Cuisine and functions: Home-cooked recipes, recipes for the elderly, recipes for malnutrition, recipes for diabetes

Taste: Salty and umami?

Technique: Casserole

Ingredients for making braised duck in casserole (1):

Ingredients: 1500g Beijing stuffed duck

Accessories: 50g mushrooms (fresh), 75g winter bamboo shoots

Seasonings: 10 grams of salt, 2 grams of MSG, 15 grams of cooking wine, 2 grams of pepper, 15 grams of green onions, and 10 grams of ginger

Features of Casserole Braised Duck (1):

Meat The rotten soup is fresh, light and delicious.

Teach you how to make Casserole Stewed Duck (1), how to make Casserole Stewed Duck (1) so that it is delicious

1. Cut the duck from the back to the bottom with a knife, and remove the duck smell. , wash with water;

2. Cut the winter bamboo shoots into long slices;

3. Cut the green onions into sections;

4. Slice the ginger;

5. Boil the water, add the duck, cook it thoroughly, take it out, and wash it with water;

6. Blanch the mushrooms and bamboo shoots in boiling water, take them out, and rinse them with cold water;

7. Put the duck (breast side up) into a casserole, place mushrooms, winter bamboo shoots, green onions, and ginger slices on both sides of the duck, pour in clear soup, and simmer for about 2 hours;

8. Wait When the duck is completely stewed, open the lid, remove the green onion and ginger slices, skim off the floating oil, taste it, and serve in the original casserole. Tips for making braised duck in casserole (1): This product requires about 1500 grams of chicken broth. If there is no chicken broth, you can use water instead. Free