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How to make fermented black bean duck? This way is delicious and nutritious!
Duck meat is also a type of meat that people eat a lot. Duck meat is rich in vitamin E and B vitamins, and has always been a good anti-aging product. It is worth mentioning that eating duck meat can effectively prevent beriberi and also has the effect of protecting the heart. Therefore, everyone should eat more duck meat. Today’s introduced dish is fermented black bean duck.
One: How to make fermented black bean duck
Ingredients: 200g roasted duck breast meat, 100g green and red peppers, 25g scallion strips, 50g fermented black bean paste, 150g hand-made noodles, minced garlic, fine salt, soy sauce, sugar, vinegar, sesame paste, roasted sesame seeds, chili oil, Sichuan pepper oil, sesame oil, vegetable oil, as needed.
1. Cut the roasted duck breast meat into thick strips; cut half of the green and red peppers into thick strips, and the other half into thin strips, soak the thin strips in water for a moment;
2. Boil the hand-made noodles in boiling water, remove and place in a serving dish, mix with sesame oil, and cool.
3. Mix the cold hand-made noodles with fine salt, soy sauce, sugar, vinegar, sesame paste, minced garlic, chili oil, and Sichuan pepper oil to flavor, then sprinkle with roasted sesame seeds.
4. Heat a clean pot, add vegetable oil, and fry the duck slices slightly, then remove and set aside.
5. Keep the bottom oil in the pot, add minced garlic and fermented black bean paste, and stir-fry.
6. Add finely shredded green and red peppers and stir-fry, then add fried duck slices and stir-fry evenly.
7. Transfer to a large round plate, then arrange the mixed noodles around it, sprinkle with finely shredded green and red peppers, and scallion strips, and it’s ready.
Two: Method Two:
Ingredients: one-fourth of a local duck, spicy fermented black bean sauce, ginger, cooking wine, scallion, garlic, oil, salt, dark soy sauce, soy sauce, oyster sauce, as needed.
1. Do not add oil to the pot, add the washed duck meat, and stir-fry to dry the moisture, until a little oil is released.
2. Place the duck meat in a plate, heat oil in the pot, and add ginger, garlic, and scallion slices to sizzle.
3. Add the duck meat to the pot and stir-fry, then add salt, cooking wine, and dark soy sauce to stir-fry until the color is even.
4. Add warm water that covers the duck meat. Boil the water over high heat, then reduce to medium heat slightly, and boil for half an hour.
5. Stir-fry the fermented black bean paste after boiling for 20 minutes.
6. Add soy sauce before serving, stir-fry the spicy fermented black bean sauce, and it’s ready.
Tip:
1. You can add a little less salt because oyster sauce and fermented black bean paste are both salty.
2. Do not add cold water when boiling the duck, or the meat will shrink.
Three: Method Three:
Ingredients: half a duck, 1 onion, 1 large piece of ginger, 6 cloves of garlic, 3-4 spoons of fermented black bean paste, 1 small spoon of salt, 3 spoons of soy sauce, 4 spoons of cooking wine, 1 small spoon of sugar.
1. Cut the duck into small pieces, wash it clean until the water is clear, and drain the water.
2. Peel the onion, slice it, and remove the core; slice the ginger; peel the garlic head.
3. Pour a large amount of oil into the pot, heat it up, add the duck, and fry until it changes color, then remove and drain the oil.
4. Add the core of the onion, ginger slices, and garlic head to the wok to sizzle.
5. Add the duck and stir-fry over small and medium heat until a large amount of duck fat is released, then add salt, soy sauce, and sugar to stir-fry the duck meat until evenly colored.
6. Continue to stir-fry with small and medium heat, adding cooking wine as needed to prevent burning, and toss in onion slices just before serving.
