Duck with lettuce in red oil(hong you wo sun ya )

Duck with lettuce in red oil

Introduction:

"Duck meat is a kind of delicious food, suitable for nourishing, and is the main raw material of various delicious dishes. It is often said that "chicken, duck and fish" are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed. Lettuce is sweet, cool and bitter. It has the functions of benefiting five internal organs, dredging channels, clearing stomach heat, clearing heat and diuresis. In hot summer, eating meat not only makes people feel greasy, but also easy to get angry. Therefore, in summer, we should choose flat or cooler meat. Duck meat is cool in nature and has the functions of invigorating spleen and Qi, nourishing yin and stomach, promoting diuresis and detumescence. Eating duck in summer can not only supplement the excessive consumption of nutrition, but also eliminate the adverse effects of summer heat on human body. Lettuce and duck are both hot and cool food. They are cooked in red oil, which is contrary to the natural color and makes people have a good appetite

Production steps:

Step 1: raw material drawing

Step 2: peel the lettuce, cut the hob and wash it

Step 3: chop the duck legs into pieces and wash them.

Step 4: put the duck into boiling water for 3 minutes, remove and drain.

Step 5: when the oil pan is 60% hot, put in the duck pieces, stir fry for 3 minutes to force out the water, stir fry dry and then remove the oil.

Step 6: heat the base oil over medium heat, add onion, ginger, garlic and pepper and saute until fragrant.

Step 7: add 1 tablespoon bean paste and 1 teaspoon chili oil.

Step 8: stir fry the red oil slowly.

Step 9: stir fry duck in red oil for 3 minutes.

Step 10: add cooking wine, salt and soy sauce, stir fry in a small bowl of water for a while.

Step 11: add the lettuce, boil over high heat, simmer over low heat for 15 minutes.

Step 12: finally, change the big fire to collect the juice.

Materials required:

Duck leg 2: 2

Lettuce: 150g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: 3 tablets

Garlic: 2 cloves

Pixian bean paste: 1 tablespoon

Chili oil: 1 teaspoon

Pepper: 3

Note: 1. When frying Douban sauce, use medium and low heat. Don't affect the taste by frying Douban sauce. Put the duck into boiling water before cooking.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong You Wo Sun Ya