Ingredients: 600 grams of duck, 200 grams of bamboo shoots and 30 grams of auricularia auricula.
Accessories: chopped pepper 15g, garlic 12g, ginger 8g, oyster sauce 20ml, salt 3g, sugar 1g, pepper 1g, corn starch 3g, edible oil 10ml, chopped green onion.
1, prepare the duck.
2. Preparation of bamboo shoots and other ingredients.
3. Soak duck in cooking wine and Jiang Shui for 30 minutes.
4, soaked duck meat, washed and drained for use.
5, bamboo shoots are cooked in the pot.
6. Put the drained duck into a deep bowl and add chopped pepper, garlic slices, ginger, oyster sauce, salt, sugar and pepper.
7. Mix well and marinate for 30 minutes.
8. Tear the bamboo shoots by hand and wash the black fungus after soaking.
9. Auricularia auricula and bamboo shoots are placed at the bottom of the steaming bowl.
10. Add corn starch and edible oil to salted duck meat.
1 1. Stir evenly again and spread evenly on the previous steaming bowl.
12, put in an electric pressure cooker.
13, a bowl is upside down. Avoid steam falling into the bowl when steaming.
14. Select the anhydrous function and turn on the steam function.
15 and 15 minutes later, the steaming function is finished, and the steamed duck meat is taken out after pressure relief. Sprinkle a proper amount of chopped green onion on the surface and serve.
Precautions:
1. The duck meat is marinated to taste, and starch and cooking oil are added before it is put into the steamer to lock the moisture to prevent the steamed duck meat from burning and becoming stale.
2. If there is no electric pressure cooker, you can steam directly in the pot for a longer time.