Stewed duck with wax gourd, fried duck with green pepper, salted duck porridge with pickled mustard tuber, etc.
First, stewed duck with wax gourd
Ingredients: duck, wax gourd, onion, garlic, pepper, sand tea seasoning, cooking wine.
1. Cut the duck into small pieces, blanch it with boiling water and wash it. Because it's quick, cook it in a pressure cooker first.
2. Add minced garlic, pepper and onion into the wok and stir fry, pour the duck out and stir fry, then stir fry the diced wax gourd together.
3. Add some sand tea and cooking wine, pour the soup into the pressure cooker, cover it until the melon is cooked and rotten, season with salt and chicken essence, and sprinkle with chopped green onion.
Second, fried duck with green pepper.
Ingredients: duck leg, green pepper, starch, soy sauce, cooking wine and white pepper.
1. Cut the duck leg into strips. Add soy sauce, cooking wine, white pepper, a little salt and starch to the cut duck and marinate for about 20 minutes.
2. Wash and cut the green peppers for later use.
3. Put oil in the wok (duck meat itself will produce more oil, but less oil). After the oil is hot, add pepper, garlic slices and shredded ginger and saute until fragrant.
4. Add the salted duck and stir fry.
5. When the duck is cooked to 8 or 9 degrees, add green pepper, stir-fry evenly until the dish is not cooked, and then season with salt.
Third, mustard salted egg duck porridge
Ingredients: rice 150g, duck breast 300g, salted duck eggs 1, mustard 150g, a little ginger, 5g cooking oil, a little salt and pepper.
1, wash rice, mix well with a little oil, wash ginger and shred.
2. Wash mustard and cut into sections. Wash and slice duck breast.
3. Remove yolk from salted duck eggs and cut into small pieces.
4. Put the rice into the porridge pot, add water, mustard and duck slices to boil, turn to medium heat for about 30 minutes, and finally add salted egg yolk slices to cook for a while.
5. Season with salt and pepper, sprinkle with shredded ginger and serve.