Peking Duck with Bamboo Shoot Dried Shreds Homemade Recipe Tastes Great

　　Ingredients: duck clavicle, bamboo fungus dried,Chinese celery, dried red chili , garlic cloves, fresh ginger, bottled shredded chili 1-2 spoons;How to make braised duck clavicle with bamboo fungus 1. Prepare the bamboo fungus beforehand by cutting it into thin strips and storing in the freezer compartment of the refrigerator;

defrost before cooking.

2. Clean the duck clavicle, drain off blood water, and cut into inch-long pieces;boil with cooking wine, star anise, fennel, cassia bark, etc., remove from heat after boiling, rinse with warm water to remove foam, and drain before use.

3. Peel the Chinese celery and cut it into oblique slices; crush the garlic cloves and ginger.remove the seeds from the dried red chili for later use; 4. Heat oil in a wok, add the crushed garlic, ginger, star anise, red chili, cardamom, dried red chili, etc., stir-fry over low heat until fragrant, then add duck clavicle and stir-fry for a moment, season with salt to taste;add bamboo fungus and stir-fry slightly.pour in warm water, ensuring the water covers the ingredients completely, add appropriate salt and dark soy sauce, bring to a boil after adding the ingredients, cover the pot and simmer over low heat for about 40 minutes until most of the broth has evaporated. Add Chinese celery slices and bottled shredded chili 1-2 spoons, stir-fry until the Chinese celery is cooked through, add sugar for freshness, then remove from heat and serve. Tips

1. Thoroughly clean the bamboo fungus to ensure no dust remains, especially in gaps; cook it for at least half an hour after cutting into small pieces or use a pressure cooker;2. Cutting the duck clavicle into inch-long pieces makes it easier to stir-fry in the pot;Chinese celery can be replaced with garlic sprouts, etc.;

3. The time for stir-frying garlic, ginger, dried red chili, star anise, cinnamon, fennel, and cardamom should not be too long; just until a slight spicy aroma is present;4. Do not use too little warm water, ensuring it covers the ingredients completely; the broth from braising with bamboo fungus is exceptionally good to drink, as those who have tried can attest. Put the bamboo shoots in, stir-fry briefly;Pour in warm water; the water level should at least cover the ingredients. Add an appropriate amount of salt and old soy sauce. Bring to a boil, then cover the pot with the lid and simmer on low heat for about 40 minutes until most of the liquid has reduced. Add sliced Chinese cabbage, and add 1-2 tablespoons of bottled chili paste; stir-fry until the Chinese cabbage is just cooked. Add sugar for freshness, then remove from heat to serve.

Tip

1 Make sure to clean the bamboo shoots thoroughly; use a brush if necessary to clean out any dust in the crevices;Cut into small pieces and simmer for at least half an hour;You can also pressure cook them;

2 Slice the duck clavicle into one-inch segments, making it easier to stir-fry in the pot;Chinese cabbage can be replaced with garlic sprouts or other vegetables;

3 Stir-fry garlic cloves, ginger, dried red chili peppers, star anise, cinnamon, fennel seeds, and other spices for just a short time; a little bit of fragrance and spiciness is enough;

4 The amount of warm water added must not be too little; it should at least cover the ingredients;The broth made from bamboo shoots is very delicious; those who have tasted it know.