Method for Making Spring Bamboo Shoot Soy DuckBurn

  Every year, I participate in various activities organized by Sinan Food, reaping rich rewards. Thank the organizers for not only allowing me to meet like-minded friends during these events but also for the great generated by the prizes and benefits. As a homemaker, the treasures in the kitchen hold an attraction far beyond their value.

  Thanks to Horen Organic for providing the seasoning gift package,Soy Sauce I've always liked it; I want to try this organic version.Doubanjiang Paste and made this preserved duck with doubanjiang. It's now spring bamboo shoot season, when the fresh and fragrant bamboo shoots are abundant. The rich and intense aroma of the duck, combined with the fresh taste of the bamboo shoots, is not overwhelming and can be enjoyed in moderation.Deeply fragrant spring bamboo shoots braised with duck : Duck, spring bamboo shoots, Horen organic soy sauce, organic doubanjiang, Zhuhoushou sauce, ginger, garlic, Sichuan pepper, rock sugar, Spring bamboo shoots braised in a savory sauce.

  Ingredients:: Duck, spring bamboo shoots, Horen organic soy sauce, organic doubanjiang, Zhuhoushou sauce, ginger, garlic, Sichuan pepper, rock sugar,

  : Preparation 1. Clean and cut the duck into pieces, drain the water, and blanch the spring bamboo shoots for about 20 minutes.Heat the wok until it's well-oiled, then add a small amount of oil and stir-fry the duck over medium heat. If there is too much moisture in the duck, tilt the pan to drain the water off.Continue stir-frying the duck over medium heat until it releases its fat. Then tilt the pan and add rock sugar, stirring until melted. Once the rock sugar is evenly distributed, add Sichuan pepper, ginger, and garlic, stirring until fragrant.

  Add two tablespoons of doubanjiang and one tablespoon of Zhuhoushou sauce, a little cooking wine, then reduce heat to continue stir-frying until the sauce coats the duck pieces.

  6. Add blanched spring bamboo shoots.

  7. Stir-fry with an appropriate amount of soy sauce.8. Add enough boiling water to cover the duck and bring it to a boil, then reduce heat to simmer for about 45 minutes until the duck is tender. Turn up the heat to thicken the sauce.

  Tips:

  1. Try to drain as much moisture from the duck as possible before stir-frying; otherwise, there will be too much water.

  2. Use only a little oil when stir-frying the duck because it will release its own fat.

  3. If Zhuhoushou sauce is unavailable, use doubanjiang instead.

  4. The cooking time depends on your pot, heat source, and preferred texture of the duck.

  8 Add boiling water to cover the duck roughly, leaving some space.9|Stir-fry with fire. 10|After bringing it to a boil, switch to low heat and simmer for about 45 minutes until the duck is tender, then switch to high heat to reduce the sauce.

  11|Cooking Tip

  1|Try to dry the duck thoroughly before cooking; otherwise, it will release a lot of water during stir-frying.

  2|Don't use too much oil when stir-frying the duck as it will release its own fat during cooking.

  3|If you don't have zhuhou sauce, using doubanjiang is also acceptable.

  4|The simmering time can be adjusted based on your pot, flame strength, the duck itself, and your desired texture.