I think about the cooking method of duck meat, how to cook duck meat to be delicious

Sauce duck. Material:

Duck legs (you can also choose whole duck, so it may take a longer time to cook), appropriate amount of rock sugar, dark soy sauce, light soy sauce (the ratio of dark soy sauce to light soy sauce is 1), 8 hawthorn slices, 5 bay leaves, 2 star anise, cooking wine, (no need to put salt, rely on the saltiness of soy sauce).

Method: 1. Wash the duck leg and use a paper towel to absorb the water.

2. Put an appropriate amount of oil in the pot, put in the duck legs and fry them until the surface of both sides is golden brown, and pour out the oil.

3. Add rock sugar, dark soy sauce, light soy sauce, hawthorn, bay leaves, star anise, cooking wine, and an appropriate amount of water (a little more, according to the size and amount of duck legs) to bring to a boil over high heat, put in the duck legs, boil again, turn to medium-low heat and simmer the duck meat until it is cooked, it takes about 1 hour.

4. When the soup starts to thicken, scoop the soup with a spoon and pour it over the duck legs.

5. After the juice is reduced, stir-fry to cover the surface of the duck leg with the thick soup.

Remove the duck legs, let them cool and chop into pieces.

Braised duck meat with winter melon.

Ingredients: duck meat, winter melon, onion, garlic, chili, sand tea seasoning, cooking wine.

Method:1Blanch the duck meat in small pieces with boiling water, wash it, and cook it in a pressure cooker first because it is fast.

2.Stir-fry minced garlic, chili pepper and onion in a wok, pour down the duck meat and stir-fry until fragrant, and then stir-fry the chopped winter melon together.

3.Put some sand tea and cooking wine, pour down the soup in the pressure cooker, cover and simmer until the winter melon is ripe, add salt and chicken essence to taste, and the green onion on the wine can be cooked.

Shredded duck in Beijing sauce, wash and cut the white part of the green onion and put it on the plate, cut the duck meat into thin strips, add cooking wine, egg white, starch and mix well and marinate slightly, heat the oil in the pan, fry the marinated duck shreds until they change color, then take out the bottom oil in the pot and continue to heat, then add tomato sauce, oyster sauce, sweet noodle sauce and stir-fry over low heat, fry the shredded duck meat until each shredded meat is evenly coated with sauce, then pour a little sesame oil and put it on the shredded green onions.

Spinach, shiitake mushrooms, duck.

Ingredients: Red duck, spinach, wet shiitake mushrooms, gourd soup, red duck soup, light soup, dark soy sauce, oyster sauce, monosodium glutamate, sugar, pepper, sesame oil, rice wine, wet starch, salt, peanut oil or lard.

1.First, cut the spinach into about 10 cm long pieces, debone the red duck and add the red duck soup to steam, the juice is extracted, and the red duck is turned and placed on a plate.

2.Put the wok on the fire, heat the peanut oil, add rice wine, spinach, add salt and fry until eight ripe, and then separate. Then use peanut oil to stir the pot, add spinach, add thick soup, wet starch thickening, then add cooked peanut oil and stir-fry well, pick up and surround the duck.

3.Then add the light soup, shiitake mushrooms, shiitake mushrooms, monosodium glutamate, sugar, pepper, oyster sauce, and other seasonings to the red duck juice, add dark soy sauce and wet starch and mix well, then add sesame oil and cooked peanut oil, push well, and then take out and pour it on the duck.

Duck stewed with mushrooms.

Ingredients: an old duck (net duck).

Excipients: dried shiitake mushrooms, red dates, ginger, tangerine peel.

Seasoning: Shao wine, salt, chicken essence.

Cooking method: 1. First slaughter the duck and clean the internal organs, then put the duck into pieces and put it in the utensils, and cut the mushrooms for later use;

2. Sit on the pot and pour an appropriate amount of water, and when the water boils, put the duck pieces into the blood removal water and remove them;

3. Pour an appropriate amount of water into the pressure cooker, then add mushrooms, jujubes, duck pieces, and a little tangerine peel, add cooking wine, chicken essence, and salt in turn, cover and press after cooking.

Features: The soup is umami and delicious.

Efficacy: Duck stewed with mushrooms can nourish the spleen and stomach, clear away heat and remove fire, and is suitable for people who are on fire.

Duck soup on the fire.

Ingredients: 1 duck.

Excipients: appropriate amount of winter melon, ham, dried scallops, lotus seeds, wolfberry.

