How to steam duck meat to be delicious, the practice of steaming duck meat

Soak the duck meat in cooking wine ginger water for 30 minutes, wash and drain. Blanch the tips of the bamboo shoots and tear the strips. Put the duck meat in a bowl, add chopped pepper, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper, mix well and marinate for 30 minutes.

Black fungus and bamboo shoot tips are spread on the bottom of the steaming bowl. Add cornstarch and cooking oil to the duck meat, mix well, spread it on a steaming bowl, and put it in an electric pressure cooker. Select the waterless baking function and turn on the steaming function.

Ingredients: duck meat, cooking wine, chopped pepper, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper, bamboo shoots, fungus, corn starch, cooking oil.

1. Soak the duck meat in cooking wine and ginger water for 30 minutes, then clean it and drain it for later use.

2. Blanch the tips of the bamboo shoots, then tear them into small strips, soak the black fungus and wash it.

3. Put the drained duck meat into a deep bowl, add chopped chili, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper, mix well and marinate for 30 minutes.

4. Spread the black fungus and bamboo shoot tips into the bottom of the steaming bowl.

5. Add cornstarch and cooking oil to the marinated duck meat.

6. After stirring and mixing evenly, spread it evenly on the previous steaming bowl, put it in the electric pressure cooker, and buckle a bowl on top. Avoid steaming when the water vapor falls into the bowl.

7. Select the waterless baking function and turn on the steaming function.

After a few minutes, the steaming function is over, take out the steamed duck meat after relieving pressure, and sprinkle an appropriate amount of chopped green onions on the surface.

【Steamed duck】

Ingredients: duck meat, bamboo shoots, fungus, chopped pepper, garlic, ginger, green onion, salt, oil, oyster sauce, sugar, pepper, corn starch.

Method: Step 1: Prepare all the ingredients, wash and dry the duck meat for later use; Peel the tips of the bamboo shoots, wash them and set aside, cut the garlic into cloves, shred the ginger, cut the green onion into chopped green onions, and soak the fungus, wash and tear them into small pieces.

Step 2: Put the duck meat in a bowl, add cooking wine, ginger and water and soak for half an hour; Put the tips of the bamboo shoots into a pot of boiling water, blanch the water for three minutes, then take it out, let it cool and tear it into small strips by hand.

Step 3: Wash and drain the soaked duck meat, then put it in a bowl, add chopped chili, ginger, garlic, oil, salt, sugar, pepper, and marinate evenly for half an hour.

Step 4: Spread the prepared bamboo shoots and fungus at the bottom of the bowl, then pour the marinated duck meat on top and spread it evenly, then put the bowl in the electric pressure cooker, steam it through water, and sprinkle with chopped green onions after steaming and eat.

In this way, a bowl of steamed duck meat with full color and flavor is ready, and when you are usually too lazy to fry duck or stew duck at home, you can steam a bowl of duck meat in this way, and it tastes very fragrant and soft.

Duck leg is the leg of duck, which is the best dish on the table and an excellent food for people to tonic. The nutritional value of duck meat is similar to that of chicken, and it has the functions of nourishing, nourishing the stomach, tonifying the kidney, and relieving cough and phlegm. Did you know that duck leg meat can be eaten steamed?

Today I will teach you how to make steamed duck legs with edamame.

Ingredients: 150 grams of edamame, 1 salted duck leg, 3 grams of ginger, 3 shallots.

Seasoning: 1 gram of light soy sauce, 1 gram of sugar, 2 grams of cooking wine, 2 dried chilies.

How to make steamed duck legs with edamame:

1. Chop the salted duck leg into small pieces, cut the ginger into shreds, and cut the shallots into sections;

2. Put edamame beans in a bowl, then spread salted duck legs, ginger shreds, dried chilies, shallots, sugar, light soy sauce and cooking wine, put them in a steamer, and steam them in cold water for 30 minutes;

3. Take it out and mix well, ready to eat.

Tips: The fat in duck leg meat is different from other animal oils, the ratio of various fatty acids is close to the ideal value, the chemical composition is very similar to olive oil, and it has the effect of lowering cholesterol, especially for people suffering from atherosclerosis.

