Stuffy duck practice of kneeling for a good taste !! to be detailed .

There are many kinds of methods, the following I will give you an example of Hunan cuisine, a net duck, a bottle of beer, 2 star anise, several peppercorns, chili, cinnamon, ginger slices, wok ignition add water and liquor, put the duck meat out of the pot to remove the fishy, scoop up and rinse with water, add cooking oil to the wok and wait for the oil to be hot, then put in pepper, chili, star anise, cinnamon, ginger slices, watercress, stir-fry for a while, put the duck in the pot and stir-fry, until the duck meat turns yellow, and then add beer and soy sauce, remember a duck a bottle of beer, The pressure cooker is generally pressed to 5 minutes and you can directly deflate, if you don't want to deflate, just press for about 4 minutes It tastes very good.

Braised duck meat with taro.

Ingredients: 500g duck, 350g taro.

Excipients: appropriate amount of oil, 1 teaspoon salt, 2 teaspoons sugar, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon rice wine, 15g ginger, 1 red pepper, 1 green pepper.

Steps:1Wash the duck and chop it into large pieces, heat the pot, put oil, and stir-fry the duck meat.

2.It is best to fry the duck skin side down until fragrant.

3.Add an appropriate amount of rice wine and stir-fry until fragrant, then add salt, sugar, light soy sauce, dark soy sauce and other seasonings.

4.Add more boiling water and bring to a boil.

5.Transfer to the rice cooker (because I can't watch the fire by the stove temporarily, so it is easier to use the rice cooker).

6.After about 40 minutes, the duck meat has been simmered thoroughly, at this time, put in the peeled and cut taro and continue to simmer until the taro is cooked through.

7.At this time, you can turn it back to the wok, reduce the juice on high heat, and put the green and red peppers in at the same time, and you can put it out of the pot and serve it on the plate.

Taro is rich in vitamins and protein, is the nutrition needed by women, stewed with duck meat, can relieve duck greasy, fresh and fragrant meat, is a nourishing autumn delicacy, duck meat is rich in vitamin B and vitamin E, can prevent and treat athlete's foot, anti-inflammatory and sterilization. The fatty acid effect of the fat in duck meat is similar to that of olive oil, which can reduce the cholesterol of the human body and is conducive to the prevention and treatment of cardiovascular and cerebral diseases. It can effectively balance the pH of the body, and can also achieve the effect of beauty and beauty, it is a good food for black hair, and it can also nourish the stomach and help digestion.

The duck is smoked and eaten, and the roses are more matched.

Braised duck with ginger Cuisine: Cantonese cuisine Ingredients: Muscovy duck (half), a large piece of ginger (three taels), a little shredded green and red pepper, peeled and flattened garlic Marinade:

Ginger shreds, five-spice powder, white pepper, cooking wine, salt, light soy sauce each a little Preparation: Wash the duck and cut it into pieces, put it in the marinade and marinate it for a minute Standby Ginger cut into thick shreds Method: First of all, heat the oil, put in the garlic and duck pieces on high heat or stir-fry for about a minute until the duck comes out of the oil, add the ginger and continue to stir-fry for a while; Add a little sugar and salt, you can also add a little vinegar, add Yanyan into the water to the end of the duck meat, cover the lid and simmer over medium heat until the juice is basically dry; Before serving, put a little cooking wine for the last time, put in the green and red pepper shreds and turn it slightly to serve on the plate, and it will become a delicious Cantonese-style stewed duck with ginger.

Ingredients: half a duck, appropriate amount of walnuts, marinade package: 3 star anise, a section of cinnamon, 1 grass fruit, appropriate amount of Sichuan pepper, 5 bay leaves or 1 bay leaf, 3 dried chili peppers, 1 ginger, green onions, sugar, dark soy sauce, light soy sauce, cooking wine.

Method 1 Wash the duck and marinate it with salt and cooking wine for 1 hour, or with red lees and salt for 1 hour. Pickled duck has no smelly duck smell when cooked.

2 Rinse the marinated duck, put it in the pressure cooker, and put the marinade packet in.

3Pour in dark soy sauce and light soy sauce, add an appropriate amount of sugar according to personal taste, 4 Add green onions, dried chili peppers, and a little cooking wine.

5 Pour in the water, with a small amount of water, not over the ducks.

6 After the pressure cooker is gasped, simmer for 25 minutes.

7 Once cooked, add salt to taste and let stand for 30 minutes.

8 Remove the duck, drain the brine, and divide the duck into two sections.

9 And when the duck had been taken out, the skin was crisped in a pan, and the pieces were chopped and arranged. (If you have an oven, you can also do the following steps).

Remarks: 1Place the walnuts in a tray, then place in the oven and bake at 180 degrees for 10 minutes.

Roasted, sprinkle some salt on top.

Sprinkle the roasted walnuts on top of the duck and eat it with the duck, and put some under the duck meat to make the soup of the marinated duck meat.

2.With the usual frying pan, you can also fry the walnuts, no need to use oil, just dry frying, fry for 15 minutes on low heat, and sprinkle some salt when cooked.