How to make salted duck legs, steamed salted duck legs Steamed salted duck legs method

Crafting tips. 1.The salted duck is chopped into pieces, blanched and washed;

2.Peel the lotus root, cut into cubes, slice the ginger, and cut the green onion into sections;

3.Put the salted duck in a pot, add water, green onions, ginger, bring to a boil over high heat, and add a little cooking wine. 4.Cook on low heat for about half an hour, add lotus root pieces and red dates, and continue to boil on low heat for about 2 hours;

5.Add salt and pepper to taste.

After buying the duck legs, add a little salt to marinate them directly, and finally put them in the sun to dry, which is very simple to make.

1. Ingredients: 2 salted duck legs, 2 shallots, and a few slices of ginger.

2. After rinsing the salted duck legs, chop them into pieces and put them on a slightly shallow plate. Put a few slices of ginger and pour in a little cooking wine.

3. Put an appropriate amount of cold water in the rice cooker and steam the salted duck leg on the plate for 40 minutes, so that the chopsticks can easily penetrate the salted duck leg means that it is steamed.

4. Take out the steamed salted duck legs, sprinkle some chives and mix them, and a plate of fragrant hometown dishes is ready. Although salty food should not be eaten too much, it is not important to eat it occasionally.

Light duck (half, 678g), konjac (250g), beer (1 bottle, 500ml), cucumber (half), green pepper (2), garlic (3 cloves), ginger (3 slices), Sichuan pepper (1 tablespoon).

Spices: star anise (5 pieces), cinnamon bark (1 small root), grass fruit (2 pieces), fennel seeds (1 3 tablespoons), tangerine peel (2 small pieces), dried chili pepper (10 pieces).

Seasoning: oil (1 tablespoon), cooking wine (1 tablespoon), chicken broth (1 2 tablespoons), soy sauce (1 tablespoon), salt (1 3 tablespoons).

1. Wash the duck meat and chop it into pieces; Remove the head and tail of the cucumber and cut it into strips; Cut the green pepper into hob pieces, slice the ginger and peel off the garlic.

2Boil half a pot of water, add 1 tablespoon of cooking wine, blanch the duck meat in boiling water for 1 minute, remove and drain.

3Heat 1 tablespoon of oil in a pan, simmer 1 tablespoon of Sichuan peppercorns over low heat, pour in the duck pieces and stir-fry continuously over high heat until the duck meat is oiled, and then put the duck meat into the casserole.

4Pour in 1 bottle of beer and 2 bowls of water, pour in star anise, cinnamon, grass fruit, fennel seeds, tangerine peel, dried chili pepper and ginger slices, stir well, cover and bring to a boil over high heat, change to low heat and simmer for 25 minutes.

5Pour in the konjac and garlic and continue to cook for 20 minutes, add 1 2 tablespoons chicken broth mix, 1 tablespoon soy sauce and 1 3 tablespoons salt and mix well to taste.

6. Pour in cucumber strips and green pepper cubes, mix well, and cook for another 3 minutes, then you can get out of the pot.

Ingredients: half a duck, 600ml beer, green and red peppers, green onions, ginger and garlic.

Ingredients: light soy sauce, dark soy sauce, sugar, salt, star anise.

1. Prepare the materials.

2. Wash the duck and cut it into cubes, and cut the pepper into cubes.

3. Heat the oil in a wok, add dried chili, ginger and garlic and stir-fry until fragrant, then add duck meat and stir-fry.

4. Stir-fry over high heat until the duck meat is dried up and no water can be poured out (more water can be poured out), and some of the duck fat is fried.

5Add light soy sauce, dark soy sauce, sugar, and an star anise and stir-fry until colored.

6Add a bottle of beer.

7. After the heat is boiling, change to medium-low heat and simmer for 30 minutes.

8. When the soup is basically dry, add green and red peppers and chopped green onions.

Precautions. 1. In addition to the fact that beer can remove the fish, it can also play a role in crispness, tenderness and freshness, so there is no need to add cooking wine.

