Difficulty: side dish (intermediate) time: 10-30 minutes.
condiments
Half a duckling ginger bud 150g.
Green bamboo shoots, 2 vegetable oils, 250g.
condiments
Dry red pepper 10 pepper 1 pinch
Pixian bean paste 1 tablespoon soy sauce 1 tablespoon.
3~4 onions, add a little salt.
A little sugar
The footsteps of little ginger duck
1. Wash the duck and chop it into small pieces; Peel and wash green bamboo shoots, and wash ginger buds;
2. Cut red pepper and onion;
3. Cut the green bamboo shoots into hob blocks and slice the ginger;
4. Heat the wok on a large fire, pour in the oil and heat it to 70%;
5. Pour the duck pieces into the oil and stir fry;
6. Stir-fry until the surface of the duck pieces is slightly yellow and the oil becomes clear, and shovel the duck pieces;
7. Pour off the excess oil, leaving only a little base oil in the pot, and stir-fry the bean paste, red pepper and pepper until the oil is red and shiny;
8. Ginger slices are slightly fried;
9. Stir the fried duck pieces evenly; At the same time, cooking wine is fresh, and soy sauce and sugar are added to refresh;
10. Stir-fry the green bamboo shoots until they become discolored and mature. At this time, you can taste them. If they feel light, you can add a little salt to taste, because the bean paste is very salty, and people with light taste should think it is salty enough! Finally, stir-fry the shallots evenly and take them out of the pot.
Shaanxi New Oriental Hint
Many children's shoes don't like the smell of ducks. As long as the tip of the tail is cut off more, there is no problem. If it's safer, it's best to add a few prickly ash to the oil and fry them together before oiling. Don't fry green bamboo shoots for too long, they are crispy and refreshing. Onion slices should not be overcooked. Because of the use of bean paste, we should pay attention to the control of salt content.