What is the home cooking of ducks? How to make a duck is a big family?

Duck is one of the essential meats for our home-cooked dishes, although it is delicious, but if it is not done correctly, it is easy to dry and woody, which affects the taste. The most commonly eaten and heard duck method is beer duck, is it only beer duck that can be delicious and delicious? Of course not, there are many delicious ways to make duck, and today I have compiled 10 simple home-cooked duck recipes for your reference and learning.

One, beer duck.

The reason why beer duck is so popular is that after adding beer to the duck meat, it can not only remove the smell and increase the flavor, but also make the duck meat more tender and firm. Beer duck is also the easiest and least error-prone of all duck recipes.

Method: Clean the duck meat and chop it into small pieces in a hot pan without oil, pour the duck meat into it, add ginger slices and cooking wine and keep stir-frying, so that the water in the duck meat can be fried out, and the meat will be firmer when it will be done, there is no fishy smell, and it tastes fragrant. Stir-fry the water out of the duck meat after changing color, rinse the hot pan with oil, under the ginger slices and dried chili peppers to stir-fry, under the duck meat stir-fry, at this time the duck meat is easy to fry dry, fry until the surface is browned, add salt and soy sauce, stir-fry evenly and then add beer to the duck meat, you can add a small amount of star anise leaves according to your own taste.

After boiling over high heat, turn to medium-low heat and simmer for 20 minutes, then reduce the juice on high heat, add chicken essence to enhance freshness, and then remove from the pot.

Second, ginger duck.

The ginger is fresh and crisp, the ginger flavor is light and not spicy, and it is used to fry the duck to eat, which is not only fishy but also particularly fragrant.

Method: To make ginger duck, chop the duck meat a little smaller, the size of a thumb. Shred the ginger. Cut the green pepper into rings.

Heat the oil in the pan, the ginger slices (you can use old ginger here, you can also use a small part of the ginger) and dried chili, stir-fry the duck meat to make the fragrance, add salt and soy sauce, continue to stir-fry, fry the duck meat through the flavor, add a little water and simmer for a minute or two, the water is drained, the ginger shreds and green peppers, keep stir-frying into the flavor, and finally add chicken essence to make it fresh, pour a little pepper oil out of the pot, and taste more fragrant.

Three, blood duck. Blood duck is also a very popular side dish, and it also belongs to Hunan cuisine, so the spicy degree is relatively high.

Method: Clean the duck meat and chop it into small pieces for later use. Small half bowl of fresh duck blood, strain it, add salt and rice vinegar and stir well. Prepare millet spicy, garlic, ginger and green peppers.

Heat the oil in the pan, stir-fry the duck meat to get out the oil, continue to stir-fry the ginger slices, add salt and soy sauce to taste, fry the water dry, add beer, and simmer for 15 minutes.

Reduce the juice on high heat, drain the water, add millet spicy and garlic, stir-fry to bring out the fragrance, add green pepper and chicken essence, turn off the heat after stir-frying, pour on duck blood, quickly stir-fry evenly, and each piece of duck meat can be served with duck blood.

Fourth, stewed duck with winter melon.

Duck stewed winter melon, not only delicious but also hot and hot.

Method: Wash the duck and chop it into pieces, and cut the winter melon into hob pieces. Duck meat in a pot under cold water, add ginger slices, blanch the boiling wine and boil the oil in the hot pot, stir-fry the ginger slices and dried chili peppers, and then stir-fry the duck meat, after stir-frying the oil, add salt, soy sauce, add water, star anise and bay leaves after stir-frying evenly, simmer for 20 minutes, add winter melon after the duck is cooked, continue to simmer for ten minutes, add salt and chicken essence to taste before leaving the pot, sprinkle with chopped green onions.

1. Fairy duck.

Ingredients: 1 duck, 1 green onion, 1 ginger, 2 ham sausages, 1 bamboo shoot, 1 bowl of mushrooms, 20 ginkgo biloba, 10 wolfberries, 2 mushrooms.

Seasoning: 1 bowl of clear soup, 1 tablespoon of salt, 1 tablespoon of rice wine, 2 tablespoons of raw wine.

Method: 1. Remove the internal organs, duck metacarpal bones, duck tongue, duck cheek, etc., wash the duck hairless, cut a few knives on the duck vertebrae, and pat the duck breast a few times.

2. Put the duck in the pot, add the cold water that has not passed the duck's back, boil and blanch for 15 minutes on low heat, remove and cool, wash the oil, and set aside.

3. Remove the old leaves from the green onion, wash and slice it obliquely; Peel the ginger, wash and slice; Wash the ham sausage and bamboo shoots and cut them into slices about 5cm long and 3cm wide.

4. Wash the mushrooms, cut them in half, soak them in water with ginkgo biloba and wolfberry, and remove them.

5. Remove the roots of the mushrooms, wash them, cut them in half and set aside.

6. Put the duck in a large bowl, add all the seasonings, put in the green onion slices, ginger slices and other food, seal tightly with plastic wrap, put it in a steamer and steam it over high heat (about 45 minutes after the water boils).