Seasoning: appropriate amount of salt, monosodium glutamate, vinegar, cooking wine.

Cooking method: 1. Cut the duck into pieces and put it in water, add a little vinegar and soak it for 2 hours;

2. Blanch the duck meat in a pot under warm water, take out the meat and put it into the casserole after boiling, then add ham, scallops, green onions, ginger, lotus seeds, wolfberries, add a little salt, boil for an hour, add winter melon pieces with skin and boil for another 30 minutes, and add cooking wine before leaving the pot.

Features: The soup is fresh and the meat is tender.

Efficacy: This duck soup can regulate your spleen and stomach, and can also replenish deficiency and benefit the kidneys, with excellent nourishing effect.

Teach you how to make duck delicious.

It is best eaten grilled. Go greasy.

Preparation of spiced duck meat.

1.Wash the duck meat, put it into the soup pot and boil it until it is broken, remove it to cool, remove the skin, and cut it into slices 6 cm long, 3 cm wide and cm thick; Mash 15 grams of green onion and ginger, add cooking wine to extract the juice, add salt, monosodium glutamate, sugar, five-spice powder, and marinate the meat for about half an hour.

2.Beat the eggs, add flour, starch and an appropriate amount of water to make a paste, and put the duck meat in the batter.

3.Boil the peanut oil, put the duck meat into the oil pan one by one, fry until the surface solidifies (pay attention not to stick together when frying), that is, remove the fire, fry it with warm oil until crispy, so that the fat and fat are discharged, and then fry on the fire until scorched, golden brown, take out the sesame oil, put it into the plate, and then add two plates of washed green onions and sweet noodle sauce.

Ingredients: 2000 grams of duck.

Seasoning: pepper 1 gram Ginger 6 grams Salt 4 grams Dried chili pepper 5 grams Monosodium glutamate 3 grams Garlic 15 grams Garlic 25 grams Peanut oil 30 grams Sesame oil 10 grams Cooking wine 35 grams Soy sauce 4 grams.

Method: Take a clean bowl, first fill 15 grams of cooking wine, kill the duck from under the neck, let the duck blood flow into the bowl, and stir well with chopsticks;

Then soak the duck in boiling water and scald it, then boil the feathers and cut the abdomen, dig out the internal organs, cut them into centimeter-square pieces with a knife, and put them in a bowl for later use (head, feet, wings, internal organs, etc. are not used);

Wash the ginger and cut into thin slices centimeter square;

Remove the roots of the green onion, wash it, take the white green onion and cut it into centimeter-long segments;

Dried red peppers cut diagonally into centimeter strips;

Put all the garlic cloves in half in a clean bowl;

Put the iron pot on the fire and heat it, pour in the peanut oil, when it is hot, pour the cut ginger, green onion, garlic and dried red pepper into the stir-fry to make the fragrance, and then pour in the duck pieces and stir-fry;

Stir-fry until shrinkage and whitening, then add 20 grams of cooking wine, soy sauce, refined salt and stir-fry again;

Then add 200ml of fresh soup, move the iron pot to a slight heat and simmer for 10 minutes;

Seeing that the soup is about 1 10 o'clock, pour the duck blood on the duck pieces, stir-fry while drizzling, so that the duck pieces are sticky with duck blood, add pepper, monosodium glutamate, and stir-fry a little to get out of the pot, put it into the plate, and then pour sesame oil on it.

Cooking tips.

1. When slaughtering, the knife does not leave the blood vessels, so that the duck blood flows into the bowl along the knife;

2. When the duck meat is fried, the soup will come out, first decant out the bowl, burst the water, then put the oil, fry it with a strong fire until the meat is yellow, and the duck blood will be mixed evenly with the decanted juice and then put it in the pot, change to warm fire, and the lumps will be formed.

It's delicious to make braised duck.

Ingredients: Tender duck, green onion and ginger, cooking wine, dark soy sauce, honey, cinnamon, star anise.

Method:1Wash the duck and the green onion and ginger.

2.Put cold water in the pot, put a few green onions, ginger slices, put the duck in it, and boil. After the water boils, turn to low heat, skim off the foam, add cooking wine and turn to medium heat and cook for 15-20 minutes, turn off the heat, take out the duck, and put the soup out for retention.

3.Wash the pot, divide the remaining green onions into two parts, one is tied with green onions, and ginger, cinnamon, and two star anise are stuffed into the duck's belly, and one green onion is placed at the bottom of the pot (to prevent the duck from sticking to the pan when cooking).

4.Put the duck into the pot, pour more than half of the duck soup just now, add two spoons of dark soy sauce and two spoons of light soy sauce, cover the pot, bring to a boil over high heat and turn to low heat to simmer, during which the duck should be turned over several times. If you feel that the soup is too little, you can add more, simmer for about an hour, open the lid, poke the thick part of the duck meat with chopsticks, you can easily poke it in, you can open the lid, add two spoons of honey (sugar can also be used), and then use a spoon to keep pouring the soup on the duck, wait for the duck to be colored, turn on the high heat to collect the soup.

5.When the soup is very small, you can put the duck up, wait for the duck to cool, chop it into pieces, put it on a plate, and pour the soup on the table to eat.

Step 1: Chop the duck meat into small pieces, because the duck meat is very fat, we can cut off the large pieces of fat on the duck meat, wash it and put it in a small bowl for later use, rinse the remaining meat pieces several times and then blanch the pot under cold water, skim off the foam after the water is boiled, rinse it with cold water and drain it and put it in a bowl for later use.

Step 2: Slice the ginger, slice the green onion, chop the green onion, cut the coriander into sections, cut the dried chili pepper into two sections from the middle (cut the spicy taste will come out better), and prepare the star anise leaves.

Step 3: **, heat the pan with cold oil, turn down the heat and put the duck fat prepared in the first step into the oil pan, boil the duck fat out, and then take out the remaining slag and throw it away; Keep the heat low, add the peppercorns and fry them until they are slightly blackened, and then take out the peppercorns and throw them away after the pepper flavor comes out.

Step 4: Drain the duck meat in the pot, add cooking wine, and stir-fry until the aroma comes out, then put the ginger slices, green onions, dried chilies, star anise, and bay leaves into the pot and continue to stir-fry, stir-fry for about a minute, then add dark soy sauce and bean paste and stir-fry until fragrant, stir-fry for another minute, then add sugar to enhance freshness, and then add beer to the pot and boil over high heat.

Step 5: After the pot is boiled, turn to low heat and cook for 15 minutes, then add salt to taste, cover the pot and continue to simmer for 5 minutes to let the duck meat taste, then put it on a plate, sprinkle with chopped green onions, and then start eating

【Braised duck in sauce】

Ingredients: Half duck, green onion, garlic, ginger, star anise, dried chili, angelica, cinnamon, salt, brown sugar, cooking oil, Huadiao wine, white wine, umami soy sauce, water.

Method:1Chop the duck into pieces, soak the bleeding water in water, and rinse wellAdd cold water that can cover the duck meat, add white wine, and bring to a boil to foam.

3.Take out the running water and wash off the boiled grease, and carefully pick and choose to see if there is any uncleaned stubble 4Simmer the garlic in oil over low heat until slightly yellow and fragrant, then remove it.

5.Turn to medium heat, add the duck meat and stir-fry, during which pour out the fried duck fat several times, and fry until the skin is browned 6Pour in dried chilies, green onions, garlic slices, star anise, cinnamon, and angelica and stir-fry together to make a fragrant 7Pour in a tablespoon of brown sugar and stir-fry until lightly colored.

8.Pour a small bowl of Huadiao wine along the edge of the pot, if you use rice wine instead, you can put a little more, a large spoon of umami soy sauce.

9.Pour in an appropriate amount of hot water, do not cover the duck meat, pick out the green onion segments, cover and simmer for about 30 minutes, you can also use broth.

10.After simmering to a suitable taste, add an appropriate amount of salt to taste, and finally reduce the juice to your favorite consistency.

I introduce a braised duck meat method, the taste is sweet, if you don't like sweet taste, you can appropriately reduce the amount of rock sugar.

Half a duck (preferably a young duck).

Ginger 5 slices. Star anise: 2 pcs.

Cinnamon 2 pieces.

2 bay leaves.

1 dried chili pepper.

3 tablespoons of rock sugar (a small spoon of soup when eating, if you don't like sweetness, you can reduce it in moderation).

3 tablespoons of cooking wine.

3 scoops of light soy sauce.

2 scoops of dark soy sauce.

Salt to taste to taste

Simple and easy to make & braised duck meat preparation.

Prepare all the ingredients, rock sugar, ginger and fennel cinnamon.

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Chop the duck into small pieces and blanch the water, add cold water to the pot, put the duck meat, wait for the water to boil, and then cook for four or five minutes, remove the duck meat, rinse the duck meat with water, rinse the duck foam with water, rinse the water after washing, and set aside for later use.

