How to make smoked duck breast meat, how to make duck breast meat delicious

Duck breast can be made into spicy stir-fried duck breast, duck breast and radish soup, celery fried duck breast, etc. 1. Spicy stir-fried duck breast: 3 pieces of duck breast, 3 cloves of garlic, appropriate amount of salt, 1 piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of bean paste, 2 chili peppers.

Slice the duck breast, put the duck meat in a bowl, and marinate with bean paste, oyster sauce, salt, cooking wine and garlic slices for 15 minutes. Put oil in the pot, add garlic slices and ginger cubes and stir-fry until fragrant. Stir-fry the duck meat over high heat, add chili pepper and salt and stir-fry for 2 minutes.

1. Spicy fried duck breast

1. Prepare ingredients: 3 pieces of duck breast, 3 cloves of garlic, appropriate amount of salt, 1 piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of bean paste, 2 chili peppers.

2. Cut the duck breast into thin slices, put the duck meat in a bowl, and marinate it with bean paste, oyster sauce, salt, cooking wine, and garlic slices for 15 minutes.

3. Put oil in the pot, add garlic slices and ginger cubes and stir-fry until fragrant.

4. Fry the duck meat over high heat until the duck meat changes color, add chili pepper and salt and stir-fry for 2 minutes.

2. Green pepper duck breast

1. Prepare the ingredients: 250 grams of duck breast, 2 green peppers, half a spoon of salt, half a spoon of black pepper, and half a spoon of five-spice powder.

2. Slice the duck breast obliquely into slices, wash the green peppers and cut them into pieces.

3. Stir-fry garlic slices, chopped green onions and chili peppers in an oil pan.

4. Add the duck breast and stir-fry, add the green pepper, and stir-fry over high heat for 5 minutes.

5. Add salt, five-spice powder and black pepper to remove from the pot.

3. Stir-fried duck breast with celery

1. Prepare ingredients: 1 small handful of celery, 1 piece of duck breast, 1 teaspoon of garlic, 1 red pepper, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of starch, appropriate amount of oil and salt.

2. Add salt, cooking wine, starch, light soy sauce and other seasonings to the duck breast, mix well and marinate.

3. Heat the pan with cold oil, add the marinated duck breast and stir-fry, add the garlic and red pepper rings and stir-fry.

4. Add celery and stir-fry after the fragrance is slightly fragrant.

5. When stir-frying for about 5 minutes, add salt and other seasonings, and finally stir-fry evenly.

Tools Raw materials.

Duck breast chili.

Method steps.

Dice the duck breast and marinate in cooking wine and light soy sauce for 10 minutes.

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Shred the onion, remove the seeds from the red and green peppers and cut into chili rings.

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Peel and chop the garlic cloves.

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Pour oil into a hot pan, add the marinated duck breast and stir-fry over high heat until it changes color.

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Add minced garlic and stir-fry until fragrant.

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Stir-fry the onion and red and green peppers.

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Add salt and light soy sauce.

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Sprinkle in the barbecue powder, stir-fry evenly and then remove from the pan and serve.

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Step 1To prepare the ingredients, wrap the duck breast in oiled paper and defrost it in the microwave 2After heating the pan, add olive oil, wait for the oil to be hot, add pepper, fennel and other spices and stir-fry until fragrant3Add the duck breast and fry over high heat.

4.After frying, slice and serve.

TipsThe duck breast I bought is frozen, so you should thaw it in advance. And it's pickled, it already has a taste, so don't add any more salt ().

Smoked duck.

Smoked duck is a delicacy in life, and the main ingredient is duck, which is a healthy recipe. It belongs to the cold dishes of Sichuan cuisine, which originated in Emeishan, Leshan, and is a major specialty in Leshan area. Smoked duck, cold dish, smoky flavor.

Characteristics: golden red color, delicate meat, rich smoke. Preparation:

Pickled, smoked, marinated.

The Chinese name is smoked duck.

The main ingredient duck is classified.

Healthy recipes taste good.

Quick navigation. Historical data on the characteristics of raw material production methods.

