How to make the duck rack the best and how to make the duck rack delicious?

Duck rack tofu soup IngredientsA little duck rack, a piece of tofu, four mushrooms, a little coriander, ginger, a little garlic, 10 peppercorns, 1 tablespoon pepper, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of chicken essence, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of light soy sauce, a little cooking oil, two large bowls of water Method 1, after blanching the tofu, set aside, put the duck rack in boiling water and blanch it slightly and take it out 2. Tear the mushrooms into small pieces, shred ginger, mince garlic, and cut coriander into small pieces 3. Add two large bowls of water after adding the duck rack and stir-fry it slightly 5. After boiling for two minutes on high heat, add salt, cooking wine, vinegar, light soy sauce and pepper, turn to low heat and simmer for ten minutes 6, then add tofu and shiitake mushrooms and stew for five minutes 7. Put in chicken essence and sugar before leaving the pot, and sprinkle in coriander Salt and pepper duck rack Ingredients: 1 pair of roast duck racks, 5 grams of salt, 8 grams of pepper noodles, 5 grams of chili noodles, and 50 grams of coriander Method 1Chop the roast duck into small pieces, remove the fat part, heat the wok without oil to 3 hot, put in the duck fat to stir out the oil, and then remove the oil residue, put in the duck bones and slowly stir out the fragrance over low heat, until the duck bones become crispy; 2.At this time, pour out the excess grease in the pot, adjust the heat to medium-high heat, add salt, pepper noodles and chili noodles and stir well, and finally sprinkle with coriander and mix well.

Duck rack soup Ingredients: 500 grams of duck bones, Auxiliary ingredients: 50 grams of duck head, 100 grams of duck wings, 200 grams of lean pork, 500 grams of lotus root, 200 grams of dried shiitake mushrooms, 50 grams of chestnuts (fresh), 50 grams of jujube (dried), 50 grams of lotus seeds, 40 grams of dried shrimp, 50 grams of dried bamboo shoots, Seasoning:

50 grams of green onions, 50 grams of ginger, 5 grams of salt, 10 grams of sugar, 10 grams of cooking wine, 3 grams of monosodium glutamate Method 1Wash the pork and cut it into two pieces; 2.Wash the lotus root, peel it and cut it into two sections; 3.

Soak the mushrooms in water and pick them; 4.Wash dried bamboo shoots, red dates, and lotus seeds for later use; 5.Add 4000 grams of water to the soup pot, put it on a high fire, and put the duck skeleton, pork, lotus root, mushroom, dried bamboo shoots, sea rice, green onion, ginger, cooking wine, and sugar into the soup pot at the same time; 6.

After the soup boils, cook for a few hours over low heat; 7.Then add refined salt, chestnuts, lotus seeds, and red dates and cook for 1 hour; 8.Add MSG to serve.

Ingredients: half a duck rack.

Excipients: appropriate amount of oil, 2g of salt, 5g of cumin grains, appropriate amount of cumin powder, 5ml of cooking wine, 10g of starch, appropriate amount of barbecue material.

The practice of cumin duck racks.

1. Half a duck rack and chop it into small pieces.

2. Add salt. <>

3. Add cumin grains.

4. Add cumin powder.

5. Add cooking wine and mix well.

6. Add starch. Mix well.

7. Put oil in the pot.

8. Stir-fry the duck rack in oil.

9. Add barbecue ingredients and fry until dry.

10. Serve.

Ingredients: 300g roast duck rack, 200g white radish.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger.

Preparation of roast duck rack radish soup:

1. A pair of roast duck racks, 200 grams of white radish.

2. Put an appropriate amount of water in the pot and put down the duck rack.

3. Add ginger slices and cooking wine. Bring to a boil over high heat and simmer for 20 minutes.

4. Put down the radish slices.

5. Bring to a boil over high heat and low heat for 15 minutes.

6. Put some salt and chicken essence.

7. Put pepper and chopped green onions.

8. Finished products. <>

1. Ingredients: 1000 grams of duck rack.

2. Auxiliary ingredients: 40 grams of bean paste, 8 millet peppers, 500 ml of beer, 70 grams of rock sugar, 5 star anise, 10 grams of cinnamon, 5 bay leaves, 5 pieces of angelica, 5 grams of fennel, 40 grams of yellow sauce, 50 grams of cooking wine, 40 grams of light soy sauce, 20 grams of dark soy sauce, half an onion, 20 grams of ginger, 2 shallots, several cloves of garlic.

3. Method: 1) Soak the duck rack in clean water for more than half an hour, soak in blood water, and buy the frozen one to thaw and then soak it, while the ginger is cut into thin slices, the onion is shredded, the millet is spicy circle, the garlic is peeled, the chives are removed from the dry yellow part of the head and tail, cleaned and cleaned, and the star anise, cinnamon and plum rolling skin and other accessories are prepared in advance.

2) Pour an appropriate amount of water into the pot, then put 5 grams of ginger, 1 chives, 15 grams of cooking wine, and then put the duck rack cold water into the pot, continue to cook for about 5 minutes after boiling, and cook a large amount of floating powder.

3) Remove the duck rack from the cold water and set aside.

4) After the pot is smoky, pour in an appropriate amount of cooking oil, heat the oil again, pour in garlic, ginger slices, and onion and stir-fry until fragrant.

5) Pour in the bean paste and yellow paste, and stir-fry the red oil.

