Why is the duck not delicious, and how to make the duck delicious?

Cook with tender ginger

A duck, cut into small slices.

1 rice bowl of tender ginger, cut into thin pieces.

1。Remove the pan.

2。Add the minced garlic.

3。Add the tender ginger.

4。Add 2 slices of southern milk.

5。Add 2 teaspoons of bean paste.

6。Add a small tablespoon of sugar.

7。Stir-fry for a while.

8。Add the duck meat, don't pour the blood into it, turn on a high heat, 9. Fry for a while, 10. Add the dark soy sauce.

11。Continue sautéing until the duck is a little cooked, then add pepper 12. Add Huadiao wine, you can put more.

13。Add hot water until you can completely cover the duck.

14。If the duck is tender, boil it for 40 minutes, and if it is an old duck, boil it for an hour and turn off the heat.

Turn it over every 15 minutes to prevent the lower part from getting burnt.

If the water is too dry, add hot water and continue to cook until the duck is tender.

Roast duck, Hakka white-cut duck, braised duck with daylily.

Let's be honest! Beer duck is really good! The smell of beer stew...

Ducks are born with a little peculiar smell!

So, it's best to burn, don't get me wrong, this burn means to burn vegetables!

Sichuan's saying!

Cut the duck into pieces and soak it in water It is the most convenient to eat with white radish, and the taste is also the most popular When braised green onions, ginger and chili peppers, you can put a little to remove the fishy smell of duck

Find a deli and ask the chef to help with the processing.

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

The fragrant taro roast duck, the Lipu taro taste is glutinous and glutinous, and it is full of duck soup.

Ingredients: Duck.

Excipients: appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of cinnamon, appropriate amount of chili pepper, appropriate amount of cooking wine, appropriate amount of dark soy sauce, 350 ml of beer, appropriate amount of sugar.

The practice of boiling duck.

1.Wash and drain the duck, remove the fat skin and cut it into pieces, and chop the duck meat into pieces (you can also cut the skin directly); Wash star anise, cinnamon and peppercorns; Wash the dried peppers and cut them in half and remove the seeds; Slice the ginger, pat the garlic loose and peel, and cut the green onion.

2.Put the pot on the fire, fry the duck skin to get the oil, then add star anise, cinnamon, peppercorns, ginger slices, garlic, and fry over low heat to bring out the fragrance.

3.Add the duck meat, turn to high heat and stir-fry, fry the moisture in the duck meat until the duck meat is oily.

4.Add two teaspoons of cooking wine and stir well, then add dried chili peppers and two teaspoons of dark soy sauce, stir-fry until the duck meat is colored.

5.Add an appropriate amount of salt, chicken essence and a small amount of sugar, stir well, pour in beer, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes.

6.Add chopped green onion and stir-fry well.

Sauce fried duck:

Raw materials: 2000 grams of fat and tender duck, 25 grams of sugar, refined salt, vinegar, 15 grams of green onion knots, 50 grams of fresh pepper, ginger, 2 grams of star anise, five-spice powder, 1 gram of Sichuan pepper.

Method: 1. Cut off the small wings and claws of the light duck, make a small opening under the right wing nest, take out the internal organs, trachea and esophagus, soak them in clean water, remove blood stains, wash and drain the water; Cut the duck into small pieces and set aside.

2. Heat the pot and add more oil until it smokes, add yellow sauce and duck and stir-fry until the duck meat turns yellow, add vinegar, sugar, soy sauce, green onion knots, ginger pieces, star anise and a little water, cover and simmer for 15 minutes, then add fresh peppers and stir-fry for a few minutes.

Stewed winter melon or radish is the easiest, but it's been a little hot lately.

I think that the duck soup stewed with kimchi and radish that has been soaked for a long time is delicious and appetizing. Whet your appetite!

Beer duck prepares the main ingredients: duck, beer and other common ingredients (including green onions, ginger, garlic, etc.), first wash the duck and cut it into pieces, other ingredients are also cut into pieces, put oil in the hot pan, put onions, ginger, garlic and other seasonings into the pot until the fragrance overflows, this is put into the cut pieces of duck meat, add small peppers, star anise and keep stir-frying, turn the fire on to high heat, see the duck in the duck fat overflow, at this time you can add dark soy sauce, light soy sauce, sugar and salt to stir-fry until the duck has been colored, pour in a can of beer, Just cover the duck halfway, and when the beer is boiling, reduce the heat to low, cover the pot and wait for half an hour.

Braised duck with sour bamboo shoots. The first step in preparing duck meat, sour bamboo shoots, rice wine and other commonly used ingredients (including green onions, ginger, garlic, etc.) is also to wash and cut the duck meat into pieces, sour bamboo shoots, dried chili peppers, ginger and cut into sections, ** After heating the pan, put the duck pieces and stir-fry until the duck fat overflows out of the pot, put a small amount of oil in the pot, add ginger and garlic and fry until the fragrance overflows, at this time, put the duck and keep stir-frying, wait until the duck meat is golden brown, you can add sour bamboo shoots, dry chili peppers, and rice wine to stir-fry back and forth, after stir-frying for a period of time, add water, it is best to cover the pot, It is best to reduce the heat to medium, and after 30 minutes, it can be removed from the pan, and when it is stewed, you can add condiments to taste according to your preference.

Garlic sauce fragrant duck.

Prepare ingredients duck, sweet sauce, rock sugar and other common ingredients (including green onions, ginger, garlic, etc.), wash the duck meat and cut it into small pieces, put a small amount of water in the pot, put in the sliced ginger and a small amount of peppercorns after boiling, cook for a few minutes, and then put in the duck, during which you can put some wine in to remove the fishy smell of the duck, wait for 5 minutes, when the duck meat has no obvious moisture, put a small amount of oil in the pot, put in the duck meat and stir-fry until the duck overflows the oil, add ginger slices and garlic, stir-fry until the duck meat appears golden brown, add rock sugar to color, Add a spoonful of sweet sauce, stir-fry and add water to cover most of the duck, then turn to low heat and simmer for 40 minutes, add salt to taste when the time is halfway through, and finally the soup is thick and ready to come out of the pot.

Roasted duck with shiso.

Prepare duck meat, perilla leaves and other common ingredients (including green onions, ginger, garlic, etc.), pour a small amount of oil into the pot, add chopped ginger and white sugar, wait until the sugar is almost completely melted, put in the duck pieces and stir-fry to color, put in cooking wine, soy sauce and water to completely cover the duck meat, turn on high heat and wait for the water to boil, then turn to low heat, cover the pot, wait for 40 minutes, cut the perilla leaves into shreds, wait until the water is almost dry, put in the perilla leaves and garlic, just stir-fry the perilla to get out of the pot.

Hello dear, I am inquiring for you here, please wait a while, I will reply to you immediately 10. After the duck meat is stewed in water, the soup can be thickened and you can put in the chili pepper and green onion section.