Following the advice of netizens, I ate roast duck in the restaurant for the last time. I asked the waiter for our duck rack and took it home happily (I am really a cook in my bones, XD). I cooked two other delicious roast ducks at home. To tell the truth, I am really surprised and proud, and I regret the duck rack that I didn't come home with before, hehe.
Fried duck with silver buds is my favorite hot fry. The smell of duck meat and duck oil is really not comparable to that of chicken. When frying, the spreading aroma is already very strong. Finally, this indispensable seasoning, black vinegar, is fragrant but not greasy, smooth and appetizing. Unfortunately, it is not convenient to buy duck here. There are few supermarkets, even if there are, it is the whole family, which is not suitable for our small family. So cooking this dish with duck rack makes me feel particularly profitable (don't throw away the leftover duck rack of roast duck, take it home and cook it yourself. Very popular, and smooth and appetizing.
Duck rack, fried duck with silver buds.
Materials:
Roast duck meat
Bean sugar
A little ginger
Cut the onion into sections
white pepper
rice wine
Black vinegar
salt
Exercise:
Step 1. Remove the head and tail of mung bean sprouts, wash and drain.
Step two. Put one meter of oil in a hot pot, stir-fry roast duck, add ginger and white pepper, and stir-fry rice wine.
Step three. Add the silver buds and stir-fry until the heat is suitable. Add green segments, add black vinegar and salt, stir well, and take out.
This is the duck rack I brought home that day. I peeled a lot of duck meat again.
Tips:
Black vinegar is one of the keys to silver bud duck meat. Don't hesitate to pour it.
-I was going to put a little leek to match the color and taste, but I forgot to buy it and changed it to green. It was delicious.
-the heat of silver buds should be controlled well. If they are overcooked, they won't be crisp and refreshing. If the calories are not enough, they will taste raw (it is said that the mung bean sprouts here are so thin). After frying, I found that there was actually a lot of duck meat. You can put more silver buds.
Duck rack, duck soup with sauerkraut.
The duck rack I brought home, stripped the rest of the meat and made fried duck with silver buds, is really a duck rack without any meat. Of course, you should cook duck soup with sauerkraut. The whole thing is to make full use of it. It's really delicious!
Break the remaining duck rack and put it into the pot, add two slices of ginger.
Add a proper amount of water (if the duck rack is not covered properly, the taste will be diluted by too much water) and rice wine, and cook for an hour and a half on low heat.
Soak sauerkraut in water for/kloc-0.5 minutes to half an hour, and finally put it in the quickly cooked soup for half an hour to let the taste come out.
Really, really, really delicious. The taste of duck is not diminished, and the sauerkraut tastes good and not greasy.