How to cook duck in an electric pressure cooker and what seasonings to add

Material. Ingredients: 2000 grams of ducks, 700 grams of wild ducks, 200 grams of young pigeons, accessories:

300 grams of ham, 100 grams of winter bamboo shoots, 50 grams of fresh shiitake mushrooms, 5 grams of dried shrimp, seasoning: 100 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate, 25 grams of ginger, 10 grams of green onions.

Method. 1.Groove the fat duck feathers, cut the neck bone at the slaughter of the fat duck with a knife, cut the duck skin at the neck near the back, pull out the neck bone, turn the duck skin down, cut the connection between the bone and meat, and pull out the skeleton;

2.Remove the bones of the duck's legs and wings;

3.Turning the duck skin back into shape, removing the claws and wings;

4.remove the gallbladder of the duck liver, remove the dirt of the duck gizzard, and wash it with the fat duck;

5.Boil the duck and the pigeon, clean them with the same knife, blanch them in a pot of boiling water, and wash them;

6.Cut the bamboo shoots and cooked ham into slices;

7.Cut the green onion into sections and cut the ginger into cubes for later use;

8.Put the net pigeon into its belly from the knife edge of the wild duck, and take the cooked ham slices, winter bamboo shoot slices and water hair shiitake mushrooms (the amount of each point 1 3) and put them between the pigeon and the wild duck;

9.Put the duck in the belly of the fat duck from the knife edge, and then take the cooked ham slices, water mushrooms and shiitake mushrooms (half of each amount) and place them between the two bellies of the wild duck and the fat duck;

10.The pigeon head, the wild duck head and the fat duck head are proposed, which are exposed in three directions to the body of the three "ducks", so that people can see them at a glance;

11.Put the "three sets of ducks" into a pot of boiling water and blanch thoroughly, wash;

12.Put the duck liver and duck gizzard into a pot of cold water and boil, stew thoroughly on low heat, remove and wash;

13.Put the pot on the hot fire, put the bottom oil on the bamboo mat, put in the duck (belly down), duck gizzard, duck liver, green onion, ginger and water (can submerge the duck), boil and skim off the foam;

14.Add sea rice (dried shrimp) and cooking wine, cover the pot;

15.Simmer over low heat for about 3 hours until the duck meat is soft and rotten;

16.After the fire, pick out the green onion segments and ginger pieces;

17.Lift the bamboo mat, turn the duck over (belly up), take the bamboo mat, take out the duck gizzard and duck liver and cut it into slices, and spread it on the duck with the remaining cooked ham slices, winter bamboo shoot slices and shuifa shiitake mushrooms;

18.Cover the pot with a lid, simmer over low heat for about half an hour, sprinkle with refined salt and monosodium glutamate.

Ingredients: green onion, ginger, garlic, Sichuan pepper, cinnamon, coriander, celery, radish seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.

Boil the duck in water.

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir-fry.

After the duck meat is sautéed until golden brown, pour in beer (one bottle for one duck), add radish, bring to a boil over high heat until the beer is half dry, and add celery.

Now it's basically done), but you have to change the hot pot to continue cooking... You can eat radishes and side dishes first. Change to a saucepan.

Bring to a boil and you can add coriander. If you can eat spicy stir-fry, put some Pixian bean paste to taste better, and you can also add some thousands of shreds that are tofu skin. If you're in a hurry to eat, you can use a pressure cooker instead.

Duck meat is not very rotten, and it is not easy to taste, so you should use the electric pressure cooker for a good time, and stop when it should be cooked. Take it out and boil it over high heat, and simmer over low heat. , put the seasoning, that is, cooking wine, the amount of green onion and ginger should be large, sugar color.

Salt. MSG, Sichuan pepper, put a little fennel, cinnamon, a little flavor, and then soak into the flavor.

It's better to put nothing at all.

Just put some cinnamon tangerine peel sugar.

Add some salt and chicken broth to the pan.

The function of the electric pressure cooker chicken and duck is mainly used for stewing meat, and the cleaned chicken is put inPressure cookerMedium, add thick ginger slices,Shallots2 sticks, add a tablespoon of cooking wine, put in the cleaned wolfberry, codonopsis, angelica, add a little less salt (to make the chicken flavorful), add water to cover the chicken about an inch, click on the chicken and duck function, cover the pot lid and valve to stew.

