Main ingredient: preserved duck;
Applications: dry chili, ginger, garlic, parsley;
Practice:
1. Wash the preserved duck into the pot with the right amount of water to cover the lid of the pot to cook for about 15 minutes and then removed, and once again, with water rinse clean and then chopped it into small pieces;
2. Wash the white pepper into the water slightly soaked for a while after draining and chopped, ginger shredded, garlic peeled and sliced, cilantro washed and cut into segments;
3. net pot on the fire, into the preserved duck pieces; medium heat, stir-fry until the oil;
4. into the white pepper and ginger and garlic slices, stir-fry for about 2 minutes and then shut off the fire;
5. into the cilantro segments, stir-fry well can be out of the pot.
Experience sharing:
1. If the use of preserved duck is not too salty, you can change the way of cooking to steaming, so that more original flavor;
2. I use the preserved duck is relatively fat, so there is no oil; preserved duck is generally more salty, so there is no need to put salt;
3. Cooked preserved duck should be stir-fried again until the oil, so that it will be more fragrant to eat! Oh; fried duck when the fire is not too big, so as not to burn easily;
4. down into the parsley before the fire can be turned off, the use of the residual temperature of the pan to the parsley can be stir-fried;
5. white chili pepper is a specialty of Hunan, such as the absence of available dried chili peppers or peppers instead of, it is also very tasty ha.