Delicious duck bamboo shoot noodles at home – VnExpress Cooking

  • Fresh bamboo shoots are peeled and old, the tubers are thinly sliced, and the tops are long.

  • To remove bitterness and toxins, boil bamboo shoots 2-3 times, add a little salt and open the lid when boiling. Then wash and dry.

  • Clean ducks, pull out all the fluff, cut off the fishing float (oily glands that cause odors). Rub lemon, salt seeds with alcohol and a little crushed ginger to deodorize, wash. Put enough water to cover the duck, bring to a boil, then add the duck, a few slices of ginger, 2 dried onions, 1 teaspoon of salt to boil. Skim off the foam from time to time. After 20 minutes, turn off the heat, cover and soak for another 10 minutes to make the duck soft and sweet, without red bones. Turn off the heat, take out to cool, filter into pieces or cut into bite-sized pieces. The blood and heart are also cut into pieces to eat separately. For the broth, remove the onion and ginger.

  • Wood ear, shiitake mushrooms soaked in warm water, washed. Wood ear with long fibers, shiitake mushrooms in the shape of a cross for a beautiful look. Onions washed, cut into pieces. Onions, minced garlic.

  • Sauté onion, garlic, and stir-fry bamboo shoots. Scoop the fat when boiling duck and stir-fry into the bamboo shoots. Add wood ear mushrooms and shiitake mushrooms and stir-fry together. Season with a little fish sauce, salt, and seasoning seeds to taste.

  • Pour the bamboo shoots and wood ear, sautéed shiitake mushrooms into the pot of broth (duck broth), bring to a boil, season with fish sauce, salt, and seasoning seeds to taste. Add scallions, the smell of the boat is stirred, turn off the stove and you have a delicious bamboo shoot broth.

  • The vermicelli is washed, cut into bite-sized pieces, put in boiling water to soften, then take out and divide into bowls according to servings.

  • Wash raw vegetables. Put the vermicelli into each bowl, put the duck meat and duck intestines on top. Pick bamboo shoots, wood ear, and shiitake mushrooms in. Ladle the hot broth over the bowl of vermicelli.

  • Finished product requirements: Soft and sweet duck meat, harmonious broth, crispy fresh bamboo shoots, chewy vermicelli, very attractive when eaten with chili ginger fish sauce.

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