Sauce Braised Duck Strips with Mixed Vegetables

Name: Sauce Braised Duck Strips with Mixed Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g duck; 2 pcs potato; 150g Carob; 1 piece carrot; 1 piece eggplant; Some oil; Some salt; 2 tablespoons Sweet noodle sauce

by Autumn to Maple Leaf Red

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The characteristic of this dish is the mix and match, some of the Northeast chaotic style, the difference is the cooking instead of the stewing. There are really some stories in it. The duck meat is the roast duck that I brought back when I ate in the hotel the day before. Because I was full when I finally came up with the roast duck, there was no room for tasting, so I had to pack it and take it home. Everyone knows that roast duck is better than hot food. How to eliminate roast duck that has been shelved? When heated, the taste and texture are not as good as freshly baked. I thought of cooking the side dishes to make dishes. One roast duck makes two dishes, which is really very affordable. The ingredients also use all the vegetables in the home, such as eggplant, potatoes, beans, and carrots. They are cooked according to the maturity of different vegetables. The taste is beyond imagination. I think the nutrition should be the most comprehensive.

Ingredients

250g Duck
2 pcs Potato
150g Carob
1 piece Carrot
1 piece Eggplant
Some Oil

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Some Salt

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2 tablespoons Sweet Noodle Sauce

Sauce Braised Duck Strips with Mixed Vegetables

1. Remove the bones of the roast duck and cut it into wider strips for later use.

2. Peel the eggplant and cut into strips.

3. Wash the carrots and cut into strips.

4. Wash the beans and break them into sections.

5. Peel the potatoes and cut into strips for later use.

6. Put the eggplant strips in the pot and stir.

7. When the eggplant strips are simmered until the surface is discolored, the moisture loss will be dried out.

8. Put the beans in a pot and stir fry.

9. When the beans are stir-fried until they turn green, they can be served after they are half-cooked.

10. Put the carrots in a pot and stir-fry until they are half cooked.

11. Put the potato strips in the pot and stir.

12. When the potato strips become softer, they can be served.

13. Add a proper amount of oil to the pot, add the chopped green onion and ginger when the oil is 50% hot, and then pour the duck strips into the pot.

14. Put the stir-fried vegetable strips into the pot.

15. Stir fry quickly, then add a little salt

16. Add 2 spoons of sweet noodle sauce.

17. Add a small amount of water to cook, and when the soup is completely dried, it can be taken out of the pot and plated.

Tips:
Many kinds of vegetables have different degrees of maturity. According to their characteristics, they should be stir-fried to five maturity in advance, and then fired together to keep the taste of the dishes consistent.
I use mature duck meat with basic taste, so there is no need to marinate and stir-fry in the early stage. If raw duck meat is used, it should be marinated with seasoning to taste, and stir-fried until it changes color before adding vegetables.