How to make delicious fried duck meat:

1. Ingredients: cooked duck meat, 2 screw peppers, 15g fungus, appropriate amount of dry red pepper, appropriate amount of Sichuan peppercorns, appropriate amount of green onion, An appropriate amount of ginger, an appropriate amount of garlic, half a spoon of oyster sauce, a spoonful of soy sauce, an appropriate amount of salt, half a spoon of bean paste, 6g of chicken essence, and 1 coriander.

2. Place the cooked duck meat on a plate and set aside. Cut the pepper into sections and set aside.

3. Soak the fungus in warm water for about 30 minutes, rinse with clean water and set aside.

4. Prepare shredded onions, ginger slices, garlic slices, and dried red pepper, and place them in a small dish for later use.

5. Put the pepper aside and put it in the pot first.

6. Heat the oil in a pan. When the oil temperature is 70% hot, add the Sichuan peppercorns. After the peppercorns are fried until crispy, add dry red chili peppers, shredded green onions, ginger slices and garlic slices and saute until fragrant.

7. After the ingredients are fried and fragrant, add the duck meat, soy sauce, oyster sauce, salt, Pixian bean paste, add half a bowl of water, and stir-fry evenly.

8. Add the pepper and fungus and stir-fry for about 5 minutes.

9. Add chicken essence and stir evenly, take it out of the pan and put it on a plate and sprinkle with coriander.

Duck meat nutritional value: 1. Duck meat is rich in protein and is highly digestible. Easily absorbed by the body. 2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. 3. The protein content in duck meat is about 16-25, which is much higher than that of livestock meat. The fat in duck meat is moderate, about 7.5, which is lower than that of pork. The fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, which have low melting points and are difficult to digest and absorb. relatively high. 4. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body.