What are the cooking methods of plate duck and what are the home cooking methods of plate duck?

Wash and soak as it may be salty. Generally, it is enough to run for one night. It can be steamed, boiled, and cooked to eat.

There are plate duck roasted bean curd, sauce plate duck, dried bean stewed plate duck, sauce stewed radish duck, plate duck lettuce fragrant pot, the dishes made are very delicious, and the method is also very simple.

Spicy dry steamed duck method: 1Soak the duck in water in advance to remove the floating salt on the surface; 2.

Stir-fry until the duck meat is shiny and the duck fat oozes out, then pour out the fried duck fat; 6.Add ingredients to the duck meat, add a little light soy sauce and continue to stir-fry for a few minutes; 7.Drain the duck meat, drain the oil, put it on a clean plate, put the ingredients out and put it on the duck meat, put the plate in the microwave steamer; 8.

Remove from the pot with cold water and heat in the microwave over medium-high heat for 25 minutes.

Ingredients: 1 duck, 3 bean curd bamboos, 1 pickled pepper, 1 red pickled pepper, 1 shallot, 5 slices of ginger, 10 dried chili peppers, 3 celery, 1 tablespoon chili paste, 2 tablespoons of white wine, 1 tablespoon monosodium glutamate, 2 tablespoons light soy sauce, 1 gram of pepper.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Chop the duck into small pieces suitable for eating and soak in water for 2 hours. Let the duck meat absorb water to restore the elasticity of the meat, then boil the water for 10 minutes and remove it for later use.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

While soaking the duck, remember to soak the yuba in the water as well.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Soak the yuba for eight minutes, wring out the hot oil in the water pan and fry it slightly until golden brown and remove it for later use.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Then start processing the ingredients, cut the dried chili peppers and knead them out of the chili seeds.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Stir-fry the dried ginger slices in hot oil in a pan, turn to low heat, add the dried chili peppers and garlic and stir-fry until fragrant.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Pour in the duck meat and stir-fry a few times.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

Add the water that has not covered the duck meat [about three or four bowls], and add the seasonings light soy sauce, monosodium glutamate, pepper, and chili paste.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

When the juice is reduced, pour in the white wine and green and red pepper slices and stir-fry. Finally, add the celery and green onion and stir-fry before cooking.

The plate duck does this, the meat is mellow and delicious, and it is not enough to eat, and the delicious ones make you can't stop chopsticks.

A very delicious plate duck dish, so that there is no need to go back to steaming.

1. Prepare a small piece of ginger, wash the ginger and scrape off the skin, then cut it into small slices, take a ceramic disc, and spread the ginger slices on the bottom; Prepare some ducks, cut the ducks into small pieces, the ducks are harder, it is best to have a bone chopping knife or a heavier knife, it will be easier to cut, and stack the duck pieces on the top.

2. Pour some oil on the duck, a little salt, soy sauce, cooking wine, vinegar, etc., take a steaming layer, put the disc into the steaming layer, you can put it together when Li Chongchi cooks rice, and you can also consider wrapping a layer of plastic wrap, so that the heat effect is better.

3. Handle other ingredients while steaming the duck, prepare a small piece of carrot, peel off the skin with the skin, then wash it and cut it into thin slices.

4. Prepare a bell pepper, wash the bell pepper, then cut it in half, remove the inner seeds, then remove the stem and bottom, and cut it into small pieces.

5. After the meal is ready, take out the duck, so that the ingredients of the base plum are ready, and prepare a few accessories: ginger, garlic, dried chili, and deal with them separately. Start stir-frying, turn on the induction cooker, add a little oil to the pot, add the accessories and stir-fry for a while.

6. Pour in the green peppers and carrot slices first, stir-fry for a while, add salt, cooking wine, vinegar, etc. to adjust the taste when the green peppers and carrots are seven or eight minutes cooked, and then pour in the steamed duck in front.

1 5 Duck selection: the fatter, the better. Preferably a young duck that has not laid eggs or has not been moulted.

2 5 Pickling: After slaughtering, wash and scald with half-boiled water, remove hair, disembowel, take out the intestines and liver, and cut off the wings and feet. 3 5 Put it in the marinade jar and marinate.

The marinating time varies depending on the season. From November to January, it must be marinated for 96 hours. 4 58 to 12 months to 12 months to marinate.

After marinating, take out the duck and stretch it out with bamboo slices so that it can't be stretched too far. 5 5 Ensure that the wind can blow to each part of the duck body. After drying the water, it is then steamed in the pot to make the finished product.

Precautions* When you use sodium nitrite, you must pay attention to the dosage, because sodium nitrite will be harmful to the human body! *Everyone should also pay attention to the heat when roasting, otherwise it will affect the taste!

Wash the duck, dry-pickle (salt fried with spices) smear the whole body of the duck, after marinating, rinse with water, put it in spice brine to marinate and mature, and put it in a quick-freezer to cool if possible. Sichuan pepper, star anise and salt are fried together in a pot, the duck is broken, the duck is processed, washed and dried, and the salt is smeared on the duck to dry. Then I will talk about the practice of salted duck, first choose a duck for more than 1 year, pickle salt, put ginger slices, a little pepper, white wine, dried chili, marinate for two days, and then wash and air dry.

In my hometown, it was boiled in a big pot, and I went to buy ducks during the holidays.

Don't stew the duck, you can eat it directly when it is cooked, you can serve it with dry dipping sauce (chili powder, pepper powder, pepper powder, thirteen spices, crushed peanuts, sesame, salt, chicken essence, monosodium glutamate), you can cook some vegetables in it when cooking, you can drink soup, so that meat and vegetables are matched and soup to drink.

At home, I like to stew carrots with duck, which not only reduces the saltiness of duck, but also increases the sweetness of the duck. Because it is a pickled food, it needs to do some preparation. First, chop the duck into small pieces and soak it in water to remove the excess salt.

Then add wine to the pot and stir-fry, then simmer with water. But don't add too much water, otherwise the aroma of the duck will be gone, and the meat will become very loose and chewy at all. Then add carrots and pepper to taste when appropriate.

One is the thickness of the meat; Second, the skin of the dried meat is smeared with a layer of sesame oil, which not only increases the fragrance, but also prevents flies from getting maggots; The third is to use rapeseed husks for baking, and the finished product has a strong aroma. (1) Clean the duck you bought home, cut it into small pieces, lotus root, lettuce, and cut it into suitable pieces. (2) Put oil in the pot, wait for the oil to be hot, add garlic, dried chili, Sichuan pepper, stir-fry until fragrant, and then fry the duck in the pot, and then add water.

3) When the duck is stewed until it is seven ripe, we put the lotus root and lettuce into the pot, and after it is cooked, sprinkle it with a little salt, and you can start.

Clean the duck first. Then drain the duck and rub it with salt. Then apply the soy sauce as well.

Then put in the spices for the prepared marinade. At this time, remove the duck from the refrigerator, remove the slurry film from it, and bake it in the oven for 30 minutes. Take out the honey and bake again.

Then boil a pot of water while roasting the duck, add the sweet noodle sauce, marinate the light soy sauce, and add rock sugar. After the duck is roasted, put it in a boiling pot and turn off the heat, simmer for 15 minutes, and then apply a thin layer of sesame oil when it finally comes out.

To choose the right material to make, you need to clean the duck, and then pickle, you need to soak it in warm water, the skin must be cleaned, you can put green onions, ginger, fennel and then marinate it.

It is to prepare the duck and various ingredients, wash the duck, then smear the ingredients, put it in the baking tray to bake, and then take it out after roasting and brush a layer of ingredients, and continue to roast, so that you can.

Clean up the duck first, drain it, spread salt, dark soy sauce and minced ginger, insist on it all day, then put it in the oven and bake it for 30 minutes, brush with honey, and continue to roast for a while.