Four seas net: how to make duck meat delicious and simple, these nine ways to understand, every day for a taste, Zizi.
How to make duck delicious and simple
Three cups of duck
Ingredients: duck leg, monosodium glutamate, onion, ginger, garlic, star anise, soy sauce, soy sauce, rice wine, five flavor powder, vegetable oil, fragrant leaves, sugar.
practice
1. Wash the three duck legs in a basin, pour in the soy sauce, soy sauce and rice wine, put in the five spice powder, onion, ginger and garlic, knead them evenly by hand, make the duck legs evenly stick in the marinade, cover with the fresh-keeping film, and marinate for 2-3 hours.
2. Take out the marinated duck legs, pour a little cooking oil into the frying pan, and fry the duck legs until golden on both sides.
3. Leave a little oil in the pot, add onion, ginger and garlic and stir up the fragrance.
4. The prepared three cups of sauce are clear water, yellow wine and raw soy sauce.
5. Pour in three cups of sauce, add another glass of water to the food with light taste.
6. Boil the duck leg, put in the big material, the fragrant leaves and the fried duck leg, cover the pot and stew for 30 minutes, during which, ladle up the material juice continuously and pour it on the surface of the duck leg, put in the sugar and monosodium glutamate when it is cooked, then.
Stewed duck with potato
Raw materials: duck, potato, soy sauce, cooking wine, star anise, red pepper, ginger and onion.
practice
1. Peel the potatoes, wash them and cut them into pieces. Cut the ducks into small pieces again. Pour the oil into the pot, then add the onion, ginger, red pepper and star anise to make it fragrant, then add the duck.
2. Stir fry and pour in soy sauce and cooking wine.
3. Continue to stir fry and pour in potato chips.
4. Add water to cover the ingredients. After the fire is boiled, turn down the heat and simmer slowly. Turn off the fire when the soup is not received.
Roast duck with Yuba
Raw materials: 500g duck meat with bone, proper amount of beancurd, 2 pieces of anise, 2 pieces of cinnamon, 2 pieces of fragrant leaves, more than 10 pieces of prickly ash, 2 pieces of crystal sugar, dry pepper, ginger, garlic, onion, cooking wine, raw soy sauce and old soy sauce.
practice
1. Wash and chop duck meat into pieces, cut ginger into pieces, cut scallion into sections, cut dried pepper into shreds; wash beancurd with water and soak it in advance for about 30 minutes, then fish it out and cut it into 2 cm long sections.
2. Put a proper amount of water into the pot, put the duck into the pot, add a few pieces of ginger and scallion, add a little cooking wine, open fire (do not cover), blanch until the duck changes color, remove it with a leaky spoon, wash the blood foam on the surface with clear water, and drain.
3. Put a little oil in the pot, put in anise, cinnamon and pepper, stir fry over low heat to make the flavor, and then put in the boiled duck, turn to high heat, stir fry until the duck is oily.
4. Put in a small spoon of cooking wine, stir well, and then put in dried pepper, ginger, garlic, fragrant leaves, sugar, salt, a small spoon of soy sauce, two small spoons of soy sauce, stir well until the duck is colored.
5. Pour in the hot water that has completely soaked the material in the pot, cover the pot cover, boil over high heat and turn to low heat to cook for about 20 minutes.
6. Put in the beancurd, stir fry and cook for about 5 minutes until the soup is basically dried, put in the onion, stir well and then out of the pot.
Braised duck slices
Ingredients: a quarter duck, rock sugar, star anise, cinnamon, dried pepper, Xiangye, cooking wine, laoshao, ginger slices (sliced), garlic (peeled), onion (mixed) in proper amount.
practice
1. Wash and drain the duck, cut it into pieces, put some water into the pot, put it into the duck pieces, boil it and cook for about 2 minutes, remove the duck pieces with a spoon, rinse them with water and remove them for use.
2. Put a little oil in the pot, put in the star anise, cinnamon and crystal sugar, stir fry until the crystal sugar is basically melted (after the oil is hot, you can tap the crystal sugar gently with a spatula, it will be easily broken).
3. Put in the processed duck pieces and stir fry them over high heat until they are discolored and oily.
4. Add two spoonfuls of cooking wine, stir well, then add two spoonfuls of soy sauce, stir well and color.
5. Add ginger slices, garlic, scallion knots, fragrant leaves, dried peppers, proper salt, pour in proper hot water (no more than duck pieces and higher), cover the pot cover, and turn to low heat to boil for about 20 minutes.
6. Open the lid of the pot, and thicken the soup to make it out of the pot.
Stewed duck with yam
Ingredients: kill a good old duck, 300g yam, ginger (sliced), onion (knot), cooking wine.
practice
1. Clean up the old duck and cut it into pieces; peel the yam, cut it into hob pieces and put it into water for soaking.
2. Put a little oil in the hot pot, put the duck and ginger into the pot, stir fry until the duck comes out of the oil, so that the surface of the duck looks slightly burnt yellow.
