Whether this "sauerkraut duck" is delicious or not, the quality of Sichuan sauerkraut plays a decisive role. It is not the kind of sauerkraut in the north, so you can't mess with it. Duck has a lot of oil, which makes stews fresh but tends to be greasy. Sauerkraut can have a very obvious oil-reducing effect here. The stewed duck meat is almost boneless and very flavorful. The duck soup has the personality of sauerkraut. , after adding white pepper, it tasted even more appetizing. The winter bamboo shoots were originally tasteless, but this time they took advantage. They were sticky and had a good taste, crispy and delicious. The soup can be mixed with noodles, which is delicious.

Ingredients?

Half a catty of sauerkraut

1 fresh duck, about 3 catties

3 taels of winter bamboo shoots in bags

Half a head of garlic

3 chives

1 piece of old ginger

2 tablespoons white wine

1 tablespoon dark soy sauce< /p>

1 tbsp sugar

1 tbsp white pepper

How to make pickled duck?

Rinse the sauerkraut and winter bamboo shoots in clean water, then cut into pieces into film. Remove the internal organs of the duck, remove the down, wash it, cut it into 5-6 cm large pieces, and put it into cold water. Boil the blood foam in a pot, then rinse it with warm water and drain it for later use.

After the oil in the pot is hot, add the green onions and ginger slices and stir-fry until fragrant, then add the duck pieces and stir-fry until the surface turns slightly yellow

Pour in the white wine and cover the pot to let the Let the wine simmer for a few seconds, then open the lid and add sugar and dark soy sauce, stir-fry evenly

Add sauerkraut and stir-fry evenly, add hot water until almost all ingredients are covered, spread winter bamboo shoot slices on the surface, and cover Cook for half an hour

Add onion and garlic slices and cook for about 5 minutes. Add white pepper and salt to taste before serving