Fried duck breast in soy sauce-You Are Foodie

By Rudolf
99

Fried duck breast in soy sauce

Today, I will use soy sauce and sweet noodle sauce to make a fried duck breast with strong soy sauce. The duck meat will have a slightly fishy smell. If it is made into this sauce, it will not have a fishy smell. Moreover, the taste is very tender. The sauce smell is enough. The rolls or rice are delicious. If you want to fry the meat tender, the front pickling is very important. If you make the meat according to this method, whether it is duck, pork or beef, it is very tender

Main Ingredients

Duck breast 150g

Auxiliary Ingredients

Dry starch 2g
pepper 2g
Edible oil appropriate amount
green Chinese onion 1 tree
Yellow Wine 2 small spoons
Sufu juice 1 small spoon
a sweet sauce made of fermented flour 1 small spoon
Delicious soy sauce 1.5 Small spoon

The first four steps of curing are very important, so the fried meat will be tender after curing. It is also the key to tender meat.

Step 1 . Cut duck breast into strips

Step 2 . Add half a teaspoon of delicious soy sauce, 1 teaspoon of rice wine and pepper to the shredded meat, and mix well

Step 3 . Add 2G dry starch and mix well. If it is dry, add a little water or some yellow rice wine

Step 4 . After grasping and mixing evenly, add half a teaspoon of oil to mix evenly. When adding a little oil to fry, the shredded meat will not adhere to each other.

Step 5 . Mix the delicious soy sauce, sweet flour sauce and fermented bean curd juice in a bowl in the ratio of 1:1:1 to make a sauce

Step 6 . Put oil in the pot and stir fry minced ginger

Step 7 . Open the fire and put in the cured meat

Step 8 . Stir fry over high fire until the shredded meat changes color and then come out

Step 9 . Keep the base oil in the middle. Pour the sauce over medium heat to exceed the flavor. At this time, fry it quickly with a spatula to avoid pasting the pot

Step 10 . Pour in the fried shredded meat, stir fry until the sauce is wrapped on it, and then come out of the pot

Step 11 . When loading the plate, cut the scallion white part into shreds and put the shredded meat on top. Scallion leaves can be shredded for decorative color matching

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