How should duck meat be made delicious and delicious?

Duck meat is very rich in protein, and it is best to use bitter gourd to fry it so that it will not get greasy. First of all, use egg white, starch, cooking wine, soy sauce, pepper to grasp well, and then use the oil pan, the duck meat itself will produce a lot of oil, so the oil can be a little less, turn to low heat after the oil is hot, put in the marinated duck meat silky and fry, put green onions, and shoot the shredded meat. Finally, it can be cooked.

It can be made into roast duck, first of all, the duck should be cleaned, then add an appropriate amount of seasoning, marinate for about 15 minutes to 20 minutes, heat the oil, pour in the green onion and ginger, garlic and stir-fry, and then put the duck into the pot and stir-fry evenly, add the appropriate amount of seasoning, and finally put it in the oven, the temperature is set to 150, the time is set to 15 minutes, and the roast can be out of the pot.

It can be used to make Peking duck, or braised duck, or it can be used to make duck stewed potatoes, which is very delicious.

Fried duck with corn.

Raw material. 150 grams of duck meat, 200 grams of corn kernels, 40 grams of carrots, appropriate amounts of bell peppers and round peppers, a little minced garlic and ginger slices.

Seasoning. 3 grams of salt, 4 ml of light soy sauce, 10 ml of cooking wine, 8 ml of water starch, 2 grams of chicken powder, 3 grams of sugar, 2 grams of pepper, appropriate amount of water starch and edible oil.

Method. 1.Wash and peel the carrots and cut them into cubes; Wash the round pepper and bell pepper and cut it into cubes.

2.Wash the duck meat and cut it into cubes, add salt, light soy sauce, cooking wine, water starch and mix well, pour in a little cooking oil, and marinate for 10 minutes until it tastes.

3. Pour an appropriate amount of water into the pot and heat it, pour in carrots and corn kernels, add a little salt, sugar and cooking oil, mix well, cook for about 2 minutes, pour in bell peppers and round peppers, stir up, cook until broken, and remove them.

4. Stir-fry the ginger slices in the pan, add the marinated duck meat, fry until it changes color, add the minced garlic, stir-fry until fragrant, pour in the blanched ingredients, and stir-fry until soft.

5.Add salt, chicken powder, sugar and pepper.

6.Pour in a little water starch, stir-fry until the ingredients are flavorful, and put it on a plate.

Stir-fried duck with carrots and peas.

Raw material. 300 grams of duck meat, 120 grams of peas, 60 grams of carrots, 20 grams of bell peppers, 20 grams of bell peppers, a little ginger, green onions, and minced garlic.

Seasoning. 3 grams of salt, 4 ml of light soy sauce, 8 ml of cooking wine, 6 ml of water starch, 3 grams of sugar, 2 grams of pepper, 2 grams of chicken powder, appropriate amount of cooking oil.

Method. 1.Wash and dice carrots, bell peppers, green peppers, and duck meat. 2.Marinate the duck meat with salt, light soy sauce, cooking wine, water starch and oil.

3Add carrots, peas, salt, oil, bell peppers, and bell peppers to a pot of boiling water, blanch and remove.

4.Stir-fry ginger slices and green onions, add duck meat, minced garlic, cooking wine, blanched ingredients, and then add the remaining seasonings to stir-fry to taste.

Omebun duck. Raw material.

400 grams of duck meat, 160 grams of potatoes, 80 grams of green plums, 60 grams of onions, and an appropriate amount of coriander.

Seasoning. 2 grams of salt, appropriate amount of tomato paste, appropriate amount of cooking wine and cooking oil.

Method. 1.Wash and peel the potatoes and cut them into cubes; Wash and slice the onion; Cut off the head and tail of the green plum.

2.Pour water into a pot and bring to a boil, pour in the washed duck pieces, add cooking wine, and remove from boiling water.

3.Stir up the oil pan, pour in the duck meat and onion, stir-fry well, add tomato paste, stir-fry until fragrant, pour water and mix well.

4.Pour in the green plums and potatoes, add salt to taste, and continue to cook over low heat for 30 minutes until cooked through.

