Stir-fried Green Pepper with Duck Breast
1.
Prepare a piece of duck breast
2.
Separate the fat and lean duck breasts into thin slices
3.
Lean pork shreds: marinate for a while with salt, sugar, green onion ginger, oyster sauce, cornstarch, fish sauce and five-spice powder
4.
Wash the green peppers and carrots and shred them
5.
Heat the pan with cold oil, pour the green peppers and carrot shreds, stir-fry over high heat and set it up
6.
Leave a little base oil, stir fragrant scallions, add fat shreds
7.
After the duck fat is cooked, push it to the side of the pot and pour in the marinated lean pork
8.
After the duck fat is cooked, push it to the side of the pot and pour in the marinated lean pork
9.
Quickly stir fry on high fire
10.
Quickly stir fry on high fire
11.
After discoloration, re-pour the green pepper and carrot shreds
12.
After discoloration, re-pour the green pepper and carrot shreds
13.
Stir evenly on the same high heat quickly, sprinkle a little MSG, and turn off the heat after stirring.
14.
Stir evenly on the same high heat quickly, sprinkle a little MSG, and turn off the heat after stirring.
15.
Just put it in the plate
16.
Just put it in the plate
Tips:
1. Fishy smell of duck: cooking wine and fish sauce, five-spice powder, black pepper or white pepper should be added when marinating, which can effectively remove the fishy smell
2. Pickled with oyster sauce, the amount of salt should be slightly reduced
3. When frying: there is no need to add more oil, the oil refined from the fat part of the duck breast is more fragrant
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