How do you fry duck and eat it deliciously? How to fry the duck deliciously

Then you must take the ginger, star anise, orange peel, first chop the duck into pieces, fly water, put oil and fry until fragrant, the above three kinds of oil, light soy sauce, a little old smoke, half a bell plate.

Stir-fried duck with ginger: Ingredients: duck meat, ginger.

Method: 1. Blanch the duck meat to remove the blood foam, and then rinse it with cold water. 2. Put the bottom oil in the pot, don't use too much oil, the duck is more fat, and the oil will naturally come out.

Stir-fry the ginger, shallots and garlic, stir-fry the duck meat, add some salt, soy sauce to taste, fry until the oil comes out, stir-fry the ginger together, simmer on low heat for five minutes, and finally put a little sugar, and put a few slices of green and red peppers to color.

Beer duck Raw materials: a two-month-old duckling, a bottle of beer, half a catty of ginger, half a catty of fresh red pepper, two taels of chives, 30 grams of sweet noodle sauce, an appropriate amount of salt, an appropriate amount of monosodium glutamate Raw material processing: 1. Cut off the duck head into two halves, and cut the duck neck into two sections from the chest 2. Duck paws are cut off without the outer skin, and the leg stick is cut off from the root of the leg with a cross knife method to smear salt 3. The duck wings are cut off along the chest from the elbow part for two sections 4. The duck body is cut into inch pieces, the intestines are knotted, and the stomach is divided into four pieces and cut into chrysanthemums with the cross knife method 5. Ginger slices, The red pepper is cut into shapes with a hob, and three chives are knotted to make:

1. Pour vegetable oil into the hot pan in two or two, and fry the duck palms, duck necks, foot sticks, duck wings, duck heads and other large pieces in turn until they are browned and set aside for use (in order to prevent oil explosion, you can put a little salt when frying) 2. Fry the duck meat until it is burnt and fragrant, add the large pieces that have been fried before, then add the sweet noodle sauce and stir-fry the sauce to make the sauce fragrant, then put in the ginger slices, then pour in half a bottle of beer, add an appropriate amount of salt, cover the pot and stuff for 15 minutes. 3. Add red pepper, pour in an appropriate amount of beer, put an appropriate amount of monosodium glutamate, and simmer for 10 minutes until the juice is reduced, then add the green onion knots and stir-fry, then remove from the pot and put on the plate. Color:

Bright red and oily sauce, red and green with bright colors Aroma: the unique aroma of sauce and beer Taste: salty, fresh and crispy Seasoning:

1. A duck 2, ginger, garlic (you can put it according to your own taste), Pixian bean paste, chili pepper (bell pepper can also be used), cooking wine, Sichuan pepper, bay leaves, kaempfera, star anise, tangerine peel, oyster sauce (you can choose not to do it), chicken essence, salt, monosodium glutamate, and of course, the most important oil! Method: 1. Wash and chop the duck into small pieces.

When washing ducks, pay attention to removing all the lymph in the duck's neck. The offal depends on whether the individual wants to eat it, if you like to eat it, you can keep it, if you don't like to eat it, you can keep the duck heart, and the rest can be thrown away. 2. Pat the ginger flat with a knife, peel and wash the garlic and set aside.

Cut the peppers into pieces or cubes and set aside. 3. Pour the oil into the pot and cook it until it is about 80 readings, then put the duck in the pot and stir-fry. The time to stir-fry the duck needs to be a little longer, and the water of the duck is all stir-fried.

When the duck is just out of the pot, there is more water and no oil can be seen, so you must blast all the duck's water to dry, and the oil can be seen in the pot. In this way, it can be regarded as a duck, otherwise the taste will not be delicious. At the same time, when stir-frying the duck, put the spices into the pot and stir-fry with the duck.

When the duck turns a little red, add cooking wine. After stir-frying for about 5 minutes, add Pixian bean paste, garlic, ginger, and these three seasonings. 4. Add the watercress, garlic and ginger and fry for a while, and when a little garlic flavor comes out, put the chopped chili peppers into the pot.

5. Put chicken essence, a little salt, and finally monosodium glutamate. Serve and you're done! Be sure to pay attention to the heat when stir-frying the duck, and when stir-frying the duck, it is better to use medium heat.

Beer duck good! Look at my space 929568869

Don't be noisy for too long, it won't taste good when you're old.

Stir-fried duck with ginger and shallots is a home-cooked dish made with duck meat as the main ingredient。The combination of ingredients not only looks good, but also the flavor is fresh and rich, and it is very rich and delicious. Here's a brief introduction to how to make stir-fried duck with ginger and shallots.