If you use an ordinary soup pot to stew, you should add more water, and you should not add water halfway, otherwise the soup will not be mellow. Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste.

Precautions for the use of electric pressure cookers:

1. Before use, it is necessary to carefully check whether the exhaust hole is unobstructed, because if there is a foreign body blockage, the exhaust is not smooth, and the pressure in the pot is too large, there is a danger of bursting the pot, so it is best to ensure that the exhaust hole is unobstructed before use.

2. The handle of the pot and the handle of the lid of the pot should be completely overlapped and then energized for use, otherwise it is extremely dangerous to burst the lid of the pot when it is used.

3. The electric pressure cooker must be cleaned regularly, because foreign objects block the safety valve.

or exhaust holes, which will affect normal use, but it should be noted that scraping with sharp tools is the wrong method when cleaning, and should be avoided, otherwise the protective layer will be damaged after scraping, which will affect the service life of the electric pressure cooker.

You can put ginger, garlic, chili, cooking wine, pepper, bay leaves, star anise, tangerine peel, oyster sauce, chicken essence, salt, monosodium glutamate and other ingredients according to personal taste. Ginger, cooking wine, star anise, and tangerine peel can remove the fishy smell of duck. Duck generally refers to duck, also known as true duck, which is a general term for waterfowl in the duck subfamily of the order Gooseformes.

Ducks are relatively small in size, with short necks, legs located at the back of the body, a waddling gait, and legs covered with matching scales.

The population of ducks includes ducks, diving ducks, and perching ducks, and the diving ducks are distributed all over the world, and the diving ducks generally grow in Australia, and the most perched ducks are in the tropics.

According to the use, ducks can be divided into three types: meat type (Beijing duck, Muscovy duck), egg type (Shaoxing duck, Jinding duck), and combined use type (Gaoyou duck, Guixi duck).

Preparation: Step 1: Chop the duck into pieces, wash it, put it in a pot of clean water and boil, and boil until the water boils.

Step 2: Take out the boiled duck, put it in the pressure cooker, add water, put in a small amount of star anise and cinnamon (you can't put more, it will steal the flavor, put a little to remove the fishy smell or a little cinnamon fragrance) and other pressure cooker gas, turn off the heat a little, let it pause for 15 minutes. Of course, it also depends on whether the duck is tender, and if the duck is an old duck, it will take a long time.

This step is to make the duck's meat loose and easy to chew.

Orange Beer Duck:

Ingredients: net duck.

Excipients: carrots, lettuce.

Seasoning: orange juice, fresh beer, green onion, ginger, refined salt, sugar, cooking wine, chicken essence, cooking oil, clear soup, sesame oil.

Cooking method: 1. Wash and cut the duck into cubes, blanch it in boiling water, peel and wash the carrots and green bamboo shoots and cut them into small pieces;

2. Pour in the oil on the fire, put the chopped carrots and green bamboo shoots in oil, stir-fry slightly and set aside;

3. Take a pressure cooker, pour in an appropriate amount of oil, add green onions, ginger pieces, refined salt, sugar, cooking wine, chicken essence, and pour.

Add the beer and consommé (3 to 1), add the duck pieces, then pour in a part of the juice, do not pour it all over, and simmer for another 15 minutes.

Bell, when almost cooked, add the fried carrots and green bamboo shoots to taste, and then add an appropriate amount of orange juice before cooking, and drizzle.

Just add sesame oil.

Characteristics: mellow and fragrant juice.

Method: duck, kelp, green onion, ginger, cooking wine, Sichuan pepper.

1.Chop the duck into small pieces, cut the kelp into cubes, and chop the green onion and ginger.

2.Bring water to a boil and blanch. Then, add cool water and rinse the surface to control the moisture.

3.Heat oil in a pot, add ginger slices, and stir until fragrant.

4.Add the duck meat and stir-fry.

5.Add the green onion and season to taste: add an appropriate amount of salt, thirteen spices, cooking wine, and dark soy sauce.

