Presumably, there is no one who likes to eat Lap Mei better than Hunanese!The winter in Hunan is simply the world of cured meat. On the balconies and kitchens of every household, there are all kinds of cured meats. Hunanese are not just cured meats, cured pig heads, cured ducks, and cured pig tails. Yeah… it’s almost everything.During the Chinese New Year, my friend gave me a few cured ducks. This is the first time I have eaten this stuff. The duck is cooked and then smoked. The meat is firm and fragrant, with a long aftertaste. It is the most delicious with a glass of rice wine. ! No wonder people flock to it.
How to make spicy cured duck
The cured duck puts a lot of salt when making it, so it’s very salty, so you need to chop it into small pieces in advance
Boil twice in water to remove the saltiness as much as possible
Drain the cooked duck.
Put a little oil in the pan, fry the duck meat until the surface is browned, then add ginger pepper and stir fry for a while, pour a little water along the side of the pan to let the ingredients taste delicious
Stir fry until the juice is slightly collected, then it can be out of the pan