Braised lotus root with cured duck

Braised lotus root with cured duck

Introduction:

Production steps:

Step 1: soak the cured duck in hot water for about 1 hour to reduce the saltiness, and then rinse it with water;

Step 2: cut into small pieces and prepare some ginger slices;

Step 3: put the duck leg and ginger slices into the rice cooker;

Step 4: press the stew function key on the rice cooker for about 1 hour;

Step 5: stir fry for three or four minutes with a spatula;

Step 6: stir fry the oil of duck leg slightly, then add lotus root block and proper amount of boiling water;

Step 7: cover and continue to stew;

Step 8: after stewing for an hour, the color of the soup turns milky white, the wax fragrance floats out, and a little white pepper is sprinkled;

Step 9: put into a soup bowl and sprinkle with chopped scallions.

Materials required:

Cured duck leg: 2

Raw lotus root: 2 knots

Scallion: right amount

Pepper: right amount

Salt: right amount

Ginger: right amount

Note: 1, general cured duck is salty enough, must soak before soup, finally put salt must first taste, and then according to the actual consideration of the amount of salt; 2, soup, we will choose powder lotus root, that is to eat powder noodles, so powder lotus root buy when attention, lotus root short and thick, smooth surface, lotus root skin slightly brown, mostly powder lotus root 3. When stewing soup with electric rice cooker, first stir fry the cured meat in the electric rice cooker, and then add lotus root to stew together, so that the stewed soup is milky white and more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh