The practice of casserole duck, the authentic practice of casserole duck pot

Cordyceps Hualien Seed Old Duck Soup has the effect of nourishing yin and nourishing the stomach, strengthening the spleen and eliminating food, and regular consumption is also very helpful to improve immunity. ”

Papaya stewed duck].

Ingredients. 20 grams of goji berries.

Cordyceps flowers 5 grams.

30 grams of lotus seeds.

10 grams of yam.

1 duck. Accessories.

2 slices of ginger. Shiitake mushrooms to taste.

Oil fit. Green onions to taste.

The practice of duck stewed with papaya.

Soak the lotus seeds for 10 minutes in advance.

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The duck is gutted and washed for later use.

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Cordyceps flowers are washed and filled into the abdominal cavity of the duck.

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Sew up the peeled place.

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Add other materials.

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Pour an appropriate amount of cooking wine.

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Add water to soak the whole duck.

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Bring to a boil over high heat and simmer for 2 hours.

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Add salt, goji berries and green onions before cooking.

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A fragrant stewed duck with cordyceps and lotus seeds filling the whole building is ready.

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Papaya pot duck finished picture.

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Cooking skills. Goji berries should not be put too early so as not to destroy their own nutrients.

The autumn wind makes the duck fat! Autumn is gradually passing by, and it is also the time when the ducks are at their fattest. For a foodie, the main concern is how to cook the fat duck!

There are many ways to make duck, and everything can be stirred, stewed, stewed and marinated to create the deliciousness of duck. At the hotel, duck can be made into a signature dish, which is a delicious and nourishing home-cooked dish at home!

Today, the chef teaches you how to make delicious five-spiced duck. It's easy to make, and it's delicious and goes well with food. For those of you who don't know how to cook duck, this spiced duck is best prepared because of the simplicity of the recipe and the common ingredients used.

It also requires a lot of troublesome steps, and it is a simple and delicious home-cooked dish! If you like to do it, don't miss it, you might as well try it at home!

Spiced duck. Material:

Half a duck (about 750 grams), 20 grams of ginger, 20 grams of green onions, 2 star anise, 1 small piece of cinnamon, 4 slices of fragrant flavor, 1 red pepper, 30 grams of shallots, 5 grams of tempeh.

Seasoning: 25 grams of borneol, 15 grams of soy sauce, 5 grams of oyster sauce, 3 grams of chicken broth powder, 2 grams of salt, 1 small can of beer, 1 gram of five-spice powder.

Detailed production: 1Handle the ducks, then chop them into large pieces with a knife, wash them, drain them and set aside. Prepare the materials you need.

2.Clean the pot, then heat it and pour in 1 teaspoon of sesame oil. Put the processed duck pieces in and fry them over low heat until browned on 2 sides, remove them and set aside. Gently crush the shallots and red pepper with a knife, pour them into the pan and fry them until golden brown, then pour out the oil and set aside.

3.Then put the ginger slices and green onions into the pot and stir-fry until dry and fragrant. Pour in star anise, cinnamon and bay leaves and sauté until fragrant. Cook in soy sauce, add seasonings, tempeh and fried shallots, red peppers. Stir-fry until fragrant, then pour into a clay pot and add 1 small can of beer.

4.Then turn on a high heat and bring to a boil, change to low heat, and cover with a clay pot lid. When baking for 25 minutes, open the lid.

Then reduce the heat to medium-low and use a spoon to pour the sauce evenly over the duck pieces while reducing the juice. Reduce the juice until thick. Take it out and let it cool slightly, cut it into small pieces and put it on a plate, and pour the rest of the sauce over the duck pieces.

Cooking Tips:

Many ducks are cooked with water. But the duck stewed in clean water is not fragrant enough! The chef came up with the idea of using beer instead of water, and the spiced duck simmered with beer tasted more aromatic. The texture is also more chewy!

When braising spiced duck, many people use oil to fry, and in hotels it is no exception to use oil to fry and marinate! But the duck is used to cut it, and the taste is even more fragrant! The coloring is also relatively even.

Ingredients: half a duck, rice wine, shiitake mushrooms, ginger slices, green onions, salt, chopped green onions.

Steps: 1. Chop the duck into small pieces, wash it with water, blanch it in a pot under cold water, add an appropriate amount of rice wine to remove the fish, skim off the blood foam after boiling, and take it out for later use;

2. Blanched duck meat directly into the casserole (it is best to use a casserole for soup), and add an appropriate amount of shiitake mushrooms to enhance freshness;

3. Add a few slices of ginger, a few green onions, and add an appropriate amount of water, bring to a boil over high heat, and simmer for about an hour.

The duck meat itself is already very delicious, and the taste is almost the same after adding the shiitake mushrooms, no need to add seasonings such as dark soy sauce, add a small amount of salt to taste when waiting for the pot, sprinkle a little chopped green onion, and a pot of delicious duck soup is ready.

Put the crow in the pot and stir-fry first, fry the fat and then add the seasoning, pour it into the casserole, and simmer over low heat.

1.Make an opening with a knife first, preferably a cross opening;

Put it in a pot with cold water and cook it for 5 minutes, not too long, otherwise the meat inside the leg shell will be crumbly;

Add an appropriate amount of cold water to the boiled water to make the chestnut hot water, and the leg skin is hot, that is, it is easy to remove, and the action should be fast, and it should be finished before the water becomes cold.

2.Wash the duck and cut it into pieces, then put it in a pot of boiling hot water, blanch the ginger slices and remove it for later use, so as to remove the fishy smell of the duck and remove the blood foam.

3.Add the blanched duck pieces to the boiling casserole water, add ginger slices, change to low heat and slowly boil for about an hour and a half, add cut corn and carrots, add a little refined salt and cook for 20-30 minutes, (according to the personal salty taste, you can add a little salt) add chicken essence, add some white pepper before cooking.

Ingredients: duck leg, ginger, cooking wine, dark soy sauce, light soy sauce, white pepper, salt. Wash the duck legs and cut them into cubes, peel and slice the ginger.

Put cold water and cooking wine in a pot, put the duck in it, boil it and remove it. Pour vegetable oil into a pan and stir-fry ginger slices until fragrant. Add the duck pieces, stir-fry a few times, then add the dark soy sauce, light soy sauce, white pepper and salt.

Add lukewarm or hot water over the duck legs, bring to a boil and reduce to low heat. He Zhi <>

Ingredients: 2 duck legs, 50g ginger, 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon white pepper, appropriate amount of salt.

1. Wash the duck leg or cut it into pieces, peel and slice the ginger.

2. Put cold water and cooking wine in the pot, put the duck in it and boil it and remove it.

3. Pour vegetable oil into the pot, add ginger slices and stir-fry until fragrant.

4. Add the duck pieces, stir-fry a few times, then add the dark soy sauce, light soy sauce, white pepper and salt.

5. Add warm or hot water over the duck legs, bring to a boil and change to low heat.

6. Finally, cook until there is only a little soup left, and it can be taken out of the pot after it becomes thick.

The preparation of the duck pot is as follows:

Ingredients: 1 tender duck, a little mushroom, an appropriate amount of bamboo shoots, 1 small piece of bacon, an appropriate amount of green vegetables, an appropriate amount of wolfberry, an appropriate amount of salt, an appropriate amount of monosodium glutamate, and an appropriate amount of cooking wine.

Step 1 Cut the bamboo shoots into sections, wash the baby greens and shiitake mushrooms, and slice the ginger and bacon. Wash the young duck and pluck the feathers with tweezers for later use.

Step 2 Add an appropriate amount of ginger slices and Dongshi reed cooking wine to a pot under cold water, blanch for 3 minutes, and then rinse off the foam with cold water.

Step 3 Add blanched duck, bamboo shoots, ginger slices, cooking wine, 2 tablespoons of salt and appropriate amount of water to a casserole, bring to a boil over high heat, then turn to medium heat and simmer for about an hour and a half.

Step 4 Poke the duck with chopsticks, add the mushrooms and bacon and continue to simmer for 15 minutes.

Step 5 Add goji berries and monosodium glutamate and continue to simmer for 3 minutes, taste the taste, if it is not salty enough, you can add a little salt.

Step 6 Turn off the heat and blanch the greens in the boiling soup and then blanch them.

Ingredients: 500g winter melon, 1 duck.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, 100g of barley, 5 dates.

1. Soak barley in water for 30 minutes to 1 hour.

2. Add half a boil of water to the pot, then add barley and dates, boil water over high heat.

3. Slice the ginger and set aside.

4. Add a little oil to the pot, stir-fry the ginger slices, then add the duck meat, stir-fry and fry for a while.

5. After the water is boiled, add the fried duck meat and cook for about 1 hour.

6. Wash the old gourd, do not need to peel it, and cut it into pieces.

7. Slowly add zucchito to the soup.

8. Slow heat, soak the gourd, this process is about 30 minutes, add an appropriate amount of salt to taste before turning off the heat.

9. Pack up the soup and enjoy slowly.

Ingredients: 500 grams of duck meat.

