Today I share with you this "Orleans Style Duck Dinggai Pour Rice". I only added one step more than usual when stir-frying, which makes this Dinggai Pour different from the usual home-cooked Dinggai Pour. I added Orleans flavor marinade to the cut duck meat, and made a step to marinate the duck meat in advance. The fried dishes not only have rich flavor, but also have a lot of color.
Food Material List
- 1 duck leg 1 only
- 2 Green soya beans 3 tablespoons
- 3 Dried mushrooms 4 flower
Operational steps
- 1 The leg of duck was frozen and boned.
- 2 Boneless duck leg meat is cut into large pieces.
- 3 Put in the Orleans flavor marinade, grip well with your hands or mix well with chopsticks.
- 4 Store in a fresh-keeping bag for a night to taste. If there is no time, refrigerate and marinate for 4 hours.
- 5 Dried mushrooms are foamed with water and cut into small pieces. Green beans are washed with water and set aside.
- 6 Put the bottom oil in the pan, stir-fry the duck diced in medium heat, then put it in reserve.
- 7 Wash the pan, put in a little oil, put in the bottom of the scallion frying pan.
- 8 Stir-fry Lentinus edodes and green beans for a while, then pour in the sauce. Stir-fry the ducks until they are ripe. It can be served alone or watered over the meal.
Tips
The German Mickey Furnace used this time is to participate in the trial activity of Douguo Net and German Mickey Furnace iee1700fi. If it is used for stir-frying, it is suggested to preheat it for a moment before cooking, which is more effective.
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