Duck in red wine

Duck in red wine

Introduction:

Production steps:

Step 1: clean the ducks you buy.

Step 2: cut off the head, legs and wings of the duck and keep the breast. Discard the skin of the duck breast.

Step 3: clean ginger and smash the skin.

Step 4: clean the scallions, leave the scallions and pat them flat.

Step 5: marinate the duck breast with ginger, scallion and salt for a while.

Step 6: clean the carrots, peel and cut into small pieces.

Step 7: oil the casserole and saute the seasoning.

Step 8: put the marinated duck breast into a sauteed casserole.

Step 9: stir fry duck breast in casserole, and put half a bottle of red wine to stir fry duck breast evenly.

Step 10: after half an hour of duck meat with red wine, put carrots in, then add raw soy sauce and sugar (a little) to adjust the taste, feel the taste is appropriate, change to medium heat for half an hour.

Step 11: stir fry a few scallions before collecting the juice, then turn off the heat and serve.

Materials required:

Duck breast: moderate

Carrot: right amount

Salt: right amount

Ginger: right amount

Red wine: moderate

Scallion: right amount

Large material: moderate amount

Soy sauce: moderate

Sugar: right amount

Note: warm tips: do this dish, do not need to put water, because put wine, and carrots in the process of boiling water. The roasted red wine duck is full of wine flavor. Because it uses red wine, the alcohol concentration is not high, so don't worry about getting drunk (HA HA)

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Maoxiang