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Stir fried duck breast
The Muscovy Duck raised by my mother-in-law only weighs nearly ten kilograms for the big one and fiveorsix kilograms for the small one. Every time the soup is drunk up, there is still a lot of meat left to eat. It's a pity that we can only pour it out!Now, cut the duck breast meat in advance and add some sweet potato powder to make it burn. The farmyard duck is fragrant!!1. I usually marinate with seasoning before going out in the morning and add some sweet potato powder when I come back in the evening. It tastes good.2. Add some peanut oil to the pickle to make the taste more tender.3. Because it was marinated with oyster sauce and raw soy sauce, the taste was enough. There was no more salt when frying.
Step 1 . Cut the duck into thin slices and marinate it with a little peanut oil, oyster sauce, soy sauce and sugar for at least half an hour. Add some sweet potato powder and stir well 10 minutes before frying.
Step 2 . Wash and cut the ingredients for standby.
Step 3 . Stir fry ginger and garlic in a hot pot with cold oil, add the marinated duck over medium heat, and quickly pull it out with chopsticks.
Step 4 . Turn it into a big fire, cook in a little cooking wine, add mushrooms and celery, and fry until done.
Step 5 . Finished products.
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