Duck vegetable radish rolls.

Raw material. 140 grams of duck meat, 45 grams of shiitake mushrooms, 100 white radish

grams, lettuce 65 grams.

Seasoning. 8 ml cooking wine, 3 ml light soy sauce, 2 grams of chicken broth mix, water starch.

10 ml, 3 grams of sugar, 12 ml of white vinegar, salt and cooking oil.

Method. 1.Wash the mushrooms, remove the stems, and cut into shreds; Wash the lettuce, remove the roots, and cut into shreds; Wash and peel the white radish, slice it; Handle the clean duck meat and cut it into shreds.

2.Put the radish in a bowl, add salt, sugar, and white vinegar to marinate; Put the duck meat in a bowl, add light soy sauce, cooking wine, and water starch to marinate.

3.Remove the oil from the pan, pour in the duck meat, stir-fry until fragrant, add the mushrooms, and stir-fry well.

4.Add cooking wine, light soy sauce, chicken powder, water starch, stir-fry well to taste, put on a plate, and make a filling. 5.Take out the radish slices, add the filling, lettuce roll into a roll, make a vegetable roll, and put it on a plate.

Stir-fried duck with bell peppers and cucumbers.

Raw material. 180 grams of duck meat, 90 grams of cucumber, 30 grams of bell pepper, a little ginger and green onion.

Seasoning. 5 ml light soy sauce, 2 grams of salt, 2 grams of chicken broth powder, 8 ml of water starch, 8 ml of cooking wine, appropriate amount of cooking oil.

Method. 1.bell peppers and cucumbers are washed and cut into cubes; Handle the cleaned duck meat, peel and dice.

2.Duck meat marinated with light soy sauce, cooking wine, and water starch.

3.Stir-fry ginger slices and green onions, pour in the duck meat and fry until it changes color, pour in cooking wine, add bell peppers, and stir-fry well.

4.Pour in the cucumber, add salt, chicken powder, light soy sauce, water starch, stir-fry to taste, and serve.

Red Grilled Autumn Duck. Raw material.

2000 grams of duck meat, 160 grams of bamboo shoots, green onion strips, ginger slices, cinnamon, star anise, cloves, grass and fruit.

Seasoning. 3 grams of salt, 2 grams of chicken broth powder, 2 ml of dark soy sauce, 6 ml of cooking wine, light soy sauce, water starch, and edible oil.

Method. 1.Wash the duck meat, cut off the duck claws, put it on a plate, add light soy sauce and wipe well, marinate.

2.Remove from the frying pan, add the duck meat, fry over medium-low heat until golden brown, and remove.

3.Stir-fry the chives and ginger slices, pour in water, and pour in cinnamon, star anise, cloves, and grass fruits.

4.Add the duck meat, add chicken powder, salt, dark soy sauce and cooking wine, bring to a boil and marinate over low heat for about 1 hour until cooked through, and serve.

5.Leave the marinade in the pot to heat, put in the bamboo shoots, pour in the water starch, cook until it is cooked thoroughly, make the marinade, put it out, and pour it on the duck meat.

The delicious sauce duck steaming method is as follows:Step 1: Prepare a sauce duck made by ancient technology.

Step 2: Spread the dish on a flat plate, sprinkle with white wine, sugar, ginger and shallots, and put it in the steamer to steam for 30 minutes.

Step 3: When it is out of the pot, put it on the plate to have more appetite. The taste is mellow and strong.

Introduction of Sauce Duck:Duck in sauce is a traditional local dish that belongs to Zhejiang cuisine. Sauce duck is generally steamed food, steaming can be appropriately added ginger slices, green onion segments, cooking wine Hongxin, sugar, etc., after steaming, change the knife to long strips.

It can be used as a cold dish or as a hot meal.

In winter, the duck is slaughtered, plucked and washed, the abdomen is dissected, the internal organs are removed, washed and drained, and hung in a cool place to dry until the skin of the duck is dry. Put the surface of the dried duck in the container, pour in soy sauce (you can also add fennel, pepper, cinnamon and other spices in the soy sauce), the amount of soy sauce is appropriate to soak the duck, soak for about 2 3 days can be scooped up. In the belly of the duck with two pieces of bamboo crossed to make it flattened, and then use a rope through the duck nose to hang, put in the sun for 4 5 days.

The sauce chicken is made in the same way as above.

1. Casserole duck pieces.

Basic ingredients: Prepare duck meat, 100 grams of fat and lean pork slices, 50 grams of shiitake mushrooms, oil and salt, soy sauce, vinegar, monosodium glutamate, cooking wine, green onions, ginger slices, garlic slices, spicy sauce, and stock.

Method: Cut the duck meat into small pieces, put the wok on the fire, the oil is hot, stir-fry the pork slices and mushrooms, add the green onion, ginger and garlic to fry the flavor, then put the duck pieces, add the broth and salt, soy sauce, vinegar, cooking wine, and flavor stuffiness, pour it into the casserole together after boiling, and simmer it for about 30 minutes over low heat;

Put the bottom oil in another pot, stir-fry the hot sauce and garlic slices to bring out the flavor, put it in the casserole and cover it.

Features: The casserole duck cubes taste very fragrant, which can not only make people appetite, but also help the health of the spleen and stomach.

2. Duck with orange sauce.

Ingredients: net duck.

Excipients: carrots, lettuce, orange juice, fresh beer, green onions, ginger, refined salt, sugar, cooking wine, chicken essence, edible oil, clear soup, sesame oil.

Cooking method: Please clean the prepared duck and cut it into pieces, blanch it in boiling water, peel and wash the carrots and green bamboo shoots and cut them into small pieces, sit in the pot and light the fire and pour in the oil, put the cut carrots and green bamboo shoots in oil, stir-fry them slightly and then put them out for later use;

Take a pressure cooker, pour in an appropriate amount of oil, put in green onions, ginger, refined salt, sugar, cooking wine, chicken essence, pour in beer and clear soup (3 to 1), put in duck pieces, and then pour in a part of orange juice, do not pour it all, simmer for about a quarter of an hour, and then put in the fried carrots and green bamboo shoots to taste when almost cooked, and then point in an appropriate amount of orange juice before leaving the pot, and drizzle with sesame oil.

Features: Orange beer duck is a very distinctive delicacy, not only the taste is very fragrant and delicious, but also the nutrition is not ambiguous, can add a lot of protein to the body, and help digestion and absorption of the stomach.

Ingredients: 200 grams of duck meat, appropriate amount of chopped green onion, 20 grams of pickled pepper, 20 grams of red pepper, 15 grams of dried chili, appropriate amount of ginger, appropriate amount of garlic slices, 1 tablespoon of cooking wine, 1 teaspoon of chicken essence, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sugar.

Method: 1. Cut the pickled pepper into sections, cut the dried pepper into sections, and slice the red pepper;

2. Slice the duck meat, add an appropriate amount of salt, mix well, and marinate for 10 minutes;

3. Pour oil into the pot, the oil temperature is 6 into the heat, fry the duck slices until they change color, and remove them;

4. Pour a small amount of oil into the pot, add pickled peppers, dried chili peppers, ginger slices, garlic slices and stir-fry until fragrant, then add cooking wine, soy sauce and a little water to cook until fragrant, and then put the fried duck slices in;

5. Finally, add sugar, vinegar, salt, chicken essence and red pepper and cook for about 2 minutes.

Tips: The fatty acids in duck meat have a low melting point, and Yi Tong is ready to be digested. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also be anti-aging.