What spice is best used to cook duck meat? When cooking duck meat, what spices make it most fragrant

Duck meat can be grilled in spice packets, which is very convenient and fragrant. You can also make your own spice packets: bay leaves, cinnamon, white buttons, angelica, galangal, tangerine peel, cumin, star anise, Sichuan pepper, dried chili peppers, ginger slices.

It is more commonly used when roasting ducks, among which Angelica dahurica has the most prominent effect of removing the fish, and they need to be cleaned before use.

You can put bay leaves, star anise, cinnamon and stir-fry the duck meat, and then add green and red peppers and garlic leaves after the duck meat is cooked.

Blanch the duck meat, use cinnamon, star anise, orange peel and other spices, stir-fry on high heat, add salt, light soy sauce, sugar, and chicken essence to low heat for 45 minutes.

Bay leaves, cinnamon, fennel, first put the duck meat in the pot and blanch it before taking it out. Heat the oil, add the duck meat and add a little light soy sauce. Salt, bay leaves, cinnamon, fennel, add an appropriate amount of water. Just burn it for a while.

Duck meat with star anise, cinnamon, bay leaves, these kinds of spices are the most fragrant, put these three spices into the pot with oil, and then pour in half a bottle of beer, pour the duck meat into it and simmer for ten minutes.

Cinnamon, put some cinnamon into it, so that it is cooked, oily, and it is very delicious. This kind of duck meat tastes very good.

When cooking duck meat, you can put a little fennel to make the duck meat very fragrant.

Braised duck meat is a very common delicacy, but some people can't make it at home and can't get the taste on the stall outside, in fact, this is a problem with the spice formula, and it must be reasonably matched to stimulate the original aroma of duck meat, so that the meat and spices can be better integrated togetherBeginners can try these two spice recipes.

We have to know that the meaning of adding spices to lo-mei is to remove the fishy smell, enhance the umami of the meat, and be able to bite down and still be full of flavor, soFor newbies, this combination can be triedChoose 20 grams of cinnamon and 10 grams of ginger slices, kaempfer, then add 8 grams of star anise and 6 grams of tangerine peel, followed by 5 grams of fragrant sand and 4 grams of grass cole, and finally 3 grams of grass fruit, cumin and licorice, and cloves, which are enough to make the duck absorb the flavor of spices.

This collocation is relatively simple compared to the above, although the types are almost the same, butThere is a noticeable change in the number of grams, and there are some differences in the final taste。You need to prepare 12 grams of star anise, 6 grams of cinnamon, tangerine peel, 5 grams of Kaempfera and 3 grams of grass fruit, cumin, as well as grams of Sichuan pepper, grams of bay leaves, and finally 10 cloves.

After the spices are matched, you need to choose the production methodThere are generally two ways to do thisOne of them is to wash the duck with water first, then blanch it and then add white vinegar, white wine and prepared spices, so that it is easy to make. The second is to soak directly with spices, so that the duck can be full of fragrance from the inside out, rinse the duck with clean water and drain the water, and then boil the spice recipe and let it cool, directly put the duck into it to marinate for 5 hours, and then marinate.

It is best to put pepper, tangerine peel, cinnamon, star anise, cinnamon, cloves, golden wood, vanilla, nutmeg, white cardamom, coriander seeds, cumin, licorice, bay leaves, grass fruit, fragrant fruit, yellow gardenia, cinnamon branches, pepper and other spices.

You can choose duck flavor, you can choose angelica, ginger, ginger, garlic, green onion, sesame oil, cinnamon, cloves, thyme, fragrant fruit, grass fruit, sand kernel, licorice, ephedra, cinnamon branch, pepper.

The spices that can be put are, bay leaves, Sichuan pepper, spices, monosodium glutamate, chicken essence, tangerine peel, longan, these are all spices that can enhance the taste of duck meat.

When roasting duck meat, sesame oil is an essential spice because sesame oil can make the duck meat fresher.