Duck racks can be used to make duck rack soup or salt and pepper duck racks, which are more recommended. Personally, I like to make soup and drink it, so let's take a look at the recipe.

Pour some olive oil and stir-fry the chopped ginger and green onions until fragrant, add the duck rack and continue to fry after the fragrance comes out.

Stir-fry the oil out of the duck rack. Add some white pepper to the stir-fry. After frying, heat the water and cover the duck rack.

Begin to simmer. The longer the time, the whiter the soup becomes. When the color of the soup comes out, skim out the foam and pour it out.

Add some salt, peppercorns, chicken essence and sesame oil. Don't put a lot of seasoning at once. After putting it and tasting the soup, the taste is not enough to add it.

In the middle, you can enlarge the heat and boil for another five to ten minutes. But be sure to watch the pot don't boil dry. Then simmer over low heat.

Finally, you can add your favorite dishes or vermicelli.

Duck soup with honeysuckle.

Raw material. 25 grams of honeysuckle, 1 duck stand, 2 figs, 1 4 slices of tangerine peel, 2 slices of fresh ginger, 1000 ml of water, a little salt.

Method. 1. Wash the honeysuckle, wash the duck rack, put it in boiling water and boil for 5 minutes, then take it out.

2. Wash the tangerine peel, soak it softly and scrape off the capsule.

3. Boil 1000ml of water, add honeysuckle, duck, figs, tangerine peel and ginger to the pot, switch to a simmer for two and a half hours, add salt to taste.

Efficacy: Honeysuckle is a good heat-clearing and anti-inflammatory effect, but also can be used to **** itching, we eat duck rack can nourish the stomach, tonify the kidney, and reduce edema and phlegm and cough, we eat this soup can be used to improve tuberculosis.

Duck soup with horseshoe.

Raw material. 100 grams of water chestnuts, 1 duck rack, 20 grams of green onions, 15 grams of ginger, 20 grams of cooking wine, a little salt.

Method. 1. Slaughter the duck and remove the hair and internal organs, peel the horseshoe, cut everything in half, cut the green onion into sections, and slice the ginger.

2. Put the duck rack into the pot, add water chestnuts, green onions, ginger, salt, cooking wine, add an appropriate amount of water, put it to a boil, and simmer until the duck rack is ripe.

Diet: 2 times a day, eat meat and drink soup, with meals or single food.

Efficacy: The duck rack is rich in B vitamins and vitamin E, and it is easy to digest, and regular consumption is the effect of dehumidification, detoxification and nourishing yin, which is a good product for us to clear and replenish. We eat it in summer to improve the dryness of the body, but it should be noted that duck meat is a cold food.

The delicious and simple duck rack is made as follows:Ingredients: 1 duck rack, 1 green cabbage.

Excipients: 1 tablespoon light soy sauce, 1 tablespoon chicken juice, 3 grams of salt, appropriate amount of rice.

1. A duck rack, self-sold is chopped open, and the minced bone residue is not needed, which will affect the taste.

2. Chop one green cabbage.

3. Pour boiling water into the pot and put it into the duck rack, and the amount of water should be able to cover the duck rack.

4. Bring to a boil over high heat, turn to low heat and simmer for 3-5 minutes, add the steamed rice, light soy sauce and chicken juice to taste.

5. Put salt, and finally put the greens, and the vegetables can be blanched and ready to get out of the pot.

The duck rack is delicious and easy to make:Ingredients: duck rack, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of soybean paste, ginger, garlic, green onion, cooking wine, 1 teaspoon of sugar.

Method: 1. Wash the duck rack.

2. Add an appropriate amount of oil to the pot, stir-fry the ginger slices until fragrant, then add the duck rack and stir-fry.

3. Add cooking wine, light soy sauce, dark soy sauce and soybean paste and continue to stir-fry.

4. Add an appropriate amount of water, ginger, garlic and sugar, bring to a boil over high heat, simmer over low heat until the duck rack is cooked, basically reduce the juice, and sprinkle chopped green onions.

Ingredients: 1 duck rack, 4 slices of ginger, 20 peppercorns. Turn the pot on low heat, add the duck skin and fat pieces dismantled from the duck rack, and stir the oil over low heat.

After a few minutes, mix the heat to medium, add the remaining duck rack, 4 slices of ginger and peppercorns and stir-fry. Keeping the heat on medium, sauté the duck rack until lightly browned, with the edges of the ginger slices slightly browned. Mix the fire into a high fire, add boiling water, and keep the fire boiling for 5 minutes.

Skim off the foam when the fire boils. <

Materials:1 duck rack, 4 slices of ginger, 20 peppercorns.

1. Turn on the lowest heat in the pot, directly put in the duck skin and meat pieces with fat disassembled from the duck fighting rack, and stir the oil over low heat.

2. After a few minutes, you can see the duck fat stir-fried in the pot.

3. Mix the heat to medium heat, add the remaining duck rack, 4 slices of ginger, peppercorns, and stir-fry the duck rack.

4. Keep the heat on medium heat and fry the duck rack until slightly browned, and the edges of the ginger slices are slightly browned.

5. Mix the fire into a high fire, add enough boiling water, and add enough water at one time. Keep the heat boiling for 5 minutes.

6. Skim off the foam when the fire boils.

7. After boiling on high heat for 5 minutes, adjust the low heat to boil, and the duck soup is finished in 20 minutes, add a small amount of salt to taste. To serve the soup, put pepper in a bowl, turn the heat to high, and use a spoon to bring the soup directly to the bowl where it boils.