How to make low-fat cured duck and eggplant casserole

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So we should learn how to cook. Here I will introduce to you the low-oil cured duck and eggplant casserole.

1. Chop the salted duck legs into small pieces and soak them in cold water for more than two hours;

2. Cut the eggplant and king oyster mushroom into dice, cut the green pepper into slices, and prepare the other peppercorns, aniseed, garlic cloves and ginger slices;

3. Add a proper amount of oil in the pot, add the aniseed, garlic cloves and ginger slices and stir-fry;

4. After the aroma comes out, add the soaked salted duck legs and stir fry together

5. Stir fry for a few times, add eggplant and king oyster mushroom cubes, stir fry evenly;

6. Add soy sauce, cooking wine, rock sugar and appropriate amount of water and simmer for 15 minutes;

7. Add green pepper slices when the food is 90% cooked;

8. Stir-fry evenly and add salt and pepper to taste;

9. Serve the dish with the pot and garnish with coriander leaves.

After carefully reading the editor's detailed introduction to the low-fat cured duck and eggplant casserole, you will definitely have basically mastered it. But it is not easy to create a delicious dish, it requires your constant attempts. Of course, maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short time.