IntroductionSmoked duck is a famous snack in Sichuan, which has a great influence in western Sichuan. Smoked duck is a must-have for the Mid-Autumn Festival. Chengdu is most famous for the rat cave Zhang duck shop and Wang Fat Duck shop.

To make smoked duck, the preparation of brine is extremely important. Add timely spices, salt, sugar color, marinate when using heavy objects to fully press the duck into the brine, marinating time is generally about 20 minutes, too long duck meat is old, affecting the quality and taste.

Ingredients: duck, five-spice powder, salt, cooking wine, ginger, green onion, mash juice, brine, smoke, sesame oil, Sichuan pepper, cooked vegetable oil.

A total of 5 smoked ducks.

How to make it: 1. The duck is cut into large pieces, add salt, ginger slices, green onions, five-spice powder, cooking wine, and Sichuan peppercorns, mix well for 20 minutes, steam them in the basket until they are just cooked, and heat them in a brine pot until the meat can be taken out of the bones, and then put them in a hot oil pan and fry them until the color is golden and the meat is dry and fragrant.

2. Put the fried duck into the smoker, light the smoked material, smoke until the ribs are dark red and the smoke is fragrant, take it out, brush with sesame oil, cut it into small pieces and put it on a plate.

Characteristics: golden red color, delicate meat, rich smoke.

Historical materials. Smoked duck is a famous snack in Sichuan, which has a great influence in western Sichuan. In western Sichuan, smoked duck is a must-have for the Mid-Autumn Festival, because the duck has grown up and is suitable for fat and thin. The master selects the ducklings born in the year, fades the feathers after slaughtering, disembowels and takes out the internal organs, washes them, removes the wing tips, duck feet, adds salt code flavor and pickles overnight, puts it in boiling water and slightly scalds it until the skin is tight, takes out and wipes the water, puts it in the smoker, smokes it with straw until it is brown, puts it in the brine pot and cooks it when it is cooked, changes the knife to the plate when eating, the color is golden red, the meat is delicate, and the smoked duck with strong smoke and fragrance is made.

To make smoked duck, the preparation of brine is extremely important. The brine should be used in the old brine, each time the brine is added in the right time, salt, sugar, the duck should be fully pressed into the brine with a heavy object, the brine time is generally about 20 minutes, the time is too long and the duck meat is old, affecting the quality and taste.

A1Fresh duck offal flattened, with salt, ginger juice, garlic juice, soy sauce, cumin powder, pepper powder, rice wine marinated for two days to taste, and then held in the ventilation sheet for about 10 days, the temperature should be below 5 degrees, before it can be hung, otherwise there will be a taste.

2.Raw wood charcoal fire.

3.Spread the mat

4.Spread the marinated duck.

5.Fumigate.

6.Cover with smoke.

7.Turned over several times on the way.

What is smoky? Personally, do you think pepper-smoked is the best? What is smoked, are you asking, or how to do it after smoking?

Method steps.

1. Wash the duck legs and cut them into pieces. If you don't like too much smoky taste, you can soak the duck legs in clean water for a few hours.

v2. Shred the ginger and garlic, and cut the green onion into small pieces for later use.

3. Put the duck leg into the stainless steel bowl, and the stainless steel bowl heats up quickly. It is advisable to spread the bottom of the bowl, then sprinkle some ginger, garlic and peppercorns, and then sprinkle the pepper on the duck legs. Then put the remaining duck legs into a bowl, and sprinkle the ginger, garlic, peppercorns, and pepper until all the duck legs are put in.

4. Finally, put the bowl into the pot and steam until cooked.

Home-style fried smoked duck.

Ingredients: A duck.

Excipients: appropriate amount of parsley, appropriate amount of green garlic, appropriate amount of dried chili pepper, a little soy sauce, a little oyster sauce, a little sugar.

The practice of stir-fried smoked duck at home.

1. Clean the celery, green garlic and dried chili peppers and cut them into sections for later use.

2. Wash the smoked duck with warm water.

3. Chop the cleaned duck into pieces of moderate size for later use.

4Put an appropriate amount of oil in a pot.

