Chapter 119 Braised Duck with Sour Bamboo Shoots [3rd Update]
The sour bamboo shoot fish was ready. Tu Rongrong looked at the time and found that the chicken feet had only been soaked for about an hour. The time was not up yet, so Tu Rongrong did not plan to make the chicken feet at this time.
Tu Rongrong saw that there were still a lot of sour bamboo shoots, so she prepared to make sour bamboo shoots stewed with pork intestines.
"The duck hasn't been cleaned yet, so let's make some sour bamboo shoots and stewed pig intestines." Tu Rongrong said as she took out a pair of pig intestines. She rubbed the pig intestines with flour, vinegar and salt to clean them.
"The internal organs of these animals have a strong smell. When processing pig intestines, we need to add flour, salt and vinegar and rub them for a long time. Rub them thoroughly and evenly so that they can be cleaned." Tu Rongrong said while grabbing the pig intestines and rubbing them.
[Eh, it tastes weird.]
Can pickled bamboo shoots be made with pig intestines? Is it the same as Nine-Turn Large Intestine?
[Host, host, is it as delicious as the Nine-Turn Large Intestine? ]
[Goddess, look at the sausage in your hand. Don’t you think it’s weird?]
[Goddess, I love to eat whatever you cook.]
【Goddess, I will always support you! 】
[Ah, did you guys eat the sour bamboo shoot fish when it came out of the pot just now? ]
[No, the goddess started to dress up right after we finished plating it, not giving us even a chance.]
[Wow, I felt like the taste just now was really good, but the goddess didn't even let me take a bite.]
[Goddess, please have mercy on me and let me have a taste of that sour bamboo shoot fish.]
"Of course, we can only eat the dishes when they are served on the table later. Now we can prepare the other dishes first." Tu Rongrong said with a smile.
Rub the large intestine for a long time and rinse it several times. After rinsing it thoroughly, blanch it in cold water. Take it out, turn it over, remove the excess fat and cut it into sections.
The pickled bamboo shoots had already been cut before being pickled, so Tu Rongrong only needed to wash them and drain the water. Tu Rongrong had not had time to pickle the pickled cabbage yet, but she might try using cabbage that had been pickled for a longer time.
Cut the green onion into sections, slice the ginger and garlic, and cut the red pepper into rings. Then turn on the heat, put the wok in a wok, add a proper amount of oil, and when the oil is slightly hot, add the green onion, ginger, garlic, and red pepper and sauté until fragrant.
After the onion, ginger and garlic are fried until fragrant, add the large intestine and stir-fry. Then add the sauerkraut and pickled bamboo shoots and continue stir-frying. Add appropriate amounts of salt and sugar. Finally, pour in hot water and bring to a boil over high heat, then turn to low heat and simmer for 20 minutes.
Tu Rongrong covered the pot and let it simmer slowly, then walked to the kitchen door and looked towards Tu Che and called out, "Uncle Che, is the duck ready?"
"One has been dealt with." Tu Che replied.
"Then give me the duck first." Tu Rongrong walked to Tu Che and took the cleaned duck handed to her by Tu Che, and took it back to the kitchen to prepare braised duck with sour bamboo shoots.
Tu Rongrong brought the duck over and chopped it into pieces. Of course, the size of each piece of meat couldn't be too big. After cleaning, the duck still weighed about 7 or 8 kilograms.
Tu Rongrong chopped all the duck meat, then added chili peppers, peppercorns, garlic, ginger slices, star anise, soy sauce, vinegar, cooking wine and other seasonings, and massaged them so that the seasonings were fully and evenly applied to the duck meat.
There are still sour bamboo shoots in the basin, so take them out and drain the water for later use.
Tu Rongrong opened a new stove, found a frying pan, put the duck skin down, and without adding oil, slowly fried the fat from the duck skin over medium heat, then covered the pan and simmered it slowly.
"If the skin is facing down, the oil can be fried out. It's really fatty this way. Look, isn't the fat between the meat and the skin a bit thick?" Tu Rongrong grabbed a piece of duck meat and let the camera capture it for all fans to see.
"The duck is very fat, so there is no need to add extra oil." Tu Rongrong continued, and after covering the pot, she went to check the dishes next to it. The sour bamboo shoots and pork intestines stewed with water still had some moisture, and had not yet dried up.
Tu Rongrong can serve two purposes at the same time. After the duck fat is stewed out, put in the sour bamboo shoots and appropriate amount of salt. Continue to stew until the duck meat is cooked. The softness and hardness depends on your preference.
Finally, add garlic juice and MSG and it is ready to be served.
After the braised duck with sour bamboo shoots is ready, the stewed pork intestines with sour bamboo shoots can also be served.
Tu Rongrong took a look and saw that the pickled bamboo shoots were almost done, with two dishes already prepared, so she didn't plan to continue making them.
Tu Rongrong took the other fish and prepared to make fish balls, just to wait for time. After all, the chicken feet here have not been soaked for two hours.
"There is still one fish left, so we will use it to make fish balls." Tu Rongrong walked to the water bucket and picked up Tu Yuanyuan, who was still poking the fish to make it turn over and escape. After wiping the water off her face, she carried her to the other side and placed her on the wooden bed that had been prepared for her not far away.
"Watch the cartoon yourself." Tu Rongrong opened the cartoon on Tu Yuanyuan's light brain. It was an interstellar enlightenment cartoon and was very educational. It was very suitable for preschoolers like Tu Yuanyuan and the other children.
"Okay~" Tu Yuanyuan didn't want to cause trouble for her sister. After all, she could play by herself where she could see her sister at any time, so she watched cartoons obediently.
Tu Rongrong felt relieved to see that her sister was so obedient, so she took the bucket and went over to kill the remaining fish.
The fish that Tu Rongrong used to make sour bamboo shoots fish before was a silver carp, and the fish in the bucket now was a grass carp, which was much bigger than the previous one.
Silver carp is only about five or six pounds, but this grass carp is probably about ten pounds. Tu Rongrong thinks that such a large grass carp is very suitable for making fish balls, and a lot of them can be made.
Tu Rongrong caught the grass carp, scraped off the scales, removed the gills and internal organs, and then rinsed the fish thoroughly.
Cut the meat on both sides of the fish along the fish bones, then remove the fish skin and the meat close to the skin. Of course, the fish bones and fish skin cannot be wasted. This fish is really big, so the fish skin is also very big. Tu Rongrong plans to make a cold fish skin salad.
She boiled a pot of water, put the fish bones in and simmered them slowly. Anyway, she would need soup to cook the fish balls later, so she simply used the fish soup made from the fish bones.
Just let it stew slowly. It’s okay to stew the fish soup for a longer time anyway.
After Tu Rongrong stewed the fish bones, she added seasoning to the fish skin and marinated it. She would make cold fish skin salad later. For now, she should make the fish balls first.
Tu Rongrong slices the fish meat, then continues to cut it into strips, and then slowly minces the fish meat into minced fish.
To be honest, Tu Rongrong chopped the fish paste herself just to kill time. Before, she had the meat filling for buns minced by machine, but now she chopped the fish paste herself.
Of course, Tu Rongrong has also practiced her knife skills diligently, so chopping fish paste is not really a hard job for her. Soon the fish meat is turned into fish paste in her hands.
(End of this chapter)
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