1, gut the duck, take out the internal organs, wash and cut into pieces!
2, cut the duck into small pieces, because the duck meat does not need a pressure cooker, so cut into small pieces to facilitate frying.
3. You don't need to add oil, just stir-fry the duck in the pan, and stir-fry until it is a little sticky; It is best to stir-fry ducks with tea oil, which is fragrant enough. Pour in a proper amount of tea oil and continue to stir-fry.
4. It takes a long time for the ducks to stir fry, and stir fry for 5-6 minutes. After adding cooking wine, the ducks of about 3 kg need to put a bag of cooking wine of about 300g and add white wine to cook.
5, fried ducks must put green peppers, green peppers to taste. Cut the green pepper into small pieces, and put more in moderation.
6. When the moisture content is almost the same, add edamame and green pepper to stir fry, add salt, soy sauce and ginger slices, and add some water to stir fry slowly during the production process until the duck is cooked.
Roasted duck, Chinese kale, garlic, roasted duck juice, salt. ?
1, roast duck, roast duck juice and garlic are ready;
2. Wash and drain the small kale and prepare it;
3. Stir-fry garlic in the pan;
4. Then put the roast duck into stir-fry for a while;
5. Add the small kale and stir-fry until it is eight-fold. Pour in the roast duck juice and continue to stir-fry until it is cooked;
6. Sprinkle appropriate amount of salt and stir well. ?
200 grams of duck, right amount of soy sauce and right amount of onion?
1, ready-made cooked duck.
2. Cut the onion into small pieces and mince the garlic.
3. Put the minced garlic in the pan.
4. Pour the cooked duck into the fire and stir fry.
5. Transfer in soy sauce, sprinkle with chopped green onion, stir fry evenly and serve.
1, main ingredients: duck150g, green pepper 200g. 2. Seasoning: 30 grams of soy sauce, 50 grams of sesame oil, 75 ml of chicken soup, 75 grams of starch, 5 grams of sesame (baked), and appropriate amount of salt. ?
Fried duck with green pepper
500 grams, green pepper 1 kg. 80g of cooking oil, 45g of slippery meat oil 1 kg (actual consumption), 5g of sesame oil, 40g of soy sauce, 50g of refined salt15g, 80g of water starch, 5g of onion and 5g of shredded ginger.
Wash the green peppers and cut them into shreds; Wash the duck meat, cut it into pieces, put it into a basin, add 50 grams of water starch and 5 grams of refined salt for sizing, and take it out with a hot pot to warm and smooth it.
Put the cooking oil into a pot, heat it, then put it into a wok with shredded onion and ginger, stir-fry the shredded green pepper, add the duck meat, stir well, add soy sauce, refined salt and a little water, thicken it after boiling, and pour in sesame oil to serve. ?
Green peppers must be thin-skinned and have a good taste; After the meat is cut into pieces, it must be sized, so that the taste of the duck meat is tender and smooth without firewood (sizing means that the duck meat is cut, a little salt and sugar are added, the cooking wine is marinated, a little egg white is added, and the raw flour is mixed well.
It is best to let it stand in the refrigerator 1-2 hours). Salt should be put later, and the green pepper will collapse if put early, and the taste is not good; It should not take too long to stir fry in a big fire.