How to make dried duck delicious, how to make dried duck gizzard delicious and simple

Ingredients: 1 air-dried duck, appropriate amount of white radish, a little oil, an appropriate amount of pepper, 3 grams of wolfberry, an appropriate amount of sugar, and a little coriander.

Method: 1. Wash and cut the air-dried duck into pieces, boil half a pot of boiling water, pour the duck into the pot, and control the water drying;

2. Heat the pot, add an appropriate amount of oil, and add a little sugar to enhance the freshness;

3. Add ginger, cinnamon, bay leaves and stir-fry until fragrant, then add duck and stir-fry;

4. Add an appropriate amount of water, not over the duck, bring to a boil over high heat, add a little wolfberry after the water boils for 10 minutes;

5. After the soup changes color, add the white radish, sprinkle with coriander after cooking.

You can ask about the chef school.

Every three or five days, our family will make duck gizzard to eat, my husband and I love to eat this dish, every time we make this dish, we can't help but drink two bottles, very suitable for a dish with wine, delicious, delicious, really delicious.

The gizzard is actually the stomach of the duck, and the meat there is tight and very chewy. Not only that, the nutritional value of duck gizzard is also very high, and it has the effect of strengthening the stomach.

【Stir-fried duck gizzard with green peppers】

Ingredients: duck gizzard, ginger, cooking wine, garlic, green pepper, cumin, salt, cooking oil.

Production steps: 1. Clean the duck gizzards, generally bought in the supermarket are relatively clean, just rinse with water, pot with cold water, put ginger, cooking wine and cook together for 15-20 minutes.

2. Wash it in cool water and cut it into thin slices.

3. Clean the green peppers, cut them and set aside.

3. Hot pot, don't put oil first, remember that you must not put oil first, heat the pot, put the duck gizzard directly, and then add a small amount of cooking wine to fry together, so that after the frying is done, there is no fishy smell at all, after the water is fried, then put cooking oil, ginger, garlic and stir-fry together for about a minute.

4. Put the green pepper and salt together and stir-fry until the green pepper is broken, that is, it can be out of the pot, it is very delicious, every time you fry this dish, you want to drink it, especially suitable for wine.

Duck gizzard is duck stomach, duck gizzard, duck muscle stomach, the shape is flat and round, the meat is compact, tight and chewy, the taste is long, no greasy feeling, it is a delicacy treasure loved by all ages. The main nutrients of duck gizzard are carbohydrates, proteins, fats, niacin, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, and selenium. Duck gizzard is rich in iron, and women can eat more appropriately.

Traditional Chinese medicine believes that duck gizzards are sweet and salty in taste, and have the effect of strengthening the stomach. Today, we recommend a delicious cold duck gizzard.

Ingredients: 5-6 fresh duck gizzards.

1 head of garlic.

Ginger 5 grams.

Sichuan pepper 4 grams.

Light soy sauce 30g.

Balsamic vinegar 20 grams.

Salt to taste. Lettuce 1 sprig.

Method steps.

Soak the fresh duck gizzards you bought back in water. If you buy it frozen, you need to defrost it in tap water, then wash it and set aside. Slice green onion and ginger and set aside.

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Remove from the pot, put half a pot of water in the pot, boil the water and put in the washed duck gizzards, green onions, ginger, peppercorns, and cooking wine to boil over high heat.

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Bring to a boil over medium heat and simmer for about 10 minutes until cooked. Tip: How can you tell if duck gizzards are cooked? We can take a chopstick and poke it at the duck gizzard, and if we can easily poke it, it means that it is cooked.

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Prepare a basin of cold boiled water or purified water, then remove the cooked duck gizzards from the hot pot and put them in the cold boiled water, cool for a while, wash and remove the dry water.

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Slice the cooled duck gizzard into thin slices for quick flavoring. Peel the garlic and chop it into minced garlic, preferably if you have a garlic pounder. Then put the minced garlic, chives, homemade chopped pepper, light soy sauce, balsamic vinegar and sugar in a container and stir well for later use.

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Then put the chopped duck gizzard and the seasoning together in a bowl, let the sauce soak the duck gizzard, and stir it several times halfway.

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Then put two lettuce leaves on the plate, and put the soaked duck gizzard on the lettuce leaf with chopsticks, so that a plate of cold duck gizzard with full color and flavor is ready.

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end precautions.

