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Anonymous users2024-02-06Today I made a braised duck for grandma to eat, stir-fry the chili pepper until fragrant, add water and add local duck to boil and add seasoning.
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Anonymous users2024-02-05Ingredients:
Ingredients: Half a duck.
Seasoning: 4 grams of salt, 2 slices of ginger, 2 star anise, 1 piece of Sichuan pepper, 1 piece of cinnamon, 4 grams of cooking wine, 5 grams of dark soy sauce, 1 shallot.
Method:
1.Wash and drain half of the duck and chop it into pieces, put an appropriate amount of water in the pot, put the duck pieces in cold water, boil for about 2 minutes, remove the duck pieces, rinse them with water and set aside.
2.Put a small amount of oil in a wok, add Sichuan pepper, star anise, cinnamon, ginger slices, and green onions and stir-fry until fragrant.
3.Put in the duck pieces, stir-fry, stir-fry until the duck pieces are oily, add the water that has not been over the duck pieces, add enough at one time, then add dark soy sauce and cooking wine, boil over high heat and then turn to medium-low heat and simmer for about an hour. (Let the pot be tumbling all the time).
4.When the soup is one-third left, add an appropriate amount of salt and reduce the juice over high heat.
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Anonymous users2024-02-04Duck is smoked and eaten, and it goes well with roses.
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Anonymous users2024-02-03The braised duck preparation is as follows:
Chop the duck into pieces, add a little oil to the pan, pour the duck and ginger into the oil pan and fry for about 3 minutes. Add salt, monosodium glutamate, garlic, put a little soy sauce, continue to fry for a while, then add 2 tablespoons of low-alcohol liquor, add water after a little stir-fry, the amount of water is slightly less than the duck, cover the pot. Bring to a boil over high heat and simmer over medium-low heat for 30 to 40 minutes.
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Anonymous users2024-02-02Ingredients: 1500 grams of duck.
Excipients: 100 grams of onion (white skin), 50 grams of persimmon pepper.
Seasoning: 15 grams of cooking wine, 8 grams of salt, 3 grams of chicken essence, 10 grams of light soy sauce, 15 grams of dark soy sauce, 10 grams of star anise, 5 grams of cinnamon, 15 grams of garlic (white skin), 5 grams of chili pepper (red, sharp, dry), 75 grams of peanut oil, 15 grams of ginger.
Method: 1. Wash and chop the duck meat;
2. Marinate the duck meat with minced ginger, salt, dark soy sauce and cooking wine for about half an hour;
3. Wash the onion, green and red peppers;
4. Rub ginger and onion into fine strips;
5. Shred persimmon pepper and chili pepper;
6. Chop the garlic and chop it into minced pieces;
7. Light the oil pan, pour in the marinated duck meat after heating, and slightly pass the oil;
8. When the duck meat becomes darker, drain the oil;
9. Continue to boil the oil in the pot, add the ginger shreds to the pot, add the chopped onion and minced garlic successively, and stir-fry until fragrant;
10. Add the duck pieces, cinnamon and ingredients and continue to stir-fry;
11. Add water to cover the duck meat after frying;
12. Then add dried red pepper, cooking wine, salt, light soy sauce, cover and cook over high heat;
13. After boiling over high heat, change to medium heat to collect the soup, and finally add chicken essence to serve.
The above is excerpted from the Internet.
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Anonymous users2024-02-01Duck is smoked and eaten, and it goes well with roses.
Ingredients. Beef.
600g excipients. Salt. Amount. >>>More
Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.
Camphor tea duck is a kind of smoked duck, which has to go through the processes of pickling, smoking, steaming, and frying. The production is exquisite, the requirements are strict, the color of the finished dish is golden red, the outside is crispy and the inside is tender, with the special fragrance of camphor wood and tea, it is one of the famous dishes in Sichuan Province. It is the most famous made by Chengdu "Fu Lu Xuan" duck shop. >>>More
Ingredients: 1 piece of pork belly with skin, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, 2 tablespoons sugar, 2 green onions, 2 slices of ginger, 2 star anise, 1 tangerine peel, 1 cinnamon, 2 bay leaves, a little water, a little salt, 1 recipe 1, wash the meat and put it into the pot, pour in the water, submerge the pork and cook it for 15 minutes, then remove it and let it cool, cut the cooled pork into small pieces 2, pour an appropriate amount of oil into the wok, put in the pork and stir-fry for 5 minutes, fry the oil and put it out 3, wash the pot and put it into 2 tablespoons of water, pour in sugar after the water boils, When the sugar becomes bubbles, add the fried pork and stir-fry twice, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes 4. Pour the meat into a casserole (you can also use an iron pot for stir-frying meat), add green onions, ginger, star anise, tangerine peel, cinnamon and bay leaves, and then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour Intimate suggestions: 1. To make braised pork, you must choose pork belly with skin, and the most delicious is the skin and fat 2. Because the meat oil that has been fried in advance has been fried a lot, Therefore, the braised pork is not greasy at all 3, because the pork skin is very easy to stick to the pan, so it is best to use a non-stick pan when frying meat 4, I think the dishes stewed in a casserole are very fragrant, of course, you can also use a wok to cover and simmer or use a pressure cooker to save time, if you use a pressure cooker to stew meat, turn to the minimum heat for about 15 minutes after exhausting. >>>More
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