Stir-fried Duck Breast with Choy Sum
1.
The ingredients are prepared and weighed, the eggs are knocked open one by one, the egg whites are separated, and beaten up with chopsticks.
2.
Wash the ginger and garlic, slice the ginger, pat the garlic to remove the clothes.
3.
Cut the frozen duck breast into thin slices.
4.
Put the duck breast in a bowl, add salt, cook 10 grams of rice wine, and egg white. Grab it evenly and marinate for about 10 minutes.
5.
Pick the old stem yellow leaves from the choy sum and wash them.
6.
Add a small half pot of water to a deep pot, bring to a boil on high heat, add the cabbage to boil the vegetables to change color, about ten seconds, adjust the time according to the actual thickness and tenderness of the cabbage.
7.
Use a colander to remove the choy sum and flush down to control the water.
8.
Put edible oil in an anhydrous wok, heat it up, pour the choy sum and stir fry, sprinkle a little salt to taste before baking.
9.
The fried choy sum is placed on the plate.
10.
Pour the ginger and garlic in a hot oil pan, sauté until fragrant, pour in the dark soy sauce, and stir-fry the duck breast evenly.
11.
Add light soy sauce and chicken bone broth, stir-fry evenly, and serve beside the choy sum.
Tips:
1. Pick the tender end of the cabbage. The boiling and quick-frying time is very short. If you choose the whole root, the boiling time should be extended appropriately.
2. The seasoning is adjusted according to personal preference.
