1, gut the duck, take out the internal organs, wash and cut into pieces!
2, cut the duck into small pieces, because duck meat does not need a pressure cooker, so cut into small pieces to facilitate frying.
3. You don't need to refuel, just stir-fry the duck in the pot until it is a little sticky. It's best to fry ducks with tea oil, which is fragrant enough. Pour in the right amount of tea oil and continue to stir fry.
4. Stir-fry the ducks for a long time, and stir-fry for 5-6 minutes. After adding cooking wine, ducks weighing about 3 kg need to put a bag of cooking wine of about 300g and add white wine to cook.
5, fried ducks must be seasoned with green peppers and green peppers. Cut the green pepper into small pieces and put more.
6. When the moisture content is almost the same, add edamame and green pepper to stir fry, add salt, soy sauce and ginger slices, and add some water to stir fry slowly during the production process until the duck is cooked.
Roast duck, kale, garlic, roast duck juice, salt. ?
1, roast duck, roast duck juice and garlic are ready;
2. Wash and drain the cabbage for later use;
3. Stir-fry garlic in the pot;
4. Then add the roast duck and stir fry for a while;
5. Add the cabbage and stir-fry it to eight times. Pour in roast duck juice and continue to stir-fry until cooked;
6. Sprinkle some salt and mix well. ?
200 grams of duck, appropriate amount of soy sauce and appropriate amount of onion?
1, ready-made cooked duck.
2. Cut the onion into small pieces and chop the garlic.
3. Put the minced garlic into the pot.
4. Pour the cooked duck into the fire and stir fry.
5. Transfer the soy sauce, sprinkle with chopped green onion, stir fry evenly and serve.
1. Material: duck150g, green pepper 200g. 2. Seasoning: 30 grams of soy sauce, 50 grams of sesame oil, 75 ml of chicken soup, 75 grams of starch, 5 grams of sesame (baked), and appropriate amount of salt. ?
Fried duck with green pepper
500 grams, green pepper 1 kg. 80g of edible oil, oil for slippery meat 1kg (the actual dosage is 45g), 5g of sesame oil, 40g of soy sauce, 80g of refined salt 15g, water starch, 5g of onion and 5g of shredded ginger.
Wash and shred green peppers; Wash the duck meat, cut it into pieces, put it into a basin, add 50 grams of water starch and 5 grams of refined salt for sizing, iron it with a hot pan and take it out.
Put the cooking oil in a pot, heat it, then put it in a wok, add shredded onion and ginger, stir fry with shredded green pepper, add duck meat, stir well, add soy sauce, refined salt and a little water, thicken it after boiling, and pour in sesame oil to serve. ?
Green peppers must have thin skin and good taste; After the meat is cut into pieces, it must be sized, so that the taste of duck meat is tender and smooth (sizing refers to cutting duck meat, adding a little salt and sugar, curing with cooking wine, adding a little egg white, and mixing well with raw flour).
It is best to put it in the refrigerator 1-2 hours). Put the salt later. If you put it early, the green pepper will collapse and taste bad. It shouldn't take long for the fire to stir fry.