"What to eat at night Yo, weekend night rummage through the kitchen, only to find half a duck and friends winter Anji winter flavor asparagus block, decided to burn burn duck roast asparagus, waxed duck meat tender and tight, eat the crispy, fragrant back to the taste of the Anji winter flavor asparagus crunchy, crisp and refreshing, it should be a perfect match, and sure enough to do it, tasty ah! "
Plankton roasted bamboo shoots practice
1.
First of all, cut the duck into cubes, small onions cut into scallions, ginger cut into slices
2.
Plankton sugar, salt, cooking wine, salad oil, canola oil, and cut the duck and Anji Dongzhi flavor ready.
3.
Put the duck in water and boil for 5 minutes (you can also add the cut duck, ginger, cooking wine and spring water to the pressure cooker and pressurize it for 7 minutes)
4.
Put a small amount of salad oil and canola oil in the wok, put in the duck in water and ginger slices, stir-fry to make the aroma, add the cooking wine and a little bit of sugar
5.
Directly put the Anji Dongzhi flavor into the pot, and put it in the water, and then put in the canola oil.
Anji Dongzhi flavor directly remove the bag, even inside the soup together into the pot
6.
Add the amount of water, basically cover the duck and asparagus
7.
Slowly simmering for 8 minutes (with a high-pressure cooker on the steam for 10 minutes can be naturally out of gas), plus a little monosodium glutamate can be out of the pot
8.
Dotting some chopped scallions to be able to >3. into the duck pieces fried two minutes, add white wine stir-fry off the taste of wine over high heat
4. add soy sauce, soy sauce, and sugar and white vinegar, stir-fry to the top color evenly, pour in the hot water that did not exceed the boil and turn to a slow fire, cover and simmer until the duck meat is cooked, juice
Cooking tips
I was the weekend time, so I chose to slow-cooking, so that it can be easier to stimulate the board duck of asparagus fresh flavor, if time is tight, you can follow the above steps in the pressure cooker way to cook, the taste is also good oh