Sauteed Duck Breast

Name: Sauteed Duck Breast
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Duck breast; 1.5 tsp Very Fresh Soy Sauce; 1 tsp Sweet noodle sauce; 1 tsp Fermented bean curd juice; 2 tsp Rice wine; 1 Green onions; Some Cooking oil; 2g pepper; 2g Dry starch

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today, I will combine soy sauce and sweet noodle sauce to make a deep-fried duck breast with a rich sauce. The duck meat will have a slightly fishy smell, and the smell of this sauce will not have the smell, and the taste is very tender, the sauce is full of aroma, and the wraps or the rice are delicious. If you want to stir-fry the meat to be tender, the previous marinating is very important. According to this method, the meat is very tender, whether it is duck, pork or beef."

Ingredients

Sauteed Duck Breast

1. Duck breast cut into long strips

2. Add half a teaspoon of soy sauce, 1 tablespoon of rice wine and pepper to the shredded pork, mix well

3. Add 2g of dry starch and mix evenly. If it is dry, add a little water or add a certain amount of rice wine

4. After mixing evenly, add half a teaspoon of oil and mix evenly. When adding some oil, the shredded pork will not stick to each other.

5. Mix the Weijixian soy sauce, sweet noodle sauce and fermented bean curd juice in a bowl at a ratio of 1:1:1.

6. Put oil in the pan, fry fragrant minced ginger

7. Add the marinated meat on high heat

8. Stir fry over high heat until the shredded pork becomes discolored

9. Leave the bottom oil in the middle and pour the sauce over medium heat beyond the aroma. At this time, use a spatula to fry quickly to avoid sticking

10. Pour in the fried shredded pork, stir fry until the sauce is covered on top, and it can be out of the pan

11. When serving, cut the scallion into shreds and place the shredded pork on top. Green onion leaves can be shredded for decoration

Tips:
The marinating of the first 4 steps is very important, so that the fried meat will be very tender after marinating. Stir-frying is also the key to tender meat.