Fire-fried duck meat

Published Aug 9, 2021 at 05:43am ET

In the morning, I bought half of the ducks to cook the konjac roast duck in the evening. The duck is the kind of meat duck that is not the kind of Valley Duck in my hometown. So half of the duck is very big. I took some duck breast and fried it. Since childhood, I have a special love for duck meat. When I was a child, my grandmother raised many ducks. They were all raised in paddy fields. The tender ducks are very fragrant and the old duck stew is very fresh. I remember that my grandmother raised the oldest duck for eleven years, and later killed stew medicine for treating my fathers illness.

Food Material List

1 magret de canard 250g
2 green pepper
3 Ginger and garlic Appropriate amount
4 Chili patse
5 Dry pepper
6 Oil-salt monosodium glutamate
7 Cooking wine
8 Soy sauce

Operational steps

1 Duck meat diced, fat meat picked out, green pepper sliced (the best way to eat spicy pepper, fried out more fragrant, my husband does not eat spicy, so only green pepper) ginger and garlic sliced.
2 Put less oil and fry duck fat in a pot. Duck oil is very fragrant and fat is not high. Dont waste it.
3 Squeezing duck oil with duck meat until golden.
4 Then put in the cooking wine, a little sauce, dried chili, ginger and garlic slices, chili sauce (can use bean paste, but I do not like the taste of bean paste, so the use of spicy sauce, which is more fragrant) stir-fry the fragrance, put in green pepper, and finally put salt and MSG seasoning can be out of the pot.
5 Finished products, eat a big bowl of rice

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