In fact, in addition to making soup, you can also scrape off the excess duck and stir-fry it, which is super simple ~

material

Boneless roast duck, five mushrooms, a green pepper, two cloves of garlic, a small amount of shredded ginger, two slices of shredded onion, a teaspoon of cumin, a teaspoon of salt, a bottle of cooking wine, a teaspoon of soy sauce, and a few slices of dried lobster sauce (not needed).

Fried roast duck with cumin (reuse of roast duck leftovers)

Scrape the roast duck from the duck rack, separate the skin from the meat, slice the mushrooms, shred the green peppers, slice the garlic and shred the onion and ginger.

When the pan is hot, add duck skin, stir-fry duck skin to get oil, stir-fry duck skin to dry, pour out excess duck oil, leave a little base oil, and add ginger, garlic and dried lobster sauce to stir-fry until fragrant.

Pour in dried duck skin and duck meat, pour in a bottle of cooking wine, stir-fry until fragrant, add mushrooms and stir-fry until soft, add shredded green pepper, and finally add a teaspoon of cumin, salt, soy sauce and shredded green onion, stir-fry quickly and evenly, and take out.

skill

You can roll cakes or cover rice, and then cook a pot of old duck and winter melon soup with a duck rack. Although it is a packaged leftover duck rack, you can serve a delicious dish and soup in a few simple steps ~