It is good to braise the duck with what dishes, and what side dishes to put in the braised duck are

From the list of ingredients and the production steps, we will introduce which vegetables are delicious with braised duck, as follows:

Ingredient list: Duck.

Green peppers, red peppers, onions, mushrooms, carrots, etc. are sautéed.

Potatoes, tofu, etc.

Condiments (such as soy sauce, sugar, salt, ginger, garlic, etc.).

Production Steps:1Wash the duck, cut it into pieces, blanch it and remove it for later use.

2.Wash vegetables such as green peppers, red peppers, onions, mushrooms, and carrots, and slice them for later use.

3.Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, add duck and stir-fry until the surface is slightly yellow, and add condiments to taste.

4.Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes, until the duck meat is cooked through.

5.Add green peppers, red peppers, onions, mushrooms, carrots and other vegetables, stir-fry evenly, and continue to simmer for about 10 minutes until the vegetables are tender.

6.Finally, add potatoes, tofu and other vegetables, and continue to simmer for about 5 minutes until the vegetables are cooked through.

In conclusion, braised duck with a variety of vegetables can make delicious dishes such as green peppers, red peppers, onions, mushrooms, carrots, potatoes, tofu, etc., making the texture more delicate and the taste more delicious.

I think the duck and the red spicy skin go together, and the braised taste is very good, and you can cut the duck meat into slightly smaller pieces so that it is easy to absorb the flavor.

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 green pepper (25 grams) and red pepper (25 grams);

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.

1.The ducklings are cleaned and cut into strips about 8 cm long and 2 cm wide;

2.Konjac is cut into strips about 7 cm long and about cm wide;

Konjac roast duck. 3.Blanch konjac in boiling water to remove alkaline taste;

4.Pixian watercress finely chopped;

5.Remove the seeds and stems of soaked peppers, chop them finely;

6.pickled cabbage cut into slices;

7.Soaked ginger cut into slices;

8.Put the pot on the fire, burn the refined oil until it is 6 hot, add the duck strips and cooking wine, and fry the water to dry;

9.Heat the refined oil in the pot until it is hot, add Pixian bean paste, soak the chili powder, and fry until fragrant and color;

10.Mix in fresh soup, boil for a while, remove the residue;

11.Pour in the duck strips, add refined salt, sugar, soy sauce, mash juice, pickled ginger slices, Sichuan pepper, pickled cabbage, burn until 8 ripe, add konjac until ripe;

12.Put in green onion knots, monosodium glutamate, and thicken with water starch;

13.Collect the juice thickly, remove from the pot and put it in the nest plate.

Ingredients: Duck.

Excipients: konjac, green onion, ginger, garlic, tea.

Seasoning: salt, monosodium glutamate, sugar, pepper, soy sauce, Sichuan pepper, spices, pickled chili, bean paste.

Preparation: 1. Cut the konjac into strips, put it in the pot and add a little tea leaves, blanch and remove it, and blanch the duck pieces and take them out for later use;

2. Sit in the pot and pour the oil, add peppercorns and spices to stir-fry until fragrant, put in the blanched duck pieces, stir-fry the oil over low heat and take the oil out of the pot for later use;

3. Add a little oil to the pot, stir the green onions, ginger, garlic and bean paste until fragrant, rush in an appropriate amount of broth, remove the impurities after boiling, put in duck pieces, pickled peppers, pickled ginger and stew for 20 minutes, put in konjac, star anise, cinnamon, and mountain naphthalene and stew for another 20 minutes, put in garlic sprouts, monosodium glutamate, and water starch before coming out of the pot.

Duck meat is suitable for eating in summer, and eating cold duck meat in summer will not cause harm to the body, and it also has an appetizing effect. The nutrition of duck meat and chicken is comparable, duck meat contains a lot of protein, the content of fatty acids and the fatty acid content of the human body is very close to duck meat is a very nourishing meat, and it is also one of the ingredients that people often use to supplement. But the duck meat itself has a smell, although it is not as strong as the taste of mutton, but it is not handled well, and this taste is also prohibitive.

<> the duck meat is washed and cut into small pieces, and the duck meat is stir-fried directly in the wok without oil (discarded) and continue to fry until golden brown, add ginger slices, dried chili peppers, stir-fry evenly, add water that is level with the ingredients, put green onions into the pot, add a spoonful of sugar, roast duck, peach sister still recommends konjac roast duck. Konjac roast duck is an authentic Sichuan dish, the recipe is simple and homely, but the taste is quite good.

Duck meat is a very nourishing meat and is often used as a tonic ingredient. But the duck meat itself has a smell, although it is not as strong as the taste of mutton, but it is not handled well, and this taste is also prohibitive.

