Taste: salty and delicious?
Technology: casserole
Materials for duck stew in casserole (1);
Ingredients: Beijing stuffed duck1500g.
Accessories: 50 grams of mushrooms (fresh) and 75 grams of winter bamboo shoots.
Seasoning: salt10g, monosodium glutamate 2g, cooking wine15g, pepper 2g, onion15g and ginger10g.
Characteristics of duck stew in casserole (1);
The carrion soup is fresh, light and delicious.
Teach you how to stew duck in casserole (1), how to stew duck in casserole (1) delicious.
1. Cut the duck with a knife on the back to remove the fishy smell of the duck and wash it with water;
2. Cut the winter bamboo shoots into pieces along the length;
3. Cut the onion into sections;
4. Slice ginger;
5. Boil the water, put the duck in, cook it thoroughly, remove it and wash it with clear water;
6. Mushrooms and bamboo shoots are thoroughly cooked with boiling water and washed with cold water;
7. Put the duck (chest up) in a casserole, put mushrooms, bamboo shoots, onion slices and ginger slices on both sides of the duck, and pour the clear soup for about 2 hours;
8. When the duck is completely cooked, open the lid, take off the onion and ginger slices, skim off the oil slick, and serve it in the original casserole. Tips for making duck stew in casserole (1): This product needs about chicken soup1500g. If there is no chicken soup, it can be replaced by water. be free of charge