How to make yellow braised duck delicious, how to make yellow braised duck

White and clean net pounds.

Ingredients: 4 servings.

Half a duck adjuncts.

1 piece of bean curd (red), 3 teaspoons of oyster sauce, 3 chili peppers (red, pointed, dry), 2 teaspoons of braised soy sauce, 1 teaspoon of chili paste, 25 grams of cooking wine, 1 teaspoon of chicken essence, 1 teaspoon of refined salt, 1 teaspoon of sugar, 1 small piece of ginger, 2 green onions, 5 cloves of garlic.

Braised duck step 1

Wash the duck meat and cut it into pieces, put cold water in the pot, and blanch off the blood.

Step 2: Cut the ginger into cubes, shred the chili pepper, and choly the garlic.

Step 3: Heat the oil in a pan and stir-fry the duck.

Step 4: Stir out the duck fat and strain out the excess oil.

Step 5Add ginger, green onion and garlic and stir-fry.

Step 6Add fermented bean curd, oyster sauce, teriyaki soy sauce, chili sauce and cooking wine, stir-fry to tasteStep 7Add an appropriate amount of water and simmer over low heat for about 20 minutes.

Step 8: Add red pepper and stir-fry for a while, add salt, sugar, chicken essence and stir-fry wellStep 9: Sprinkle with chopped green onions.

Cooking skills. Blanch the duck meat in a pot under cold water.

Simmer over low heat until the duck is tender.

The most authentic way to make yellow braised duck is as follows:

Wash the duck meat and cut it into pieces, put it in a pot with cold water, blanch off the blood and put it out. Then cut the ginger into cubes, shred the chili pepper, and cut the garlic into cloves for later use.

Heat the oil in a pan and stir-fry the duck. Stir-fry the duck fat and strain out the excess oil. Then add ginger, green onion and garlic and stir-fry. Add fermented bean curd, oyster sauce, teriyaki soy sauce, chili sauce and cooking wine, stir-fry to taste. Then add an appropriate amount of water and simmer over low heat for about 20 minutes.

Add the red pepper and stir-fry for a while, add salt, sugar, and chicken essence and stir-fry well. Sprinkle with chopped green onions.

Braising evolved from burning. This is a cooking technique that heats the ingredients for a long time over a low heat, and then continues to simmer at room temperature for a certain period of time until the ingredients are soft and flavorful. Burning, on the other hand, is the practice of collecting the soup over high heat.

There are three types of stew, red stew, yellow stew, and oil stew. The cooking method and ingredients of red and yellow stew are the same, but the seasoning is different. The soy sauce and sugar used in the red stew are more colored than the yellow stew. The red stew is dark red, and the yellow stew is light yellow.

How to prepare the yellow stewed sauce:

1. How to make the yellow stewed sauce: 50 grams of oyster sauce, 30 grams of sweet noodle sauce, 150 ml of light soy sauce, 50 ml of cooking wine, 25 grams of salt, 50 grams of sugar, 3 grams of thirteen spices, 2 grams of three yellow powder, 200 ml of broth, stir well.

2. The yellow stewed sauce can be used to stew chicken, and can also cook pork ribs, meatballs and other ingredients.

Ingredients: Fresh duck (freshly slaughtered), green onions, ginger, garlic. Ingredients: Dried chili, rice wine, salt, light soy sauce, dark soy sauce, oyster sauce, sugar. oil, sesame oil. Essence of chicken, water starch.

Method. 1.Wash the duck meat and cut it into large pieces. Wash and slice the ginger, peel the garlic, wash and cut the green onion.

2.Put water and ginger slices in a pot. Duck**. After boiling water, boil for 2-3 minutes, remove and rinse with cold water.

3.Put water in the pressure cooker, add ginger, green onion, ingredients, and duck for 30 minutes.

4.Let the duck cool and cut into small pieces.

5.Put the pot on the fire, put the oil, put in the oil when the oil temperature is 3 hot, ginger, garlic, green onion, and stir-fry until fragrant. Add the duck, salt and simmer for 3-4 minutes. Put rice wine. Light soy sauce, dark soy sauce, chicken essence, water, simmer for about 4 minutes, add oyster sauce, sugar, sesame oil to thicken the juice out of the pot.

500 grams of cooked stuffed duck, 30 grams of peanut oil, 20 grams of sesame oil, 5 grams of sweet noodle sauce, 30 grams of soy sauce, 6 grams of cooking wine, 10 grams of sugar, 3 grams of monosodium glutamate, 20 grams of wet starch, 3 cloves of ingredients, 5 grams of ginger slices, 15 grams of minced green onion and ginger.

1. Cut the cooked duck into 3 cm square pieces.

2. Put the peanut oil in the pot, put in the large petals to fry the fragrance, fry the green onion and ginger, sweet noodle sauce, fry the noodle sauce, pour in cooking wine, soy sauce, soup (water), put the duck pieces, and then put in the sugar, monosodium glutamate, after boiling, turn to medium heat and burn until the soup is left four or five percent, pick out the big ingredients, thicken, pour in sesame oil, and get out of the pot.

Duck loin (125g), Guan Ting (125g), minced green onion (a little), ginger Jiliang rice (a little), rice wine (45g), soy sauce (20g), sugar (a little), sauce duck marinade (a little), water rhombus (45g), clear soup (250g).

How to make it.

1. Put the duck loin in the open water pot and cook it, take it out and peel off the skin, wash the pipe (that is, the oil pipe on the plate oil) with clean water, and also cook it in the pot of boiling water, take it out, flip the iron leaf flower knife, and then put the duck loin and the pipe court together into the pot of boiling water, and remove it with a colander.

2. Use lard, minced green onions, ginger and rice in a pot, add wine, soy sauce, sugar, clear soup, and duck marinade in sauce, then pour the duck loin and pipe ting into the boil, skim off the foam, move to the wet fire and simmer for about three minutes, then turn to the hot fire, thicken the wet water rhombus powder, and add a little wine and oil each to enhance the flavor and polish.

<>1. Half a duck (about 750 grams), 100 grams of ginger, an appropriate amount of dried chili peppers, and 50 grams of raw garlic.

2. Seasoning: 5 grams of Zhuhou sauce, 5 grams of hoisin sauce, 10 grams of Maggi fresh soy sauce, 5 grams of rock sugar, appropriate amount of salt, 20 grams of liquor, 10 grams of rice sake lees.

3. Clean the duck and cut it into small pieces with a knife. Place on a plate and add a little oyster sauce, cooking wine and an appropriate amount of salt. Marinate for 5 minutes, let in to taste, and set aside.

4. Clean the ginger and gently peel it with a knife. Then cut into small pieces. Clean the wok and heat it and pour in the cold oil. Add the chopped ginger cubes and stir-fry on the side of the simmer until fragrant. Add the choosis sauce and hoisin sauce and stir-fry until fragrant.

5. Then pour in the marinated duck pieces, change to medium heat and stir-fry. When the skin of the duck pieces is browned, add cooking wine and stir-fry, add Maggi soy sauce and rock sugar and stir-fry until fragrant.

6. Then pour in an appropriate amount of boiling boiling water (soak the duck pieces). Add the rice lees, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes. When the duck meat tastes soft and glutinous.

7. Then add the appropriate amount of salt to taste, and stir-fry on a high heat to collect the juice. When the sauce is thick, add the raw garlic segments, stir-fry evenly, and pour in sesame oil to remove from the pan.

Step 1

Ingredients: 500 grams of duck pieces, 2 grams of ginger, 1 green pepper, 2 grams of garlic, 4 shallots, 10 grams of green onions, 3 dried chilies. Seasoning:

1 gram of dark soy sauce, 50 ml of beer, 2 grams of salt, 1 gram of chicken essence, 1 gram of sugar, 3 grams of light soy sauce, 2 grams of cooking wine, 10 grams of cooking oil.

Step 2

Wash the duck meat and set aside.

Step 3

Ginger slices. Step 4

Remove the stems and seeds of the green peppers, and cut the green peppers into cubes.

Step 5

Slice the green onions. Step 6

Cut the garlic in half.

Step 7

Dried chili peppers cut off.

Step 8

Add 1 liter of water to the pot, add duck meat, 2 grams of cooking wine, 4 shallots and bring to a boil, skim off the foam, cook over high heat for 10 minutes, remove and set aside.

Step 9

Pour cooking oil into the pot, the oil temperature is 5 into the heat, add ginger, garlic, green onions, dried chili peppers and stir-fry until fragrant, pour in the duck meat and stir-fry the oil, add sugar, dark soy sauce, light soy sauce and salt and stir-fry evenly, pour in liters of water, 50ml of beer and boil, simmer for 2 hours on medium-low heat, add green pepper and chicken essence and stir-fry evenly and simmer for 10 minutes.

Duck leg meat, with sharp peppers, potatoes stewed, the taste is salty and fragrant, the taste is wonderful, the entrance is smooth and springy, the soup is delicious, light sauce color, suitable for all seasons, let's take a look at the method of yellow stewed duck pieces I organized!

Introduction to the ingredients of braised duck cubes

2 duck legs, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of dried red pepper, 1 potato, 2 sharp peppers, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of oyster sauce, appropriate amount of five-spice powder, appropriate amount of sweet noodle sauce,The steps of the preparation of the yellow braised duck pieces

1. Cut the pepper into small pieces.

2. Cut the green onion and ginger and set aside.

3. Chop the duck leg into small pieces.

4. Put water in a pot, add duck pieces under cold water, and bring to a boil.

5. Boil for a few minutes, pour out the dirty water, and wash with water. Add a spoonful of cooking wine, a pinch of salt and marinate for a while.

6. Prepare the sauce. Take a small bowl, add a spoonful of sugar, two spoons of cooking wine, four spoons of light soy sauce, two spoons of oil, two spoons of sweet noodle sauce, a few drops of dark soy sauce, and an appropriate amount of five-spice powder.

7. Put the mixed sauce into the wok and boil for a while, thicken and turn off the heat.

8. Put the boiled sauce into the casserole.

9. Put water in the casserole, add red pepper, green onion, ginger slices, chicken pieces, stir well, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes.

10. Cut the potatoes into hob pieces and put them in a casserole and simmer for 5 minutes.

11. Slice the pepper and stir it in a casserole to turn off the heat.

12. a finished product.