Stir-fried Cured Duck Leg with Cabbage Sticks

Name: Stir-fried Cured Duck Leg with Cabbage Sticks
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cured Duck Leg; 4 Cabbage stick; 2 each Green Red Pepper; 2 cloves garlic; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; a little Pepper oil

by Marinated eggs in the kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Every year during the twelfth lunar month, her mother-in-law’s family will cook some pork sausages, pig feet, duck legs, and fish. Among them, the most favorite are the sausages and cured duck legs. It can be eaten directly by steaming and stir-frying. Sometimes when the rice is steamed, some are put on top, and the rice is full of the aroma of wax products. Last year, the family had eaten the cured meat a long time ago. Fortunately, the supermarket now sells ready-made cured duck legs, so I bought a cured duck leg and paired it with some cabbage sticks to make a cured meat delicacy.

Ingredients

1 Cured Duck Leg
4 Cabbage Stick
2 each Green Red Pepper
2 cloves Garlic
1 tablespoon Soy Sauce
1 tablespoon Cooking Wine
a little Pepper Oil

Stir-fried Cured Duck Leg with Cabbage Sticks

1. Soak the cured duck legs in clean water to remove excess salt, clean and cut into small pieces for later use.

Stir-fried Cured Duck Leg with Cabbage Sticks recipe

2. Clean the cabbage stalk and cut it into small pieces.

3. Cut several green and red peppers into circles.

4. Chop a few garlic pieces and set aside.

5. Heat a little oil in a pan, add the cured duck legs and stir fry to get the fat.

6. Add garlic diced and prepared chili and stir fry for aroma.

7. Add cabbage stalks and stir-fry evenly.

8. Add a spoonful of light soy sauce, a spoonful of cooking wine, and appropriate amount of pepper oil to taste.

Tips:
The cured duck legs bought outside have a lot of salt, so they need to be soaked in clean water for a while, otherwise they will be too salty. Because cured duck legs originally contain salt, there is no need to add salt during the frying process.