Seasoning: cooking wine 10g salt 4g monosodium glutamate 5g medlar 2g onion 10g ginger 10g each.
The practice of old duck casserole with bamboo shoots and salty legs;
1. gut the duck and cut off its mouth, feet and gizzard;
2. Blanch the washed duck in a boiling water pot and remove the washed blood foam;
3. scrape the bacon clean and cut it into small squares.
4. Knot the onion and cut the ginger into pieces for later use;
5. Cut the bamboo shoots into inches, wash them with clear water and remove the salty taste;
6. Soak Fructus Lycii in water and wash;
7. Take a large casserole, duck belly down, add 3000 grams of onion, ginger and water, and boil over high fire;
8. Cover the stewed duck until it is half cooked, uncover it, and pick up the onion and ginger;
9. Turn the duck over, add the bacon and bamboo shoots, continue to simmer 1 hour until crisp, add cooking wine, salt, monosodium glutamate and medlar, and stew for 5 minutes.