1 carrot.

1 onion.

2 green onions.

1 slice of ginger.

2 star anise.

2 grass fruits.

1 piece of cinnamon.

2 bay leaves.

Cooking wine to taste.

Soy sauce to taste.

Salt to taste. Method:1Wash the duck meat and cut it into cubes.

2.Cut the onion into cubes and peel and dice the carrots.

3.Pour an appropriate amount of water into the pot, add the duck pieces, blanch and remove for later use.

4.Take another pot, pour in an appropriate amount of oil and heat it, add green onion and ginger and stir-fry until fragrant.

5.Add star anise, Xingbi grass fruit, cinnamon, bay leaves and stir-fry until fragrant.

6.Add the duck cubes and stir-fry well.

7.Add the carrots and large onion cubes and stir-fry evenly.

8.Add an appropriate amount of cooking wine and soy sauce and stir-fry evenly.

9.Pour in enough water, cover and bring to a boil, then reduce the heat to low and cook for about 1 hour until the duck is cooked through.

10.Add salt to taste.

Notes:1When stir-frying spices, the heat should be moderate to avoid over-burning.

2.When cooking duck meat, the heat should be moderate, and the time should not be too long, otherwise it will affect the taste.

3.The taste of the duck pot can be adjusted according to personal preference.

Cantonese duck clay pot is a delicious Cantonese dish, and the following is a common recipe and recipe:

Materials required: 1 duck (about 2 kg).

Ginger slices to taste.

Appropriate amount of green onions.

Moderate amount of star anise.

Appropriate amount of bay leaves (optional).

Appropriate amount of dried chili peppers (optional).

Salt to taste. Cooking wine to taste.

Light soy sauce in moderation.

Dark soy sauce to taste.

Ground white pepper to taste.

Sugar in moderation. Appropriate amount of chicken essence (optional).

Steps: Cut the duck into pieces, remove the excess fat, wash and drain for later use.

Take a large pot, add an appropriate amount of water, bring to a boil, add the duck pieces and blanch them, and cook for 2-3 minutes. Then remove the duck pieces and rinse them with water to remove the blood.

Take another casserole or stew pot, add enough water, and put the ginger slices, green onions, star anise, bay leaves, and dried chili peppers (optional) into the bottom of the casserole.

Put the blanched duck pieces into a casserole, add an appropriate amount of cooking wine, add salt, cover and simmer over medium-low heat for 1-2 hours until the duck meat becomes very tender.

Also, prepare a bowl of dressing sauce. Mix together an appropriate amount of light soy sauce, dark soy sauce, white pepper, sugar, and chicken essence (optional) and mix well to form a juice for later use.

In the stewed duck pot, pour in the sauce and simmer again for a few minutes to allow the duck to fully absorb the flavor.

Finally, adjust the amount of salt and seasoning according to personal taste, and cook until the soup is thickened and the duck meat can be flavored.

Once the heat is in place, take out the duck pot and sprinkle with some chopped green onions for garnish and enjoy.

It's a basic Cantonese duck pot recipe that you can fine-tune and refine to suit your personal tastes.

The easiest way to make duck meat:Ingredients: half a duck, 50g ginger, 40g green garlic, 2 green chilies, 2 red peppers, 10 garlic cloves, 3g chicken essence, 2g white pepper, 5g oyster sauce, 3g salt.

Ingredients: 1. Cut the green and red pepper into small sections, slice the garlic and ginger, and cut the green garlic into sections.

2. Wash the ducks.

3. Small pieces of duck.

4. Heat the ginger and garlic in a hot pan and stir-fry the duck until the oil comes out.

5. Pour in cooking wine, stir-fry with light soy sauce and chili pepper until the duck meat is cooked through, then sprinkle with chicken essence, pepper, oil, salt, and green garlic and stir-fry evenly.

6. Finished products. <>

1. Disembowel the duck, remove the internal organs, wash it and put it in boiling water to boil thoroughly;

2. Take out the duck to cool, remove the duck bones, and cut them into domino blocks for later use;

3. Blanch mushrooms, bamboo shoots, carrots, and green bamboo shoots in boiling water respectively, and drain them from the water;

4. Put the mushrooms and bamboo shoots into the casserole at the bottom, put the surface of the duck meat pieces up, and stack them neatly in the casserole;

5. Add chicken broth, monosodium glutamate, cooking wine, refined salt, green onions, ginger slices, bring to a boil, and simmer until the duck meat is soft and rotten;

6. Skim off the oil slick, add milk, carrot slices, green bamboo shoot slices, and bring to a boil.