Winter bamboo shoots meet preserved duck, salty and fragrant, with rice is particularly fragrant, delicious and satisfying

Today, I used the cured duck that my mother pickled for me to make a delicious way to cook duck and roast bamboo shoots for my family, a special Fei rice!

Here's how I made it:

1. Cut the duck into small pieces. Put it in the pot, add an appropriate amount of water, blanch for five minutes, the duck is salty, and blanching can also remove part of the saltiness. Rinse, drain and set aside.

2. Prepare some green pepper cubes.

3. Prepare some green onions, ginger, garlic, peppercorns, star anise, bay leaves and lemon, I add lemon here to remove the fishy and increase vitamins at the same time, without lemon, you can also use cooking wine instead.

4. Wash the winter bamboo shoots to remove the hard ones at the bottom, and make a knife on the surface to remove the shell. Then cut it into coin-thick slices.

5. Put it in a pot, add an appropriate amount of water and salt, and blanch for two minutes, so that you can better remove the bitter and astringent taste.

6. Put an appropriate amount of oil in the pot, add rock sugar, and fry over low heat to bring out the sugar color.

7. Fry until the color becomes darker, the bubbles slowly disappear, pour in the duck and stir-fry to color.

8. Add green onions, ginger, garlic, peppercorns, star anise, and bay leaves and stir-fry until fragrant.

9. Add an appropriate amount of water, add lemon, bring to a boil over high heat, then turn to medium-low heat and simmer for 30 minutes.

After 10 or 30 minutes, add the green pepper and stir-fry evenly, add an appropriate amount of light soy sauce, bean paste, thirteen spices, and sugar and stir-fry evenly. There is no salt here, because the duck is salty.

Salty and fragrant rice, with rice for a special satisfying taste, friends who like it can try it!