Pan-fried Duck Breast
1.
Prepare the ingredients
2.
Wash the duck breast and drain, cut it diagonally
3.
Pour in cooking wine, a little and fish sauce
4.
Add some green onion, ginger and salt to marinate for about 40 minutes, then rinse off
5.
Cut cauliflower, hang pepper and carrots and set aside
6.
Bring a little salt and sunflower oil to a boil in the water, blanch the broccoli and set it aside for later use
7.
Re-pour oil in the pot and sauté the scallion fragrant, then serve, throw in the duck breast, duck skin down
8.
Fry both sides slightly browned on medium heat, then pour out the excess duck fat
9.
Add a little cooking wine
10.
Pour a little soy sauce and warm water, and cover the fire
11.
After boiling: add 2 teaspoons of sugar
12.
Add some salt after simmering for 1~2 minutes
13.
Turn to high heat to collect the juice, and when the water dries, add the peppers and carrots
14.
Stir fry a few times, sprinkle a little MSG and stir-fry evenly, turn off the heat, and finally put it on a plate covered with broccoli.
Tips:
1. Duck breast meat is thickly beaten with a knife and then marinated to have a bottom taste
2. White vinegar and fish sauce, the purpose is to remove fishy and fresh