Fried duck slices with fresh shellfish sauce

Fried duck slices with fresh shellfish sauce

Introduction:

Production steps:

Step 1: slice the duck meat and pepper, then cut a little ginger.

Step 2: add two drops of olive oil to the frying pan, heat up the oil and add the duck slices, stir fry to make it smell scorched.

Step 3: then take out the duck and decant all the oil.

Step 4: heat the wok twice and continue to stir fry the duck slices.

Step 5: cook a little Huadiao wine.

Step 6: pour in some fresh shellfish sauce and fry until dry.

Step 7: pour in the color pepper and stir fry for a while, then add a little chicken powder and pepper, stir well, then put it on the table.

Materials required:

Duck breast: 150g

Red and green pepper: 50g

Yellow rice wine: 5g

Salt: 1g

Fresh shellfish sauce: 8g

Chicken powder: a little

Black pepper: a little

Olive oil: 1g

Note: 1, in cooking "fresh shellfish dry fried duck slices", it is best to fry the duck slices thoroughly, once the duck oil. 2. Dry frying is no juice, so you need to collect the juice and slightly scorch it to get out of the pot. It tastes like some barbecue. You don't need to marinate the duck slices in advance. The raw materials and condiments are delicious, and the taste is enough.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh