家庭小菜｜荞菜炒火鸭丝 时节小菜｜有片
份量Serving : 3 人 PPL
烹调时间 cooking time: 30分钟 min
成份ingredients :
1 札 560g (去尾段后 345g after cutting the green leaves )荞菜 Chinese Onion
1 只 ea 烧鸭脾 barbecue duck spleen
1 只ea 烧鸭翼 barbecue duck wing
8 g 萝卜干 (菜脯) Preserved radish
4 片 sliced 姜片 sliced ginger
1 粒 ea 红葱头片 sliced red shallots
献汁 topping sauce:
1 茶匙 tsp豆粉或粟米粉Soy flour or corn flour
6 汤匙 tsp 水water
方法: method :
1. 荞菜去除多余外衣，切去绿叶
然后切段再切丝。
Remove the excess coating of Chinese Onion.
Cut off the green leaves.
Then cut it into sections and shred it.
2. 清水浸洗萝卜干 (菜脯)，去除咸味。
去除多余水份，然后切条状。
白镬炒干。
Soak the dried radish to remove the saltiness.
Squeeze out the water.
Cut the Dried radish into strips.
Stir-fry it in a clean wok.
3. 烧鸭脾及烧鸭翼去骨，肉切条。
Debone the roasted duck spleen and wings.
Cut it into strips
4. 放入二汤匙生油于镬中。
爆香姜片及红葱头。
加入荞菜丝，炒至半软身。
加入萝卜干(菜脯)炒匀，备用。
Put 2 tbsp oil in wok. Saute the ginger slices and shallots.
Stir-fry the shredded Chinese Onion until semi-tender
Then add the dried radish and stir-fry evenly.
Shovel for later use
5. 加1-2茶匙生油。
爆香烧鸭脾及烧鸭翼丝。
加入荞菜丝、萝卜干 (菜脯)炒匀。
再加入献汁，炒至沸腾。便可上碟。
Add 1-2 teaspoon of oil in clean wok.
Saute the duck meat.
Add shredded Chinese Onion and dried radish back. And fry together.
Pour the topping sauce in. And cooking again.
Ready to serve
