Ingredients: duck meat

Ingredients: onion, ginger

Seasoning: sweet noodle sauce, cooking wine, monosodium glutamate, salt, soy sauce, sugar, pepper, starch and oil.

Cooking method:

1. Cut the duck into thick slices (about 0.5 cm), cut the onion into hob pieces, pat a small piece of onion and a small piece of ginger evenly, and soak the onion in ginger water.

2. Blending bowl juice: Spoon the sweet noodle sauce (2-3 duck breasts need about 2 spoonfuls) with the pre-soaked onion Jiang Shui, then add cooking wine, monosodium glutamate, salt (a little), soy sauce (a little), sugar (a little) and pepper, and finally add a proper amount of water starch to blend into bowl juice.

3, the pot is on fire, after heating, inject oil. When the oil temperature is 60% hot, fry the duck and take it out to control the oil. Leave the bottom oil in the pot, pour in the onion cut into hob pieces, stir-fry until fragrant, and take out the pot for later use. Pour a little more oil into the pot, stir-fry the duck meat in the pot with the mixed bowl juice, wait for the duck slices to hang the juice, stir-fry the fried green onions for a while, and then take them out and put them on the plate.

Features: red sauce, tender but not greasy duck slices, strong sauce flavor and strong onion flavor.

Tip:

The so-called impact frying is to fry raw materials at a slightly higher oil temperature (about 6-80% heat) in a very short time, with the aim of removing grease from raw materials.