Sanjiang Sour Duck is a traditional delicacy in Liuzhou, Guangxi. It uses duck meat, sour bamboo shoots, peppers, garlic, etc. as the main raw materials. It tastes sour and spicy. The following is a method of making Sanjiang sour duck:

Materials:

-500 grams of duck meat

-100 grams of sour bamboo shoots

-2 peppers

-An appropriate amount of garlic

-An appropriate amount of light soy sauce

-An appropriate amount of salt

-An appropriate amount of sugar

-An appropriate amount of cooking wine

-An appropriate amount of ginger

-An appropriate amount of green onion

-An appropriate amount of cooking oil

Method:

1. Cut the duck meat into small pieces, marinate it with salt, cooking wine, and ginger for a period of time, then stir-fry the duck meat in hot oil until it changes color.

2. Add sour bamboo shoots, chili, garlic and other raw materials, and continue to stir-fry.

3. Add appropriate amount of light soy sauce, salt and sugar and stir-fry evenly.

4. Add appropriate amount of water and simmer for a period of time.

5. Finally add the green onions and stir-fry evenly.

Warm Tips:

1. Duck meat should be marinated for a period of time to make the meat more tender.

2. Use hot oil when frying duck meat, which will make the duck meat more flavorful.

3. The ratio of sour bamboo shoots and chili peppers should be adjusted according to your own taste.

4. Use medium-low heat when cooking duck meat, and the time should not be too long to prevent the duck meat from getting old.