Stewed duck and eggplant(la ya qie zi bao )

Stewed duck and eggplant

Introduction:

"Generally, I seldom fry eggplant. I think it costs too much oil. It's not that I can't bear the oil, but I'm afraid it's bad for my health to eat too much oil. I eat it most steamed at home. But sometimes I can't help but want to change my taste. Two days ago, I found a cured duck leg in the refrigerator, so today's dish "cured duck eggplant pot" came into being. Speaking of it, we can learn from a famous dish in Guangdong called "salted fish and eggplant pot". In Guangdong, its popularity is no less than that of Chongqing's double cooked pork. It is named for its unique salty salty salted fish. And the material I have in hand, the cured duck leg, has a similar fresh salty taste, so I want to use it as an auxiliary material to make an eggplant pot. First deal with the eggplant. Cut off the base of the eggplant, but don't remove the eggplant skin (it's not recommended to remove the eggplant skin when eating eggplant, its value is in the skin). Then cut it into hob pieces (not too small), soak it in salt water, and then take out the water to drain it. Cut the duck leg into small pieces or small pieces and soak it in cool water to remove the saltiness. If you like the key flavor, you can fry the duck and eggplant separately But I prefer light taste, so I stir fry the big ingredients directly, then stir fry the cured duck pieces, then stir fry the eggplant slowly (I see that there are too few eggplants, so I add some Pleurotus eryngii at will), and finally add some soy sauce, cooking wine and proper amount of water to stew slowly, so that eggplant can fully absorb the salty flavor of cured duck. After such cooking, the "cured duck eggplant pot" is soft, waxy and has a long aftertaste. The cured duck is more prominent in taste. In the mouth, the salty and delicious taste is gradually coming, and the salty taste is moderate, which is very popular

Production steps:

Step 1: chop the salted duck legs into small pieces and soak them in cold water for more than two hours;

Step 2: cut eggplant and Pleurotus eryngii into hob pieces, cut green pepper into slices, and prepare other Chinese prickly ash, large ingredients, garlic and ginger slices;

Step 3: put proper amount of oil in the pot, cool the oil, and stir fry the ingredients, garlic and ginger slices;

Step 4: stir fry the flavor, add the pickled salty duck leg and stir fry together;

Step 5: stir fry a few times, add eggplant and Pleurotus eryngii, stir fry evenly;

Step 6: add soy sauce, cooking wine, rock sugar and water to simmer for 15 minutes;

Step 7: add green pepper slices when cooked to nine;

Step 8: stir fry evenly, then add salt and pepper to taste;

Step 9: bring the casserole to the table and garnish it with coriander leaves.

Materials required:

Cured duck leg: 1

Eggplant: 2

Pleurotus eryngii: 1

Star anise: right amount

Dry pepper: right amount

Garlic: right amount

Ginger: right amount

Cinnamon: moderate

Soy sauce: right amount

Soy sauce: moderate

Cooking wine: moderate

Rock sugar: right amount

Salt oil: proper amount

Precautions: 1. The pickled duck leg is very salty, so it needs to be soaked for two hours in advance; after that, rock sugar is added to reduce the salt taste and increase the brightness of the dish; 2. In fact, if you want eggplant and Pleurotus eryngii to taste better, you can add oil, but I save this step in order to be healthier and easier; 3. When cooking directly in a pot, you should first put the cool oil in the pot, and heat it with the pot evenly, not empty 4. Stir fry the sauce, cooking wine and proper amount of water, then add the eggplant (eggplant is not cut into the pot immediately, it should be soaked with salt water, and then drain the water for standby, so that it will not be black; the pieces can not be cut too small) and the Pleurotus eryngii, stir fry, add soy sauce, cooking wine and appropriate amount of water to stew, until it is soft and rotten; 5. Put the green pepper, add some salt and water before the pot Pepper seasoning, you can first taste the salinity (duck salinity is very heavy), and then decide whether to add salt.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : La Ya Qie Zi Bao