Duck Stewed with Yard Long Beans
- Ingredients
- Duck legs200g
- Green beans250g
- Garlic clovesAppropriate amount
- SaltAppropriate amount
- SugarAppropriate amount
- Rice wineAppropriate amount
- Dry chili peppersAppropriate amount
- Tofu beansAppropriate amount
- OilAppropriate amount
- How to Make Braised Duck and Green Beans
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1. Put the washed duck legs int a pot, add water and rice wine, salt, and bring to a boil over high heat,then switch to medium heat for simmering. 2. Simmer until the duck meat is tender, then remove the duck legs from the pot with tongs.
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3. Remove the meat from the bones, set aside for later use.
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4. Wash and clean the green beans, place them in slightly salty water for ten minutes, then drain and dry them.
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Cut green beans into segments5. Heat a dry wok over low heat to preheat it, then add oil.
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6. Add tofu beans, garlic cloves.
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7. Add the green beans, stir-fry for two minutes.
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8. Add salt and sugar.
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9. Pour in duck broth.
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10. Add the duck bones, bring to a boil over high heat, then switch to medium heat for simmering.
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11. Simmer until the broth is reduced, turn off the fire.
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12. Serve in a dish, ready to eatTips
- This dish does not need
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rice vinegar,and it's best not to uncover during simmering to prevent the green beans from turning yellow. During the stewing process, try not to lift the lid, otherwise, the string beans will turn yellow.
