Onion, pepper, the whole dish is a fragrant! ! !
Duck breast cut thick slices
Soak in water for 1 hour, wash
Add a small spoonful of salt, 1 teaspoon of cooking wine, 2 tablespoons of oyster sauce, a quarter of egg white, mix well together, then add 2 tablespoons of raw powder, mix well, and marinate for about 6 hours.
Beijing onion cuts spare
Add a little oil to the pan, then spread the duck breast evenly in a pan
The fire is fried to golden on both sides, and a large amount of duck oil is precipitated.
Remove the duck meat, leave a little base oil, sizzle the scallions until the break, and then serve
Re-pour the duck breast, add 2 tablespoons of black pepper sauce and 2 tablespoons of steamed fish oyster sauce, stir fry the scent.
Add water to just two-thirds of the duck meat, add the right amount of cooking wine, cover the lid and cook for 15 minutes.
Then open the lid and simmer the juice
When the juice is quick-drying, add the scallion, add a little bit of soy sauce, a small amount of sugar, and then stir-fry the juice.
1. Duck breast meat should be marinated for a little longer. 2. Beijing onion should not be too cooked, affecting the taste 3. Do not like duck skin can be removed after cooking