Name: Fried Duck Breast with Carrots
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Duck breast; 2 pcs Red radish; 2 pcs Red chili; 3 cloves garlic; 1 Shallots; 1 tablespoon starch; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Oyster sauce; Some oil; Some salt

Fried Duck Breast with Carrots

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

The autumn climate is "dry", and the dietary regimen principle adapted to it is "nourishes blood and moisturizes dryness". Therefore, duck meat is the first choice for autumn diet therapy. Today, the most tender piece of duck is used-duck breast and duck breast. It has high nutritional value, high protein content, loose fiber, fresh and tender meat, and is also very easy to digest. It can effectively resist beriberi, neuritis and various inflammations. It can also resist aging and protect patients with heart diseases such as myocardial infarction. .

The paired is red radish. As the saying goes, "October radish ginseng", it is rich in nutrients, contains vitamins, calcium, phosphorus, iron and other minerals, so it has the functions of curing night blindness, protecting the respiratory tract and promoting children's growth. .

This is a simple, delicious, quick and easy to serve private dish, fast hand dish; the duck breast is slightly marinated with various ingredients, and then fried with red radish (note that the radish should be blanched and boiled until 7 minutes before frying. , Eight cooked), that is, it is beautiful, smooth and tender, and it is more delicious. You have to eat more bowls with it. "

Fried Duck Breast with Carrots

1. Prepare raw materials;

2. Cut the duck breast into slices, add salt, starch, cooking wine and light soy sauce to mix and marinate evenly;

3. Boil water in a boiling pot, blanch the red radish in the pot, and add some salt;

4. After the radish is blanched and boiled to be transparent, the water can be removed to control the drying;

5. Heat the pan with cool oil, add the marinated duck breast and stir fry;

6. .The duck breast meat is stir-fried and the color is changed, then add the blanched radish slices and stir fry;

7. Add appropriate amount of light soy sauce and oyster sauce to stir fry;

8. Stir-fry for a few times and then add red pepper and minced garlic to stir-fry;

9. Finally add salt and pepper to taste.

Tips:
1. Cut the duck breast into slices and add salt and other seasonings to marinate; 2. Before frying, blanch the red radish slices until they are transparent, about seven or eight mature; 3. Stir-fry the fried duck breast a little bit, no more For a long time, you can stir fry with the pre-processed radish slices, add light soy sauce, oyster sauce and other seasonings to increase the freshness and color.