Fried duck with sauerkraut(suan cai chao ya kuai )

Fried duck with pickled cabbage

Raw materials for sauted duck with sauerkraut

Duck meat 600g; sauerkraut 150g; red pepper 2; ginger 1 small piece; garlic 2 petals; dry pepper 2

Seasoning for sauted duck with sauerkraut

Edible oil 40g; soy sauce 1 tsp (3G); cooking wine 2 tsp (60g); refined salt 2 tsp (6g); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of sauted duck with sauerkraut:

1. Wash and chop the duck meat; wash and slice the ginger; put the duck and ginger together in boiling water for 30 minutes, then pick up;

2. Wash garlic and cut into pieces; cut red pepper into sections after removing its pedicels and seeds; wash and cut dry pepper into sections;

3. Heat up the oil in the pan, saute the ginger slices and garlic, stir fry the duck pieces evenly, add sauerkraut, red pepper, dry pepper, cooking wine and proper amount of water, cook for 15 minutes over low heat, and then add soy sauce, salt and monosodium glutamate.

Characteristics of sauted duck with sauerkraut

Strong fragrance, appetizer and wine.

To make sauted duck with sauerkraut, it is necessary to pay attention to:

It takes a little longer to simmer for sauerkraut and duck to taste each other.

Fried duck with sauerkraut

Material Science

Duck meat, 600 grams of pickled cabbage, 150 grams of red pepper, 2 ginger, 1 small piece of garlic, 2 petals of dried pepper, 2

Seasoning

Edible oil, 40g soy sauce, 1 tsp cooking wine, 2 tsp refined salt, 2 tsp monosodium glutamate, 0.5 TSP

practice

1. Wash and chop the duck meat;

2. Wash and slice ginger;

3. Put the duck and ginger slices together in boiling water and cook for 30 minutes;

4. Wash and cut garlic;

5. Cut red pepper into segments after removing its pedicels and seeds;

6. Wash and cut the dried pepper into sections;

7. Heat up the oil in the pan, saute the ginger slices and garlic, stir fry the duck pieces evenly, add sauerkraut, red pepper, dry pepper, cooking wine and proper amount of water, cook for 15 minutes over low heat, and then add soy sauce, salt and monosodium glutamate.

characteristic

Strong fragrance, appetizer and wine.

The chef knows everything

It takes a little longer to simmer for sauerkraut and duck to taste each other.

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Chinese PinYin : Suan Cai Chao Ya Kuai