Steps for cooking fried duck breast with eggplant

Fried eggplant with cured duck breast is delicious. My mother loves this dish the most. I plan to make it for her on the weekend:

Ingredients for Fried Eggplant with Cured Duck Breast

3 cured duck breasts and 4 purple eggplants

2 green and red peppers 2 green onions

1 piece of ginger Salt

Cooking wine sugar

Soybean sauce

How to make fried duck breast with eggplant

1. Wash the purple eggplant, remove the stems and cut into dice, sprinkle a little salt and mix well, marinate for about 10 minutes

2. Rinse the cured duck breast with clean water and place it on a plate. Pour 1 spoon of cooking wine on it, sprinkle with shredded ginger, and steam it with the rice in the rice cooker. When the rice is cooked, take it out and slice it diagonally for later use. Slice the ginger, wash and cut the green onions into sections, remove the stems and seeds of the green/red peppers and cut them diagonally for later use.

3. Heat the pan and add oil. Put ginger slices and green/red pepper into the pan. Pour the sliced ​​bacon duck breast into the pan and stir-fry until the oil comes out and the fat part becomes transparent. Then push the bacon to the side of the pan.

4. Pour the soybean paste into the center of the pot and stir-fry the sauce with the bottom oil in the pot until fragrant.

5. Pour out the black water from the eggplant pieces, rinse off the attached salt with running water, and pour it into the pot after controlling the water.

6. Pour a little cooking wine and sugar and stir well until the eggplant is soft and tasty. Before removing from the pan, sprinkle the green onions into the pan, stir-fry quickly for a few times and serve.

Tips

1. Steam the preserved meat first and then stir-fry it. Preserved meat is salty and dry. If you cut it into slices and stir-fry it directly, it will be too dry, hard and greasy. Before cooking, steam the preserved meat with cooking wine and shredded ginger until it is soft and fragrant, then cut it into slices and stew it with side dishes for the best taste. In addition, the methods of making preserved meat vary from place to place. Preserved meat with heavy salt needs to add the step of "soaking to remove salt".

2. Add soybean paste. Soybean paste is a perfect match for roasted eggplant. Adding 1 teaspoon of soybean paste can fully stimulate the aroma of eggplant.

3. Use wine instead of water. This dish of dried coriander should contain oil but no water. Do not add a drop of water during the cooking process. Control the heat by adding cooking wine.