Chinese Food
Delicious food in early summer. Fried duck with taro and lotus stem
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In the early summer, the swallows' front house and back yard are full of taro and lotus stems. This kind of plant looks like taro. There is no taro under the soil. The grown taro and lotus stems are cut off and dried in the sun, which is a delicious food. But the swallows' mother likes to cut it off and eat it fresh and stir fried. I'm allergic to taro. I'm always worried about this food. I dare not try it. This day, mother swallow bought duck meat. She salted it early. She said she would make this special early summer food for me. OK. I'll look forward to that.
Cooking ingredients
Cooking Steps
Step1:Prepare food according to personal tast
Step2:Wash duck meat, cut into small pieces, use a bowl of clear water, add a little salt, soak for 10 minutes, then control water for standby
Step3:Put the duck meat in another bowl after controlling the water. Add old ginger slices, scallion sections, prickly ash, fragrant leaves and dry red pepper. Stir in cooking wine, salt and raw soy sauce. Marinate for 15 minutes
Step4:Taro and lotus stem peeled. Cut into long pieces (a little thicker). Fill with a bowl and sprinkle with a little salt. Let it soften to remove water. Marinate for 3 minutes and then rinse for use
Step5:Sliced ginger, peeled garlic, washed scallion and cut into sections, sliced red rice and pepper, oblique sections, spare
Step6:When the oil temperature is 8, fry the salted duck meat in the oil pan until it is slightly golden yellow (6 mature), and then take out the duck meat for oil control
Step7:In the oil pan, stir fry the taro and lotus stalks. Dribble in rice vinegar and stir fry until they are 6 ripe. Remove and set aside
Step8:Start the oil pan, pour in a little oil, add ginger, garlic, scallion, red rice pepper, stir fry the fragrance, pour in the duck, add a little vinegar, sugar, cooking wine, stir fry to taste, mix in taro and lotus stem, stir fry again, add in the soy sauce, chicken essence, and dish
Step9:On the table. You can eat it.
Cooking tips:1. Duck meat is soaked in salted water to remove fishy smell; 2. Taro and lotus stem are sprinkled with salt to soften, remove water and taste more easily when stir fried; 3. Fried duck meat is more fragrant. The fresh taro and lotus stems are on the table. First, take a taro and lotus stems. I can't wait to taste them. The juice of duck meat has all entered the taro and lotus stems. The sour and sour taste is very fresh. The slight spicy just blends into it. The duck meat with vinegar and rice vinegar doesn't smell like duck meat. I can't help but eat more. Summer is coming. Everything is growing. There are many fresh fruits and vegetables in the swallow's garden. Think about what we will do next time. There are skills in making delicious dishes.
