Stir-fried duck breast with three fresh vegetables

Overview

I learned this stir-fried duck breast with vegetables and three delicacies from my mother. Every New Year or banquet, all kinds of chicken, duck, fish and seafood are indispensable. My mother often separates the duck breast from the whole duck. My mother said that the taste of duck breast will be too bad after being made into soup. Cooking it separately will not only prevent the duck from having a bad taste after being simmered in soup for a long time, but also add some auxiliary ingredients to turn the duck breast into a delicious dish. An outstanding dish for entertaining guests - Stir-fried duck breast with three fresh vegetables. The duck breast is cut into thin slices, marinated, marinated, and fried in a pan to make the duck meat extremely fragrant and tender. Then stir-fried with fresh bamboo shoots, mushrooms, fungus, etc., seasoned with pepper, rice vinegar, and salt. The aroma of the mushrooms, the refreshing taste of the fresh bamboo shoots, and the crispiness of the fungus are perfectly combined with the fried duck breast. The duck breast is turned into a delicious banquet dish, which is particularly outstanding and popular.

Tags

• hot dishes
• shandong cuisine
• old man
• dinner with friends
• spring recipes
• clear water
• dried black fungus
• dried shiitake mushrooms
• green and red wine
• light soy sauce
• old soy sauce
• rice vinegar
• seasoning powder
• starch
• winter bamboo shoots
• duck breast
• garlic
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 Get all the materials ready

   

2. 2 Wash the duck breast and cut into thin slices

   

3. 3 Put the cut duck breast slices into a bowl, add 20g green and red wine, 18g light soy sauce, 4g dark soy sauce, 50g starch in sequence, and mix all the ingredients with your hands,

   

4. 4 Marinate for 20 minutes

   

5. 5 Wash the dried shiitake mushrooms and dried black fungus and soak them in appropriate amount of water

   

6. 6 Cut the soaked mushrooms into thin strips

   

7. 7 Cut the soaked black fungus into thin strips

   

8. 8 Cut the ginger slices into shreds, cut the white garlic into circles diagonally, and cut the green garlic into sections

   

9. 9 Cook the winter bamboo shoots in boiling water and scoop them out with a spoon

   

10. 10 Cut winter bamboo shoots into thin slices

    

11. 11 Pour more cooking oil into the pot

    

12. 12 When the oil temperature reaches about 60%, pour in the marinated duck breast

    

13. 13 Use a wooden spatula to fry quickly, drain the oil, and put it into a bowl for later use

    

14. 14 Leave an appropriate amount of base oil in the pot, and use a clean bowl to pick up excess oil

    

15. 15 When the oil temperature rises, add shredded ginger and saute until fragrant

    

16. 16 Add garlic and sauté until fragrant

    

17. 17 Add shredded shiitake mushrooms and shredded black fungus, stir-fry evenly

    

18. 18 When the mushrooms are fragrant, add 20g of green and red wine,

    

19. 19 17g light soy sauce

    

20. 20 After the mushrooms and black fungus have absorbed the sauce, add the winter bamboo shoot slices and stir-fry evenly

    

21. 21 Add 100g water

    

22. 22 When the water is reduced to one-third, pour in the duck breast that has been cooked in advance and stir-fry evenly

    

23. 23 Add a little salt to taste

    

24. 24 Pour in the thin paste made with 10g of starch

    

25. 25 When the ingredients in the pot are coated with thin paste, add pepper and rice vinegar

    

26. 26 Add green garlic and stir-fry evenly

    

27. 27 Add appropriate amount of seasoning powder

    

28. 28 Take it out of the pan and put it on a plate