Cinnamon bark, bay leaves, angelica, Sichuan pepper, dried chili, cumin, tangerine peel, ginger, garlic and other spices are indispensable.

The indispensable spices when roasting duck meat are star anise and grass fruit, because these two spices can play a role in enhancing flavor and removing fish, but remember not to put these two spices too early.

Nutmeg, it can not only improve the freshness of duck meat, but also break down the acidic molecules in duck meat, make the duck taste more flavorful, and more importantly, make the soup more delicious and very delicious.

Duck stew needs to put star anise, dark soy sauce, cloves, peppercorns and other materials are the most suitable, the specific method is as follows:

Ingredients: 1 duck, 100 grams of hazelnut mushroom (dry).

Excipients: 5 persimmon peppers, 1 tablespoon of salt, 3 grass fruits, 2 pieces of ginger, 2 star anise, 1 cinnamon, 3 cloves, 5 grams of Sichuan pepper, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, 1 spoon of oyster sauce, 1 spoon of bean paste, 3 grams of fennel seeds, appropriate amount of vegetable oil.

Steps: 1. Cut the duck meat into small pieces, wash and blanch, drain and set aside.

2. Wash and drain the hazelnut mushroom soak, and prepare the ginger and green pepper.

3. Slice the ginger and cut the green pepper into cubes.

4. Prepare spices: fennel, pepper, grass fruit, star anise, cinnamon, cloves.

5. Heat the pan with wide oil, put the dried peppercorns and spices to fry slightly, and fry the red oil over medium heat in the bean paste for a while.

6. Add the duck meat, add cooking wine and stir-fry until the duck fat is stir-fried.

7. Add 2 spoons of dark soy sauce, and stir-fry 2 spoons of light soy sauce to color the seasoning.

8. Put sugar, cooking wine and salt.

9. Add an appropriate amount of warm water, cover and simmer over medium heat for 40 minutes until the duck meat is soft.

10. Add the hazelnut mushrooms, turn on high heat and continue to simmer for 20 minutes until the hazelnut mushrooms are flavorful and the duck meat is bright in color.

11. When the water is almost dry, add oyster sauce, ginger and green pepper and stir-fry well, reduce the juice and remove from the pot over high heat.

What spices are used to burn duck meat is the most fragrant, duck meat is generally put bay leaves, cinnamon, angelica, tangerine peel, pepper, star anise, etc., but everyone's taste is different, you can put it according to your own preferences, in fact, if you want to eat duck meat, in addition to putting spices, choose ducks, duck processing, firing, etc. are very important. Duck meat is nutritious, delicious, and we often eat, duck meat is also a lot of ways, like roast duck, beer duck dry pot duck and so on are very delicious, especially in the cold winter, burn a plate of duck meat, chat about eating duck meat, it is really a beauty, like our family usually eats duck meat, in addition to stewed and beer duck without spices, other practices will put a little spices, spices can play a role in increasing fragrance and removing fish, let's share what spices are used to burn duck meat the most fragrant.

1. What spices are used to burn duck meat is the most fragrant 1, this can be put according to your own taste, the eating habits of each place are different, and everyone's taste is not the same, like we roast duck meat will generally put star anise, cinnamon, bay leaves, tangerine peel, angelica, dried chili, etc., which can well remove the fishy smell of duck meat, but no matter what spices are put in, the amount of spices should be mastered, not the more the better. Second, roast duck delicious tips 1, want duck meat to burn out fragrant and delicious, duck meat selection is very important, do not buy frozen duck meat, to buy fresh duck meat, the best live duck is the kind of killing, buy the kind of old and tender, look flexible and agile duck, plump and smooth, tail feathers are longer, the back feels skinny, this kind of duck meat tastes better. 2. The processing of duck meat is very important, it must be cleaned up, otherwise the duck meat will be fishy and not delicious, when buying ducks, the boss of the general duck seller will help kill it, go home and clean it up again, cut it into pieces after cleaning it up, rinse it with water several times, blanch it in a pot under cool water, and take it out and rinse it after blanching the water.

