Stewed duck with lotus root

Stewed duck with lotus root

Introduction:

Production steps:

Step 1: raw material map, duck cut, lotus root cut.

Step 2: put cold water in the pot and bring the duck to a boil. Put two tbsp cooking wine into the pot and bring to a boil. Remove the duck feather and rinse it.

Step 3: put oil in the pan, stir fry the duck until the skin is slightly yellow, add ginger, dried pepper, Caogou, star anise and five spice powder, stir fry the flavor together, add rice wine, stir fry evenly.

Step 4: let it go and stir fry it evenly.

Step 5: stir fry lotus root evenly.

Step 6: add hot water to submerge three-quarters of the ingredients. Bring to a boil over high heat, simmer over low heat for 30 minutes, add salt and continue to simmer until soft and rotten.

Step 7: add rock sugar to collect juice.

Step 8: when the juice is half collected, add green and red pepper, stir fry over high heat until the water is slightly dry. Put chicken essence and sesame oil out of the pot.

Materials required:

Duck: half a duck

Lotus root: one

Dried pepper: 15

Star anise: two

Tsaoko: one

Green and red peppers: three for each

Jiang: one piece

Coriander: one

Cooking wine: 2 tbsp

Soy sauce: 1 tbsp

Soy sauce: 1 / 3 tbsp

Five spice powder: 1 teaspoon

Salt: one teaspoon

Rock candy: Three

Rice wine: half bowl

Chicken essence: 1 / 3 teaspoon

Sesame oil: 1 teaspoon

Note: 1, the characteristic of this dish is not to cook, in fact, the cooking method is very common, but the delicious taste of duck and lotus root. 2. Duck meat must be blanched first. It can't be fried directly. There will be residual fishy smell when it is fried directly. 3. Star anise and tsaokuo are spices, which can be bought in supermarkets. 4, rice wine can be replaced by beer yellow wine, and Baijiu and cooking wine can not be used.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy