家庭小菜｜蕎菜炒火鴨絲 時節小菜｜有片
份量Serving : 3 人 PPL
烹調時間 cooking time: 30分鐘 min
成份ingredients :
1 札 560g (去尾段後 345g after cutting the green leaves )蕎菜 Chinese Onion
1 隻 ea 燒鴨脾 barbecue duck spleen
1 隻ea 燒鴨翼 barbecue duck wing
8 g 蘿蔔乾 (菜脯) Preserved radish
4 片 sliced 薑片 sliced ginger
1 粒 ea 紅蔥頭片 sliced red shallots
獻汁 topping sauce:
1 茶匙 tsp豆粉或粟米粉Soy flour or corn flour
6 湯匙 tsp 水water
方法: method :
1. 蕎菜去除多餘外衣，切去綠葉
然後切段再切絲。
Remove the excess coating of Chinese Onion.
Cut off the green leaves.
Then cut it into sections and shred it.
2. 清水浸洗蘿蔔乾 (菜脯)，去除咸味。
去除多餘水份，然後切條狀。
白鑊炒乾。
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. 燒鴨脾及燒鴨翼去骨，肉切條。
Debone the roasted duck spleen and wings.
Cut it into strips
4. 放入二湯匙生油於鑊中。
爆香薑片及紅蔥頭。
加入蕎菜絲，炒至半軟身。
加入蘿蔔乾(菜脯)炒勻，備用。
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。
爆香燒鴨脾及燒鴨翼絲。
加入蕎菜絲、蘿蔔乾 (菜脯)炒勻。
再加入獻汁，炒至沸騰。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
