Lao Duck Stewed Eggplant
1.
Remove the internal organs of the duck and wash it clean
2.
Cut into large pieces, boil water in a pot, and blanch water in the pot
3.
Remove the foam from the soup
4.
Until the soup is clean and a little white, remove it
5.
Rinse with cold water
6.
Eggplant cut into large pieces
7.
Soak the eggplant in water for 10 minutes
8.
Turn on high heat in the pot, pour in oil and heat until 7 minutes hot, pour in duck meat and stir fry for 2 minutes
9.
Add the dark soy sauce and light soy sauce and stir fry for 3 minutes. Add the chili, ginger, green onion, and duck-free water. Cover the pot and simmer for about 20 minutes.
10.
Put the chopsticks in the duck, you can insert it to remove the green onion, put in the eggplant and continue to stew, if the water is dry, you can add a little more water
11.
When the eggplant is about to boil, add some salt and continue cooking
12.
The eggplant is fully flavored, turn off the heat and serve when it is cooked thoroughly
Tips:
The duck in the front has been blanched for a longer time, which can well remove the excess fat of the duck, and the meat is firm