3. When cooking duck meat, first put in green onion and ginger to burst the fragrance, put in the duck meat and stir-fry until it changes color, then add spices and stir-fry evenly, add water to boil the seasoning, turn to low heat and simmer slowly to collect the juice, you can also put your favorite side dishes to stew together. 3. Production step 1, ingredients: a duck, oil, cooking wine, ginger, green onion, light soy sauce, dark soy sauce, salt, sugar, star anise, cinnamon, Sichuan pepper, angelica, dried chili pepper 2, clean the duck, chop it into small pieces, rinse it with water several times, wash the ginger and green onion, slice the ginger and cut the green onion, blanch the duck meat in a pot under cold water, add ginger slices, green onions, cooking wine to boil, blanch the water and rinse it well.

3. Wash the spices, soak the spices in water for a few minutes, heat the oil, put an appropriate amount of oil in the pot, add ginger slices, green onions, and dried chili peppers to stir-fry until fragrant, add the duck meat and stir-fry until it changes color, then put the spices in, stir-fry evenly, and add an appropriate amount of water.

Blanch the duck and set aside; Stir-fry star anise, minced garlic, chopped green onion and ginger slices in the pot, add the duck meat and stir-fry over high heat, then pour in a can of beer, appropriate amount of light soy sauce, dark soy sauce, and simmer until the flavor is in the pot.

Duck meat can be burned with perilla leaves, Sichuan pepper, and dried chili peppers to be the most fragrant, and after the duck meat fully absorbs the fragrance of spices, it tastes like eating Zhou Black Duck.

Duck meat is burned with bay leaves, cinnamon, white buttons, angelica, galangal, tangerine peel, cumin, star anise, Sichuan pepper, dried chili, ginger slices, two wattle sticks, garlic, chives, and other spices.

Roast duck with star anise, cinnamon, fennel, tangerine peel, cloves and other spices to roast the roast duck can enhance the flavor effect is a little better, before roasting the duck to make a touch, you can put an appropriate amount of red wine, the roast duck color is good-looking.

Hello this friend, first of all, the production process of roast duck, if you want the taste of roast duck to be pure, you must put Chinese herbs to cook.

1. Prepare Chinese herbs such as nutmeg, cinnamon, bay leaves, peppercorns, spices, longan, tangerine peel and wrap them in gauze and put them in the soup.

2. Put the whole duck in the soup and simmer, bring to a boil over high heat, turn to low heat and simmer for two and a half hours, until cooked.

3. The duck is stewed and put into the empty pot, don't put anything in the pot, just put a little sugar and tea leaves, light the fire and burn the pot, and turn off the fire for more than ten minutes when the smoke comes out of the pot, and the roast duck is ready.

4. The process of making a delicious roast duck is complete, and then let's start eating.

Common recipe for roasted duck: 500 grams of duck meat, 2 bay leaves, 1 cinnamon (the soup is very black), 3 white buttons, 2 angelica, 15 peppercorns, 8 dried chili peppers, 15 cumin, half a tangerine peel, an appropriate amount of green onions, ginger, garlic, and two wattles.

Simplified spice recipe: duck meat, bay leaves, cinnamon, Sichuan pepper, green onion, ginger and garlic, chili pepper.

Remarks: The above 14 kinds of spices are more commonly used when roasting duck, among which Angelica angelica has the most prominent effect of removing the fish, you need to clean them before use, and then add an appropriate amount of white wine to soak for a few minutes. You can choose a few of them, or all of them.

You can add some sugar and honey in proportion, and in the soup you can add some dried chilies. When stewing, some spices such as bay leaves and cinnamon should be added to enhance the taste of the duck.

Star anise, cinnamon, chili, pepper, etc., these seasonings are indispensable, and only after putting it on the braised duck meat will it be more flavorful.

Duck meat is a little fishy, so if you want to marinate duck meat, you have to use some star anise, cinnamon, bay leaves, cumin, ginkgo seeds, these spices.