Duck 500 grams

200g of bamboo shoots

Two small green peppers

Pickled pepper

preserved ginger

garlic

Pixian bean paste

How to cook roast duck with bamboo shoots?

Cut the duck into small pieces, slice the bamboo shoots, slice the ginger, slice the pickled pepper, slice the green pepper for later use, and pat the garlic.

Boil bamboo shoots in cold water, drain the water, and then soak them in cold water for 2 hours.

Duck blanching: boil water in a pot, pour the duck in after boiling, cook for 30 seconds, then take it out and wash it with cold water, rinse off the blood and drain it.

Put a little oil in the pot and fry the duck, and the fragrance will come out. Put the oil in the pot again, turn on a small fire when the oil is hot, and stir-fry garlic, ginger and pickled pepper with a spoonful of bean paste. Pour a piece of duck meat and bamboo shoots into the oil pan and stir-fry until fragrant. Add a bowl of stock (add water if there is no stock), cover and bring to a boil, then turn down the heat. Simmer for 20 minutes, then add green pepper, stir-fry for several times and then simmer for 2 minutes. Put salt monosodium glutamate out of the pot.