Fried sweet peas with Preserved Sliced duck 荷豆炒油片

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Fried sweet peas with Preserved Sliced duck
From melanie Submit
Winter is the best time to savour the various kinds of preserved meats. To reduce the greasiness of the meats, it can be fried with vegetables, like this recipe.
25 mins
Ingredient and Portion
preserved duck legs 2 pieces
sweet pea pods 1 box,150g
chinese celery 2 stalks, sectioned
minced garlic 1 tbsp
few slices of ginger
shaoxing wine 1tbsp
stock 3 tbsp
some salt and sugar
cornstarch 1/4tsp
Wash and rinse duck's leg and let soak in warm water for 15 minutes to reduce saltiness.
Drain well, and steam over high heat for 10 minutes, then pour away excess oil. remove bones and skin, then slice.
Heat some oil in pan, fry minced garlic and ginger slices, then saute chinese celery and peas. add in a little bit of water the cover and let cook for about 1 minute.
Pour in wine, then add in seasonings and sliced duck and stir well. Serve.
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