Chinese Food
Braised duck with pickled radish
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Eating radish in winter is better than ginseng. Duck meat is better for cooling. Autumn and winter are better for nourishing yin. Stewed duck with pickled beans, pickled radish, nourishing winter and relieving greasiness.
Cooking ingredients
Cooking Steps
Step1:Cut the radish into small pieces. Chop the pickled peppers. Wash and knot the shallot
Step2:Cut duck meat. Boil it in cold water with shredded ginger and heat for 2 minutes to remove impuritie
Step3:Wash the cooked duck with cold wate
Step4:Hot oil pot. Put the onion to make the fragrance, then stir fry the sour pepper to make the spicy tast
Step5:Stir fry duck meat. Remove fishy smell and improve flavor with cooking wine. Add soy sauce to improve color and flavor. Stir fry quickly for about 1 poin
Step6:Add pickled radish and green onion and put them in the braise for 20 minute
Step7:Start the pot. Season it with salt before you start (it's all gone. It's only in the lunch box
Cooking tips:1. When the duck is over cold water, it's best to cool it thoroughly. It tastes better later. 2. In winter, the duck is fatter. The oil of stir fried pepper can be put less. After stewing, it will produce duck oil. 3. It can shorten the stewing time if you like to eat it with chewing force. 4. It's not recommended to put salt before stewing. The salt content of sauerkraut is higher. It's better to add some seasoning before starting the pot.
