1. Duck leg removes duck skin and oil.

2. Cut the remaining ducks.

3. Add half a bowl of balsamic vinegar and marinate for 20 minutes to remove the fishy smell.

4. Mix the deodorized shredded duck with starch evenly.

5. Shred ginger for use.

6. After the wok is heated, put the duck leg meat into the wok and take out the oil residue after the oil explodes.

7. Stir-fry shredded duck with starch.

8. Add Pixian bean paste to taste after discoloration.

9. Then put the ginger into the pot and stir fry.

10. After the break, add salt according to your own taste, and put it out of the pot.

skill

When choosing duck legs, the surface of fresh duck meat is shiny, the fingers are elastic, the lean meat is bright red, the fat is white, the color is even, the appearance is slightly dry or moist, and it is better not to touch the hands.

We don't need any other oil to cook this dish. We'll fry it with duck legs. It tastes particularly fragrant. Friends can try.

I wish you a happy life