How to cook duck meat is the best, how to cook duck meat delicious

I chose the duck leg for beer duck, cut it into pieces, and soak it in a little more ginger slices and cooking wine for half an hour; Put some oil in the pot and fry the marinated duck meat until golden brown, add some star anise, Sichuan pepper and chili pepper in the middle; Then add the bean paste and stir-fry the color and aroma; Pour in a bottle of beer, a dozen garlic cloves, two duck legs and a bottle of beer, the beer should be submerged over the duck legs, boil over high heat, simmer for an hour; Drain the water and you're done. Ingredients: 1 duck (about 750 grams), 750 grams of soup, 1 lemon.

Lemon duck main ingredient lemon.

Excipients: refined salt, monosodium glutamate, appropriate amount of sesame oil, two or three coriander, pickled chili, two or three large ingredients, appropriate amount of Sichuan pepper, two or three slices of ginger.

1. Put the ingredients, Sichuan pepper and ginger slices into cold water and boil, then put in the washed duck meat, boil over high heat, and cook over low heat, it takes about half an hour. Don't put salt at this time. During the cooking process, you can prick it with chopsticks to see how well the meat is cooked;

2. After boiling, put it on a plate, let it cool, and if you are in a hurry, you can also cover it with plastic wrap and put it in the refrigerator;

3. When the duck meat is cooled, cut the onion into thin strips, chop the coriander into minced pieces, and cut the lemon into pieces;

4. Tear the cooled duck meat into small strips, the finer the better;

5. Add onion, coriander, chili paste, salt, squeeze in lemon and mix well.

Pineapple duck is sour and delicious.

Stir-fried duck with ginger. Material:

500g duck meat, 100g ginger, 1 green bell pepper, 2 tablespoons light soy sauce, 2 tablespoons Haitian signature bibimbap sauce, 2 tablespoons oyster sauce. 3 cloves of garlic, 2 tablespoons of oil, 100 ml of cooking wine, appropriate amount of water.

Production process:1Wash the ginger and slice it (I personally think the more ginger, the better).

2.Cut the duck into large pieces, blanch in boiling water for 5 to 6 minutes, remove and wash off the foam with cold water.

3.Pour oil into a pan and sauté the garlic.

4.Fry the skin side of the duck until the surface is golden brown, and the excess fat will seep out, so that the taste is better.

5.Pour in light soy sauce, oyster sauce and bibimbap sauce and stir-fry until colored (if you like a darker color, add some dark soy sauce, if you like sweetness, add some sugar, depending on personal preference).

6.Pour in water and cooking wine, bring to a boil, turn to medium-low heat and cook for about 40 minutes.

7.Add the ginger slices and cook for another 20 minutes to thicken the soup slightly.

8.Add the bell pepper and stir-fry slightly before cooking.

Homemade beer duck manufacturing method.

Ingredients: duck, beer. Scallions. Ginger. Garlic, salt, dark soy sauce, light soy sauce, sugar, star anise, dried chili.

Production process:1Prepare the ingredients, green onions, ginger and garlic, and dried chili peppers, and cut the duck meat and set aside.

2.After heating the oil, pour in the green onion, ginger, garlic, star anise, and dried chili pepper and stir-fry until fragrant.

3.Pour in the duck pieces, stir-fry over high heat until the duck turns white, then stir-fry slowly over low heat.

4.Pour in the dark soy sauce to color, light soy sauce to taste, a little sugar and salt and stir-fry evenly.

5.Pour in a can of beer, cover the duck, cover the pot and simmer over low heat for half an hour.

6.After reducing the juice on high heat, set it on a plate and start eating.

Ginger duck. Material:

300 grams of duck meat, 2 pieces of ginger, 2 tablespoons of sesame oil, 1 2 tablespoons of dark soy sauce, appropriate amount of salt, 1 piece of cinnamon, 4 star anise, 3 bay leaves, 6 rock sugar, 50 grams of rice wine.

Production process:1Blanch the duck in cold water and set aside.

2.Slice the ginger and set aside.

3.Pour sesame oil into the pot, and when it is hot at 6 on medium heat, pour in the ginger slices and stir-fry until fragrant.

4.When the ginger slices are slightly yellowed, pour in the duck meat and stir-fry until lightly browned.

5.Pour out the excess oil.

6.Pour rice wine into the pot.

7.Then pour the dark soy sauce into the pan and stir-fry evenly.

8.When the duck meat is darker, pour in the boiling water that has submerged the duck and bring to a boil over high heat.

9.Pour in cinnamon, star anise, bay leaves, rock sugar and salt and stir-fry evenly.

10.Then turn to low heat and cover the pot and simmer for 40 minutes.

11.Open the lid and reduce the juice over high heat.

Cantonese-style braised duck meat preparation.

Ingredients. 1 duck.

Methods and steps.

Chop the duck into pieces and set aside;

Boil a pot of water and prepare to let the duck meat pass through the water to remove the fishy smell; Put 2 tablespoons of cooking wine and 2 slices of ginger in the water;

Prepare the ingredients while the water is still boiling: black is tangerine peel, yellow is ginger slices, bay leaves and star anise, and shallots;

Bring the water to a boil, bathe the duck and cook for about 2-3 minutes;

Remove the duck pieces, rinse them with clean water and remove them for later use;

Put a little oil in the pot, add star anise, cinnamon and rock sugar, and fry over low heat until the rock sugar is basically melted;

Put the bathed duck pieces and fry them on high heat until they change color and oil; Two teaspoons of cooking wine, stir-fry well, then add two teaspoons of soy sauce;

Add ginger slices, garlic, green onion knots, bay leaves, and an appropriate amount of salt, pour in 3 bowls of hot water, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 30 minutes.

Wait until 25 minutes to remove the lid and reduce the juice over high heat.

Precautions. This duck method is Cantonese-style braised duck meat, if you need to adjust it to Hunan style or Sichuan style, you can add an appropriate amount of peppercorns and dried chili peppers;

If you don't have soy sauce, you can replace it with pork rib sauce or barbecued pork sauce, which is a different flavor.

Duck meat is delicious with what to make soup.

Duck meat is cool, so it has the effect of clearing heat and detoxifying, and it can also nourish the stomach, which is very suitable for eating when it is on fire or when the weather is hot. Now it is summer, it is the season to eat duck meat, we can eat duck stew, you can add Chinese yam, lotus root, winter melon and other foods to it. Not only will the soup be more delicious, but it will also be richer in nutrients.

Winter melon and duck broth.

1. First of all, clean the duck, put it in clean water for cleaning, and then chop it one by one, and then you can put it in cold water and add a few slices of ginger and green onions to boil.

2. Remove the foam when there is foam during the cooking process.

3. At the same time, remove the outer skin of the winter melon, wash and cut into pieces. Wash the radish directly and cut into cubes for later use.

4. Then you can put the winter melon and radish into the pot and boil, and then change to low heat after boiling.

5. When the duck meat is cooked, it can be seasoned, add an appropriate amount of salt and chicken essence to eat.

Herb cordyceps flower duck broth.

1. First remove the outer skin of the yam, and then cut it into pieces and soak it in water to avoid oxidation.

2. Then slice the roast duck, wash the cordyceps flowers, and mince the green onion and ginger.

3. At this time, you can heat the pot, add the green onion and ginger to stir-fry, and then put the yam, grass flower, and roast duck into the pot one by one for stir-frying.

4. At this time, you can put in an appropriate amount of water and cooking wine for high heat boiling.

5. When boiling, add salt and chicken essence to taste.

Duck broth with sour radish.

1. First wash the blood of the duck meat, and then chop it into small pieces for later use.

2. Then grill the water and blanch the duck meat in the water while removing the foam.

3. After the duck meat is blanched, put it into the soup pot, and pour in an appropriate amount of water to submerge the duck pieces.

4. Wash the mushrooms and cut them into pieces with a hob, and wash and cut the white radish into pieces for later use.

5. Then pour the sour radish soup into the soup pot and bring to a boil.

6. After boiling, you can change to low heat and simmer.

7. When it's almost time, add the rest of the vegetables and simmer for a while before serving.

Braised duck with southern milk. Material:

Half a duck and three pieces of southern milk. A little ginger, two garlic, and a little cooking wine.

Production process:1Slice ginger and garlic and set aside.

2.Add a little water to three pieces of milk and press it into a sauce with a spoon.

3.Chop the duck meat and pass it over the water to remove the smell.

4.Heat the oil in the pan and stir-fry the ginger and garlic slices until fragrant.

5.Put in the drained duck pieces and stir-fry, add a little salt, sugar, cooking wine, fry until the duck meat shrinks, then pour in the southern milk sauce, stir-fry and mix evenly and then pour in a little water, it is advisable to account for half of the height of the duck meat, cover the pot and cook on low heat for about four minutes.

6.Open the lid and stir-fry slowly until the juice is reduced, then put on a plate.

Beer duck. Ingredients.

1/2 duck, 2 cans of beer, 1 red pepper, 1 green chili, 2 star anise, 1 ginger, 2 cloves of garlic, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cooking wine.

Steps. 1.The materials are ready.

2.Wash the duck and chop it into small pieces.

3.Put cold water into the pot, add the ginger slices, blanch and remove.

4.Slice the ginger, peel off the garlic, and cut the red and green peppers into small pieces.

5.Put oil in a pan, heat and stir-fry the pesto until fragrant.

6.Add the duck and stir-fry.

7.After stir-frying the duck to remove the moisture, add star anise and stir-fry for a while.

8.Add light soy sauce, dark soy sauce and cooking wine, stir-fry and color.

9.Add 2 cans of beer without adding water.

10.Cover and bring to a boil over high heat, simmer for 40 minutes.

11.Finally, add the salt and add the green and red peppers.

12.Stir-fry over high heat until the juice is thick.

Ingredients: 300g duck meat, 300g lotus root, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of salt, appropriate amount of bean paste, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking oil.

Method Steps:

1. Wash the duck meat and cut it into large pieces.

2. Peel the lotus root and cut it into thick slices.

3. Pour a little oil into the pot and pour the duck meat.

4. After the fat in the duck meat is fried, add garlic and ginger slices.

5. Add a spoonful of salt and a spoonful of bean paste. No eggplant.

6. Pour the sliced lotus root into the pot.

7. Pour in an appropriate amount of cooking wine.

8. Add half a spoon of sugar, light soy sauce, dark soy sauce, appropriate amount of water, cover the pot and simmer for 10 minutes.

The duck stew with potatoes is delicious.

It's delicious...

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The braised sweet-skinned duck is delicious.

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Ingredients: Duck meat.

Rice flowers fragrant garlic.

Cooking wine, soy sauce, green onions, celery.

The recipe of the duck meat which goes off the rice.

1 Heat the oil in a pan and stir-fry the ginger and garlic until fragrant.

2 Pour in the duck meat and stir-fry quickly.

3 After stir-frying, pour in 1 tablespoon of cooking wine, 2 tablespoons of rice flowers, 2 tablespoons of soy sauce, and stir-fry in the morning shirt.

4 Add water (just enough water to submerge the duck meat), cover the pot, continue to bring to a boil, turn to low heat to reduce the juice.

5 When the juice is almost ready, add the celery and green onions, cover the pot and continue to simmer on high heat for one minute