condiments

Duck fillet 300g

condiments

Asparagus moderate amount

Onion amount

Ginger amount

Garlic right amount

Proper amount of butter

Appropriate amount of black pepper

Proper amount of salt

A moderate amount of red wine

step

1. Remove fascia from duck tenderloin and marinate with salt, red wine, onion and ginger for 20 minutes; Chop onions and garlic.

2. Duck tenderloin is sized with egg white and starch.

3. Lubricating oil in hot oil

4. Melt the butter in the pan, stir-fry the chopped green onion and garlic, stir-fry the black pepper, and stir-fry the broth, seasoning and duck tenderloin evenly.

5. Blanch asparagus and put it on a plate with duck fillet.

skill

1, the fascia of duck tenderloin must be removed to avoid affecting the taste.

2. Duck breast can be used instead of duck fillet.

3. When frying, the oil temperature should not be too high, and the tenderness of duck tenderloin should be maintained.