Roast duck with eggplant

Roast duck with eggplant

Introduction:

"The duck leg roasted last time may be too big. The young man didn't finish eating it. Later, there was a little left. I thought there was too much oil, so I used it to burn eggplant."

Production steps:

Step 1: wash the purple eggplant and cut into hob pieces.

Step 2: soak the cut eggplant in cold water for 10 minutes, remove and drain.

Step 3: chop the roast duck leg into small pieces.

Step 4: cut green and red pepper into small pieces; dice onion and garlic.

Step 5: do not put oil in the pot, pour in Eggplant and dry fry.

Step 6: stir fry until the eggplant is soft and free of moisture. Set aside.

Step 7: heat the oil in the pan and saute the onion.

Step 8: pour in garlic and stir fry until fragrant.

Step 9: pour in Eggplant and stir well.

Step 10: pour in the roast duck, add salt and soy sauce, stir well; pour in 1 teaspoon of water and simmer for minutes.

Step 11: pour in green and red peppers and stir fry until they are cut off.

Step 12: stir up the flavor.

Materials required:

Eggplant: 170g

Roast duck leg: moderate

Onion: right amount

Garlic: right amount

Green pepper: right amount

Red pepper: right amount

Cooking oil: 1 teaspoon

Salt: right amount

Soy sauce: moderate

Note: 1, there are more duck legs, and eggplant cooked together, eggplant is more delicious. 2. The roast duck is very salty, with moderate salt.

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: slightly spicy