Stewed duck with lotus bean and mushroom

Stewed duck with lotus bean and mushroom

Introduction:

"I bought half an ordinary roast duck in the marinated meat shop, processed it in the shop, but it was not delicious. It was lost and wasted, so I had a whim to bring it back to the pot. As a result, my old couple said it was delicious, so I shared this dish with you."

Production steps:

Step 1: remove the old tendons from the peas

Step 2: rinse the picked peas and mushrooms

Step 3: bring the water to a boil, add a little salt and a few drops of oil, and then add the mushroom slices to the pan to blanch,

Step 4: blanch the peas in a minute or two. Oil and salt are added here to make sure the ingredients are green and beautiful

Step 5: blanch the peas for one minute, then take them out and put them on the plate

Step 6: hot pot cool oil, I use Sichuan rapeseed oil, fragrant

Step 7: hot pot

Step 8: marinated duck

Step 9: heat the oil, add marinated duck, stir fry slightly, and add 20 pepper

Step 10: stir in ginger and garlic

Step 11: finally, add the blanched peas and mushroom slices, add pickled pepper and salt, stir fry for one minute, turn off the heat

Step 12: take out the pot and put it on the plate

Step 13: have another cup of boiled plum wine and eat it

Materials required:

Peas: 150g

Mushroom: 100g

Marinated duck: 750g

Ginger: 10g

Garlic: 10g

Pickled millet: 5

Salt: 5g

MSG: 4G

Rapeseed oil: 75g

Zanthoxylum: 20g

Note: must stir fry, in order to ensure the crisp peas

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy