Braised lotus root with cured duck

Braised lotus root with cured duck

Introduction:

"Hubei is known as the" province of thousands of lakes ", and lotus root is the natural gift of the lake to people. "China on the tip of the tongue" talks about lotus root in Hubei Province. It says that people use lotus root to simmer soup in winter. It's about pig bone to simmer lotus root soup. What I'm introducing to you today is another kind of lotus root soup. It's also very common in Hubei people's dining table in winter. It's called duck stewed lotus root. I like this dish very much. It's different from ordinary lotus root soup. It combines the salty taste of cured duck with the fresh and sweet taste of lotus root. The soup is not greasy, salty or thick, so it's perfect. "

Production steps:

Step 1: Nowadays, people pay attention to low salt and less oil in their diet, so after the preserved duck is bought and chopped, it needs to be soaked for one to two hours to remove some saltiness, and then drain the water for reserve.

Step 2: a little ginger, slice, set aside.

Step 3: put a little oil in the frying pan and saute the ginger slices.

Step 4: pour in the duck and stir fry

Step 5: when the surface of the duck is slightly brown, add water to the pot. Prepare to transfer to pressure cooker

Step 6: add appropriate amount of water and pour duck meat into pressure cooker.

Step 7: cover the pressure cooker, cook for one and a half hours, and the duck is basically rotten. (the pressure cooker can force out the salty taste of the cured duck, so the pressure cooker must be chosen for this dish.)

Step 8: prepare the lotus root by pressing the duck meat. (the lotus root is cut early, so the gap is just right.) Cut the lotus root into hob pieces for later use. (it's better to cut it bigger. It's better to simmer in the soup for a long time. It won't deform.)

Step 9: take a look at the pot. When the duck meat is pressed until the soup turns white, add the lotus root. Continue pressing for half an hour, and the cured duck stews the lotus root.

Step 10: finally, add a little pepper, monosodium glutamate seasoning, add a little onion, you can open to eat. (because the cured duck itself is a pickled product, there is no need to add salt. The salty soup of the cured duck itself is very delicious.)

Step 11: look at the last finished picture. Does it look drooling?

Materials required:

Cured duck: one

Lotus root: 600g

Ginger: 30g

Scallion: 15g

Pepper: right amount

MSG: right amount

Note: 1. When you buy the cured duck, you must soak it for two hours to remove the salty taste and the oil slick on the surface. 2. To make this dish, you must choose the pressure cooker, because the cured duck is very dry and hard. Only the pressure cooker can force out the salty taste of the duck, and can crush the duck.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh