What is delicious to roast duck, and what is better to roast duck

Super simple braised duck.

I have made the duck countless times, and it is still the best braised one. In the past, it was all pure beer braised beer. Today this dish is useless beer. But it's also fragrant.

1 duck.

2-4 star anise.

5 scoops of dark soy sauce.

A few dried chili peppers.

Green onion root. Ginger Several slices.

Sugar 20 grams.

Onions 1 6 pcs.

Light soy sauce 3-5 scoops.

Salt a few grams.

Super simple preparation of braised duck.

After the duck is cleaned, cut into cubes and blanch. After opening, the floating dust is cleaned up.

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Wash the duck meat in warm water. There was a little bit of blood on it. Then dry the water for later use.

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I will add some onions and green onions, ginger and garlic to stir-fry meat dishes together, one is to remove the fishiness, and the other is to enhance the flavor. The onion itself is not tasty, but the side dish does a great job.

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Green onions, ginger, chili peppers, onions and other ingredients are stir-fried in the pot until fragrant. Add the duck meat, stir-fry it, add sugar, I put rock sugar. General white sugar is fine, <>

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Add light soy sauce, dark soy sauce, salt, and I add some homemade rice wine. Generally, cooking wine and beer are fine, anyway, they are all fishy and fresh.

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Figure 5 steps stir-fry evenly and add boiling water, be sure to add boiling water. Do not put cold water. Transfer to a casserole and simmer. The water is probably over the duck.

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Once boiling, reduce the heat to low and simmer for 1-2 hours. Tender duck can be appropriately reduced to stew for a long time. The duck should be stewed until crispy. At least 1 hour. When there is a small amount of soup left, turn the heat back to high and reduce the juice.

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The fragrant braised duck meat is ready. The duck meat is crispy and soft, and the soup is super refreshing when used for bibimbap. If you're not afraid of being fat. Ha ha.

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Tip: When collecting the juice, you can add some chicken essence. But generally I don't put it very well. Because the soy sauce already has an umami taste.

Duck meat is better when roasted in tea seed oil. Cut the duck meat into fine dices, pour it into the pot and fry it to dry the water, then pour in an appropriate amount of tea oil and burn the duck meat to golden brown over slow heat, add ginger, millet spicy garlic, and other condiments to stir-fry, it is still a delicious party, you might as well try it.

This can be better when you choose charcoal, and you can also choose some fruit wood when choosing charcoal, so that your duck can have an extra fruity aroma.

In this case, first remove the duck from the fish, well, and then boil it over high heat, then green onions, ginger and garlic, then add ingredients, and then finally stir-fry it, um, add seasonings, and then you can get out of the pot.

Duck is best served with pan-fried white cut dipping sauce.

Ginger duck, beer duck, konjac duck, duck vermicelli soup,

Duck blood tofu is a perfect match.

Stewed duck with tea tree mushrooms, the main seasoning is only salt, plus two slices of thick ginger, a spoonful of cooking wine, and it took three and a half hours to stew a pot of rich soup. My husband likes to pick the tea tree mushrooms inside to eat, and I look at the backs of their father and son, and I feel that life is still plain and better. If you add monosodium glutamate to the tea tree mushroom, I am afraid that I will accidentally spoil the taste of this pot of soup.

Ingredients: tea tree mushroom, duck, salt, cooking wine, ginger.

Method 1Cut off the dead roots of tea tree mushrooms and soak them.

2.Chop the duck into large pieces, blanch the blood in hot water first, and drain.

3.Put the duck in a casserole and pour in an appropriate amount of cold water (add it all at once, not too much water).

4.First boil over high heat, then remove some blood on the surface, change to medium heat and boil first, and wait for the duck meat to be rotten.

5.Then add the soaked and washed tea tree mushrooms, close the lid and boil.

6.After three and a half hours of use, until the soup turns from white to dark sauce, turn off the heat.

Can be made beer duck.

Material. A duck (if two people eat, half a fresh big duck is enough, keep it fresh - to put it bluntly, it is frozen, then it is best to have one, it will shrink), a potato, five or six shiitake mushrooms, a green pepper, a bottle of beer, and a beer wrench.

Condiments. One star anise (also known as five spices), three slices of ginger, a small piece of old ginger to crush, two garlic cloves, a handful of shallots, cut the green onion into white sections, and chop the green onion leaves.

Steps. Chop the duck, wash the blood water (the frozen duck should be soaked in cold water until thawed), fill the pot with cold water, add the crushed ginger, boil over high heat, pour out the duck pieces and drain the water, pick out the ginger, wash the pot, and wipe dry. Put oil in the pot and heat it, put in the garlic cloves, green onion white segments, star anise, ginger slices in the fryer, pour in the duck pieces and add a little soy sauce to stir-fry, pour in the whole bottle of beer, a little vinegar (vinegar meat is easier to rot) cover the lid, boil over high heat (cut the potatoes, mushrooms, green peppers, potato pieces can be larger, set aside), cook for a while, so that the soup looks thicker, and then change to low heat and simmer, add potato pieces and shiitake mushrooms when the soup is left half, change to high heat and then turn back to low heat, put salt when the potatoes are half cooked, change to high heat after three minutes, put green peppers, Add a little salad oil (to increase the color of the dish), put the appropriate soy sauce, stir-fry until the soup is reduced, put the chicken essence from the pot, and sprinkle the chopped green onion after serving.

Ingredients: ham 5g, winter bamboo shoots 5g, pea sprouts, turmeric, rice wine 5g, salt, monosodium glutamate, lard 5g, shallots 5g.

Method 1First, cut the raw ham and bamboo shoots into slices and set aside.

2.After the duck is cleaned, add water to the pot, put the duck into the pot and mix the water until there is no blood to continue to flow out, then take out the duck and let it cool.

3.Cut off the duck's head and neck, and make a few cuts evenly on the duck's body. Knock off the duck's leg.

4.Cut off the duck's head and neck and put it into the duck's belly.

5.To clean the taro, you can cook it in a pot first, then peel off the taro scalp and cut it into small pieces for later use.

6.Add an appropriate amount of water to the casserole, put the duck, ham slices, bamboo shoots, green onions, ginger pieces, rice wine, and refined salt into the pot, and cook on high heat for 120 minutes.

7.After adding taro pieces, refined salt, monosodium glutamate, and boiling over high heat in the casserole, pay attention to take out the boiled foam, and then load the bean sprouts and cooked lard, so that a bowl of delicious duck soup is ready.

What to put in duck soup.

Duck meat is a cold food, which has a very good effect in clearing heat and detoxifying, nourishing yin and nourishing the stomach. It is especially suitable for people who are in bitter summer or who are prone to fire. It is recommended that you can often drink some duck soup in summer, you can add some fresh yam, lotus root, winter melon, cordyceps, sand cucumber, jade bamboo and other ingredients with nourishing effect when making duck soup, together with duck meat can play a role in improving the nourishing effect, in fact, you can choose the corresponding ingredients according to your own physical condition and the nutritional elements that need to be supplemented.

Ginger and garlic. Ingredients: Half a duck.

Excipients: appropriate amount of ginger and garlic.

1. Cut some ginger and garlic.

2. Stir-fry over low heat.

3. Then pour the duck meat into it and stir-fry.

4. You can fry it for a while.

5. Add cooking wine and dark soy sauce. Continue to stir-fry.

6. Add water! I added hot water, thinking it would save some time.

7. Cook on high heat for a while, change to medium heat, and then you can lift it.

8. A spoonful of salt, half a spoonful of monosodium glutamate, and a spoonful of sugar! All my braised meats and seasonings are usually in this amount. If it is too light, add salt.

9. Cut some green onions.

10. Reduce the juice over low heat, put the green onion into Huling and turn it over.

11. It's ready to be cooked. Remove from the pot and sprinkle some green onions on a plate.