2. Then use water to wash off the floating oil to clear the water
3. buy the boss chopped a large piece, I chose to cut the duck meat small pieces of point easy to taste
4. into the pan and fry the dry to golden brown, add sugar, soy sauce, a little stir-frying color
5. at this time you can stir-fry the duck while preparing the chili pepper and other ingredients
6. coloring evenly, start
7. if you don't need to add oil, less oil, add a little oil, add garlic, and then add a little oil to make it more delicious.
6. color evenly, start the pot
7. If the duck oil is more than not to add oil, oil is less then add a little oil, into the ginger and garlic
8. ginger and garlic aroma, into the chili pepper
9. add salt (salt once put enough, the duck meat is not another square of salt) stir fry until the chili pepper a little off the raw, into the duck
10. stir fry evenly into the soy sauce, old wine, water (or add half a bottle of beer without water), the water can be used as a substitute for the chili pepper.
10. stir fry evenly into the soy sauce, old wine, water ( or add half a bottle of beer without water) stir fry evenly, and then smothered for 3-5 minutes
11. add green onion segments, oyster sauce stir fry on high heat to collect the juice
12. plating, this time I forgot to put oyster sauce, the color should have been more beautiful.
Peanut oil, salt, oyster sauce
Practice Editor
1.
2. Duck meat over boiling water, wash the foam, cot ginger slices.
3. pot hot, first without oil, put the duck meat into the frying, duck will be oil, and so the duck oil and then put some peanut oil into a little burst of incense, fish out the duck meat, the oil stay in the pot (note that the duck meat is not salt, salt is a one-time to put the sub ginger inside).
4. Put the ginger into the pot and fry, put enough salt in one go, then put the duck meat in together, add water, water and duck meat level.
5. Cover the pot up, large fire boil and then turn to a small fire simmer for about half an hour, leaving a little water when they add oyster sauce stir fry can be out of the pot.
Practice
1. Duck chopped into dried radish size of a grain, ginger cut small slices, sliced garlic cloves, cilantro cut into segments.
2. blanch the duck, three mature, fish up.
3. Sit in the pot, the oil, the amount of a little more, under the garlic, ginger, chili pepper ring burst incense, pour into the blanched duck, sprinkle pepper, salt, soy sauce moderate, stir fry.
4. Sautéed to seven or eight mature when adding white wine, continue to stir fry. Add parsley and stir fry before leaving the pan.