How do you cook duck? A home cooked way to roast duck

Today I made a braised duck for grandma to eat, stir-fry the chili pepper until fragrant, add water and add local duck to boil and add seasoning.

You can make a beer duck Ingredients One duck (if two people eat, half a fresh big duck is enough, keep it fresh - to put it bluntly, it is frozen, then it is best to have one, it will shrink), one potato, five or six shiitake mushrooms, one green pepper, one bottle of beer, one beer wrench. Condiments star anise (also known as five spices) one, three slices of ginger, a small piece of old ginger crushed, two garlic cloves, a handful of shallots, green onion white cut into sections, green onion leaves minced. Step Duck chop pieces, wash the blood water (frozen duck should be soaked in cold water until thawed), fill the pot with cold water, add crushed ginger, boil over high heat and pour out the duck pieces and drain the water, pick out the old ginger, wash the pot, and wipe dry.

Put oil in the pot and heat it, put in the garlic cloves, green onion white segments, star anise, ginger slices in the fryer, pour in the duck pieces and add a little soy sauce to stir-fry, pour in the whole bottle of beer, a little vinegar (vinegar meat is easier to rot) cover the lid, boil over high heat (cut the potatoes, mushrooms, green peppers, potato pieces can be larger, set aside), cook for a while, so that the soup looks thicker, and then change to low heat and simmer, add potato pieces and shiitake mushrooms when the soup is left half, change to high heat and then turn back to low heat, put salt when the potatoes are half cooked, change to high heat after three minutes, put green peppers, Add a little salad oil (to increase the color of the dish), put the appropriate soy sauce, stir-fry until the soup is reduced, put the chicken essence from the pot, and sprinkle the chopped green onion after serving. ‧ Precautions No matter how fast you are, you can't use hot water to thaw, and you can't cook it with hot water. The potato pieces should not be too small, pay attention to the time when burning, the time is short and the potatoes are not enough noodles, and the long ones will be pasted into a pile, and it is better to be soft but not scattered.

Friendly reminder] This dish is made of potatoes are better than duck, remember to throw off your arms and eat potatoes when served, and leave the meat for others to eat......

Dish name] pot roast duck [cuisine] Lu cuisine [characteristics] The outside is crispy, the meat is fresh and tender, the shape is beautiful, and the color and taste are good. 【Ingredients】 Net duckling 750 grams. 30 grams of shredded fatty meat and a duck egg.

10 grams of soy sauce, 10 grams of green onions, 10 grams of ginger, 4 grams of refined salt, 20 grams of Shao wine, 5 grams of star anise, 3 grams of cinnamon, 3 grams of Sichuan pepper, 25 grams of flour, 25 grams of starch, 1000 grams of peanut oil. 【Production process】 Wash the duckling, cut it from the back, remove the duck's beak, put it in a pot and add water to boil, and cook until it is eight mature and take it out. Remove the duck bones (keep the duck feet), enlarge the bowl, add soy sauce, clear soup, green onions, ginger slices, refined salt, Shao wine, star anise, cinnamon, Sichuan pepper, cut off the duck head and duck paws for later use.

Beat the duck eggs into the bowl, add flour, lake, flour and an appropriate amount of water to make a thick paste, pour half of it on the flat plate and smooth it, put the duck skin side up on the paste in the plate, and then evenly spread the egg batter in the bowl on the duck surface. When the wok adds peanut oil to the heat (about 200), slowly drag the duck from the plate into the oil, remove and drain the oil when both sides are golden brown, and then cut the strip with a length of 4 cm and a width of 25 cm, and then chop the duck head in half, and put it into the original shape together with the duck paws.

A home-cooked way to roast duckIngredients: 500 grams of duck, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 25 grams of rock sugar, 1 star anise, 5 grams of cinnamon, 2 bay leaves, 2 dried red peppers, 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, half a tablespoon of dark soy sauce, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil.

Steps: 1. Prepare the materials.

2. Chop the duck into small pieces and wash it, put it in a pot under cold water, put in the duck meat and blanch it, blanch it until it changes color and turns white, remove it and wash it to control the moisture for later use, cut the green onion into inch segments, slice the garlic and slice the ginger.

3. Pour an appropriate amount of cooking oil into the pot and heat it, add rock sugar, turn to low heat and stir-fry until the rock sugar melts and turns brown.

4. Add the duck meat and stir-fry until the sugar color.

5. Add green onions, ginger, garlic, star anise, cinnamon, bay leaves, and dried red pepper to stir-fry until fragrant.

6. Add cooking wine.

7. Add light soy sauce.

8. Add dark soy sauce.

9. Stir-fry until colored.

10. Add an appropriate amount of water and cover the ingredients.

11. Bring to a boil over high heat, turn to low heat and simmer for 30-40 minutes.

12. Cook until the duck meat is soft and the soup is thick, and add the chicken essence.

13. Add salt to taste according to personal taste.

14. Turn to high heat to reduce the juice.

15. a finished product drawing.

Fresh duck, after washing, blanch it with boiling water, cut it into pieces and blanch, after blanching, take out the pot to burn oil and add green onion and ginger, stir-fry the ingredients, then add sugar and stir-fry, pepper fabric wine add salt plus light soy sauce and old soy sauce paste a little water and fire stew, there is no soup, then put some water in the bowl, add a little sweet and sour light soy sauce, add a little salt, put it in the pot and spoon out of the pot, this is the cooked duck meat.

Duck is smoked and eaten, and it goes well with roses.

Wash the pigeons, marinate them with the seasonings for 20 minutes, and simmer them in a pot over low heat for half an hour.

Duck stewed in farmhouse sauce is improved from the farmer's soil practice, duck and potatoes are matched, without adding a drop of water throughout the process, put into a pressure cooker and pressed with lettuce oil, and the oil forced out of the duck is all sucked into the potatoes, and the potatoes are better than ducks. Today, the Chinese food teacher of Zhengzhou New Oriental Cooking School will bring you this recipe of stewed duck with farmhouse sauce, I believe you will like it

The practice of stewed duck in farmhouse sauce:

1. Wash 1 duck, cut it into pieces and wash away the blood; 800g potatoes, peeled and diced.

2. Boil 400 grams of rapeseed oil in a pot until it is hot, add 10 grams of ginger slices, 8 grams of Sichuan pepper, and 2 star anise to stir-fry until fragrant.

3. Add the duck pieces and stir-fry over low heat to bring out the fragrance.

4. Add 20 grams of soil soy sauce, 40 grams of sweet noodle sauce, and 15 grams of Pixian bean paste, and stir-fry over low heat for 5 minutes.

5. Turn off the heat when the duck skin is colored, put it in a pressure cooker with potato pieces, press it on low heat for 6 minutes after steaming, take it out, remove the excess oil, and put it on a plate.

Zhengzhou New Oriental Tips]:

1. It is advisable to choose potatoes with red skin and yellow heart, which are not easy to disperse after pressing and can keep the shape intact.

2. When pressing, the potatoes are on the bottom and the duck meat is on the top, which not only prevents the pot from sticking, but also the potatoes can fully absorb the aroma of duck and sauce.

3. To make this dish, at most two portions at a time, if there are too many raw materials, it is difficult to fully press out the oil of the duck meat, the taste of the finished dish is greasy, and the potato fragrance is insufficient.

First of all, cut the duck bought back into small pieces, blanch it with water, then buy a pineapple, remove the skin, cut it into pieces, start the pot and burn the oil, add ginger, green onions, star anise, cooking wine, pepper, soy sauce and stir-fry a few times, fry the duck meat and yellow, add pineapple pieces, add boiling water, simmer for 20 minutes, add salt, collect the soup, delicious pineapple duck is ready.

Beer duck is one of the most common home-cooked dishes, but many people can't make beer duck well, so they gradually lose interest in beer duck. Characteristics of beer duck: unique flavor, beautiful fragrance, soft meat, wine and rice.