Stewed Duck Leg & Lotus Root in Fermented Soy Bean Sauce
ABOUT THIS DISH:
The unique flavour of Fermented Soy Bean Sauce has made it one of the most used condiments and seasonings in Cantonese cuisine. In the early touch years, some people would serve a small slice of Soy Bean paste with rice or porridge. As time goes by, Soy Bean paste is also widely used in different menus and the braised duck leg with lotus root marinated in Soy Bean Sauce can be regarded as one of the well-known Cantonese dishes. The duck legs are pan-fried on the surface, and then simmered thoroughly with seasonings including the Soy Bean Sauce and Chinese Liquor. This would maintain the freshness and tenderness of the meat of the duck, and would completely incorporate the flavour of Soy Bean Sauce.
WHAT YOU WILL GET IN YOUR MEAL COMPONENTS:
(1) Stewed Duck Leg & Lotus Root in Fermented Soy Bean Sauce – 320g