How to fry cured meat to make it delicious? There is one more step before putting it in the pot so that the meat is neither salty nor hard, fragrant but not greasy!

The cured duck legs are paired with these ingredients. They are simply fried, fresh and fragrant. They are perfect with rice. You will be hungry after not eating for a few days!

Work has started, and everything should slowly get back on track; while picking up the mood and starting work, the New Year’s goods at home also need to be slowly consumed to reduce the load on the refrigerator; every year in the twelfth lunar month, I always warn myself, Nowadays, logistics is so developed, and there are so many supermarkets and markets around us. It is better to stock up less food and buy it when you want to eat it. However, when you see something like this, you want to buy some, and when you see something like that, you want to buy some. As a result, every year During the Spring Festival, our refrigerator and freezer are always full. Our family’s consumption capacity is not very strong, so we can only eat slowly and slowly.

Our Chinese people’s eating habits are always indispensable for some cured meats; in the past, the most common ones in our hometown were bacon and sausages; now we prepare cured meats, such as cured chicken, cured duck, cured pork liver, cured beef, and cured pig head. Wait, the varieties are diverse and countless. Cured meat, because it has been pickled and dried, has a slightly different taste from fresh food. It is good to eat it occasionally to whet your appetite.

Today, let’s introduce the home-made method of cured duck legs. The fishy smell of fresh duck meat is relatively strong, which many people cannot accept, but cured duck meat does not have such a strong smell, especially smoked duck meat, which has an attractive color and a fresh and not fishy taste; pair it with some For example, stir-fry peppers, celery, garlic sprouts, etc. It is a very appetizing dish that goes well with rice.

As we all know, some salt is added to the cured food during the pickling process. Therefore, if you want the fried cured food to be fragrant but not salty, not dry and tough, you cannot cook it directly. In the pot; be sure to soak it thoroughly to soak out the excess salt, then stir-fry it in the pot, and when paired with other dishes, do not add more salt; if you feel that the flavor is not enough, you can pour in an appropriate amount of light soy sauce to enhance the flavor. Just taste it; after learning this trick, no matter what kind of cured meat you make, it will be very delicious. How to stir-fry cured meat to make it delicious? There is one more step before putting it in the pot, so that the meat is neither salty nor hard, fragrant but not greasy. Combining the cured duck legs with these ingredients, it is simple to stir-fry, fresh and fragrant, and it is perfect with rice. It will make you hungry after a few days. Let’s take a look Specific methods!

Raw materials: 1 cured duck leg, 200 grams of green beans

Ingredients: 2 dried chili peppers, 3 grams of ginger, 20ML of cooking wine, 20ML of very fresh soy sauce, 20ML of edible oil

Production steps:

1: Prepare the main raw materials.

2: Wash the waxed duck legs, chop them into small pieces, and soak them in warm water for half an hour. Remove the old tendons from the green beans, wash and cut into small pieces; chop the peppers and ginger into fine pieces.

3: Heat the wok and pour oil, add the soaked duck legs and stir-fry for about 3 minutes. Pour a layer of cooking wine and sprinkle with chili and minced ginger until fragrant.

4: Add half a bowl of hot water and simmer for 5 minutes.

5: Add the green beans and stir-fry for 3 minutes.

6: Season with extremely fresh soy sauce.

7: When the green beans are cooked, turn off the heat, sprinkle with scallions and serve.

The elf’s thoughts:

1: Cured duck legs are salty. Soaking them in warm water can reduce the salty taste, and the stewed texture will not be dry or tough.

2: The green beans must be cooked thoroughly before they can be eaten with confidence.