How to cook braised duck? How easy is it? Taste?

Braised duck. Dish name].

Braised duck. Cuisine].

Shanghai cuisine. Features].

Shanghai cuisine. Raw materials].

A new fat duck, fat fat, red rice noodles, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion, ginger, rice wine, sugar, sesame oil, water starch each appropriate amount.

Production process] first slaughter the duck and put it in the pot, add water, fat, red rice noodles, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion, ginger and a little boil on the fire, put the rice wine and cover and burn for about 1 hour, and then flip the duck body and move it to low heat for half an hour to take out and cut the pieces after cooling;

Pick out the fat in the pot, sieve the marinade in the pot and put it in another pot, add soy sauce and sugar, boil on the hot fire, add water and starch and stir, pour it into the bowl, put a little sesame oil and stir it after it is cooled, and pour the marinade on the duck.

The ingredients for the braised duck:

Ingredients: 1500 grams of duck blood (white duck).

Seasoning: 75 grams of salt, 75 grams of sugar, 25 grams of green onions, 15 grams of ginger, 5 grams of star anise, 3 grams of cloves, 5 grams of cinnamon, 20 grams of cooking wine, 5 grams of sesame oil, 1500 grams of marinade, 150 grams of red yeast rice.

Teach you how to make rose braised duck and how to make rose braised duck.

1.The duck is slaughtered, the feathers are boiled, the entrails are disemboweled, the soles of the feet are cut off, and they are cleaned.

2.Put an appropriate amount of water in the pot and boil, put in the duck to blanch, skim off the foam, and remove the peculiar smell.

3.Put an appropriate amount of water in the pot, pour in the original old marinade, rice wine, sugar, green onion knots, ginger slices, and tie the red yeast rice into the pot with a gauze bag, add various spices, put in the duck after boiling, and change the pot to low heat to boil. When the duck is almost cooked, put an appropriate amount of salt, wait for the duck to be colored and flavored, and then turn to the hot fire to collect the thick marinade, so that the duck color is brighter, and the taste is further infiltrated, you can take out the drained marinade, smear it with sesame oil, and change the knife to serve on a plate after cooling.

The ingredients for the braised duck:

Ingredients: 1500 grams of duck blood (white duck).

Seasoning: 75 grams of salt, 75 grams of sugar, 25 grams of green onions, 15 grams of ginger, 5 grams of star anise, 3 grams of cloves, 5 grams of cinnamon, 20 grams of cooking wine, 5 grams of sesame oil, 1500 grams of marinade, 150 grams of red yeast rice.

Teach you how to make rose braised duck and how to make rose braised duck.

1.The duck is slaughtered, the feathers are boiled, the entrails are disemboweled, the soles of the feet are cut off, and they are cleaned.

2.Put an appropriate amount of water in the pot and boil, put in the duck to blanch, skim off the foam, and remove the peculiar smell.

3.Put an appropriate amount of water in the pot, pour in the original old marinade, rice wine, sugar, green onion knots, ginger slices, and tie the red yeast rice into the pot with a gauze bag, add various spices, put in the duck after boiling, and change the pot to low heat to boil. When the duck is almost cooked, put an appropriate amount of salt, wait for the duck to be colored and flavored, and then turn to the hot fire to collect the thick marinade, so that the duck color is brighter, and the taste is further infiltrated, you can take out the drained marinade, smear it with sesame oil, and change the knife to serve on a plate after cooling.

Fry until the duck skin is slightly yellow, turn it over, fry again, and change color. Use a stir-fry spatula against the duck, turn the pan sideways, and pour out all the oil in the pan. It can also be understood that this dish is a healthy and oil-free version.

First wash the duck, then put the duck fat in the pot, and when the duck meat changes color, put in the sand ginger, put in the light soy sauce, put the duck into the pot to dye, then put in warm water, garlic, eggs, star anise, rock sugar, simmer for an hour, turn over and simmer for another 40 minutes, and after the soup is thick, you can eat.

Start by preparing the brine. Then prepare the green onion ginger and licorice, then clean the seedlings, then put the brine and green onion and garlic in the pot and stir-fry, and then add the appropriate amount of salt and dark soy sauce. Then put the duck into the fire and bring to a boil.

Then pick up the duck and put it on a plate, and then put it in ice cubes to keep it fresh for two hours, so that the pressed taste will be firmer and the taste will be better.

Put water in the pot, add soy sauce, cooking wine, ingredients, ginger, salt after boiling, put the duck into the high heat to boil, and then simmer for 1 hour and take it out, and the braised duck is successful.

Ingredients: 1 duck, 1 green onion, 1 piece of ginger, a little cooking wine, a little dark soy sauce, a little light soy sauce, a little honey, a little cinnamon, a little star anise.

Step 1: Wash the duck first, wash the green onion and ginger, and set aside.

2. Put an appropriate amount of cold water in the pot, put a few green onions and ginger slices, put the duck in, **boil, wait until it boils, use low heat, skim off the foam on it, and then add ingredients.

3. Then cook over medium heat for 18 minutes, then turn off the heat, remove the duck, and leave the soup.

4. Wash the pot, divide the remaining green onions into two parts, one is used to tie the onion knot, and then put it into the duck's belly together with cinnamon, ginger and star anise, and the other part is placed at the bottom of the pot to avoid the duck and the pot sticking.

5. Put the duck in the pot, pour more than half of the duck soup into it, then put two spoons of dark soy sauce and two spoons of light soy sauce, cover the pot, boil over high heat, and then simmer over low heat, turning it several times during the stewing process.

6. If you think the soup is too little, you can add some more, simmer for about an hour, open the lid, poke the thicker part of the duck meat with chopsticks, and if you can find it more clearly, you can open the lid of the pot.

7. When the soup is very small, you can pack the duck, and when it is cool, cut it into pieces and pour it into the juice to eat.

Ingredients and tips for braised duck.

Spice raw materials: 25 grams of Sichuan pepper, 30 grams of star anise, 8 grams of bay leaves, 25 grams of cinnamon, 10 grams of angelica, 15 grams of peach, 15 grams of codonopsis, 15 grams of bay leaves, 5 grams of tangerine peel, 10 grams of fragrant fruit, 5 grams of dried chili peppers, 15 grams of cinnamon branches, 10 grams of dried ginger, 20 grams of angelica, 10 grams of jasmine, 35 grams of cumin, 25 grams of licorice, 25 grams of white cardamom, 5 grams of long pepper, 20 grams of ginger, 8 grams of cloves, 15 grams of Kaempfera, 12 grams of sandalwood, 5 grams of grass cowardice, 8 grams of sand kernels, 10 grams of coriander seeds, 5 grams of Wujia peel.

Note: The ingredients and spices above are all crushed into granules.

We want the soup to taste, we must continue to scoop the soup on the duck meat, we must use the fire to boil slowly, but also can be marinated fragrance, and it is full of color, flavor and flavor, if the rock sugar is put too early, it will be easy to produce a sour taste, so you can put it a little later, put the marinated duck juice in the refrigerator and freeze it into pieces, next time it can be used again, and the more you use it, the more fragrant it is.

Braised duck, the production method is simple, and the meat is tender.

1. Wash the duck breast and put it in the rice cooker.

2. Put in a few slices of ginger and 5 spoons of light soy sauce + 2 spoons of dark soy sauce + 6 spoons of cooking wine + half a bowl of water (the green in the pot is the mint planted on the balcony, purely to eliminate some crazy mint, it doesn't hurt to put it; The black sauce is the sauce left over from the previous braised duck, and the amount has been increased in the seasoning, if there is this sauce, the amount of seasoning can be halved).

3. Put 30-50 grams of white sugar, you can also put rock sugar, I put the amount of a spoon of milk powder, you can increase it according to your preference.

4. Press the rice cooker's cooking button, and remember to turn the dough several times halfway to ensure that the color is even.

5. The rice cooker jumps to keep warm, and it can be out of the pot, cut it, and then pour the marinade on it to finish.

Braised duck is widely loved because of its beautiful color, soft meat, strong five flavors, delicious and refreshing, and the braised duck made in Guangzhou, Chengdu and other places has a long reputation, and its recipe and process are as follows:

Recipe 10 fat and tender ducks, 200 grams of salt, 50 grams of ginger, 100 grams of green onions, appropriate amount of soy sauce, sugar, and appropriate amount of marinade.

Process After slaughtering and cleaning, the duck is placed on the table, a small opening under the wings is made with a knife, the internal organs are removed, and then rinsed with water, and the duck's feet are bent on the upper back. Add a small amount of water to the pot, put the duck into the boil for a few minutes and then pick it up, then add the marinade and auxiliary materials to boil (you can also use the five-spice marinade to make a new marinade), put in the pre-cooked duck body, boil for 10 minutes, take it out, pour out the brine in the abdomen, and then put it into the pot to boil, so repeat it several times, until the duck leg meat becomes soft, take it out and drain it is the finished product.

Ingredients: 2500g duck.

Seasoning: 100 grams of soy sauce, 100 grams of sugar, 50 grams of rice wine, 3 grams of cinnamon, 15 grams of shallots, 5 grams of ginger.

The practice of braised duck:

1.After slaughtering, the fat duck is washed with feathers, the internal organs are removed, the blood is washed, and the water is drained;

2.Cut the green onion into sections, pat the ginger loosely, and break the cinnamon into small pieces;

3.Wash the pot, add sugar, soy sauce, rice wine, cinnamon, green onion, ginger, add 750ml of water and boil;

4.Put the duck into the pot, boil it over medium heat, skim off the oil slick, boil until it is seven ripe, add sugar, and continue to cook until the original juice is red, bright and thick;

5.Use a hand spoon to continuously pour the marinade over the duck, and then remove the duck from the pot;

6.Once cooled, cut into small strips and serve on a plate, and pour the marinade over before serving.