Braised Duck with Pickled Bamboo Shoots

Method

1. 01

   Step 1

   Wash the duck meat, pork belly, chili peppers, scallions, ginger, and pickled bamboo shoots. Tie the scallions into a knot.

   

2. 02

   Step 2

   Cut the duck into chunks and slice the pork belly (not too thin, slightly thicker).

   

3. 03

   Step 3

   Heat oil in a pan and sauté the duck feet first. (If you're killing the duck yourself, don't peel off the outer skin of the duck feet, and don't scald them with boiling water. Just wash them clean; this will make the skin taste especially delicious after sautéing.)

   

4. 04

   Step 4

   Next, sauté the duck head, legs, and wings (the parts that take longer to cook) until fragrant. If there are any offal pieces, add them at this step as well.

   

5. 05

   Step 5

   Add the remaining duck meat to the pot and stir-fry.

   

6. 06

   Step 6

   Add sliced ​​pork belly

   

7. 07

   Step 7

   After the moisture has evaporated, add cooking wine to remove the fishy smell.

   

8. 08

   Step 8

   Add ginger slices; if you like it spicy, you can add dried red chilies and sauté until fragrant.

   

9. 09

   Step 9

   Add 1 teaspoon of sugar and stir well. Sugar can enhance the flavor and also help the duck meat to take on a better color.

   

10. 10

    Step 10

    Add dark soy sauce to color evenly, then add light soy sauce and stir-fry evenly.

    

11. 11

    Step 11

    Stir-fry with pickled bamboo shoots until evenly mixed

    

12. 12

    Step 12

    Add water to cover the pickled bamboo shoots and duck meat, bring to a boil over high heat, then simmer over low heat.

    

13. 13

    Step 13

    After the duck meat is tender, add chili peppers and stir-fry evenly. It doesn't need to be overcooked; I chose non-spicy chili peppers for a more appealing dish.

    

14. 14

    Step 14

    Finally, add the scallion knots.

    

15. 15

    Step 15

    Cooked

    

16. 16

    Step 16

    Finished product image