Pour the duck blood and a small half bowl of cooked glutinous rice into the pot, add a small amount of water and put the garlic sprouts to cover the pot, 1 minute, open the lid and stir-fry before removing from the pot. This is the secret practice of our Xiangxi Tujia people, I hope you can like it. Duck meat attributes cold, but some people with cold physique are not suitable for eating, duck meat with ground taro is a perfect match, duck meat is rich in nutrition, high protein is very high, fat liver is low, ground taro has a laxative effect, very suitable for ** people to eat!

The combination of the two is perfect, and eating does not grow meat, but also increases nutrition.

Of course, the duck meat is still served with potatoes, which is even more delicious! Then let's introduce the firing method in detail. Clean and chop the fresh duck meat (the duck pieces should not be too big) bean paste, two star anise, two bay leaves, green onion and ginger ingredients, prepare a little, dry chili pepper, Sichuan pepper Wash and cut the duck and blanch it, ginger and garlic, a small amount of bean paste hot oil and fry until fragrant, and then put the duck meat and stir-fry, so that the color of the duck meat is more beautiful and flavorful!

Don't fry for too long until the meat is fragrant, and set aside! Then stir-fry the konjac and sour radish with ginger and garlic and pour in the fried duck meat.

It can be used with celery, which can make the duck particularly fragrant, that is, particularly delicious, so that it tastes good.

The duck and radish can be combined to make a duck stew with radish, which is delicious and nutritious, and is perfect for summer use. Duck, bamboo shoots and shiitake mushrooms can be made into a duck pot with bamboo shoots and shiitake mushrooms, which is equally delicious.

1 Prepare ginger, dried red pepper, star anise, and cinnamon.

2 Wash the duck and chop it into small pieces.

3 Blanch the duck cubes in a pot of boiling water.

4 Blanch the water, rinse off the blood foam and slice the ginger.

5 Heat a pot and stir the ginger slices until fragrant.

6 Blanch the duck pieces, stir-fry until there is no moisture, spray cooking wine and soy sauce, 7 Add star anise, cinnamon, dried red pepper, and add water foam over the duck.

8 When the fire is boiling, change the heat to low and burn for an hour.

9 When the water is about to dry, add salt and monosodium glutamate, 10 Adjust some sugar, reduce the juice over high heat, and it's OK.

1.Chop the duck wings and duck legs into pieces of about 4 cm, wash and wash the red pepper for later use;

2.Sit in a pot and burn the tea oil, pour the duck pieces into it and burst until the duck skin is oily, and then add ginger slices and red peppers to continue;

3.Spray white wine twice halfway, stir-fry all the ingredients, and wait for the duck pieces to become golden brown and then spray soy sauce to color;

4.Heat the water to submerge all the ingredients a little more, bring to a boil over high heat, turn to medium-low heat, cover and simmer slowly;

5.When there is not much soup in the pot, adjust the salt, turn to high heat to reduce the juice, and finally pour oyster sauce and mix well.

Hot pot base: half a pack, cinnamon, a small piece of fennel, half a bay leaf, half garlic, half old ginger.

Sugar, a little soy sauce, a spoonful, cooking wine, a little peppercorns, a small handful.

Method. 1.Wash and drain the duck, pour it into a heated pot and stir-fry, add a little cooking wine, until the water is dry, and set aside.

2.Pour in a little oil, add ginger, garlic, peppercorns, cinnamon, fennel, bay leaves and hot pot base and stir-fry until fragrant, pour in the duck, add a little sugar and soy sauce and stir-fry to taste.

3.Add the water that has not covered the duck, bring to a boil over high heat, simmer for 40 minutes, add pepper, chicken essence, green onion, and mash to a boil.

100 grams of duck pieces, 5 ml of vegetable oil, appropriate amount of soy sauce and sugar.

Wash the duck pieces and drain the water; Put the oil in the pot and cook it until it is five mature, fry the duck pieces, add soy sauce and burn until the duck pieces are crispy, add sugar, wait for the sugar to dissolve and stir-fry twice, then you can put it out of the pot and serve it.

Ingredients: 1 Baer's duck;

Ingredients: 25 grams of ginger, 20 grams of green onion, 200 grams of sugar, 25 grams of garlic, 100 grams of cooking wine, 10 grams of salt.

Generations"Braised wild duck"The makers continue to inherit the unique production technology of the Honghu area of Hubei Province.

1. Cut the whole duck into 36 pieces;

2. Fry and color the duck pieces in the pot, remove them when they are eight ripe, and remove the bone residue;

3. Put the pot on the high fire, put in the fried duck pieces, as well as ginger, soy sauce, garlic, cooking wine, salt and other seasonings, add water and simmer for about an hour, put the sugar to burn until it can be drawn, and when the pot is put on the plate, it is formed into the form of wild duck on the surface of the lake.

Braised duck can be put side dishes: celery, coriander, green peppers, potatoes, bamboo shoots, etc., when the duck is almost cooked, add it and cook it to eat.

Ingredients: 500g duck meat

Excipients: Appropriate amount of kumquat.

Seasoning: appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of hawthorn (powder), appropriate amount of shallots, appropriate amount of braised sauce, appropriate amount of vegetable oil.

How to prepare the braised duck:

1.Cut the duck into small pieces and blanch.

2.Drain the water.

3.Put an appropriate amount of oil in the pot, put the duck meat into the stir-fry, fry the water dry, and force out some of the duck fat, and the surface of the duck meat is slightly burnt.

4.Kumquat wash and cut in half and set aside.

5.Add rock sugar and stir-fry.

6.Add ginger slices and stir-fry.

7.Appropriate amount of braised sauce and cooking wine.

8.Stir-fry to color.

9.Put in the kumquats.

10.Stir-fry slightly.

11.Add a pinch of hawthorn powder.

12.Pour into a pressure cooker.

13.Put an appropriate amount of water and put in the green onion knots.

14.Cook on high heat for 7-8 minutes, then turn to low heat, and finally stir-fry directly in the pressure cooker to reduce the juice.

15.Sprinkle with chopped green onions and add a few kumquats.

Beans, celery, green peppers, potatoes, bamboo shoots, etc.

Ingredients: duck meat, ginger slices, oil, rock sugar, soy sauce, beer, salt, pepper 1 Duck meat in a pot under cold water, add ginger slices, boil over high heat, blanch and drain.

2 Heat a pan, add a little oil, add the blanched duck and stir-fry.

3 Stir-fry the fat on the surface of the duck meat, add ginger slices and ingredients when the surface is slightly yellow, and continue to stir-fry.

4 Stir-fry a few times and add rock sugar.

5 Add an appropriate amount of soy sauce and continue to stir-fry until the surface of the duck is brown.

6 Add a large pot of beer, cover all the duck meat, bring to a boil over high heat, reduce the heat to low and cook for 30 minutes.

7 Add the green peppers, stir-fry evenly and reduce the juice over high heat.

8 Finally, add salt and pepper to taste.

9 Serve in a small pot.

Ingredients: Duck.

Excipients: cooking oil, green onion, ginger, garlic, sesame pepper, oyster sauce, dark soy sauce, salt, beer, chicken powder, sugar, star anise, Donggu soy sauce.

1. Blanch the duck, blanch to remove the blood foam and remove it.

2. Pour an appropriate amount of cooking oil into the pot, pour in green onions, ginger, garlic, pepper, and stir-fry until fragrant.

3. Pour in the duck pieces and fry the duck fat.

4. Add dried chili peppers and stir-fry until fragrant, add oyster sauce, dark soy sauce, stir-fry to color.

5. Pour in beer, a spoonful of salt, a spoonful of chicken broth powder, a spoonful of sugar, two star anise, cover the pot and simmer for 30 minutes.

6. Pour in Donggu soy sauce to make it fresh, turn on high heat to reduce the juice.

7. Beer duck finished product drawing.

Roast duck with potatoes, roast duck with konjac, quite good.

The duck stew and potatoes are quite delicious!

And of course, you can also make beer duck!

Stir-fry duck nuggets!

Duck steamed bamboo shoots.

Braised or grilled ones are also good.

1. Loofah: Eating duck meat and loofah side dishes together can play a role in clearing heat and dispelling fire and nourishing the stomach.

2. Onion: Duck meat is eaten with onions, which can relieve the oiliness of duck meat and protect the cardiovascular system. If you eat duck meat and onion together, it can have an anti-greasy effect and is good for protecting blood vessels.

3. Lemon: The smell of lemon is refreshing, which can relieve the oiliness of duck meat. The combination of the two is nutritious and delicious.

4. Sauerkraut: Sauerkraut contains many types of amino acids, eaten together with duck meat, in addition to supplementing many essential nutrients for the human body, it also has a good therapeutic effect on some people with low fever, less food, dry mouth, dry stool and edema. When eating duck meat, you can match it with sauerkraut, which can supplement amino acids, and it can also relieve greasy and promote appetite.

5. Yam: Yam has a stronger function of tonifying yin, and if it is eaten with duck meat, it can not only eliminate greasy, but also have the effect of nourishing yin and nourishing the lungs. Yam and duck meat can be eaten together, which can have the effect of eliminating oiliness and can also nourish yin.

6. Honeysuckle: Honeysuckle has the effect of clearing heat and detoxifying, moisturizing, and eliminating facial acne and other diseases. The two are eaten together, which has the effect of nourishing and moisturizing the skin.

7. Cabbage: Cabbage contains a lot of vitamin C, and duck meat contains a lot of protein, fat and cholesterol. Eating the two side dishes together can promote the metabolism of cholesterol in the blood, which is conducive to good health.

Cabbage can act as a vitamin supplement, which is good for boosting metabolism and lowering cholesterol.