Braised duck and lotus root

Overview

The braised duck and lotus root cooked in a casserole will boil for a long time even if it is removed from the fire. The soup is milky white and smells delicious.

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• winter recipes
• lunch
• cooking wine
• cured duck
• ginger
• green onions
• lotus root
• salt

Ingredients

Steps

1. 1 Wash the air-dried duck and chop into equal-sized pieces;

   

2. 2 Peel the lotus root and cut into pieces; cut the green onion into sections and slice the ginger;

   

3. 3 Heat up the wok, add oil, add onion and ginger and sauté until fragrant, add the cured duck cubes and stir-fry until fragrant, add a little cooking wine;

   

4. 4 Add water to a casserole and bring to a boil over high heat, add duck pieces and lotus roots;

   

5. 5 Turn to medium heat and simmer for 50 minutes until the duck pieces are thoroughly cooked. Add appropriate amount of salt according to taste.

   

6. 6 Just load it into a plate.