What is delicious to fry preserved duck, how to fry preserved duck meat delicious

Introduce you to the recipe of stir-fried duck with dried chili:

Ingredients: preserved duck;

Ingredients: dried chilies, ginger, garlic, coriander;

Method:1After washing the duck, put it in the pot, add an appropriate amount of water, cover the pot, cook for about 15 minutes, remove it, rinse it with water again, and chop it into small pieces;

2.Wash the white pepper and soak it in water for a while, then drain and chop it, shred the ginger, peel and slice the garlic, wash the coriander and cut it into sections;

3.Put the pot on the fire and add the duck pieces; Medium heat and sauté until oily;

4.Add white chili pepper, shredded ginger and garlic slices, stir-fry for about 2 minutes, then turn off the heat;

5.Add the coriander segments, stir-fry well, and then remove from the pan.

Experience sharing:1If the duck used is not too salty, you can change the boiling method to steaming, which is more authentic;

2.The duck I use is fat, so I don't put oil; Preserved ducks are generally salty, so there is no need to put any more salt;

3.After boiling, the preserved duck should be fried again until the oil is produced, so that it will taste more fragrant; Don't fry the duck with too much heat, so as not to burn it easily;

4.Turn off the heat before adding the coriander, and use the residual temperature in the pot to fry the coriander well;

5.White chili pepper is a special food in Hunan, if you can't use dried chili pepper or pickled pepper to replace, it is also very delicious.

Cured duck meat does not need to be fried to eat, wash the meat, cut it into small pieces, put some wine to remove the smell, and steam it out in the pot, which is very delicious.

It is best to stir-fry your favorite vegetables (vegetables), such as celery, bamboo shoots, beans, etc.

Stir-fried capers and garlic (leaves) are all delicious.

Stir-fried onion and double pepper with preserved duck meat

Ingredients:Preserved chicken thighs (preserved duck breast).2 pcsOnions1 pc,Green and red peppers2 stalks each, appropriate amount of green onion, ginger and garlic, 1 tablespoon light soy sauce, 2 tablespoons oyster sauce, 30 ml cooking wine.

Step 1: WillDuck legsChop into evenly sized pieces with a kitchen knife, put on a plate and set asideGreen and red peppersCut into triangular pieces and put lastOnionsRemove the head and tail, then cut into small pieces and set aside.

Step 2: Add 1 scoop of water to the pot, then put the duck legs in a pot under cold water, boil over high heat, boil for another 2 minutes after boiling, boil off part of the salt, and remove the water control after cooking!

Stir-fry over medium heat, stir-fry the fat of the duck until the surface is charred and fragrant, then add 1 tablespoon of light soy sauce, add 2 tablespoons of oyster sauce, stir-fry evenly over high heat, and let the cured duck meat be coated with soy sauce and oyster sauce.

Step 4: Wait for the cured duck to coat the duck with the color of the oyster sauce before putting it inOnionswithGreen and red peppersPieces, add a little salt, and then stir-fry over high heat until the onion is 9 ripe, then it can be removed from the pan and put on a plate.

Such a simple and delicious, delicious and delicious family stir-fry with riceStir-fried onion and double pepper with preserved duck meatIt's done, it's very fragrant, it's very undercooked, and if you like this dish, let's try it.

Personal experience:

The technical requirements for making duck legs are not high, and the amount of seasoning does not need to be particularly accurate, ** you can do more in the case of affordability, and it is suitable to give it to relatives and friends, if it is a novice friend, you can also do it yourself, this is the recipe that our family does every year, and the ingredients used are also very simple, in addition to the raw materials duck legs, that is, the ingredients salt, liquor, pepper, bay leaves, cinnamon, are very common materials, the duck legs are soft, salty and delicious, and they will not be fishy at all, No other preservatives were added when making it.

Ingredients: half a duck, a spoonful of oil, a pinch of salt, a few chili peppers, and an appropriate amount of shredded ginger.

1. A lot of salt is put in the production of the duck, so it is very salty, and it should be chopped into small pieces in advance.

2. Boil twice in water to remove the salty taste as much as possible.

3. Control the boiled duck meat with dry water.

4. Put a little oil in the pot, fry the duck pieces until the surface is browned, then add ginger and chili peppers and stir-fry for a while, pour a little water along the edge of the pot to let the ingredients taste.

5. Stir-fry until the juice is slightly reduced.

The feast method of fried duck is as follows:

Ingredients: preserved duck;

Ingredients: dried chilies, ginger, garlic, coriander;

Method: 1. Wash the duck and put it in the pot, add an appropriate amount of water, cover the pot and cook for about 15 minutes, then remove it, rinse it with water again and chop it into small pieces;

2. Wash the white chili pepper and soak it in water for a while, then drain and chop it, shred the ginger, peel and slice the garlic, wash the coriander and cut it into sections;

3. Put the pot on the fire, put in the duck pieces, and fry it over medium heat until it is buried and lacks oil;

4. Add white chili peppers, shredded ginger and garlic slices, stir-fry for about 2 minutes, then turn off the heat;

5. Add the fragrant liquid limb vegetable section, stir-fry well, and then get out of the pot.

Braised duck with dried bamboo shoots.

1.Heat the pot and stir-fry the duck over low heat until the oil of the duck is forced out.

2.Add the dried bamboo shoots, add the oyster sauce and stir-fry evenly.

3.Add an appropriate amount of water after putting in the ginger slices, add enough at one time, the dried bamboo shoots are very absorbent, cover the pot and simmer for 40 minutes.

4.Add the fungus and continue to simmer for 5 minutes.

5.Add coriander and chicken bouillon.

TipsThe duck already has a salty taste, so there is no need to add salt.

Duck with green onions. 1.Wash and cut the duck and set aside.

2.Cut the green onion into sections, crush the garlic and set aside.

3.Stir-fry fragrant and stir-fry the preserved duck.

4.Stir-fry the preserved duck and put it on a plate for later use.

5.Stir-fry the green onions in another frying pan. When it is half-cooked, add the fried preserved duck. Stir-fry together until fragrant blends.

6.Serve on a plate.

Tips: Pour the preserved duck when the green onion is half raw, so that the flavor of the green onion can be better integrated into the preserved duck.

The delicious method of stir-fried cabbage with preserved duck leg is as follows:Ingredients: 1 duck leg, 4 cabbage stalks, 2 green and red peppers, 2 cloves of garlic, 1 spoon of loose light soy sauce, 1 spoon of cooking wine, and a little pepper oil.

Step 1: Soak the duck legs in water to remove excess salt, clean them and cut them into small pieces for later use.

Step 2: Clean the cabbage stalks and cut them into small pieces.

Step 3: Cut a few green and red peppers into rings.

Step 4: Chop a few garlic cloves and set aside.

Step 5: Heat a little oil in a pot, add the duck legs and stir-fry the fat.

Step 6: Add the garlic and the prepared chili pepper and stir-fry until fragrant.

Step 7: Add a beam of cabbage stalks and stir-fry evenly.

Step 8: Add a spoonful of light soy sauce, a spoonful of cooking wine, and an appropriate amount of pepper oil to taste.