6.Once the color is good, transfer to a pressure cooker and add an appropriate amount of water. Simmer for 15 minutes.

7.After deflating, add the cut kombu and press for 6-7 minutes.

8.After it comes out of the pot, add a few drops of sesame oil, and it will be more delicious.

The steps to make beer duck in a pressure cooker are as follows:

Ingredients: 1/2 duck, 350ml beer;

Seasoning: 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, 1 4 teaspoons salt.

1. Wash the duck and cut it into small pieces.

2. Bring an appropriate amount of water to a boil, pour in the duck pieces and blanch them, then remove them.

3. Put the duck pieces into the pressure cooker and pour in the beer, whichever is just over the duck pieces.

4. Add light soy sauce, dark soy sauce, sugar and salt.

5. After stirring the seasoning, cover the lid and adjust the safety valve according to the instructions.

6. Turn on high heat, make a clattering sound after the pressure cooker is inflated, turn to medium-low heat and simmer for about 15 minutes, turn off the heat, turn the safety valve, and put it out after the gas is finished.

Steps:

1.Wash the duck and chop it into pieces (of any size), and crush the whole ginger. Bring water to a boil in a pot, put the duck pieces and cook for 3 minutes to remove the blood.

2.Remove from cold water, drain and set aside.

3.Pour oil in the iron pan and heat it to seventy, stir-fry the duck pieces, keep frying the duck pieces in the pot, force out the moisture in the duck meat, see the duck skin become tighter, the duck pieces are relatively small, and transfer the fried duck pieces to the pressure cooker.

4.Add the ginger cubes, dried chili peppers, pour in the whole bottle of beer, then cover the pressure cooker and turn to high heat.

5.After waiting for the gas, turn to medium-low heat and simmer for 20 minutes, turn off the heat, and wait for the pressure cooker to deflate naturally.

6.Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the dark soy sauce to color, and add rock sugar and salt to taste. Turn on a high heat and cover the pot to collect the soup (if you like to drink more soup, don't collect the juice).

7.Finally, just a small amount of viscous broth remains.

Duck meat is also very rich in nutrition, the motherland medicine believes that duck meat is sweet and slightly salty, cool in nature, into the spleen, stomach, lungs and kidney meridians, with "nourishing the yin of the five organs, clearing the heat of deficiency and labor, replenishing blood and water, nourishing the stomach and rejuvenating the stomach, relieving cough and convulsion", etc., that is, it has the effect of clearing heat and detoxifying, nourishing yin and reducing fire, stopping bleeding and dysentery and nourishing, especially for measles patients, fever has obvious curative effects.

Duck blood, duck liver, duck gall bladder and duck egg white also have medicinal properties. Duck meat contains protein, fat, carbohydrates, various vitamins and minerals, etc., people often eat in addition to can supplement a variety of essential nutrients for the human body, but also can get rid of summer heat, health care and strengthening, for patients with tuberculosis fever bone steaming, less food and dry stool, edema, night sweats, dry throat and thirst, as well as men's spermatozoa, women's menstrual blood is less, cancer patients are weak, low-grade fever and other diseases are particularly suitable.

The soul of the pressure cooker to roast duck is to control the time of stewing duck, the duck meat will be very bad if it is stewed for a long time, and the duck meat will be very hard if the time is short, and it is best to stew for 30 minutes.

Duck meat has the effect of greatly replenishing fatigue, its method is simple, and the taste is sweet, easy to digest, is the best delicacy, one of the most original ways to do it is to burn duck in a pressure cooker, so how is it done? I'll answer it for you!

01 Chop the duck into small pieces, wash off the blood, add cooking wine, ginger, green onions, and salt for 10 minutes, rinse again, drain the water and set aside;

02 Remove the core of the jujube and wash it well; Wash dried shiitake mushrooms after soaking them and set aside; Pour the cleaned duck meat into the pressure cooker, pour in two spoons of oyster sauce, one spoonful of light soy sauce, and one spoonful of dark soy sauce and mix well, 03 Then put the prepared shiitake mushrooms and red into it, add two large bowls of purified water, put a few slices of ginger, cover the pot and cook on high heat for 30 minutes.