Stewed duck with lotus bean and mushroom
Introduction:
"I bought half an ordinary roast duck in the marinated meat shop, processed it in the shop, but it was not delicious. It was lost and wasted, so I had a whim to bring it back to the pot. As a result, my old couple said it was delicious, so I shared this dish with you."
Production steps:
Step 1: remove the old tendons from the peas
Step 2: rinse the picked peas and mushrooms
Step 3: bring the water to a boil, add a little salt and a few drops of oil, and then add the mushroom slices to the pan to blanch,
Step 4: blanch the peas in a minute or two. Oil and salt are added here to make sure the ingredients are green and beautiful
Step 5: blanch the peas for one minute, then take them out and put them on the plate
Step 6: hot pot cool oil, I use Sichuan rapeseed oil, fragrant
Step 7: hot pot
Step 8: marinated duck
Step 9: heat the oil, add marinated duck, stir fry slightly, and add 20 pepper
Step 10: stir in ginger and garlic
Step 11: finally, add the blanched peas and mushroom slices, add pickled pepper and salt, stir fry for one minute, turn off the heat
Step 12: take out the pot and put it on the plate
Step 13: have another cup of boiled plum wine and eat it
Materials required:
Peas: 150g
Mushroom: 100g
Marinated duck: 750g
Ginger: 10g
Garlic: 10g
Pickled millet: 5
Salt: 5g
MSG: 4G
Rapeseed oil: 75g
Zanthoxylum: 20g
Note: must stir fry, in order to ensure the crisp peas
Production difficulty: simple
Technology: stir fry
Production time: 20 minutes
Taste: medium spicy
Chinese PinYin : He Lan Dou Kou Mo Hui Guo Ya
Stewed duck with lotus bean and mushroom
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