How to make salted duck meat delicious, how to make salted duck legs delicious

Stir-fried salted duck with garlic: 1Chop the salted duck into pieces, pour in the duck meat and cook for 20 minutes, pat the garlic and cut it into sections, and slice the garlic.

2.After the duck meat is boiled, wash it with cold water, add oil to the pot, put in the garlic and garlic seedlings and fry until fragrant, 3Pour in the duck meat and stir-fry, add old wine, chicken essence, light soy sauce and sugar, stir well, add garlic leaves and stir-fry.

Braised salted duck. Duck to taste.

Accessories. Appropriate amount of coriander, appropriate amount of tangerine peel, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of star anise, appropriate amount of rock sugar, appropriate amount of bay leaves, appropriate amount of water.

Step 1: After the duck meat is washed, add ginger slices to the pot under cold water, skim off the blood foam after boiling, and remove the blood foam.

Step two. Wash the coriander, chives and garlic sprouts and cut them into sections.

Step 3. After scraping the tangerine peel, cut into shreds, peel and slice the ginger.

Step 4. Heat the pan with oil, stir-fry the ginger slices until fragrant, pour in the duck meat, and stir-fry to force out the excess fat.

Step five. Pour in an appropriate amount of rice wine, light soy sauce, dark soy sauce, stir-fry to color, add salt, pour boiling water to cover the duck meat.

Step 6. Add tangerine peel, star anise, bay leaf rock sugar, bring to a boil over high heat, then turn to medium heat and simmer for about 40 minutes.

Step 7. Add coriander, chives, and reduce the juice over high heat.

Steamed salted duck. Ingredients: 1 sun-dried salted duck.

Seasoning: cooking wine, oyster sauce, light soy sauce, black pepper, chopped green onion, ginger slices, garlic cloves.

Preparation: Cut the salted duck into small pieces and soak it in rice water for 1 hour.

Steps: 1. Boil the soaked salted duck pieces in a pot under cold water, then take out the salted duck pieces and rinse them with cold water to control the water.

2. Put the duck pieces with controlled water into the mixing bowl, add chopped green onions and ginger slices, and then pat the garlic cloves flat on top with a knife.

3. Continue to add cooking wine, light soy sauce, oyster sauce and black pepper, mix well and put it into a steaming tray or steaming bowl.

4. Put the salted duck pieces into the steamer and bring to a boil over high heat, and then continue to steam on high heat for about 20 minutes.

How do you make salted duck delicious? Generally speaking, salted duck meat is steamed to eat, that is, like our taste is a little heavier, that is, soak it in water for a day, change the flower knife after soaking, and then smear some chili peppers and other things, and then take the pot to steam, after steaming, eat it directly, the taste is also very good, it is also very delicious, and some use salted duck meat, directly soak him for a shot, soak for two or three hours to change the water, and then slaughter it into small pieces, and then also use chili peppers to fry and eat, which is also very delicious, This mainly depends on personal taste, anyway, salted duck and salted chicken, like this I still like to eat, it tastes good, and it is chewy, even if it is eaten as a snack, it is a good choice.

Ingredients: 2 duck legs.

Excipients: Appropriate amount of salt-baked chicken powder, appropriate amount of sugar, appropriate amount of salt, appropriate amount of wine, 1 tablespoon of peanut oil 1, prepare ingredients.

2. Wash the duck legs and use them, absorb the water, and evenly spread the salt-baked chicken powder and other seasonings on the duck legs 3. Marinate the duck legs for more than 4 hours.

4. Steam the marinated duck legs in cold water for 30 minutes.

5. Steam the duck legs to drain the water, put them on a baking tray, smear them with peanut oil 6. Heat the large-capacity electric oven at 120 degrees, and turn on the hot air switch.

7. Bake the duck legs in the oven at medium and low temperature for more than 90 minutes.

8. Roast until the duck leg is 8 dry, take it out and cut it into pieces.

Braised duck leg is a Lu-style official dish and a healthy dish. The main ingredient of braised duck legs is highly nutritious, rich in a variety of trace elements and amino acids, which has the effect of warming and nourishing the body, fitness and beauty. Braised duck leg has the characteristics of ruddy color, delicious taste, flexible taste, and appetizing rice.

The braised duck leg is very simple to make, and it is very suitable for making it in family conditions.

Chop into small pieces, make a water, boil the white soup, and add some ingredients you like to eat ......This method is quite delicious when burned, don't boil the duck legs, otherwise it won't be chewy and ...... deliciousHope to adopt.

1 duck.

Ginger 7-8 slices.

4 cloves of garlic. 1 green onion.

Ingredients are prepared in units of one catty.

3 tablespoons of soy sauce.

1 tablespoon of wine. Sugar spoon.

Tangerine peel 1/2 slice (whole duck).

Star anise: 2 pieces (whole duck).

2 tablespoons of tempeh (whole duck).

3 pieces of bean curd (whole duck).

5 tablespoons of water (by catty).

If the weight of the duck is 6 catties, all the ingredients are 6 (except for the remarks that the whole duck does not need to be multiplied) salted duck practice.

Put an appropriate amount of peanut oil into the pot to heat the oil, and then put the duck in the pot and turn it back and forth to fry the duck fat, the surface of the duck is golden, and the plate is to be stuffed.

Add an appropriate amount of peanut oil and ginger slices to stir-fry, then put all the ingredients in the pot, then put the duck in it, boil over high heat and simmer for 45 minutes (turn the duck halfway).

Reduce the juice on high heat until you like the viscosity.

1. First of all, clean the salted duck pieces, take the salted duck out of the freezer, put it in cold water to thaw, then wash it, and soak it for 30 minutes at the same time to reduce the salty taste. Then wash the dried red pepper and cut it into small circles, the knife work is not very good, and it is roughly as follows, take a spoonful of Sichuan pepper and 2 star anise, and put it together with the cut dried chili.

