Just a little spicy! No salt, no oil! A 15-yuan duck (I'll save a big leg for soup next time), and 80-cent lotus root—add whatever you like! Add hot dry noodles, and this double-carb combination is absolutely delicious! 🥹
Materials
Black Duck Stew Recipe Steps
All materials gathered!
[Prepare the meat and blanch it in boiling water with two scallions and ginger, simmering over low heat until the scum rises to the surface.] Trim the nails off the chicken feet, cut the duck wings in half along the middle joint, and cut the duck legs into pieces.
[Prepare other ingredients] Peel and cut lotus root and potatoes into sections; soak seasonings in water.
Mix lotus root and potatoes with oil, air fry at 200 degrees Celsius for 10 minutes, flip and air fry for another 10 minutes, until the edges are crispy.
At this point, foam will slowly rise to the surface. Once the heat is a bit higher, you can skim off the foam. I skimmed the foam while keeping the heat on, as I felt it was easier to skim it that way.
After removing the cleaned meat, add all the seasonings.
Mix well
Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes. Stir the pot every 3 to 5 minutes, especially in the last 10 minutes, to prevent it from drying out.
I also boiled the hot dry noodles and rinsed them with cold water to prevent them from sticking. The side dishes in the air fryer are done!
This is what it looks like after 25 minutes—there's still some broth left, and you can already smell the delicious aroma of meat.
Add lotus root and potatoes, stir well, and turn the heat to medium. Slowly stir-fry the broth to make it more flavorful.
After the broth has reduced to almost nothing (you can leave a little bit), add the hot dry noodles and sprinkle with sesame seeds.
Serve with rice 🍚 and you're ready to show off your beauty!
This is a list planned in advance.
Tips for making black duck soup
I didn't add salt to this dish, and the final flavor was just right. Because I've been feeling a bit feverish lately, I made a less spicy version. If you want it mildly spicy, you can cut open these two chilies to increase the spiciness, or add more chilies, adjusting to your own taste. It was very flavorful overall. This is the best duck leg I've ever had; I used to think duck legs had a strong ducky taste and were greasy, but this method made it perfectly delicious. It's suitable for those with little cooking experience; it doesn't require many steps and is quite simple—just put the ingredients in a pot and braise!
