When I was a child, my family began to make cured duck as soon as winter came. The duck has been salted. It's been in the winter sun for about a week. The water is dried, the meat is compact, and the smell of mutton is absent. Usually, I don't buy vegetables at home. Steam half a duck. Stir fry with garlic sprouts. It's delicious and delicious. It's used to make a pot with winter bamboo shoots. It's emulsified with fat. The soup is thick, white and not greasy. It's more comfortable than the stewed duck soup.
Step1:Remove the skin and roots of winter bamboo shoots. Cut into large pieces. Wash the salted duck. Cut into pieces for us
Step2:Add water to the duck and boil it. Pour out the water in the pot. Add water again and boil it. This step can be repeated 23 times
Step3:Another pot of water. Boil the winter bamboo shoots for 23 minutes. Remove the astringenc
Step4:The pot is hot. Lower the duck. Slowly force the fat out of the pot. Stir fry the ginger slices together
Step5:Heating water. Boiling for half an hou
Step6:Cook until the soup turns white. Let's go to the winter bamboo shoot
Step7:After the soup is boiled again, put in the beancurd. Turn the heat to boil for about five minutes and you will be out of the pot
Cooking tips:1. There is a lot of salt in the leg of cured duck. Cook it slightly in advance. Dilute the salt. 2. Ducks are rich in fat and salt, so they can cook clear and refreshing soup without salt and oil. 3. The meat of winter bamboo shoots is tender, crisp, delicious and sweet, which is the biggest comfort for the people in the South without heating in winter. 4. When processing the winter bamboo shoot, remember to pass the boiling water first. The winter bamboo shoot contains oxalic acid. Be sure to blanch it with boiling water to remove the astringency. 5. If you buy salty duck, you can salty it in advance. 6. If you want more thick soup, you can saute ginger slices with oil. The more oil there is, the whiter the soup will be. There are skills in making delicious dishes.