Stir-fried Duck Slices with Fresh Scallops
by Large frying spoon
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Slice the duck meat, slice the colored peppers, and cut a little ginger slices for later use.
2. Put two drops of olive oil into the wok over the heat, add duck slices under the oil, and stir-fry until it has a scorched aroma.
3. Then remove the duck meat and decanted all the duck fat.
4. Heat the wok for the second time and continue to stir fried duck slices.
5. Cook a little Huadiao wine.
6. Pour in an appropriate amount of fresh shellfish and cook until dry.
7. Pour in the colored peppers and stir fry for a while, add a little chicken powder and pepper, and stir-fry until the pan is served.
Tips:1. When cooking "fresh shellfish and dried duck slices", it is best to stir the duck slices thoroughly and stir out the duck oil at a time.
2. Dry-stirring means no juice, so the juice must be cleaned and slightly burnt before it can be out of the pot. It tastes a little grilled to taste. The duck slices do not need to be marinated in advance. The raw materials and condiments are delicious and tasteful. That's enough.