5. Pour in the duck and pass the oil.

6. Duck with good oil.

7. Leave the bottom oil in the pot, add the dried chili peppers and garlic and stir-fry until fragrant.

8. Pour in the duck and parsley and stir-fry.

9Finally, add green garlic leaves, add a little soy sauce, oyster sauce and sugar and stir-fry evenly.

10 delicious out of the pot.

Ingredients. Preserved duck: 1 piece.

Accessories. Parsley : Appropriate amount of green garlic.

Appropriate amount of dried chili pepper : Appropriate amount of soy sauce : A little oyster sauce : A little sugar : A little.

Specific steps: Step 1.

Clean the celery, green garlic and dried chili peppers and cut them into pieces for later use.

Step 2. Wash the smoked duck with warm water.

Step 3. Chop the cleaned duck into pieces of moderate size for later use.

Step 4. Put an appropriate amount of oil in a pan.

Step 5. Pour in the duck and let the oil pass.

Step 6. Duck with good oil.

Step 7. Leave the bottom oil in the pan and add the dried chili peppers and garlic and stir-fry until fragrant.

Step 8. Pour in the preserved duck and parsley and stir-fry.

Step 9. Finally, add the green garlic leaves, add a little soy sauce, oyster sauce and sugar.

Stir-fry well. Step 10.

It's delicious.

Cooking skills. 1. There is no need to put salt in this dish, because the cured meat is already very salty, and if you want to eat a softer one as a reference, you can boil the preserved duck in boiling water for a few minutes.

Steps.

1. After washing the duck breast, wipe it dry with kitchen paper and wipe the duck breast with salt.

2. Mix oyster sauce, black pepper and salad oil; Brew the tea leaves in boiling water, cool and pour in to make a sauce.

3. Put the duck breast in the sauce, seal it with plastic wrap and put it in the refrigerator and marinate for more than 2 hours.

4. Spread tin foil on a baking sheet, place the marinated duck breast on the tin foil, pour in the sauce, sprinkle with tea leaves and wrap it.

5. Turn the Fotile oven to the upper and lower heat mode and preheat it to 200 degrees.

6. Put the duck breast in the middle of the oven and bake for 25 minutes. Slice after cooling.

The material of smoked duck is very simple, the duck is selected from the local native duck raised in the countryside of Yongtai, and sometimes Muscovy duck is used, but the water duck mother is generally not selected, because its meat is too thin. Wash the duck and remove the internal organs. Preparation:

Fine salt, sugar, high grain wine, monosodium glutamate, home-brewed tea oil, rice, chili powder. In addition, prepare a number of rice bran or dried branches of fruit trees, iron pots, bamboo racks, etc. Bring the water to a boil, put a pinch of salt, put in the duck and cook.

Mix fine salt, sugar, chili powder, and a little monosodium glutamate together, add half a tael of grain wine, and mix into a paste. Remove the duck, drain the water, apply the paste seasoning to the duck's whole body and inner cavity, then put it in a basin, seal it, and leave it for a day. After a day, sprinkle an even layer of rice in an iron pot, pour in a cup of tea oil, and the tea oil will evenly soak and cover the rice.

Place a bamboo rack 4 to 5 cm above the oil layer (be sure to make bamboo), place the marinated duck on the rack, and cover the pot to ensure that it is tightly sealed. It is necessary to use rice bran or dried branches of fruit trees to make a fire (green plums, peaches, plums, chestnuts, etc.), and listen carefully to the sound of rice being burned in hot oil and ducks being roasted in a pot over high heat. Then gradually reduce the fire, pay attention to the sound in the pot, generally after 30 minutes, the popping sound and sizzling sound are completely mixed, turn off the fire, stuffy, and then 30 minutes, start the pot.

1.Prepare the smoked duck breast.

2.Prepare the tomatoes and ginger.

3.Peel and slice the ginger, wash and slice the tomatoes, and finely chop the green onions.

4.Slice smoked duck breast.

5.Heat the pan with cool oil.