The recipe of the soup is put according to personal taste, increase or decrease appropriately, and if you have high blood sugar, do not add sugar.

First, cut the duck into cubes, chop the shallots into chopped green onions, and cut the ginger into slices. Rinse the duck over water and bring to a boil for 5 minutes. Put a small amount of salad oil and rapeseed oil in the pot, add the duck and ginger slices that have been watered and stir-fry until fragrant, add cooking wine and a little sugar.

Pour the bamboo shoots directly into the pot; Add an appropriate amount of water to basically cover the duck and winter bamboo shoots. Simmer over low heat for 8 minutes, add a little MSG and then remove from the pan. Garnish with some chopped green onions.

1. Cut the duck into cubes, cut the shallots into chopped green onions, and cut the ginger into slices.

2. Put the duck in water and boil for 5 minutes (you can also add the cut duck, ginger, cooking wine, and spring water to the pressure cooker for 7 minutes).

3. Put a small amount of salad oil and rapeseed oil in the pot, put in the watered duck, stir-fry the ginger slices to bring out the fragrance, add cooking wine, and a little sugar.

4. Pour the bamboo shoots directly into the pot.

5. Add an appropriate amount of water to basically cover the duck and winter bamboo shoots.

6. Simmer over low heat for 8 minutes (use the pressure cooker to steam for 10 minutes to vent naturally), add a little monosodium glutamate to get out of the pot.

7. Garnish with some chopped green onions.

The preparation of the red braised air-dried duck is as follows:

Ingredients: 4 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, spoon of fresh chicken juice, 4 garlic sprouts, 3 carrots, 1 potato, 30 grams of dried beans, half of air-dried duck.

Steps: 1. Cut the air-dried duck into small pieces, put it in a pot and boil it for half an hour to remove the salty taste and make the meat soft.

2. Take a little dried beans and soak them in hot water for 5 minutes.

3. Prepare garlic sprouts, ginger slices, and garlic slices.

4. Rinse the boiled duck with water and put it on a plate for later use.

5. Cut the carrots into cubes, cut the dried beans soaked in water into sections, cut the potatoes into cubes and fry them in an air fryer until the skin is golden brown.

6. Heat oil in a pot, boil ginger slices and garlic slices, put in the prepared preserved duck meat (add a small amount of thirteen spices, cooking wine, oyster sauce) stir-fry evenly, add boiling water, a little duck meat, put in the prepared side dishes, boil over high heat, and simmer over low heat.

7. When the soup is finished, add the garlic sprouts and stir-fry the chicken juice.

8. Serve on a plate. <>

1 duck (weighing about 1000 grams), 100 grams of refined salt.

Method: (1) Wash the duck to remove the blood and water, rinse, smear the inside and outside of the duck body with refined salt, wrap it in a clean white cloth, put it in the refrigerator for 5 hours and take it out, remove the white cloth, and wipe the salt water.

2) Put the duck into the steamer, belly down, steam for about 25 minutes until cooked, let it cool and then chop it and put it on a plate.

Ingredients: 3 chilled duck legs in the supermarket, coarse salt spoon, Sichuan pepper, star anise, cinnamon, ginger, green onion, a little rice wine.

Steps: 1. Coarse salt, pepper, star anise and cinnamon are fried in a dry pot over low heat (it is a little black, but it is not black yet).

2. After the duck legs are washed, wipe them with rice wine, ginger and green onions, and then marinate them with fried coarse salt and put them in the refrigerator overnight (preferably 24 hours.

- Salt is enough to smooth the surface, too much duck meat will be tight, and the excess salt can be used next time.

Even if you get it directly in the safety bag, you can just shake it tightly at the mouth of the bag, haha!

3. First boil a large pot of water, put the marinated duck legs in it, the water must cover the meat, and then turn off the fire to a very small one.

It's better not to roll over the kind, I use an induction cooker, just put it in the holding gear), about 15 to 20 minutes will do.

Simmer the duck.

4. Take out the duck, let it cool and chop it into small pieces, put it in a sealed box and put it in the refrigerator for preservation, and take out a few pieces when eating.

