I just like to eat sour bamboo shoots. Every sour sour duck that I have cooked has liked it, so I use this dish to greet my friends every time.
Handle the duck portion first. Separate the duck from the skin, mainly separate the fat, and then cut the duck skin into diced and throw it into the pan to fry the oil. Wash and cut the duck meat.
Wash the bamboo shoots and set aside.
Cut the millet pepper, ginger and garlic for use.
Look at the frying oil in the pan, turn it over, and then fry. I cut a lot, so it takes a little longer to blow up. You can cut a little bit faster. (Fried oil is a large fire, then change the small fire to practice oil) cover the lid, so as not to be splashed by the oil.
The state of frying is such that you do not need to remove the duck skin, and directly pour the millet pepper, ginger and garlic into the fragrant.
Sauté the peppers, ginger and garlic, pour the duck meat, stir fry the color, cover the lid.
It takes about 15-20 minutes to force the duck's water out and then show the oil.
At this time, pour the sour bamboo shoots and stir well, add some water. Put salt (I put 4-5 scoops, soy sauce (see coloring), soy sauce (taste), cover the pot for about 20-30 minutes, open the lid in the middle to see what happens, stir fry If the time is up, the ducks are not in a state of oil, then continue to squat until the oil is released.
This is the color of my seasoning, add water, probably two-thirds of the water of this pot of duck, cover the lid.
Delicious sour bamboo shoots are out of the pan. (There is no need to put oil again in the whole process, it depends on the oil of the duck itself. You can taste it before you go out of the pot. If you don’t have enough, add salt or soy sauce. If the duck is out of the oil, you should get out of the pot as soon as possible. Don’t stir it again. That's not good.)