3. Add some salt and cooking wine, stir well.
4. Put the yam into the bottom of the heat-resistant bowl, and then spoon the fried duck into it for use.
5. Put a proper amount of water into the voltage pot, then put it into the steaming rack, put the bowl with yam and duck pieces on the steaming rack, then put in the onion knot, cover the pot cover, keep the pressure for 30 minutes, then open the cover and take it out after the pressure in the pot is released.
Braised duck wings with brown sauce
Ingredients: 300g duck wings, 2 star anise, 2 pieces cinnamon, 4 dried peppers, 1 grass fruit, 2 cloves garlic, about 10 prickly ash, ginger, soy sauce, chicken essence, oyster sauce, cooking wine.
practice
1. Wash and drain the duck wing after removing the residual hair, cut it from the joint, and then cut two knives on the middle wing part to taste; wash the anise, cinnamon and pepper; cut the dried pepper into two pieces after cleaning and remove the seeds; pat the grass and fruit with the knife; slice ginger and peel garlic.
2. Put oil in hot pot, put in anise, cinnamon, pepper, small fire will burst its fragrance.
3. Put in the wings, turn the fire, spread them on the bottom of the pot, fry them on one side, turn them over, and fry them on both sides until they are slightly burnt yellow.
4. Put in two spoonfuls of cooking wine and stir well.
5. Add ginger, garlic, grass nuts, dried pepper, soy sauce, sugar, salt, oyster sauce, chicken essence, stir fry until the duck wings are colored.
6. Add some hot water (to fully submerge the duck wings), and scoop out the froth with a spoon when the fire is slightly boiling.
7. Cover the pot, turn to low heat and cook for about 30 minutes; open the lid and thicken the soup.
Beer duck
Ingredients: 600g duck, 350ml beer, ginger, garlic, scallion, anise, cinnamon, prickly ash, dried pepper, soy sauce, sugar, chicken essence, cooking wine.
practice
1. Wash and drain the duck, remove the skin with more fat and cut it into pieces, cut the duck meat into pieces, wash the anise, cinnamon and pepper; cut the dried pepper into two pieces after cleaning and remove the seeds; slice the ginger, pat the garlic loose and remove the skin, and cut the onion into flowers.
2. Put the clean pot on the fire, fry the duck skin and put in the oil, then put in the star anise, cinnamon, pepper, ginger slices and garlic, stir fry with a small fire to give the fragrance.
3. Add the duck meat, stir fry it until it's oily.
4. Put in two spoons of cooking wine and stir fry well, then put in dry pepper and two spoons of soy sauce, stir well until the duck is colored.
5. Put in some salt, chicken essence and a small amount of white sugar, stir fry well, then pour into beer, cover the pot cover, turn the heat to boil for about 20 minutes, and then stir fry in chopped green onion.
Roast duck with bamboo shoots
Ingredients: 600g duck, 350g bamboo shoot, ginger, garlic, scallion, star anise, cinnamon, prickly ash, dried pepper, soy sauce, rock sugar, chicken essence, cooking wine.
practice
1. Wash and drain the duck, remove the skin with more fat and cut it into pieces, cut the duck meat into pieces, wash the anise, cinnamon and pepper; cut the dried pepper into two pieces after cleaning and remove the seeds; slice the ginger, pat the garlic loose and remove the skin, and cut the onion into flowers.
2. Soak the bamboo shoots in clear water for 15 minutes, remove the cutting hob, boil them in boiling water for 5 minutes, remove and drain.
3. Put the clean pot on the fire, fry the duck skin to get the oil, then put in the star anise, cinnamon, prickly ash, ginger slices, garlic, stir fry with a small fire to get the fragrance.
4. Add the duck meat, stir fry it until it's oily.
5. Add cooking wine and stir fry well, then add dried pepper, sugar, salt and soy sauce, stir well until the duck is colored.
6. Put in the bamboo shoots, add about 500 ml boiling water, cover with the pot cover, cook for about 20 minutes under low heat, add a little chicken essence and onion, stir fry well.
Fried duck with pickled cabbage
Raw materials: half duck (about 650g), right amount of sour cowpea, red pickled pepper, ginger, garlic, prickly ash, garlic sprout, oyster sauce, chicken essence, cooking wine.
practice
1. Wash and drain the duck, chop it into pieces; cut the sour cowpea and pickled peppers into sections, peel and dice the garlic, cut some ginger into pieces, cut some into silk, wash the prickly ash, and wash the garlic sprouts into sections.
2. Put a proper amount of cold water into the pot, put the duck into the pot, add ginger slices and a little cooking wine, boil in high heat, remove the duck, wash the blood foam with warm water and drain.
3. Put a little oil in the pot, add pepper and stir fry until fragrant, then put the duck into the pot. Stir fry the water in the duck until the oil is out.
4. Add some cooking wine and stir well.
5. Add some salt, pickled peppers, shredded ginger and garlic. Stir well.
6. Add the hot water that just hasn't eaten the duck, and cook for about 5 minutes.
7. Add in the sour cowpea, chicken essence and oyster sauce, stir fry for about 2 minutes, and finally stir fry the garlic sprouts.