Roast duck with eggplant
Introduction:
"The duck leg roasted last time may be too big. The young man didn't finish eating it. Later, there was a little left. I thought there was too much oil, so I used it to burn eggplant."
Production steps:
Step 1: wash the purple eggplant and cut into hob pieces.
Step 2: soak the cut eggplant in cold water for 10 minutes, remove and drain.
Step 3: chop the roast duck leg into small pieces.
Step 4: cut green and red pepper into small pieces; dice onion and garlic.
Step 5: do not put oil in the pot, pour in Eggplant and dry fry.
Step 6: stir fry until the eggplant is soft and free of moisture. Set aside.
Step 7: heat the oil in the pan and saute the onion.
Step 8: pour in garlic and stir fry until fragrant.
Step 9: pour in Eggplant and stir well.
Step 10: pour in the roast duck, add salt and soy sauce, stir well; pour in 1 teaspoon of water and simmer for minutes.
Step 11: pour in green and red peppers and stir fry until they are cut off.
Step 12: stir up the flavor.
Materials required:
Eggplant: 170g
Roast duck leg: moderate
Onion: right amount
Garlic: right amount
Green pepper: right amount
Red pepper: right amount
Cooking oil: 1 teaspoon
Salt: right amount
Soy sauce: moderate
Note: 1, there are more duck legs, and eggplant cooked together, eggplant is more delicious. 2. The roast duck is very salty, with moderate salt.
Production difficulty: ordinary
Process: firing
Length: 20 minutes
Taste: slightly spicy
Chinese PinYin : Kao Ya Shao Qie Zi
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