Braised duck with tofu puff

Overview

Duck meat is warm and cool in nature and can be eaten all year round. Nowadays, it is rare to see old ducks in the countryside, but there are quite a lot of Western ducks in supermarkets. Although it is slightly inferior to old duck in terms of nutritional value, the meat is more tender. Eating duck meat alone will inevitably feel a bit greasy. Adding some root vegetables or tofu will not only be more nutritious, but also make use of duck fat to make the dishes more fragrant.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• duck
• green onions
• star anise
• tofu puff
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut half a piece of Western duck into cubes, wash and drain

   

2. 2 Directly put the duck pieces into the non-stick wok without adding a drop of oil, with the duck skin facing down. This way, the fat in the duck skin can be fried out, and it will not be greasy when you eat it

   

3. 3 Pour in cooking wine, stir-fry evenly, then pour in appropriate amount of soy sauce, add scallions, garlic, star anise

   

4. 4 Stir-fry until the duck meat takes on color. Pour in hot water until the duck meat is covered. Do not stir it again. This will help the color be preserved in the duck meat. Simmer over low heat for 10 minutes

   

5. 5 Prepare the tofu puffs

   

6. 6 Pour the duck meat and duck soup in the wok into the casserole, cover and simmer on low heat for 20 minutes. Add an appropriate amount of salt according to taste, then add the tofu bubbles, stir evenly, and continue to simmer with the lid on for about 15 minutes

   

7. 7 Turn off the heat and sprinkle some chopped chives

   

8. 8 The duck meat is soft and chewy

   

9. 9 The bean paste also absorbs enough duck soup, and it is fragrant