Super spicy and satisfying [Griddle pot duck with lotus root]

Overview

Eating duck in summer is the best tonic. Ducks have grown up in water and absorbed the essence of water. Therefore, their meat is sweet and cold, making it a rare nourishing food in hot summer. In addition, ducks love to exercise. They have tight muscles and very little fat, making them an ideal food for girls who want to lose weight. In the hot summer, [Griddle Pot Duck with Lotus Root] is the most suitable dish. It is appetizing and nutritious, and it is simple and easy to make. As long as you master a few tips, you will have zero failure and create an unbeatable meal. First soak the cut lotus roots in vinegar, and blanch the duck meat in cooking wine. This can better remove the meaty smell and make it taste more tender. Then the duck meat is stir-fried in oil until it is crispy and tender. The duck meat is crispy on the outside and tender on the inside, and the crispy lotus root is soaked with flavor. It is really a perfect and magical combination. The spicy and crispy taste makes people want to stop.

Tags

• hot dishes
• home cooking
• chinese banquet
• common dishes
• old man
• dinner with friends
• summer recipes
• lunch
• celery
• cooking wine
• dried red chili pepper
• light soy sauce
• lotus root
• old soy sauce
• onions
• white vinegar
• zanthoxylum bungeanum
• fine sugar
• garlic
• ginger
• native duck
• salt

Ingredients

Steps

1. 1 Wash the duck and chop into small pieces.

   

2. 2 Wash, peel and slice the lotus root, soak in water with white vinegar.

   

3. 3 Put the duck meat in cold water, add 1 tablespoon of cooking wine and bring to a boil to remove the blood and fishy smell. Remove and drain well for later use.

   

4. 4 Take a small bowl to make the sauce, add sugar and light soy sauce.

   

5. 5 Pour in dark soy sauce and cooking wine to make a sauce.

   

6. 6 Saute Sichuan peppercorns and dried chili peppers over low heat until fragrant, then sauté onions, ginger and garlic.

   

7. 7 Turn to medium heat and stir-fry the duck meat, slowly force out the duck fat, and stir-fry until the skin of the duck meat turns golden. Then pour the fried duck meat into the stew pot.

   

8. 8 Pour in the prepared sauce, add boiling water to cover the duck meat, bring to a boil over high heat, then reduce to low heat and simmer for more than 40 minutes until the duck meat is soft and cooked.

   

9. 9 Pour the cooked duck meat into the wok, add the drained lotus root slices and stir-fry.

   

10. 10 Add salt and continue to stir-fry until the juice is completely reduced and the surface of the duck meat becomes slightly crispy. Add the celery segments and stir-fry until the duck meat is done.