stir-fried diced duck with dried peach kernels

1

Heat the frying spoon on fire, put a little base oil in the pan and stir-fry the diced duck.

2

Heat the frying spoon with heat, put a little base oil in the pan and stir-fry the diced duck. Stir the oil out, decanter, and add the onions and ginger to stir-fry until fragrant.

3

Cook in a little Shao wine.

4

Add in a little soy sauce and stir well.

5

Pour in appropriate amount of oyster sauce and stir well.

6

Sprinkle in a little shredded black pepper and stir-fry.

7

Then add all the ingredients and stir fry well over high heat.

8

When taking out of the pan, sprinkle in the cooked walnut kernels, stir fry twice and serve.

9

A stir-fried dish with a barbecue flavor is ready.

Characteristics of this dish: The finished product has beautiful color, diced duck similar to barbecue, salty, fresh and burnt taste, refreshing and crisp water chestnut, crispy peach kernels, delicious nutrition, delicious and simple. Warm tips: 1. Cook raw peach kernels in the microwave in advance, or fry them. 2. The heat of stir-frying the diced duck should not be too low. It is better to use medium to medium heat. Otherwise, the meat will become undelicious if the stir-frying time is too long. Since duck meat has more fat, it is better to stir-fry the duck oil and decant it so that it will not taste greasy. 3. Soy sauce and oyster sauce are used for dry frying, so there is no need to put extra salt. 4. If there are no water chestnuts, you can replace them with diced lotus roots. But it is best to use water chestnuts to taste better. It will have the burnt aroma of barbecue and refreshing water chestnuts to taste authentic. This private stir-fry "Drilled Duck Dried with Peach Seeds" with Big Scrambled Spoonfuls is ready for friends 'reference!