Ingredients for stir-fried duck with ginger and shallots:350 grams of duck meat, 300 grams of ginger, 10 grams of egg white, 50 grams of chili pepper (red, pointy), 5 grams of green onions, 3 grams of garlic, 7 grams of sugar, 10 grams of sesame oil, 15 grams of starch, 15 grams of cooking wine, 90 grams of peanut oil, 10 grams of vinegar.

Preparation of stir-fried duck with ginger and shallots:1. Squeeze out the sour vinegar contained in the sour ginger buds.

2. Add wet starch, sesame oil, sweet and sour to the soup to make a bowl.

3. Humidify the starch with egg whites and mix the duck meat well.

4. Heat the pot over high heat, pour in peanut oil, and when it burns to 140 degrees Celsius, add the duck slices and pull the oil.

5. After removing the oil, stir-fry the minced garlic, chili, green onion and sour ginger sprouts.

6. Then put the duck slices, splash in the Shao wine, bowl thickener, and then add sesame oil and tail oil and stir evenly on the plate.

Edible value:The nutritional value of duck meat is very rich, rich in vitamin E and vitamin B, and after eating duck, it can effectively absorb these nutrients, so as to play a certain role in nutritional nerves and supplementing the trace elements needed by the body. Duck meat can replenish the middle and nourish the qi, nourish the yin and nourish the blood, and has a certain effect on some yin deficiency and fire.

However, it should be noted that ducks themselves are cold foods, and after eating too much, it is easy to cause abdominal pain and diarrhea.

First of all, chop the duck meat, put it in a pot under cold water, add ginger slices, cooking wine, and remove the smell. Bring to a boil and scoop up the duck meat, rinse with cold water to control the moisture. Heat the oil again, add the garlic, peppercorns, and dried chili peppers.

Burst incense. Then pour in the duck meat and stir-fry to remove the oil. Add a bottle of beer and bring to a boil over high heat.

Add salt, chicken essence, oil, dark soy sauce. Star anise, bay leaf titian. Cover the pot and simmer.

Bring the water to dry quickly, turn to high heat to reduce the juice. Sprinkle with chopped green onions. Remove from the pan.

Let me tell you a simple one, wash and cut into large pieces, put oil and fry again, pour out the water, put the second time to fry in oil, you think it's almost the same put beer without meat, green onion and ginger cooking wine, plus salt and monosodium glutamate with your taste, boil over high heat, low heat for half an hour, burn the soup on high heat until it is almost dry, and eat it out of the pot.

Wash the duck meat, chop it into small pieces for later use, cut the root of the garlic sprout and pat it, cut it with an oblique knife for later use, chop the garlic for later use, chop the ginger for later use, add water, 1 spoon of cooking wine, duck meat from the pot, stir a few times **blanch, skim off the foam after the water boils, remove the duck meat after two minutes for later use, add peanut oil to another pot, add ginger and minced garlic and stir-fry until fragrant, put in the duck meat and stir-fry evenly, add an appropriate amount of water, light soy sauce, dark soy sauce, oyster sauce and cooking wine, stir well, cover and simmer for 15 minutes.

Stir-fried duck with ginger. 2. Stir-fry the duck meat, simmer on low heat for five minutes, it will naturally produce oil, fry until the oil comes out, season with soy sauce, and put the bottom oil in the pot: Raw materials:

1. Rinse with cold water: duck meat, and add a few slices of green and red peppers to color. Method, add some salt, do not use too much oil, blanch the duck meat to remove the blood foam, and finally put a little sugar, the duck is more fat.

Stir-fry the ginger, onion and garlic, and stir-fry the ginger together.

Stir-fried duck with ginger.

1. The method of stir-fried duck with ginger is simple, and the taste is particularly good, you need to prepare a large piece of duck half fresh ginger when making, and prepare some edible salt, cooking wine and edible oil.

2. Wash the prepared ginger and cut it into slices, wash it with water again after cutting, so as to avoid him from not coming, and then wash the prepared duck meat, then cut it into small pieces, add cooking wine and marinate for an hour.

3. After the duck meat is marinated, remove the cooking wine inside, and then use kitchen paper to absorb all the water and cooking wine on the duck pieces. Put more cooking oil in the pan, and when it is heated to 70%, add the sliced duck meat and stir-fry quickly.

4. After the surface of the meat is dry and slightly yellow, put the prepared ginger slices into the pot, fry them together, fry them until the ginger slices are dry, pour out the excess oil in the pot, add a small amount of cooking wine and edible salt and simmer for 15 minutes, and then simmer directly out of the pot after simmering.

