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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Easy
Sweet and sour duck hotpot is a hotpot dish that is simple to make but delivers a rich, delicious flavor that is hard to resist. This dish is perfect for changing up family meals. Let’s get cooking with TasteVN to make sweet and sour duck hotpot!
Ingredients for Sweet and Sour Duck Hotpot Serves 4
Duck 1 whole Sour bamboo shoots 100 gr Duck intestines 100 gr Lemongrass 3 stalks Spring onions 3 sprigs Tomatoes 3 pieces Ginger 1 piece Enoki mushrooms 100 gr Tofu 2 pieces Kohlrabi 1 bulb Chili paste 1/2 tablespoon Lemon juice 1 tablespoon White wine a little Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common seasoning a little (Salt/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh goose meat
- Choose male geese as their meat is usually firmer, sweeter, and thicker than that of female geese.
- When buying, press the goose meat with your hand; if it has good elasticity and no slimy signs, then it’s a good choice.
- Avoid purchasing geese with soft, mushy meat, many bruises, or an unusual foul smell.
How to choose delicious and safe sour bamboo shoots
- Choose bamboo shoots that are light yellow, have no blemishes on the surface, and have a characteristic fragrant smell.
- Natural bamboo shoots soaked in salt will be more chewy and not easily broken compared to those soaked in chemicals, which are usually brittle and break easily.
- Avoid selecting bamboo shoots with an unusual foul smell and signs of mold.
- Additionally, to ensure safety, you can make sour bamboo shoots at home following the recipe shared by TasteVN.
How to prepare Sour Goose Bamboo Shoot Hot Pot
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Prepare the goose meat
To reduce the foul smell of the goose meat, soak the cleaned goose in a mixture of saltwater and alcohol for about 10 minutes, then retrieve it, rinse with water, and let it drain.
Next, use a knife to cut a line from the neck to the head of the goose and remove the neck skin.
Then, make a cut along the belly of the goose and gently slice along the cut to take out the goose meat.
After that, remove the goose bones and chop into small pieces about 2 finger lengths long. Cut the goose meat into bite-sized pieces.
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Marinate duck meat
Put into a bowl containing duck meat 1 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, and 1/3 of sliced lemongrass, then mix well and marinate for about 10 minutes.
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Prepare other ingredients
Lemongrass is washed clean, drained, and then sliced thinly. Green onions are washed clean, and 1 stalk is chopped finely.
Ginger is peeled, washed briefly with water, and then crushed. Tomatoes are washed clean and cut into wedges.
Sour bamboo shoots are washed clean and then blanched in boiling water. After that, remove, let cool, and squeeze into bite-sized pieces.
Enoki mushrooms are cut off the stems, soaked in salt water for about 5 minutes, then removed, rinsed clean with water, and drained.
Tofu is washed clean and cut into bite-sized pieces. Kohlrabi is peeled, washed clean with water, drained, and cut into bite-sized pieces.
Duck intestines are washed clean with diluted salt water, then rinsed again with water, drained, and cut into bite-sized pieces.
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Cook the duck broth
Put the chopped duck bones into a pot along with 2 stalks of green onions, crushed ginger, and 1.5 liters of water. Season with 1 teaspoon of salt in the pot, then place it on the stove, turn on medium heat, and simmer for 40 minutes.
To make the broth clearer, when the water boils for the first time, use a ladle to skim off the foam!
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Making hotpot sauce
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add the remaining sliced lemongrass and 1 chopped green onion to sauté until fragrant.
Next, add tomatoes, 1 tablespoon of fish sauce, 2 tablespoons of water, 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1/2 tablespoon of chili paste, 1 tablespoon of sugar, and 1 tablespoon of lemon juice, then stir well until the seasonings dissolve completely.
Bring the mixture to a boil, then turn off the heat and pour all of this hotpot sauce into the pot of simmering duck broth.
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Final Product
Arrange the goose meat, goose entrails, sour bamboo shoots, and accompanying ingredients on a plate. Finally, dip these ingredients into the broth and you can enjoy it right away.
When eating, you will feel the fragrant and tender goose meat, seasoned just right, crispy sour bamboo shoots, and the broth that is both sour and sweet, extremely delicious. Eating with chewy enoki mushrooms, soft fatty tofu, combined with the sweetness of kohlrabi makes it even more appealing.
This dish, when served with fresh rice noodles and various side vegetables like cabbage, lettuce,… is just perfect.
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The above is a guide on how to make sour bamboo shoot goose hotpot that is delicious and flavorful. I hope the recipe shared above will help you have wonderful meals with your family. Good luck with your cooking!
