Vịt nấu măng le - món ngon của Tây Nguyên

Món vịt nấu măng le khô của núi rừng Tây Nguyên là món đơn giản, dễ làm và ngon nhưng lại không mất nhiều thời gian, chỉ cần trong 20 phút đã có thể làm xong. Cùng xem cách thực hiện món này dưới đây nhé.


Nguyên liệu:

- 600g thịt vịt
- 200g măng le khô
- 2 lít nước dùng
- 3 thìa cà phê hạt nêm
- 1 thìa cà phê muối
- ½ thìa cà phê tiêu
- 1 thìa cà phê đường
- Nước mắm, tỏi, chanh, ớt, gừng
- Hành phi, hành lá

Thực hiện:


- Vịt làm sạch xát gừng để ráo, để khoảng 15 phút. Rửa lại cho sạch.
- Măng le khô ngâm, rửa sạch. Bắc nước luộc măng cho mềm, xả lại nước lạnh
- Đặt chảo lớn lên bếp, cho vịt vào chiên vàng, vớt ra.
- Bắc nồi nước dùng, cho vịt vào, nêm hạt nêm, muối, đường. Cho măng vào hầm đến khi vịt mềm và măng thấm gia vị. Cho vài cọng hành trắng vào
- Vớt vịt ra để nguội, chặt miếng vừa ăn
- Làm nước mắm gừng: Gừng và tỏi ớt giã nhỏ, cho nước mắm, đường, nước cốt chanh vào khuấy đều.
- Múc vịt hầm măng ra tô, rải hành phi, hành lá và vài cọng hành lên. Dọn chung với nước mắm gừng.

Chúc các bạn ngon miệng!

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