Sour bamboo shoots can be soaked in water for two minutes.

3. Slice ginger and shred pepper.

4. Put oil in a hot pot, saute ginger, add duck and stir fry.

5. Stir-fry until the duck is oily, and add cooking wine and salt.

6. Add a proper amount of sour bamboo shoots and continue to stir fry.

7. Add a bowl of water to boil, cover and simmer for 5- 10 minutes.

8. When the duck becomes soft, add pepper and soy sauce.

9. Stir-fry until the water is dry, and the Chili flavor overflows, so you can go out of the pot.

Duck meat is sweet and cool. The content of protein is much higher than that of livestock meat, but the fat content is moderately lower than that of pork. Fatty acids in duck meat contain unsaturated fatty acids and short-chain saturated fatty acids, which have low melting point and are easily digested and absorbed by human body. Duck meat is rich in B vitamins and vitamin E, and the fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. Eating this dish can nourish the body, nourish the stomach and kidney, eliminate edema and lower cholesterol, which is very suitable for people with atherosclerosis.