5.Stir-fry well, serve the stir-fried dishes, and put an appropriate amount of coriander.

Soak the duck meat in cooking wine ginger water for 30 minutes, clean and drain the water, blanch the bamboo shoots in the pot, put the drained duck meat into a deep bowl, add chopped peppers, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper and marinate for 30 minutes, tear the blanched bamboo shoots with small strips, wash the black fungus after soaking, spread the black fungus and bamboo shoot tips into the bottom of the steaming bowl, add cornstarch and edible oil to the marinated duck meat, mix evenly again and spread evenly on the previous steaming bowl, put it in the electric pressure cooker and steam for 15 minutes, After removing from the pot, sprinkle an appropriate amount of chopped green onions, and the steps with the picture are as follows:

Ingredients: 600 grams of duck meat, 200 grams of bamboo shoots, 30 grams of black fungus.

Excipients: 15 grams of chopped chili pepper, 12 grams of garlic, 8 grams of ginger, 20 ml of oyster sauce, 3 grams of refined salt, 1 gram of sugar, 1 gram of pepper, 3 grams of corn starch, 10 ml of cooking oil, appropriate amount of chopped green onion.

1. Prepare the duck meat.

2. Prepare bamboo shoot tips and other ingredients.

3. Soak the duck meat in cooking wine and ginger water for 30 minutes.

4. After soaking the duck meat, clean it and drain it for later use.

5. Blanch the tips of the bamboo shoots.

6. Put the drained duck meat into a deep bowl, add chopped chili, garlic slices, ginger, oyster sauce, refined salt, sugar, pepper.

7. Mix well and marinate for 30 minutes.

8. Tear the tips of the bamboo shoots with your hands, and wash the black fungus after soaking.

9. Spread the black fungus and bamboo shoot tips into the bottom of the steaming bowl.

10. Add cornstarch and cooking oil to the marinated duck.

11. Stir again and mix evenly on the previous steaming bowl.

12. Put it in an electric pressure cooker.

13. A bowl is buckled on top. Avoid steaming when the water vapor falls into the bowl.

14. Select the waterless function and turn on the steaming function.

After a few minutes, the steaming function is over, and the steamed duck meat is taken out after relieving the pressure. Sprinkle an appropriate amount of chopped green onion on the surface and serve on the pot.

Pay attention to the clear items:

1. The duck meat is marinated first, and starch and edible oil are added before the steamer, so as to lock in the moisture and avoid the steamed duck meat from becoming firewood and having a bad taste.

2. If there is no electric pressure cooker, you can directly put it in the pot and steam, pay attention to the extended time.

1. Prepare the required ingredients: half a duck, a few drops of cooking oil, 1 small piece of ginger, 5 garlic, about 20 Sichuan peppercorns, 1 star anise, 1 tablespoon of rice wine juice, 1 tablespoon of dark soy sauce, 2 green peppers, a little salt, a little light soy sauce, and a beer can.

2. Prepare the ingredients, soak the duck in cold water for about half an hour after cleaning, change the water twice halfway, soak the blood water in the duck and then chop it into large pieces.

3. After the enamel pot is heated in the pan, add a few drops of cooking oil, put a little chopped duck meat and stir-fry slowly over low heat. A lot of oil will come out during the process of stir-frying the duck, so it is not recommended to add too much oil before stir-frying.

4. Slowly stir-fry over low heat until the surface of the duck meat is slightly yellow, and the fat of the duck meat is slowly stir-fried at this time. Add ginger, garlic, Sichuan pepper and star anise and continue to keep the heat low and stir-fry slowly.

5. Stir-fry until the seasoning exudes fragrance, then add the rice wine juice and stir-fry quickly over high heat, then add dark soy sauce and stir-fry until the surface of the duck meat is colored. Rice wine juice is added to help remove the smell, and no rice wine juice can be substituted with sake or high whiteness, reduce the amount as appropriate.

6. Add the can of beer, the beer should cover all the duck meat, then cover the pot, boil the pot over high heat first, then turn to low heat and simmer for about 30 minutes. It is recommended to observe the amount of beer in the pot to prevent the pot from drying out.

7. Remove the lid and add an appropriate amount of salt, stir evenly with a spatula and continue to simmer for about 10 minutes. Add the green pepper and a little light soy sauce that has been washed and cut into hob pieces, stir-fry evenly over high heat and reduce the juice, turn off the heat and serve.

It is important to remove the fish, so ginger and cooking wine need to be sufficient, and then the duck meat can be boiled and stir-fried, each with its own taste.

1. Braised duck with potatoes.

1. Prepare ingredients: 2 duck legs, 2 potatoes, ginger, green onion, cooking wine, dark soy sauce, light soy sauce, star anise, cinnamon, vinegar, salt.

2. Chop the duck legs, peel and cut the potatoes, slice the ginger, and break the green onions.

3. Stir-fry the cinnamon well.

4. Add dark soy sauce and light soy sauce, stir-fry and color evenly.

5. Add water, add enough at a time, the water should be submerged in the duck meat, turn to medium-low heat and simmer for 10 minutes after boiling.

6. Add potatoes and salt, add a few drops of vinegar (to remove the fishy smell), continue to keep the heat on medium, in order to keep the potatoes intact, please do not keep turning them.

7. Turn off the heat when the soup is thick and dry. Finally, add chopped green onions and stir-fry to remove from the pan.

2. Beer duck.

1. Prepare ingredients: 1000 grams of purified duck, 15 grams of ginger, 5 dried chilies, 4-5 pieces of monocrystalline rock sugar, 15 ml of dark soy sauce, salt (optional), 600 ml of beer.

2. Wash the duck and chop it into pieces (any size), and crush the whole piece of ginger. Bring water to a boil in a pot, put the duck pieces and cook for 3 minutes to remove the blood.

3. Remove the supercooled water and drain it for later use.

4. Pour oil into the iron pot and heat it to seventy, stir-fry the duck pieces, keep frying the duck pieces in the pot, force out the moisture in the duck meat, see the duck skin become tighter, the duck pieces are relatively small, transfer the fried duck pieces to the pressure cooker, and the iron pot does not have to be washed.

5. Add ginger cubes, dried chili peppers, pour in the whole bottle of beer, then cover the pressure cooker and turn to high heat.

6. After waiting for the gas to sound, turn to medium-low heat and cook for 20 minutes, turn off the heat, and wait for the pressure cooker to degas naturally.

7. Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the dark soy sauce to color, and add rock sugar and salt to taste. Turn on a high heat and cover the pot to collect the soup (if you like to drink more soup, don't collect the juice).

8. Finally, only a small amount of viscous soup remains.

Blanch the water first, stir-fry the green onion, ginger and garlic with the hot pot base, and eat it fragrantly.

Ingredients: duck, cooking wine, green onion, garlic, ginger, soy sauce, Sichuan pepper, sugar, salt, chili, bay leaf, star anise.

Steps: Step 1: Wash half a duck.

Step 2: Pour into the water and blanch.

Control the moisture, put the duck fat in the pot and fry the oil, add the peppercorns, green onions, garlic and ginger and stir-fry until fragrant, add the duck meat and stir-fry a few more times, pour in cooking wine, braised soy sauce, add sugar, salt, add bay leaves, star anise, chili pepper, heat the water, cover the duck meat, cover the pot and simmer for 30 minutes, add the shiitake mushrooms, cook for 20 minutes, collect the juice, and remove from the pot.

How to make the duck: roasted duck strips with asparagus.

Ingredients. 200 grams of asparagus, 100 grams of net duck meat, 50 grams of lion's mane mushroom, 10 grams of green onion and ginger, 15 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of wet starch, 300 grams of chicken broth, 30 grams of vegetable oil.

Method. 1. Treat the asparagus and cut it into 3 cm long sections. Lion's mane mushrooms are washed and cut into thick strips.

2. Wash the duck meat, drain the water, cut it into strips, mix it with 5 grams of cooking wine and refined salt to marinate to taste, and then mix well with 2 grams of wet starch and starch.

3. Heat oil in a pot, add green onions, ginger slices and stir-fry until browned.

4. Add the lion's mane mushroom strips and stir-fry well, cook the remaining cooking wine, add chicken broth and stir-fry, cook until cooked thoroughly, and pick out the green onion segments and ginger slices.

5. Put in the asparagus section, add the remaining refined salt and fry until it is cooked and rotten, the soup is exhausted, add monosodium glutamate, thicken with the remaining wet starch, and put it on a plate.

Preparation of duck: stir-fried shredded duck.

Ingredients. 300 grams of duck breast, 5 grams of magnolia, 2 grams of coriander, 1 egg white, 5 grams of wet starch, refined salt, cooking wine, green onions, ginger, monosodium glutamate, peanut oil.

Method. 1. Wash the duck breast and cut it into thick shreds. Wash the magnolia and cut into shreds. Wash the coriander, cut it into 3 cm long pieces, and cut the green onion and ginger into shreds.

2. Put the shredded duck into a bowl, add refined salt, monosodium glutamate, egg white, and wet starch and mix well. In another bowl, add cooking wine, monosodium glutamate, green onions, and shredded ginger to make a clear juice.

3. Pour peanut oil into the pot, when the oil is hot, put the duck shreds into the pot, disperse and slide through, and then remove them.

4. Leave a little base oil, pour in shredded duck, magnolia, and coriander, cook in the clear juice, turn it upside down a few times, and then put it on a plate.

How to make the duck: stir-fried duck with bitter gourd.

Ingredients. 1000 grams of tender duck, 300 grams of diced bitter gourd, 50 grams of garlic, 20 grams of dried chili peppers, 20 grams of cooking wine, 10 grams of diced red peppers, 5 grams of ginger slices and wet starch, 3 grams of salt, monosodium glutamate, oyster sauce, a little chicken essence, soy sauce and sugar, an appropriate amount of fresh soup, and 50 grams of vegetable oil.

Method. 1. Slaughter the tender duck to remove the hair and internal organs, wash it and cut it into centimeter square dices; Blanch the diced bitter gourd and let it cool.

2. Put the pot on the fire, put in vegetable oil and boil until it is hot, add ginger slices and dried chili peppers to stir until fragrant, add duck dices to dry the water, cook in cooking wine, add soy sauce to color, add garlic, and season with salt, monosodium glutamate, oyster sauce, chicken essence and sugar.

3. Simmer the fresh soup over low heat until the duck is soft and rotten, add diced red pepper and bitter gourd, change the heat to collect the thick soup, and thicken it with wet starch.

The practice of medicinal duck.

Ingredients: 1 Muscovy duck, 5 slices of ginger, 2000 pieces of water, medicinal materials: 1 money, 2 points of wolfberry, 4 points of Chuanxiong, 3 points of Eucommia, 1 money of ginseng pie, 3 points of Huaishan, 5 red dates, 1 money of Polygonum multiflori, 2 points of refrigerated land.

Method: 1. Chop small pieces of Muscovy duck, put it in boiling water and blanch it for 2 3 minutes to remove impurities and blood water, and then clean the residue with cold water for later use.

2. Take a deep pot, pour in 2000 water, add the duck pieces of method 1 and all Chinese herbal medicines and ginger slices, cover the pot with a lid and boil over medium heat for about 1 hour to turn off the heat.

Preparation of sliced duck.

The skin is crispy and the meat is tender, the entrance is fat and fragrant, and the single cake is wrapped in food, and the taste is fragrant and refreshing.

Ingredients: Ingredients: 1500 grams of roast duck, seasoning: 100 grams of green onions, 50 grams of sweet noodle sauce, 15 grams of white sugar, 1 gram of umami king, 30 grams of vegetable oil.

Method: 1. Put the wok on medium-low heat, add about 100 grams of water to the sweet noodle sauce, sugar, and umami king, stir with a spoon while burning, burn until viscous, and pour it into a small bowl for later use;

2. Put the wok on the fire, when the oil is hot, put in the roast duck, fry it in oil until the skin is crispy and the meat is cooked, remove and drain the oil, use a knife to cut the duck skin and duck meat slices, cut it into slices and put it on a plate;

3. Wrap duck skin, duck meat, and shredded green onions with a single cake and smear it with sweet noodle sauce to eat.