Steps to make fried duck meat with purple ginger
1. Remove the duck skin and fat from the duck legs
2. Cut the remaining duck meat into pieces
3. Add half a bowl of balsamic vinegar, mix well and marinate for 20 minutes to remove the fishy smell
4. Mix the shredded duck with starch evenly after removing the fishy smell
5 .Cut the ginger into shreds and set aside
6. After the wok is heated, put the duck leg meat into the pot to pop out the fat and remove the oil residue
7. Add the starchy shredded duck meat to the pot and stir-fry
8. After changing color, add Pixian bean paste to taste
9. Then add the shredded ginger to the pot and stir-fry
p>10. After cutting, add an appropriate amount of salt according to your own taste, take it out of the pan and plate it
Tips
When choosing duck legs, the surface of the fresh duck meat It is shiny, elastic when pressed, the lean meat is bright red, the fat meat is white, the color is uniform, the surface is slightly dry or slightly moist, preferably not sticky to the hand.
We don’t need to use other fats to make this dish. We directly use the oil from the duck legs to stir-fry. The taste is very fragrant. Friends can try it.
Wish you a happy life