Nanxiong's sour bamboo shoot duck is a great one! Nanxiong City, Guangdong Province is a beautiful mountain, and the ducks raised are famous. The meat is very rich and the taste is soft. The sour bamboo shoots and ducks we eat are made of fresh duck meat mixed with sour bamboo shoots and peppers. They are first fried to golden and then cooked until roast. The sour taste of the sour bamboo shoots and the spicy taste of the peppers are completely infiltrated into the duck meat. When I came up, I only smelled a spicy taste, and it tasted more. The sour taste is mixed with the spicy taste, and the meat of the duck itself is scented together with each chew, filling the entire mouth and nose, which is very overbearing. Because of the participation of sour bamboo shoots, the spicy taste is even worse. When I only eat one piece, I feel that my appetite is wide open and I can't help but eat two more meals. In fact, in ordinary people, if you are doing this kind of sour bamboo shoots, you must eat it separately, and you will feel good. Because the gravy is actually very fragrant, the taste of the material is mostly left in the gravy. Even if it is rotten, it can't completely penetrate into the meat. If it is separated by a meal to make it taste, then re-cooking the heat, it will be more sour. The endless flavor of bamboo shoots.
Half a duck smashed, cleaned with water, put in a wok and stir fry in a white pot (sautéed with blood). Stir-fry the water and put it up a little. After the oil is cleaned, put the oil in a hot pot and pour the ginger into the ginger. Slightly stir the ginger, add the duck and stir-fry, add the salt after sauteing the savory. (There must be enough salt here, the duck is delicious.)
Add a little white wine and cover the pan to absorb it. After stir frying, add water to cover the ducks (you can also add beer here). Put the garlic and dried chili on the fire and mix well. After the water is opened, pour the soy sauce and oyster sauce (first add water and then add soy sauce, then the soup will yellow) Yellow, not black), boil for 5 minutes on medium heat and simmer for half an hour.
This is the sour bamboo shoots that Nanxiong locals pickled in winter, don't black sour bamboo shoots! Cut the spare!
After simmering, pour in the sour bamboo shoots, turn to the fire and cook for 15 minutes!
I almost got a big fire, use a small bowl of raw powder and water to mix well, then pour it into the pot and collect the juice!
Ducks must be fresh, and many people eat a duck and it is best to be fresh! Adding fresh duck blood is even more delicious (if you add duck blood, you must first use a milk pot to boil the duck blood, then put it along with the steps to put the sour bamboo shoots! Just cook it a little)