Braised Duck with Meigan cai

2024-04-11 10:12:29 1130

This dish Meigan cai absorbs the fat of duck meat, so the duck meat becomes fat and not greasy. In addition, Meigan cai have absorbed the gravy and become very delicious.

Details of ingredients

Technique

difficultySimple
workmanshipburn
tastesalty and savory
timeHalf an hour

Steps to make Braised Duck with Meigan cai

1. Spare raw materials.
2. Put Meigan cai in water and cook them slightly.
3. Clean thoroughly and squeeze out excess water.
4. Chop the duck meat into pieces.
5. Blanch the duck chunks and rinse thoroughly.
6. Slice ginger.
7. Heat the pot, add a small amount of oil, add ginger slices, and stir fry until fragrant.
8. Put in the duck chunks.
9. Fry the duck meat until the skin turns slightly yellow.
10. Pour in cooking wine and Li Jinji braised sauce.
11. Add Meigan cai and stir well.
12. Pour the evenly stir fried duck meat into a Supor pressure cooker and add an appropriate amount of water.
13. Cover the lid of the pot, press the lid button, and press for about 20 minutes.
14. Pull the exhaust valve to the exhaust position and then discharge the steam from the pot.
15. Season the pressed duck meat with an appropriate amount of salt.