Roast duck with carrot(hu luo bo shao ya kuai )

Roast duck with carrot

Introduction:

"Carrots are rich in vitamins. It's delicious to cook with meat. It's also good to cook with duck, hee hee. You want to try, too? It's better to stew a little

Production steps:

Step 1: Duck and carrot. The duck was chopped for me when I bought it. Carrot cutter hob block

Step 2: slice the ginger with a thick point and cut it back. Sliced garlic, one star anise.

Step 3: blanch water: put the duck and cold water in the same pot, bring to a boil, remove the foam and add some cooking wine.

Step 4: heat the oil in the pan, stir fry the star anise, ginger and garlic until fragrant, add the duck and stir fry until the oil comes out.

Step 5: then, add carrots and seasoning and stir fry together. 2 tsp soy sauce, 1 tsp vinegar, 1 tsp seafood sauce, 1 tsp bean paste, 1 small piece of rock sugar.

Step 6: then, add some boiling water, bring to a boil, turn to medium low heat and cook until carrots are rotten and duck pieces are well done.

Step 7: finally, add the scallion, seasoning out of the pot. If you like chicken essence, you can add some. There's salt in the sauce. I didn't put salt in it.

Materials required:

Frozen fresh duck leg: 2

Carrot: 1

Star anise: right amount

Garlic: right amount

Ginger: right amount

Bean paste: right amount

Seafood sauce: right amount

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Vinegar: moderate

Note: 1. Add cooking wine when blanching, or put ginger and scallion. 2. Stir fry duck meat to fry to oil, meat just fragrant.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Shao Ya Kuai