7. Take it out, remove the plastic wrap, pick up the green onion and ginger slices, and skim off the foam.

Tips: When steaming duck, the bowl must be tightly sealed to increase the taste of the duck meat.

Here are a few common duck practices for your reference:

1.Roast duck.

Ingredients: 1 duck, salt, ginger, green onion, five-spice powder, sugar, Sichuan pepper, rice wine, honey.

Method: 1) Slaughter the duck first and clean it.

2) Spread salt and allspice, add ginger slices and green onion knots, place in an airtight bag and marinate for 4-5 hours.

3) Then remove the duck and let it dry.

4) Rinse with water, apply honey and sugar, and spread evenly on the surface of the duck.

5) Spread the minced peppercorns evenly in the belly of the duck, and roast the duck and seasonings on high heat for 10 minutes at a temperature of about 200.

6) Take out the duck, coat it with honey and sugar again, and continue to roast for about 10 minutes until golden brown.

2.Boiled duck.

Ingredients: 1 duck, chili, green onion, ginger, garlic, peppercorns, coriander, salt, salad oil, water.

Method: 1) Slaughter the duck first, clean it and cut it into pieces suitable for the size.

2) Slice ginger, shallots and garlic, and cut the chili pepper into sections for later use.

3) Prepare the duck pieces in a hot pan with cold oil, stir-fry until the surface of the duck is slightly yellow, then add ginger slices and green onions in cold water and blanch them.

4) Pour the duck pieces into the water and add the seasonings such as green onion, ginger, garlic, chili, and peppercorns. Cook on low heat for about 1 hour and halve the soup.

5) When the soup is left in a small amount, add an appropriate amount of salt to taste, and then sprinkle with coriander.

3.Braised duck.

Ingredients: 1 duck, ginger, green onion, garlic, star anise, cinnamon, cooking wine, dark soy sauce, light soy sauce, sugar, salt, salad oil, water.

Method: 1) Slaughter the duck, wash it, and cut it into pieces for later use.

2) Slice ginger, shallots and garlic, star anise and cinnamon for later use.

3) Pour the appropriate oil into the pan, put the duck pieces into the pan when the oil is hot, and stir-fry until the surface is slightly yellow.

4) Add the green onion, ginger, garlic, star anise and cinnamon to stir-fry, then add an appropriate amount of cooking wine, dark soy sauce and light soy sauce.

5) Add an appropriate amount of water, bring to a boil, then add sugar and salt (increase or decrease according to personal taste), add an appropriate amount of salad oil, cover the pot and simmer for about 2 hours.

The above are a few practices that I personally recommend, I hope it will be helpful to you. Pay attention to hygiene, safety and balanced nutrition during the production process, and have fun!

Beer duck ingredients: 1 cooked duck, green onions, ginger, soup, beer, soy sauce, sugar, monosodium glutamate, red oil, salad oil.

Method: Add salad oil to the pan, wait for the oil temperature to boil to 200, add the duck and fry until golden brown. Leave the bottom oil in the pot, add green onion and ginger to fry slightly, pour in thick soup, duck, beer, soy sauce and sugar, boil over high heat, change to medium and low heat to cook, add monosodium glutamate to taste, and then use high heat to thicken the soup and pour red oil.

Raw materials for wonton duck: 400 grams of light duck, 20 wontons, bamboo shoots, carrot slices, salt, monosodium glutamate, cooking wine, green onions, ginger, pepper.

Method: Chop the duck into pieces, wash it with warm water and blanch it. Add water, duck pieces, cooking wine, green onions, and ginger to the pot, add wontons, bamboo shoots, and carrot slices when they are crispy, and add the remaining seasoning to season when the wontons are ripe, and put them on a plate.

Casserole heaven and earth duck.

Ingredients: 1 wild duck, 1 hemp duck, ginger, green onion, Shao wine, garlic and appropriate amounts.

Method: Shelp ducks and wild ducks are slaughtered and dehaired, and the internal organs are washed and cleaned. Shelp ducks and wild ducks blanch in a pot of boiling water, take them out, and wash them with water. Put water in the clay pot, add hemp duck, wild duck, ginger, green onion, Shao wine, garlic, bring to a boil over high heat, and simmer over low heat.

Duck soup stewed with radish.

Ingredients: 500 grams of duck pieces, 100 grams of radish, rice wine, salt, monosodium glutamate, green onions, ginger slices.

Method: Put the duck pieces into a pot of boiling water and blanch them, remove and wash off the blood foam. Cut the radish into cubes and blanch it.

Put the pot on the fire, put in the duck pieces, add rice wine, salt, green onions, ginger slices, pour in water to submerge the duck pieces, cover and bring to a boil, skim off the foam, and simmer over a slight fire; When the duck meat is rotten, add the radish cubes, continue to simmer on the fire, add salt and monosodium glutamate to taste, put it in a bowl and serve.