This dish has been done several times. Every time I haven't taken the process map, I will take a look at it. I used the tender duck to fry, and I always feel that it is not delicious enough. The old duck is more powerful. Everyone likes it. The hard-to-bit part of the bone can also be used as a pickle tomato and old duck soup. The taste is also very good. Very few recipes, inadequacies, please advise. Thank you ????
Half a duck, forgot to be multiple. After the water is opened, the duck meat is boiled until the floating foam comes out, and it is picked up and rinsed with water to dry.
Put a little oil in the oil pan. Because the duck itself has a lot of oil, you don't need to put too much oil. Stir-fried duck in a hot oil pan, put ginger and garlic and continue to stir until the duck is discolored and dried.
Adding water without duck meat, soy sauce, chopped basil, cooking wine and salt together into the water as much as possible, because it is old duck, so it is relatively long, with medium fire
When you are almost dry, put red pepper, because there are children in the family who can't eat chili. Friends who like spicy can add pepper in the first step. Stir-fry until the juice can be cooked