Summer appetizer---Stir-fried duck with sour buckwheat heads

Overview

Basically, this dish is a relatively unique specialty in Guangxi. The sour wild food in it may not be available in other places, but it is delicious. The difference from lemon duck is that there is no lemon. For those who want to eat meat but have no appetite~~ you can make this~

Tags

• hot dishes
• duck meat
• sour buckwheat head
• sour chili
• salt
• soy sauce

Ingredients

Steps

1. 1 Slice the sour chili and sour ginger and set aside

   

2. 2 Prepare the ingredients for sour buckwheat, sour ginger and sour chili

   

3. 3 Boil the duck meat in water first, which can remove the fishy smell.

   

4. 4 Then take out the duck meat and fry it in the pot for a while to fry out the water and make some duck fat. This may take a little longer because you can’t put so much duck meat in the pot to make the oil, so you may have to do it in batches. Remember to use low heat when refining the oil - ignore my townhouse diagram. I forgot to take a picture because I was busy with the step-by-step diagram of the oil refining.

   

5. 5 After the duck meat is fried, it’s time to add the main seasonings. Add the sour chili, sour buckwheat, and sour ginger. Stir-fry the soy sauce over high heat for about five minutes

   

6. 6 Plate and serve