STEP 1/10
Slice the cheongyang pepper diagonally and slice the garlic on the side.
STEP 2/10
Cut the chives in pieces.
STEP 3/10
Remove seeds from paprika and shred.
Chop the onions into bite-size shreds.
STEP 4/10
Make the sauce.
STEP 5/10
Stir-fry smoked duck in a royal pan.
Stir-fry until the edge of the duck is slightly rolled up.
STEP 6/10
Stir-fry Cheongyang red pepper and sliced garlic.
STEP 7/10
When Cheongyang red pepper is spicy, add paprika and onion and stir-fry.
STEP 8/10
Stir-fry the vegetables two or three times, then add the sauce and stir-fry.
STEP 9/10
Finally, add chives and stir-fry while mixing well.
STEP 10/10
A rich and pretty dish has been made with various vegetable colors.
It's a sweet taste because it's spicy and helps with the greasiness.
It's a good recipe for handling leftover vegetables in the refrigerator.
I ate it with wine and it tasted pretty good.
Enjoy it with a light glass and a generous side dish.
Why don't you try the chives with nutritional chives. The grass porridge does not become chives throughout the year, so it also has the taste of chewing.
I recommend using paprika in various ways. It's good that the vegetable juice brings out the smoked duck taste well.