What is the best way to make duck?

Lemon duck method: Ingredients: Half a duck, 50 grams of sour ginger, 3 sour chili peppers, 10 sour buckwheat, 2 salted lemons (as long as the skin is removed, the meat is removed and the core is removed), Zhuhou sauce (hoisin sauce), sugar (3 teaspoons), salt (appropriate amount), abalone juice (oyster sauce), 1 tablespoon minced garlic, shredded ginger (appropriate amount), cooking wine (appropriate amount).

Method: 1. Rinse the duck with running water, cut it into pieces and marinate it with cooking wine, salt and shredded ginger for 1 hour to let it taste; 2. Cut the sour ginger into small slices, sour buckwheat head with the back of a knife, cut the sour pepper into a hob shape, and take the peel and chop the salted lemon (don't put the lemon flesh and core, it will be bitter); 3. Heat the oil in the pan, stir-fry the garlic and ginger shreds, put the duck pieces in and stir-fry until the duck pieces collect water and oil, add sour chili, sour buckwheat, sour ginger, salty lemon puree and stir-fry until fragrant, add Zhuhou sauce (hoisin sauce), sugar, salt, abalone juice (oyster sauce) and stir-fry evenly, add a lid to stew the soft duck meat to reduce the juice and remove the juice from the pot. Braised duck in sauce:

Ingredients: 1/2 duck, 1 piece of ginger, 1 section of green onion, 20 grams of rock sugar, 100 ml of cooking wine, 6 tablespoons of dark soy sauce, 2 packets of Wang Shouyi's stewed meat, 3 star anise, 1 piece of cinnamon, 1 grass fruit, 6 bay leaves, 1 small handful of Sichuan pepper, 1 small handful of cumin, 1 licorice slice. Method:

1. After the duck is cleaned, put it in a pot of cold water to boil the blood foam, then remove and drain the water, pour an appropriate amount of oil into the wok and heat it, then put in the duck and fry until the skin is slightly golden; 2. Pour the cooking wine into the pot, then pour the soy sauce on the duck and spread it evenly, then add ginger, green onions, and various seasonings, preferably pour water, about 2 3 like the duck, add a little salt, cover the lid, and simmer for half an hour; 3. After half an hour, add rock sugar and stew for half an hour, turn off the heat and let it cool. Once cooled, cut into chunks and serve. Tips:

1. If the rock sugar is put too early, it is easy to produce a sour taste, so it is recommended to put it a little later 2. The marinade of the marinated duck can be put into the refrigerator and frozen into pieces, and it will be taken out again next time.

Konjac roasted duck Ingredients: a duck A bag of konjac Seasoning: salt, soy sauce, sugar, cooking wine, beer, Pixian bean paste, dried red pepper, ginger, garlic Method:

1. Marinate the duck. After the duck is cleaned, cut into cubes and marinated in salt, cooking wine and ginger for a few hours or an overnight. 2. Pick out the ginger slices from the duck pieces and wash them with water.

3. Add hot water to the pot (do not wait for the pot to boil) immediately put the duck pieces into the pot, wait for the water to boil, and the skin and flesh on the surface of the duck meat will change color, and use chopsticks to clip them out one by one. (Use chopsticks to prevent blood foam from sticking to the meat) 4. Blanch the konjac, rinse it with cold water, and set aside. 5. Cut the ginger into slices.

Cut the garlic into slices, put more, I used half a head of garlic. 6. Put oil in the wok, and put Pixian bean paste in the hot oil, as much as you like. (I put about 4 spoons, and in the end the spicy taste is not very strong, and it is acceptable if you don't eat big chili peppers), put in 1 spoon of sugar, a little cooking wine, and then add garlic slices and ginger slices, stir-fry until fragrant, and put in duck meat.

Soy sauce, dried red pepper and salt, stir-fry. 7. Add konjac, continue to stir-fry, fry until the duck meat is evenly colored, add half a can of beer and a small bowl of water, cover the pot, and simmer over medium heat for 40 minutes. (Flip often in the middle, otherwise it will be easy to stick to the pot) 8. The soup is almost dry and ready to come out of the pot.

Duck walnut chicken puree crisp Ingredients: 1500 grams of duck Accessories: 100 grams of chicken, 200 grams of walnuts, 150 grams of water chestnuts, 80 grams of egg whites Seasoning:

10 grams of green onions, 10 grams of ginger, 15 grams of rice wine, 5 grams of salt, 10 grams of starch (peas), 50 grams of peanut oil 1Blanch the duck with boiling water and put it in a pot, add ginger slices, green onions, cooking wine, salt, steam it thoroughly in the basket, take it out to cool, remove the bones and cut it into 2 pieces; Puree the chicken with the back of a knife. 2.

In addition, use chicken puree, egg white, water starch, cooking wine, monosodium glutamate, salt to mix the paste, and chop walnuts and water chestnuts into the paste. Pour the paste into the duck chest, fry the crisp in a warm oil pan, remove and drain the oil, cut into long strips, put on a plate, and sprinkle the rape powder around it. Lilac duck Ingredients:

Duck 1500g Excipients: 50g cherry Seasoning: 130g peanut oil, 5g green onion, 5g ginger, 5g sugar, 10g soy sauce, 10g salt, 2g monosodium glutamate, 2g cloves, 10g liquor, 5g sesame oil, 2g pepper 1

Wash and dry the ducks; Cut the green onion into pieces and chop the ginger cubes. 2.Put the duck in a basin, add white wine, soy sauce, sugar, sesame oil, pepper, cloves, green onions, ginger, and monosodium glutamate and marinate well (about 2 hours).

Take out the duck and hang it in a ventilated place to dry, and keep the spices in the pot. After the duck skin is dried, the seasoning of the pickled duck is stuffed into the duck's belly, steamed and taken out over high heat, and the cloves, green onions and ginger are picked out. 3.

Heat the wok on the heat, pour in the peanut oil and burn until it is 70% hot, push the duck into the oil pan and fry until the meat is rotten and crispy, take out and put it on the plate, and decorate it with red cherries.

Peking duck is okay, otherwise the duck fried ginger will also be, and then the stewed duck.