How to make sauce duck and recipe, how to make sauce duck and recipe

Ingredients: 2 duck legs.

Excipients: oil, salt, ginger, green onion, star anise, bay leaf, pepper, 1 tablespoon soy sauce, rock sugar, cooking wine, 2 tablespoons soy sauce.

1.Raw materials that need to be prepared.

2. Add green onions, ginger, salt, cooking wine, star anise, Sichuan pepper and bay leaves to the duck legs, massage for 10 minutes, and then put them in the refrigerator for about 20 hours.

3.After washing the duck leg in salted water, add green onion, ginger, cooking wine, star anise, Sichuan pepper and water.

4.Wash the blood meal and let it dry.

5.Fry in a pan of oil.

6. The skin can be fried to a golden brown color.

7.Stir-fry the duck leg with cooking wine, light soy sauce, dark soy sauce, green onion knots, ginger slices, bay leaves, star anise, and Sichuan peppercorns, and simmer over low heat for about 1 hour after boiling.

8.Add rock sugar, add salt and simmer for about half an hour.

9.Finally, just serve the soup away.

Hello! Ingredients: 1 hemp duck about 1500 grams, 30 grams of ginger slices, 100 grams of green onions, 120 grams of refined salt, 60 grams of cooking wine, 250 grams of beer, 250 grams of light soy sauce, 50 grams of rock sugar, 15 grams of monosodium glutamate, 25 grams of dried chili pepper, 10 grams of Sichuan pepper, 20 grams of star anise, 10 grams of triadow, 10 grams of cinnamon, 6 grams of cumin, 5 grams of tangerine peel, 5 grams of sand kernels, 5 grams of cardamom, 5 grams of long pepper, 5 grams of angelica, 5 bay leaves, 3 grams of licorice, 1 monk fruit, 50 grams of red yeast rice, 100 grams of peanut oil, 25 grams of sesame oil , 30 grams of red oil.

Production method: 1. Wash the duck after slaughtering, chop off the duck paw and take out the internal organs from the back, rinse the duck inside and out, and then buckle the duck body on the board and flatten it with a heavy object.

2. Take a basin, put 15 grams of ginger slices, 50 grams of green onions, 100 grams of refined salt, 30 grams of cooking wine and dried chili peppers and peppercorns, and then mix in an appropriate amount of water, stir evenly, put the hemp duck into the basin, soak until the flavor is in, and then take it out.

3. Open the duck cavity, drain the water, then hang the duck into the oven, and slowly roast the duck with fruit charcoal fire until the skin is crisp yellow and five or six ripe, and then take it out.

4. Put star anise, triadon, cinnamon, cumin, tangerine peel, sand kernel, cardamom, long sarsa, angelica, bay leaf, licorice, monk fruit, etc. into a gauze bag to make a spice bag; Then put the red yeast rice into another gauze bag to make a red yeast rice bag.

5. Put the pot on the fire, put in the peanut oil to heat, put in the remaining ginger slices and green onion segments and stir-fry until fragrant, mix in water, put in the remaining cooking wine, refined salt and beer, light soy sauce, rock sugar, monosodium glutamate, etc., and put in the spice bag and red yeast rice bag, boil over high heat, skim off the foam, and then put the roasted duck into the pot, turn to low heat to slowly marinate the duck until cooked, and remove it.

6. Remove the ginger, shallots, spice packets and red yeast rice buns in the marinade, then thicken the marinade over high heat, then pour the marinade evenly on the duck body, and then brush the surface of the duck body with sesame oil after the duck body cools.

7. Chop the sauce duck into pieces, put it on a plate, and then mix it into a red oil marinade with red oil and marinated duck juice, pour it on the duck pieces on the plate, and you can taste it!

Sauce duck preparation: 1Blanch half of the duck and put a little oil in the pot.

2.Put in the duck, fry over low heat until the skin is slightly yellow, put the green onion, ginger and garlic in the pot, two large incense, a bay leaf, a small section of cinnamon to stir out the fragrance, and put the duck leg skin up. 3.

Put in cooking wine, light soy sauce, dark soy sauce, four or five rock sugars, add water and simmer over medium and low heat over the duck body for about two hours.

The recipe and recipe for the sauce duck are as follows:Ingredients: 4 duck legs, 10 duck wings, 5-10 bay leaves, 2 cinnamon, 4 large petals, a pinch of Sichuan pepper, 4 duck legs, 40g of soy sauce, 2 tablespoons of soybean paste, 1 tablespoon of Lao Gan Ma, 2 teaspoons of five-spice powder, 3 teaspoons of salt, a section of green onion, and a piece of sauce.

Steps: 1. Take a group photo of the ingredients.

2. Cut the duck leg with a few knives.

3. Cool water pot, cold water pot, about 5 8 minutes to boil.

4. If the blood foam comes out, then take it out and wash it, and wipe it dry with kitchen paper.

5. Stir-fry with less oil and sugar.

6. Turn brown.

7. The lower duck leg is colored with sugar on both sides.

8. Put it in the pressure cooker, add all the seasonings, and scoop the sauce.

9. Put salt in a small spoon, don't put more water, in fact, dry boiling is OK, if you like spicy, put hot sauce chili, I am relatively light. If you don't know how salty the marinade is, you can taste it, and in the end, the duck leg is almost as salty as the marinade you taste.

10. Pressure cooker for 40 minutes.

11. If it is relatively light, you can reduce the juice on high heat.

Summary. How to make the sauce duck: 1

Wash the duck, put it in clean water, add cooking wine, ginger slices, star anise, cinnamon, pepper and other seasonings, remove after boiling, and drain the water; 2.Put the duck in a bowl, add salt, sugar, cooking wine, oyster sauce, vinegar, soy sauce, sesame oil, pepper oil, minced garlic, minced green onion, pepper and other seasonings, stir well; 3.Put the duck into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, add green onions, minced garlic, peppercorns and other seasonings, and continue to simmer for 10 minutes; 4.

Remove the duck, place it on a plate and drizzle with the sauce. Recipe for Sauce Duck: Ingredients:

1 duck seasoning: cooking wine, ginger slices, star anise, cinnamon, Sichuan pepper, salt, sugar, oyster sauce, vinegar, soy sauce, sesame oil, Sichuan pepper oil, minced garlic, minced green onion, pepper, etc.

Preparation and recipe for sauce duck.

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We are glad to answer the recipe and recipe of the sauce duck as follows:

How to make the sauce duck: 1Wash the duck, put it in clean water, add cooking wine, ginger slices, star anise, cinnamon, pepper and other seasonings, remove after boiling, and drain the water; 2.

Put the duck in a bowl, add salt, sugar, cooking wine, oyster sauce, vinegar, soy sauce, sesame oil, pepper oil, minced garlic, minced green onion, pepper and other seasonings, stir well; 3.Put the duck into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, add green onions, minced garlic, peppercorns and other seasonings, and continue to simmer for 10 minutes; 4.Remove the duck, place it on a plate and drizzle with the sauce.

Recipe for sauce duck: Ingredients: 1 duck Seasoning:

Cooking wine, ginger slices, star anise, cinnamon, Sichuan pepper, salt, sugar, oyster sauce, vinegar, soy sauce, sesame oil, Sichuan pepper oil, minced garlic, minced green onion, pepper, etc.

1. Ingredients: appropriate amount of duck legs, 3 spoons of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of southern milk, appropriate amount of oyster sauce, 50-55 grams of rock sugar, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, 100ml of rice wine, star anise, cinnamon, bay leaves, Sichuan pepper, dried chili pepper (appropriate amount of each).

2. Practice:

1) First wash the duck legs, then put them in a pan and fry them until the duck legs are golden brown on both sides.

2) Then strain out the duck legs, put all the above ingredients into the pot, and add an appropriate amount of water to cover the duck legs.

3) Turn on high heat and bring to a boil, then turn to low heat and cook for 50-60 minutes, then turn off the heat and let the duck legs soak for 50-60 minutes.

After soaking Huiyun Lu (4), bring fire to collect the juice before opening. Pour the broth over the surface of the duck leg until the duck leg is completely stained with the broth.

5) Then put out the boiled sauce duck, put it aside to cool, and then chop it into pieces to eat.

The recipe and recipe for the sauce duck are as follows:

Ingredients: 500g of hemp duck.

Excipients: appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of cinnamon.

1. Buy the hemp duck and cut it into pieces, soak it in bleeding water for about an hour, wash it and drain it.

2. Heat the oil in the pan, put rock sugar, boil into bubbling syrup, put the duck pieces in and stir-fry.

3. Put in the dust material to dismantle the Zen wine, star anise, bay leaves, and cinnamon and stir-fry.

4. Add light soy sauce and ginger slices and stir-fry for a while.

5. Put in warm water, submerge the duck, cook for 40 minutes, collect the juice, and the sauce duck is ready.

Ingredients. Soy sauce, rice wine, white sugar, spiced liquor.

Step Method.

Pour the soy sauce, rice wine, and white sugar into the pot, then add the spices and sugar. Bring to a boil and stir until the sugar melts. Add the second pot head. Turn off the heat and wait until completely and completely cold.

Pour the boiled sauce into a large basin and only add the meat sauce until it is completely chilled.

Wash the ducks thoroughly and let them dry in a ventilated place for a day.

Put the duck that has been dried for a day into the sauce, cover with plastic wrap, and make the sauce for 3 days, remember to turn it once a day.

After three days, take out the duck with the sauce, hang it in the sun or in a cool and ventilated place, and open the belly with a short wood to facilitate drying, and the colder the weather, the better.

After drying for about 10 days, you can start eating and pulling; You can put the dried duck in, wrap it in plastic wrap, and put it in the refrigerator for refrigeration, and eat it as soon as possible; Of course, you can continue to dry, as long as the temperature is low.

Steamed sauce duck making:

Clean the duck in sauce, cut it into small pieces, put the green onion sauce on the plate, and then stack the cut duck pieces on top and steam it in the pot for about 45 minutes. When steaming, put more water, the steaming rack is higher, and it is better to steam over high heat, or medium heat.

The sauce duck is delicious, but it is a sauce product, so it is recommended that you taste it.