Method, how to make duck legs in air dried sauce, home style practice of duck legs in air dried sauc

One of the duck legs in sauce.

Ingredients: 3 duck legs, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 4 tablespoons of dark soy sauce, a little sugar, maltose, and sugar without maltose.

Method Wash the duck legs, be sure to dry them with kitchen paper after washing, the drier the better, use a frying pan, preheat the duck legs over medium heat for 2 minutes and then put the duck legs into the pot to fry, the oil will come out slowly, about 3-5 minutes, the duck legs change color, pour out the oil, about half a bowl, and then use a knife or scissors to cut the duck legs into small pieces.

2.After the duck leg is cut, put it in the pot and stir-fry it with chopsticks, pour in light soy sauce, dark soy sauce, cooking wine, and sugar and cover the pot.

4. Finally, you can put some maltose to light up the juice, and you can do it without maltose and white sugar.

Sauce duck leg two.

Ingredients: 10 duck legs.

Seasoning 1200 ml of soy sauce, appropriate amount of green onion, ginger, spices, garlic, 800 ml of rice wine, 250 grams of white sugar, 100 ml of white wine.

Preparation Pour soy sauce, rice wine, and white sugar into the pot, then add spices and sugar. Bring to a boil and stir until the sugar melts.

2.Leave the boiled sauce to cool, add to the second pot and stir well.

3.Wash the duck legs thoroughly and let them dry in a ventilated place for a day.

4.Put the duck leg that has been dried for a day into the sauce, cover with plastic wrap, sauce 2, remember to turn it once a day.

5.After two days, take out the sauce duck leg and hang it in the sun or in a cool and ventilated place.

6.Dry for about 10 days, and then you can start eating.

7.After drying, you can put the duck leg in, wrap it in plastic wrap, put it in the refrigerator and store it as soon as possible; Of course, you can continue to dry, as long as the temperature is low.

The common name of air-dried duck is also called cured duck, which is a duck that has been salted, and then put it in the sun to dry for a few days, and finally smoked a few times, so that the duck meat tastes better! There are many ways to make air-dried duck, and there are two ways I often eat, the first method is duck stewed radish! Prepare the materials:

One air-dried duck, garlic, ginger, peppercorns, radish, light soy sauce, salt, oil.

1. Chop the air-dried duck into small pieces with a knife, soak it in water for an hour in advance, and then scoop it up and drain it.

2Cut the white radish quickly, and cut the ginger and garlic separately for later use.

3. Heat the oil pot, put the garlic and ginger into the pot to burst out of the fragrance, pour the duck meat into it and fry it on high heat, fry it for a while to fry the oil in the duck meat, because the duck itself has a lot of fat, pour in a little light soy sauce, and then add pepper and an appropriate amount of water to start simmering.

4After about forty minutes, taste the saltiness, because the pickled duck itself has salt, and then add an appropriate amount of salt, and then add the cut radish and stew it together, and wait until the radish is soft and ready to eat. The air-dried duck cooked in this way has a lot of original flavor and goes well with radish!

The second method is to prepare some ingredients first, ginger, garlic, light soy sauce, white vinegar, garlic sprouts, sesame oil, and rapeseed oil.

1 Wash the whole air-dried duck with hot water, then add a lot of water to the pot, and put the air-dried duck in it to cook, it takes about an hour.

2Finely chop the ginger and garlic and cut the garlic sprouts into sections.

3Add a little oil to the pot, pour the ginger and garlic foam into it to burst the fragrance, throw in the garlic sprouts and fry for a while, then serve, pour in an appropriate amount of white vinegar, light soy sauce and sesame oil together to make a sauce.

4. After the air-dried duck is cooked, it can be cut into a large piece with a knife while it is hot, and then it is very fragrant to eat with duck meat dipping sauce, we have this dish in the New Year at home, this method is very simple, and the duck meat is full of cured meat.

Ingredients for duck legs in sauce.

Duck side leg with ginger, onion and garlic.

A piece of star anise and a piece of cinnamon.

Grass fruit one ** piece.

5 bay leaves, 2 or 3 dried chili peppers.

Up to 10 peppercorns and a teaspoon of salt.

Light soy sauce and dark soy sauce 2 pieces of rock sugar.

Appropriate amount of cooked sesame seeds and a spoonful of cooking wine.

The preparation of the sauce fragrant duck legs.

Step 1 duck also has a leg, put a spoonful of cooking wine, half a spoon of dark soy sauce to smear the duck leg, marinate for 20 minutesStep 2 Prepare ginger slices, green onion knots, star anise, cinnamon, bay leaves, ** dried chili peppers, Sichuan pepper (up to ten grains, otherwise it is very numb, mine is more), 2, 3 pieces of rock sugar.

Step 3: Heat a little oil in a frying pan, put the duck legs skin side down, fry over medium-low heat until the skin is browned and turn the other side.

Step 4: Flip and fry again. When frying, it is best to use kitchen paper to dry the water on the duck legs to avoid splashing the oilStep 5: Stir-fry the remaining oil over low heat until ginger, garlic and spices.

Step 6: Pour an appropriate amount of water and bring to a boil.

Step 7 Transfer to the casserole, put a teaspoon of salt, a tablespoon of light soy sauce, half a spoon of dark soy sauce, add rock sugar, green onion knot Step 8 put in the fried duck legs, boil over medium heat for 10 minutes, turn to medium heat, until the duck legs are cooked.

Step 9: When the duck leg is cooked and there is not much soup left, medium-high heat juice. When collecting the juice, keep turning over Step 10

Semi-finished. Step 11

Remove and put on a plate, sprinkle with a layer of cooked sesame seeds, and let cool.

Step 12: Cut into cubes and serve on a plate.

Cooking tips for sauced duck legs.

The duck legs are marinated first and then fried to remove the smell. Then it is marinated to make the duck meat flavorful, and the taste is rich. When boiling, put the soy sauce less, otherwise it will be heavy. Juice collection can be better colored.

Steps to prepare the sauce fragrant duck leg.

The practice of sauced duck legs**11This is the preparation of the ingredients,**Shoot a little simpler sauce fragrant duck leg practice**22Wash the duck legs, blanch the pot in cold water, add a small amount of cooking wine, rinse with water when the pot is less cold, drain the water, and then use kitchen paper to absorb the water for later use.

The practice of sauce-flavored duck legs**33The next steps forgot to take pictures of the sauce fragrant duck legs**44Put the fried duck legs into the casserole, (here I use a casserole, this step can be played freely) add the ingredients, soy sauce, dark soy sauce, white wine, water to overflow the duck legs, turn to low heat after boiling, simmer for more than half an hour, and control the time.

Ingredients: 300g of preserved duck, 100g of dried bamboo shoots, 50g of fungus, appropriate amount of oyster sauce, 3 slices of ginger, a little coriander, and a little chicken essence.

1. Heat the pot, stir-fry the duck over low heat, until the oil of the duck is forced out.

2. Add dried bamboo shoots, add oyster sauce and stir-fry evenly.

3. Add an appropriate amount of water after putting in the ginger slices, add enough at one time, the dried bamboo shoots are very absorbent, cover the pot and simmer for 40 minutes.

4. Put the fungus in and continue to simmer for 5 minutes.

5. Add coriander and chicken essence.

6. Finished product drawing.

If you want to make delicious and delicious sauce duck, we need to know how to make sauce duck, first we need to prepare duck meat, but also need soy sauce, salt, sugar, cooking wine, cinnamon, star anise, green onions, cloves, sand kernels, tangerine peel. We soak the duck in water, wash it, and drain it. After that, rub the duck meat with salt and marinate it in a basin for about 10 hours.

After we put the marinated duck meat into the pot, then add enough water to soak the duck meat, wait until it boils for 10 minutes to take it out, and then wash it with cold water, so that the duck meat is white and clean at the same time, it can also greatly reduce the saltiness of it, after draining the water, we can put the duck head into the pot, and then we need to re-add water, and after submerging, you can put in the ingredients, boil the water over high heat, change it to low heat and cover it to continue to simmer, and the duck head can be soft when it is soft. After that, we take out the duck meat. Put the soup and rock sugar cubes on the fire, boil until slightly boiled, and when the soup thickens, it is made into a marinade.

After coating the duck meat with the marinade, put it on a plate to cool and serve on the plate, and you need to pour the remaining marinade over it before serving.

1. Wash, steam and eat with water, with a strong fragrance. 2.Wash, chop and add garlic, bean paste, sugar and wine, red stew, color, flavor and flavor.

1.Rinse.

2.The whole one is steamed through water.

3.Or chop the pieces and add garlic and bean paste to simmer.

Wash it, cut it into pieces, put it on top and steam it together when you make rice, and you're good to go

Or add some green onion and ginger and steam it for 20min.

Put it on the steaming rack of the pressure cooker and steam it in the air, sprinkle cooking wine on the sauce duck, put ginger slices, and put some sugar on the sauce duck, and steam for 7 8 minutes.

1. Ingredients: 500 grams of duck legs, appropriate amount of oil and salt, orange peel, appropriate amount of dried chili, light soy sauce, dark soy sauce, Sichuan pepper, oyster sauce, sugar, appropriate amount of chopped green onion, a little star anise.

2. Trim the oil off the corners of the duck legs, wash and drain the water and set aside.

3. Put salt and peppercorns in the pot, stir-fry until fragrant, and then wipe on the duck meat while hot, wipe well and set aside.

4. Put the duck in a cool place to dry for 4 hours, then blanch it in a pot under cold water and remove it.

5. Heat a little oil in a pot, add star anise and ginger slices and stir-fry until fragrant, and put the duck skin down in the pot.

6. Add an appropriate amount of cooking wine, oyster sauce, light soy sauce and dark soy sauce, then add tangerine peel and dried chili peppers, and pour boiling water to submerge the ingredients.

7. Cover the pot and bring to a boil over high heat, then cook over medium-low heat for 1 hour, then boil over high heat for 2 minutes, and remove the duck legs.

8. Remove the spice residue from the pot, cut the steamed taro into pieces, put it in the soup, bring to a boil over high heat, add sugar to taste, turn off the heat and put it out.

9. Then cut the duck leg into strips and pour the soup on it.

Air-dried ducks can be made into air-dried board ducks.

Production steps: 1. Stir-fry peppercorns and salt until fragrant.

2. Wash the duck legs and drain them.

3. Wipe it with a little white wine first, then evenly spread it with pepper and salt while it is hot, and refrigerate it overnight.

4. After that, it is necessary to cut the edge of the duck leg bone, so that it can be stretched out and easy to dry.

5. Hang in the shade to air dry, and hang on the back balcony for an afternoon. Radical masking.

6. Prepare ginger slices.

7. Put the duck legs in a pot under cold water, blanch them and wash them.

8. Refill the pot with water, add the duck legs, the amount of water can cover the duck legs is the best, and add ginger slices.

9. Add cooking wine and bring to a boil over medium heat for 20 minutes.

After a few minutes, turn off the heat and pick up.

11. Wait until it is slightly cool, apply sesame oil.

12. After the lead jujube is cooled, the boneless slices can be served.

Cooking skills: 1. The duck leg is very flavorful after marinating, because it has not been dried for a long time, the meat is still very tender, which is great.

The duck leg is salty with 50 grams of salt and 5 grams of Sichuan pepper, which is relatively easier to taste than the whole duck.

3. It is best to use coarse sea salt for pickled salt, and fresh white wine can remove the smell and increase the flavor, and the liquor should be the best high.