The practice of authentic old duck pot

1 old duck (2 ~ 3 years old duck)

200g of dried bamboo shoots (dried wild stalagmites).

Ham (Jinhua Ham)100g

Ginger 1 small pieces

2 tablespoons of yellow rice wine (Shaoxing yellow rice wine) (20m)

3 shallots (shallots)

The practice of dried bamboo shoots and old duck pot?

Rinse the dried bamboo shoots with water to remove a little salty taste, and then soak them in cold water for two hours. Don't pour out the soaked water! When in use, cut off the oldest section (firewood) and tear the dried bamboo shoots in half for later use. Cut the ham into thick slices for later use.

The duck's hair and internal organs have been cleaned, just pull out the fine hair, dig out the remaining internal organs and wash them, cut off the duck's ass, repeat, cut off the duck's ass! (pungent smell)

The whole duck can also be cut into small pieces or large pieces, depending on the size of the pot you cook. Put the duck pieces into the pot and pour in water.

At the same time, add ginger slices (knocked flat), onion knots, 20m rice wine and ham slices, bring to a boil with high fire, remove the floating objects on them, simmer for one and a half hours with low fire, then add the soaked dried bamboo shoots, without adding bamboo shoot water for the time being. After boiling, simmer for an hour and a half.

Almost ready. Try the salty water. If it is weak, pour a little salt water soaked in dried bamboo shoots. If it is salty, add some water until you are satisfied.