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Put a small amount of oil in the pot and heat it, add rock sugar, ginger and so big ingredients and stir-fry until fragrant, add duck meat and stir-fry a few times, add cooking wine and soy sauce to continue stir-frying, wait for the duck meat to be slightly golden, add water to cover the duck meat, first turn on high heat to boil the water, and then change to low heat and simmer.

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When there is only three points of water left in the pot, turn on the high heat to collect the juice, and keep stir-frying when collecting the juice to avoid sticking to the pot, and then you can add salt and other seasonings appropriately according to your personal taste, and then you can get the juice almost out of the pot, and finally sprinkle with chives, and the delicious duck meat is completed!

Tip 1: The amount of seasonings such as rock sugar and cooking wine is the size of a small spoon of soup that you usually drink during meals 2. Add rock sugar to make the sweetness more pure, and it can also make the soup thicker when the juice is collected.

Braised duck pieces.

Ingredients: 1/4 duck.

Ingredients: rock sugar, star anise, cinnamon, dried chilies, bay leaves, cooking wine, dark soy sauce, ginger slices (sliced), garlic (peeled), green onion (knotted).

Method: 1. Wash and drain the duck and chop it into pieces, put an appropriate amount of water in the pot, put in the duck pieces, boil and cook for about 2 minutes, remove the duck pieces with a colander, rinse them with water and then remove them for later use;

2. Put a little oil in the pot, add star anise, cinnamon and rock sugar, and fry over low heat until the rock sugar is basically melted (after the oil is hot, you can use a spatula to gently beat the rock sugar, it will be easy to break);

3. Put in the processed duck pieces, turn to high heat and fry them until they change color and get oily;

4. Add two teaspoons of cooking wine, stir well, then add two teaspoons of dark soy sauce, stir well and color;

5. Add ginger slices, garlic, green onion knots, bay leaves, dried chili peppers, an appropriate amount of salt, pour in an appropriate amount of hot water (to cover the duck pieces and be higher), cover the pot, turn to low heat and cook for about 20 minutes after boiling;

6. Open the lid of the pot and thicken the soup to remove it.

Braised duck meat.

Ingredients: Half a duck. Half a green onion and half a piece of ginger. A whole garlic, 7 star anise, 3g cinnamon, an appropriate amount of Sichuan pepper, fragrant leaves, an appropriate amount of dried chili peppers, and three green chili peppers.

Production process:1Slice the ginger and cut the green onion into small pieces.

2.A whole clove of garlic, flattened and peeled.

3.Cut the green peppers into pieces.

4.The duck meat was boiled and skimmed with blood foam, which I froze after the water a few days ago.

5.Heat the oil and stir-fry the green onions, ginger and garlic until fragrant.

6.Pour in the duck meat and stir-fry, 7Add cooking wine and stir-fry until there is no cooking wine smell, as long as it is fishy.

8.Add the spices and sauté until the spices come out.

9.Add a little light soy sauce.

10.The soy sauce could be a little more because of the coloring.

11.Add the soy sauce and stir-fry to color, and stir-fry until the pan is almost dry.

12.Add water, cover the duck meat until the water is dry, add the green chili pepper and an appropriate amount of salt, and fry until the chili is soft.

Stir-fried duck with ginger. Ingredients: 500g duck, 100g ginger, 1 green bell pepper, 2 tablespoons light soy sauce, 2 tablespoons Haitian signature bibimbap sauce, 2 tablespoons oyster sauce. 3 cloves of garlic, 2 tablespoons of oil, 100 ml of cooking wine, appropriate amount of water.

Production process:1Wash the ginger and slice it (I personally think the more ginger, the better).

2.Cut the duck into large pieces, blanch in boiling water for 5 to 6 minutes, remove and wash off the foam with cold water.

3.Pour oil into a pan and sauté the garlic.

4.Fry the skin side of the duck until the surface is golden brown, and the excess fat will seep out, so that the taste is better.

5.Pour in light soy sauce, oyster sauce and bibimbap sauce and stir-fry until colored (if you like a darker color, add some dark soy sauce, if you like sweetness, add some sugar, depending on personal preference).

6.Pour in water and cooking wine, bring to a boil, turn to medium-low heat and cook for about 40 minutes.

7.Add the ginger slices and cook for another 20 minutes to thicken the soup slightly.

8.Add the bell pepper and stir-fry slightly before cooking.