Stir-fried Duck Breast with Three Fresh Vegetables
by Yiye Xiaozhou 123
Favorite
Difficulty
Normal
Time
10m
Serving
2
This dish of stir-fried duck breast with three fresh vegetables and vegetables is learned from our mother every New Year's Day or for banquets. All kinds of chicken, duck, fish and seafood are definitely indispensable. Mother often removes the whole duck breast separately. Mother said , The taste of duck breast after making soup is unavoidable. Take it out for cooking. It not only avoids the poor taste of duck after a long time in the soup, but also adds some auxiliary ingredients to turn the duck breast into a delicious dish.
A colorful banquet dish-Stir-fried duck breast with three fresh vegetables
Cut the duck breast into thin slices, marinate, paste it, and fry it in a frying pan to make the duck meat unusually tender. Then stir-fry with fresh bamboo shoots, shiitake mushrooms, fungus and other markets. Season with pepper, rice vinegar, and salt. The aroma of shiitake mushrooms, the refreshing taste of fresh bamboo shoots, the crispness of fungus and the deep-fried duck breast combine just right to turn the duck breast into a delicious banquet dish, which is particularly brilliant and has full popularity."
A colorful banquet dish-Stir-fried duck breast with three fresh vegetables
Cut the duck breast into thin slices, marinate, paste it, and fry it in a frying pan to make the duck meat unusually tender. Then stir-fry with fresh bamboo shoots, shiitake mushrooms, fungus and other markets. Season with pepper, rice vinegar, and salt. The aroma of shiitake mushrooms, the refreshing taste of fresh bamboo shoots, the crispness of fungus and the deep-fried duck breast combine just right to turn the duck breast into a delicious banquet dish, which is particularly brilliant and has full popularity."
