Roasted duck with sour beans
Ingredients: salt,liquor,green pepper,sour beans,cooking wine,soy sauce,onion,Jiang,garlic,edible oil,octagonal,soy sauce,red pepper,Guangya,chicken powder,Zanthoxylum japonica,Dry Pepper Festival
Recipe Recommendations
- Guangya half a
- sour beans 200 grams
- green pepper 20 grams
- red pepper 20 grams
- Zanthoxylum japonica of 2
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- octagonal of 2
- Dry Pepper Festival appropriate amount
- liquor appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken powder appropriate amount
- edible oil appropriate amount
- hot and sour
- burn
- half an hour
- ordinary
Steps for Roasted duck with sour beans
1
Wash the duck, cut into small pieces with flying water for later use.
2
Rinse the sour beans and cut into sections.
3
Slice ginger and garlic, cut green onions into sections, star anise and dried peppers for use.
4
Cut the green and red peppers diagonally, and cut the sky peppers into circles.
5
Put oil in the pan, saute the ginger and garlic slices, star anise, and dried pepper section until fragrant.
6
Add the duck pieces, add in the cooking wine, and stir-fry the duck meat to dry.
7
Add soy sauce and stir-fry to color.
8
Add appropriate amount of water to boil, cover with medium heat and stew the duck pieces until they are done.
9
Remove the stewed duck pieces for later use.
10
Put oil in the pan, saute the ginger and garlic slices until fragrant, add the green and red peppers, and the sky peppers.
11
Add the sour beans and stir fry.
12
Pour in the duck pieces and stir fry.
13
Put a little water and simmer it slightly to make the duck meat delicious.
14
Add the green onion segments, stir in salt, chicken powder, soy sauce and a little soy sauce, stir well and serve on a plate.Roasted duck with sour beans Make Tips
1. White wine is added to the duck pieces when flying into the water, and the ginger slices can more effectively remove the mutton smell. 2. When the duck pieces are returned to the pot, they will be stewed slightly to blend the flavors of pickled cabbage and duck meat to make the taste richer.