Winter Melon Bbq Duck

Name: Winter Melon Bbq Duck
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Roast Duck; 500g Winter melon; 5g Green onion; 5g ginger; 4 Dried chili; 5g garlic

by Spring flowers on the shore

4.8 (1)

Favorite

11

Difficulty

Easy

Time

30m

Serving

2

Winter melon barbecue duck should be regarded as a home cooking in Nanjing in summer, because it is simple and delicious, and it is very popular! Nanjing is one of the four major furnace cities, and the weather is sultry in summer (who knows who is there, hey!). Many people are as lazy as I do, but if they want to eat at home, they usually choose to buy some roast duck at a stewed vegetable shop on the way after get off work, and then just fry two vegetarian dishes and start eating. But usually we can't finish eating roast duck and put it in the refrigerator. Everyone knows that roast duck should be eaten at that time, and it will not taste good after it is kept in the refrigerator. So I usually buy some winter melon the next day and then process it and burn it again. Delicious dishes.

Ingredients

Winter Melon Bbq Duck

1. First, find a delicious roast duck restaurant, buy the first quarter roast duck, remember that it is the front breast, and the rear breast will have a little bit of duck butt smell when it is cooked!

2. It is recommended to wash and cut after peeling and seedling. Do not cut and wash to retain too much moisture.

3. It is recommended that the cut pieces should not be too thin, too thin and easy to melt, too thick and not easy to taste, moderate thickness

4. Sprinkle the chopped green onion on top for decoration

5. Heat the pan with cold oil and let the green onion, ginger, garlic burst out the aroma, then add the dried chili and stir fry

6. Saute the green onion, ginger, and garlic, put the cut winter melon into the pot and stir fry

7. Please ignore the left paw, the marinade of the roast duck must be kept, this is the key to this dish.

8. Pour the roast duck into the winter melon and stir-fry, and add an appropriate amount of dark soy sauce according to the color of the roast duck marinade.

9. Stir-fry, cover the pot and bring the soup to a boil. Add appropriate amount of salt and sugar according to personal taste. I usually don't put anything in the roast duck because the marinade tastes right. Turn off the heat and simmer for five to ten minutes. Don't keep the winter melon simmered on high heat!

10. Before eating, harvest the juice and sprinkle the chopped green onion on the fire and finish the work!

Tips:
1. Pour the dried chilies into the winter melon and stir-fry immediately after putting them in the frying pan, otherwise the chilies will become mushy and black. I have mentioned other matters needing attention in the steps!