Stir-fried Duck Breast with Green Peppers and Carrots

Name: Stir-fried Duck Breast with Green Peppers and Carrots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small piece Duck breast; 2 pcs green pepper; 1 carrot; 3 cloves garlic; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 tsp starch; Some oil; Some salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The meat of duck breast is delicate, flexible, and not greasy for a long time. Today I will stir it with green peppers and carrots. The ingredients are very simple and the method is very simple. After the duck breast is marinated with seasonings, it is then served with green peppers and Stir-fry the carrots together (note that carotene is a fat-soluble ingredient, only stir-fried with oil is more conducive to the absorption of carotene), this dish can be served without five minutes, it is beautiful and smooth, more delicious, use it to serve You have to eat one more bowl, try it now. "

Ingredients

1 small piece Duck Breast
2 pcs Green Pepper
1 Carrot
3 cloves Garlic
1 tablespoon Cooking Wine
1 tablespoon Soy Sauce
1 tsp Starch
Some Oil
Some Salt

Stir-fried Duck Breast with Green Peppers and Carrots

1. Prepare raw materials;

Stir-fried Duck Breast with Green Peppers and Carrots recipe

2. Cut the duck breast into slices, add salt, cooking wine, light soy sauce, starch and other seasonings, mix well, and marinate;

3. Heat the pan with cool oil, and put the marinated duck breast into it;

4. Stir-fried duck breast slices after they change color, serve and set aside;

5. Leave a little oil in the pan, add carrot slices and stir fry;

6. Add the garlic slices and stir-fry after the red oil is slightly released;

7. After sauteing, add green pepper slices and stir fry;

8. Stir fry and change the color, add the freshly fried duck breast and stir fry;

9. Finally, add an appropriate amount of salt and stir-fry evenly.

10. Serve it.

Tips:
1. Duck breast meat is marinated with salt and other seasonings and then sautéed in oil until it changes color; 2. The radish is fried in oil to facilitate the absorption of carotene; 3. Duck breast meat does not need to be fried for too long. Avoid getting old.