Hello dear, <>

The method of eating duck is as follows: Shou Minghao first prepares the following ingredients: duck half a young ginger 4 pieces of garlic 6 cloves of light soy sauce 3 spoons of dark soy sauce 1 spoon of salt Appropriate amount of millet pepper 4 green onions 1 oyster sauce 1 spoon of sesame seeds A little, the steps are as follows:

1.Chop the duck, 2, boil water in the pot to remove the duck to the water 3, the end of the blood comes out and take it out, 4, wash and put on the plate, 5, cut the green onions, ginger and garlic for later use, 6, pour oil into the pot, 7, pour the green onions, ginger and garlic into the pot and stir-fry 8, stir-fry the fragrance, 9, pour the duck into the pot and stir-fry, 10, add the white wine and stir-fry to remove the fishy, 11, add water to the pot and boil, add salt, sugar, oyster sauce and pepper and simmer for half an hour 12, the soup is dried and the duck is almost good, add chicken essence to taste, sprinkle with white sesame seeds, 13, The delicious dry-roasted duck is good and lacks Huaiju, and it is not greasy at all.

The home-cooked recipe for air-dried duck is as follows:

1. Ingredients: 1 air-dried duck, white radish, garlic, ginger, dried chili, coriander, cooking wine, light soy sauce, sugar, oil.

2. Cooking steps:

1. After washing the air-dried duck with hot water, chop it into small pieces, put it in warm water, add a spoonful of cooking wine, soak it for an hour, and drain it.

2. Add 1 tablespoon of vegetable oil to a hot pan, add ginger slices and garlic and stir-fry until fragrant, then add air-dried duck pieces and stir-fry over high heat, fry dry water and stir-fry out the fat in the duck meat, and serve.

3. Cook a small half bowl of cooking wine along the edge of the pot, add 1 tablespoon of light soy sauce and 1 teaspoon of sugar, and stir-fry constantly until the color of the duck pieces becomes ruddy.

4. Add boiling water and soak the duck pieces, skim off the foam with a spoon, add 3 dried chili peppers, boil in the pot, cover the pot, and simmer for 40 minutes.

5. Wash the white radish and cut it into small pieces, put it in a pot, boil it again, and continue to simmer it over low heat for 20 minutes, the radish is soft and rotten.

6. Move it into the iron pot, put in fresh red pepper and coriander, and cook it on an electric ceramic stove or induction cooker over low heat.

The reason for the name is that the duck meat is tender and dense, and it looks like a board. Hence the name air-dried plate duck. Anhui's air-dried duck retains the original taste of the ingredients themselves to the greatest extent, using a pure handmade method, after removing the duck's feathers and internal organs, using the method of salting, no sauce color and no additives, let it be naturally dried outdoors.

Every step is done using the oldest method.

The duck washer is clean and set aside, pour a quarter of the prepared thirteen spices and salt into a bowl and stir evenly, and then rub the stirred ingredients evenly onto the duck, pay attention to the inside of the duck should also be smeared with ingredients, do not have any ingredients left, and use them all up. After making it, put it in a basin and cover it and let it marinate overnight to allow the salt to penetrate into the inside.

After marinating overnight, you can start to cook the duck, find a larger pot, put the whole bottle of light soy sauce, white wine, water, and chili pepper into the pot, the duck can also be put into the pot at the same time, boil on high heat until boiling, then turn off the heat to the minimum and cook to the duck cooked pot to cook the duck sauce, the best is to drown the duck. Don't remember to look at the fire and don't boil it, the red blood bridge is not ripe, and the oil and water are cooked.

After cooking, put it up to find something that can hang a duck, you can hang it with iron wire at the neck, put it in a sensitive and windy place to hang, and when the wind is strong, you can generally hang it for 1 day and 1 night to drain the water, and if the wind is not strong, you can eat it for 2 days.

1. Wash and cut the air-dried duck into pieces, boil half a pot of boiling water, pour the duck into the pot, and control the water drying;

2. Heat the pot to get old, add an appropriate amount of oil, and add a little sugar to make it fresh;

3. Then add ginger, cinnamon, bay leaves and stir-fry until fragrant, then add duck and stir-fry;

4. Add an appropriate amount of water to cover the duck, boil over the fire, and add Shaozhen Jane to shout Xu wolfberry after the water boils for 10 minutes;

5. After the soup changes color, add white radish, cook and sprinkle some coriander to get out of the pot.

6. Duck has the effect of nourishing qi and replenishing deficiency and nourishing yin, duck meat contains protein, easy to absorb, rich in vitamin E and B vitamins, its fat content is low, and duck meat is also rich in niacin.