• 1 kg vịt
• 500g khoai cao
• 500g rau muống non
• 1 thìa cà phê tỏi,1 thìa cà phê gừng, 1 thìa cà phê ớt (tất cả băm nhỏ)
• 5 miếng chao đỏ, 5 miếng chao trắng
• Gia vị: đường, nước mắm ngon, dầu ăn
Thực hiện:
• Vịt chặt miếng vừa ăn. Ướp vịt với nước mắm, đường, chao đỏ, gừng, tỏi, ớt.
• Xào thịt vịt cho săn, đổ nước xâm xấp (có thể cho nước dừa tươi). Nấu sôi, hớt bọt, để lửa liu riu cho vịt mềm.
• Khoai cao cắt miếng lớn, nấu vịt khoảng 20 phút thì cho khoai vào nấu tiếp. Thỉnh thoảng châm nước để lúc nào nước cũng trên thịt khoảng 2 lóng tay.
• Vịt mềm, cho ra thố đất, dùng nóng như lẩu. Khi ăn dọn kèm bún tươi, rau muống (nhúng rau như ăn lẩu).
Nước chấm:
– 5 miếng chao trắng + 2 thìa cà phê đường + 2 thìa cốt chanh + tỏi, ớt, gừng băm nhuyễn.
– Đánh chao + đường + nước cốt chanh cho đều, sau cùng cho ớt, gừng, tỏi.
– Chấm thịt vịt, rau, bún với nước chấm này.
*** Gia vị trên có thể gia giảm cho vừa khẩu vị của người nấu.
Thanks for the advice. Will put it to work. Tom
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