Carrot Spicy Duck

Carrot Spicy Duck

1. Carrots, red wine, ginger, garlic, chili and bean paste, ready for use

2. Put the duck meat in boiling water for 5 minutes to get rid of it, then remove it and blanch it for later use

3. Pour a small amount of oil, sliced ginger and garlic in a hot pan, fry it until it tastes delicious, pour the blanched duck meat

4. Stir-fry the duck meat over high heat. After the fragrant flavor, add half a bowl of water, cover the pot and stew

5. After the water is simmered and dry, stir-fry on high heat until the duck meat is slightly yellowish, pour a small amount of red wine and stir-fry, or use white wine cooking wine, etc. instead

6. Stir-fry duck meat when smelling the aroma of wine, take it out and set aside, leave it in the oil, add chili, bean paste, ginger, garlic and fry to get the aroma

7. Pour the fried duck and stir-fry evenly

8. Add the carrots and fry them, add a little salt and soy sauce to get out of the pot

9. The spicy spicy duck is ready

Tips:

1. The bean paste itself has salt, so when the salt is added at the end, use less.



2. Red wine can be replaced with other white wine, cooking wine, etc., depending on personal taste.