Duck 600 grams

250 grams of water-made bamboo shoots

8- 10 mushroom

2 garlic heads

Dachong 1 section

energy

A little onion leaves (decoration)

2-3 pickled radishes

Pickled pepper 1

Pickled ginger 2 small pieces

Pi County Douban

Light soy sauce

dark soy sauce

oyster sauce

2 dried peppers

6- 10 pepper

Chinese prickly ash powder

Cooking wine

Glutinous rice wine

crystal sugar

salt

oil

Roasted duck with mushrooms and bamboo shoots

Wash and drain the duck and cut it into strips about 2 cm wide and 4 cm long.

Put the sliced duck into a bowl, and add one tablespoon of cooking wine, salt 1/2 tablespoons, 2-3 slices of ginger and pepper 1/8 tablespoons in turn for about 30 minutes.

Wash the water-sprouted bamboo shoots, cut them into pieces about 3cm square (sliced with inclined blades), and cover the top of the mushrooms with a cross knife.

Boil water in a pot. After boiling, introduce the chopped duck into the boiled water and wash away the blood with cold water.

Cut the green onions into 5-6 cm long sections.

Cut garlic into 2 pieces, and chop pickled pepper and ginger.

Heat the wok, add about 50g vegetable oil (edible oil is also acceptable) and heat it to 50% to 60%.

Add dried Chili and Zanthoxylum bungeanum and stir-fry.

Pour in the drained duck meat.

Add the chopped green onion festival and stir fry together.

Stir-fry until the oil on the surface of the duck is golden yellow.

Scoop up the duck and leave the oil in the pot.

Add a tablespoon of Pixian watercress and stir fry.

Then add chopped pickled ginger, pickled pepper and pickled radish.

Stir-fry to produce fragrance and red oil.

Pour in the fried duck.

Stir-fry until the surface is colored

Pour about 2 liters of cold water, and then add one tablespoon of soy sauce, one tablespoon of oyster sauce, 1/2 tablespoons of soy sauce, one tablespoon of fermented grains, and 10g of rock sugar in turn.

Cover the fire and let it boil for about 5 minutes.

Turn down the heat until the duck is cooked (there is soup in the pot)

Pour in bamboo shoots and mushrooms

After boiling, turn down the heat and continue to stew until the duck meat is soft and the soup is basically dry.

skill

(1) Because my house is not very spicy, if you are particularly spicy, you can put more pickled peppers, and the taste of salt can be adjusted by yourself. There is no salt in the light flavor except the yard flavor.

(2) It's best to choose tender stewed ducks instead of buying old ones.