Stir-fry the duck. 1. Stir-fried duck meat is also very delicious, you need to prepare 300 grams of fresh duck meat, chili, garlic, ginger and cooking wine, you need to prepare some in moderation, and prepare a small amount of edible salt, light soy sauce and cooking oil.

2. Wash the duck meat and cut it into small pieces, blanch it with boiling water, remove the water and set aside, wash all the ginger and garlic, and cut it into slices and chili peppers. After putting oil in the wok and heating, put the green onions, ginger, garlic and chili peppers into the pot and stir-fry quickly, after the aroma is fried, put the duck meat into the pot and fry it together, add a small amount of light soy sauce and edible salt and cooking wine to taste, and fry until the duck meat is cooked through and directly out of the pot.

You can make konjac roasted duck, you need to prepare some konjac, half a wild duck, an appropriate amount of red pepper, shuifa shiitake mushrooms, green onions and ginger slices, green garlic, Shao wine, soy sauce, monosodium glutamate, refined salt, but also need some pepper, cinnamon, star anise, wet starch, first clean the wild duck and chop it into blocks, red pepper slices, green garlic slices, add an appropriate amount of water to the pot, put the konjac pieces down to boil, and then take them out and drain the water, and then add water to boil, put the duck pieces in and scald them, add an appropriate amount of oil to heat, Then add cinnamon, star anise, green onion knots, ginger slices and fry to make a fragrance, add some Shao wine, soy sauce, mushrooms, duck pieces to fry and color, add some water, boil over high heat, and then change to low heat, until cooked and rotten, put the konjac pieces in, add some refined salt to burn until the flavor, then put sugar, pepper, monosodium glutamate, red pepper, thicken with wet starch, sprinkle some green garlic slices, the taste is very good.

You can also make potato stewed duck rice bowl, you need to prepare ginger, duck legs, potatoes, some cinnamon, star anise, pepper, dried hawthorn, dried cumin, some sugar, salt, dark soy sauce, light soy sauce, cooking wine, cumin, star anise, pepper, dried hawthorn, put it into the seasoning bag together, clean the duck legs, put them in cold water, do not cover the lid, boil over high heat, and then skim off the foam, add ginger slices and seasoning packets, add an appropriate amount of sugar, dark soy sauce, light soy sauce, cooking wine, cover the lid and make it with a pressure cooker, Simmer over medium heat for 40 minutes, if you use an ordinary pot, you need to stew for about an hour and a half, remove the skin of the potatoes and cut them into pieces, and then put them in a frying pan and fry them until golden brown for later use, turn off the heat after the wild duck is stewed, then add an appropriate amount of salt to it, stir evenly and change to high heat and cook for 5 minutes, pour the potato pieces into the pot, continue to cook for three minutes, and then stew the duck with boiled potatoes and pour it on the rice to eat.

Braised duck meat with tea tree mushrooms.

Ingredients: Prepare an appropriate amount of tea tree mushrooms, duck meat, chicken powder, light soy sauce, blended oil, corn starch, pepper, sugar, sesame oil.

Method: 1. Soak the tea tree mushroom in water for half an hour, then wash and cut into sections.

2. Wash the prepared duck meat and beat it with a meat cone to make the meat soft.

3. Slice the duck meat, put it on a plate, add an appropriate amount of light soy sauce, corn starch, chicken powder, pepper, sugar, sesame oil, water and olive oil, mix well, and marinate for half an hour.

4. Heat oil in a pot, add the marinated duck meat, and fry until it changes color.

5. Add the tea tree mushrooms, stir-fry for a few minutes, and pour in cold boiled water.

6. Cover the pot and simmer until flavorful.

Efficacy: Braised duck meat with tea tree mushroom tastes fragrant and delicious, and it is especially suitable for people with poor appetite, which can improve appetite and promote appetite.

Roasted duck with shiitake mushrooms.

Ingredients: Prepare an appropriate amount of duck meat, dried shiitake mushrooms, salt, chicken essence, ginger, garlic, star anise, dried chili, light soy sauce, dark soy sauce, sesame oil, bay leaves, dried hawthorn, sugar, red wine, pepper.

Method: 1. Blanch the cut duck meat in cold water and set aside; Soak dried shiitake mushrooms in warm water.

2. Then pour oil into the pot, add the blanched duck meat and stir-fry until it changes color slightly.

3. Add shiitake mushrooms, light soy sauce, dark soy sauce and sugar and continue to stir-fry until flavorful.

4. Add a little red wine and simmer for about 45 minutes until the soup is dry.

5. Add a little salt, chicken essence and pepper, stir-fry well and drizzle with sesame oil.

Features: Roast duck with mushrooms is very fragrant, not only delicious and delicious, but also can go to the fire to clear the heat.