Local Duck Roasted Potatoes with Mild Spicy Version
1.
Prepare the relevant ingredients, chop the duck meat into small pieces, wash it in warm water, and set aside the fat part for later use
2.
Heat up a medium-low heat in a wok for cooking vegetables, put the fat part into the pan and stir-fry evenly to suffocate the oil
3.
Stir fry until the meat changes color and oil comes out. Put the meat grinder aside, you can see that it is quite oily
4.
Put the rest of the duck meat in, stir-fry evenly over medium heat to force out the moisture in the duck meat and help remove the duck smell. When the duck meat changes color, there is no more red blood water, and you can see that there is oil gradually in it with the stir-frying, and it also exudes a slightly fishy taste.
5.
Look, the color has been changed. You can install the plate first, and then wash the pot.
6.
Heat up the pot again, put an appropriate amount of rapeseed oil to heat, add Chinese pepper, dried fennel, dried chili, pat the garlic and ginger, and stir until it is a little fragrant. Put the duck together and fry a few times. Then add kimchi, Pixian bean paste, sugar, and soy sauce and stir fry together. Finally, put the cooking wine and stir fry.
7.
Stir-fry evenly for about 2 minutes, add water to the duck, let it boil on high heat for 2 minutes, add garlic, ginger, and cook for about 8 minutes on medium heat. You can also stir a little during this time.
8.
Now you can put the potato pieces in and simmer together, it is estimated that 7-8 minutes. In the meantime, you can uncover the lid of the pot to see, don't get too hot. Finally, sprinkle some fresh garlic sprouts and it will be out of the pot
9.
Load it up, dear
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