2. Heat the pot on high heat, pour in an appropriate amount of cooking oil, turn to medium heat, pour in the mixed peppercorns, red peppers and star anise, and stir-fry in the pot to make it fragrant.

3. At this time, take out the soaked salted duck pieces from the water, rinse them with water again, and then put them into the oil pot with various seasonings, and add three spoons of rice wine at the same time, stir-fry evenly.

4. Add another 5-6 bowls of water to cover the salted duck pieces, add 2 tablespoons of Lao Gan Ma and 1 tablespoon of chili sauce, use a spatula to mix them with the salted duck pieces, and cover the pot.

5. Turn on high heat and cook for about 5-7 minutes, remove the lid, use a spatula to stir-fry three or two times, turn to low heat, and continue to cover and cook for 3-5 minutes.

6. Open the lid of the pot again, the water in the pot is almost dry at this time, continue to turn the heat to high heat, use a spatula to stir-fry until the water in the pot is completely dry, and then it can be put out of the pot and put on the plate.

Here's how:Ingredients: 1 2 ducks, 1 piece of pickled ginger, 6 pieces of Laotan sour radish, 1 radish, 10 ml of cooking wine, 4-6 slices of ginger, a pinch of dried peppercorns.

1. Prepare the main ingredients.

2. Add enough water to the pot, add the washed duck pieces, ginger slices, dried peppercorns and cooking wine.

3. Continue to blanch for 2-3 minutes after the open lid is boiled.

4. Remove the float on the surface and wash it with warm water.

5. Put it in a saucepan, add enough water, open the lid and bring to a boil over high heat, and skim off with a spoon if there is a floating plume.

6. Cut the sour radish and pickled ginger into thick slices and add them.

7. Cover and simmer over low heat for about 2-3 hours.

8. Peel the radish and cut it into strips.

9. Add to the saucepan and continue to cook for about 30 minutes until the radish is fully cooked.

10. Serve at the end.

1. Homemade salted duck.

Ingredients: 1 duck, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of anise, appropriate amount of rice wine.

Method: 1. Wash the duck and rinse for ten minutes to remove the blood.

2. Salt, Sichuan pepper, five-spice powder, fry over low heat until the salt is slightly yellow. And there is a fragrance.

3. Sprinkle evenly with pepper and salt on the duck and parts, and massage for a while.

4. Put it in a fresh-keeping bag. Refrigerate for more than three hours.

5. Knot the green onion, crush the ginger, anise, and bay leaves into the pot and boil. Put a tablespoon of white vinegar and a tablespoon of salt.

6. Bring to a boil over high heat and simmer for 20 minutes.

7. The duck is marinated and soaked in cold brine for two hours. Remove and hang to dry. About an hour or so.

8. Put ginger pieces in the brine and scatter them, half a bowl of rice wine, put the duck in it, bring to a boil over high heat, and skim off the foam. Turn off the minimum heat and do not boil. Simmer for 30 minutes.

9. Take out the marinated duck and let it cool and cut into pieces.

Second, Jinling saltwater duck.

Ingredients: 1 whole duck, 2 green onions, 1 piece of ginger, 3-4 star anise, 2 grass fruits, two handfuls of Sichuan peppercorns, about 150 grams of salt.

Method: 1. Wash and wipe the duck with dry water, before and after, inside and out, put more salt, so that it will taste;

2. Put the peppercorns, green onions, ginger, star anise, and grass fruits into the duck's belly, and the preparations are done;

3. The duck was put in the refrigerator for 48 hours, but I waited for 4 days this time. You can turn it over halfway.

4. When the time is up, take out all the ingredients in the duck's belly and put them in the pot, add cold water, and cook them with the duck;

5. Boil until the water is boiling, turn off the heat, simmer for two hours, and keep the water for boiling the duck, which is the legendary brine.

6. Take out the duck, let it cool, cut it into pieces, drizzle it with brine, and eat.

3. Nanjing saltwater duck.

Ingredients: Appropriate amount of duck leg (or whole duck), appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of fennel, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of ginger, appropriate amount of wine, appropriate amount of bay leaves.

Method: 1. Stir-fry peppercorns with salt until fragrant and discolored.

2. Rub the fried salt and peppercorns on the duck legs or whole naked duck while hot, and put them in the refrigerator to marinate for 1 3 days.

3. Put water in the pot, add fennel, star anise, pepper, cinnamon, ginger, green onions, wine, salt, and bring to a boil.

4. Wash the marinated duck legs or whole duck slightly, put them in a pot and cook for 25 minutes, turn off the heat and simmer until cool.

5. Remove from the pot, cut into pieces, arrange on a plate, and garnish with coriander.

Fourth, salted duck legs.

Ingredients: 2 duck legs, 1 2 green onions, 6 slices of ginger, appropriate amount of shredded ginger, 1 large bowl of water, 2 teaspoons of chicken essence, 2 tablespoons of sesame oil, 200 grams of cooking wine, 2 teaspoons of white pepper, 4 teaspoons of salt.

Method: 1. Wash the duck legs, boil them over medium heat with green onions, ginger slices, 2 teaspoons of salt, chicken essence, cooking wine and water, turn to low heat and cook for 10 minutes, then turn off the heat and simmer for another 20 minutes.

2. Mix 2 teaspoons of salt, 2 teaspoons of white pepper, 2 tablespoons of sesame oil, and 1 tablespoon of cooking wine.

3. Take out the duck leg and spread the sauce from method 2 evenly.

4. Put it on the grill net to air dry (or hang it in a cool and ventilated place).

5. Cut the dried duck legs into small pieces and put them on a plate, and serve with shredded ginger.