Taste: salty and delicious
Technology: casserole
Materials for duck stew in casserole (1);
Material: Beijing stuffed duck 1500g.
Accessories: 50 grams of mushrooms (fresh) and 75 grams of winter bamboo shoots.
Seasoning: salt 10g, monosodium glutamate 2g, cooking wine 15g, pepper 2g, onion 15g, ginger 10g.
Features of duck stew in casserole (1):
The carrion soup is fresh, light and delicious.
Teach you how to cook duck stew in casserole (1), duck stew in casserole (1) how to make it delicious.
1. Cut the duck with a knife on the back to remove the fishy smell of the duck and wash it with clear water;
2. Cut the winter bamboo shoots into pieces along the length direction;
3. Cut the onion into sections;
4. Slice ginger;
5. Boil the water, put the duck in, take it out after cooking, and wash it with clear water;
6. Blanch mushrooms and bamboo shoots with boiling water and shower them with cold water;
7. Put the duck (chest up) into the casserole, put the mushrooms, bamboo shoots, onion slices and ginger slices on both sides of the duck, pour the clear soup and stew for about 2 hours;
8. When the duck is completely stewed, open the lid, pick off the onion and ginger slices, skim off the oil slick, and serve the original casserole. Tips for making duck stew in casserole (1): This product needs about chicken soup 1500g. If there is no chicken soup, clean water can be used instead. be free of charge