2. Use 600ml for half a duck just enough for a bottle of beer, no need to add water.

3. There is a lot of duck skin oil, so there is no need to add more oil, and a little bit can be fried until ginger and garlic.

4. Stew duck meat with beer, the duck soup will have a strong beer flavor, but the wine will gradually disappear after a long time of cooking, and cook for at least 30 minutes.

5. The amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer duck, and it is easy to rob the main taste by putting too many spices. So I only put one star anise, and it would be delicious if I didn't put it.

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A large duck leg, a zucchini carrot.

Condiments: garlic cloves, Sichuan peppercorns, cinnamon, star anise, ginger slices, rock sugar, salt.

Method: Blanch the duck leg with cooking wine, drain it, pour out the water in the pot, and wipe the pot dry.

2.Stir-fry the duck leg over low heat. There is no need to put oil, and the fat layer of duck skin is very thick.

3.Until you have enough duck fat and your legs are golden on both sides.

4.Scoop up the duck legs, add rock sugar and stir-fry until melted and browned.

5.Fry the lower duck leg and color 6Add boiling water up to the duck leg and turn on high heat.

7.Add garlic cloves, star anise, cinnamon, ginger slices, Sichuan peppercorns, cooking wine, and cook for half an hour on low heat.

8.Add soy sauce and salt 9Skim off the peppercorns and other condiments and cook until the soup is dry.

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Duck leg (2 pcs) Shiitake mushroom (8 pcs).

Seasoning ginger (1 piece), cooking wine (1 tablespoon), sugar (4 teaspoons), dark soy sauce (1 tablespoon), light soy sauce (tablespoon), star anise (1 piece), cinnamon bark (1 piece), bay leaf (2 pieces), sesame oil (1 tablespoon).

1Prepare the ingredients, wash the duck legs, and soak the mushrooms in warm water.

2. After the duck leg is cut into pieces, put it in a pot under cold water, and bring it to a boil over high heat.

3. Blanch the duck pieces and wash off the foam, slice the ginger and cut the mushrooms in half. Remove the slag from the mushroom water and keep it.

4 Heat the pan with less oil, add ginger slices and duck legs, and stir-fry over high heat until the duck skin is slightly yellow.

5Add cooking wine, sugar, dark soy sauce and light soy sauce, stir-fry and color, add star anise, cinnamon, bay leaves, and pour in mushroom water.

6. After the lid is covered, bring the fire to a boil and simmer for a quarter of an hour on medium-low heat.

7. When the water is almost dry, open the lid, add sesame oil, stir-fry over high heat to reduce the juice. The soup is thick and ready to be removed.

Ingredients: duck leg meat, chestnut, konjac

Seasoning: cooking wine, ginger, cinnamon, star anise, light soy sauce, dark soy sauce.

Method: 1. Put the duck leg meat into water and boil, wash off the foam with water, cut into pieces and set aside.

2. Cut the konjac into small pieces, cut a knife in the middle, and cut into a braid.

3. Put the duck leg meat into the pot, add cooking wine, ginger, cinnamon, star anise, light soy sauce and dark soy sauce and stir-fry. Put the light soy sauce and dark soy sauce together, which not only brightens the meat color but also adjusts the duck freshness.

4. Finally, put the konjac, chestnuts and duck legs into the pot and simmer with water, and cook.

2 duck legs (about 500 grams), 200 grams of baby cabbage, appropriate amount of ginger and shallots.

Seasoning: oyster sauce, light soy sauce, dark soy sauce, cooking wine.

1. Pick and wash the baby cabbage, soak it in water for 10 minutes, cut it into strips, and divide the length into two;

2. Wash the duck leg meat and cut it into large pieces, blanch it in hot water for 4 or 5 minutes, remove it, rinse it and drain it;

3. Cut the ginger into shredded ginger and chop the green onion;

4. Heat a little oil in a pan, then pour in a tablespoon of oyster sauce, add shredded ginger and stir-fry slightly, stir-fry until fragrant;

5. Pour in the drained duck leg pieces and stir-fry a few times, add light soy sauce, cooking wine, sugar, then pour in a little dark soy sauce to color, stir well;

6. Pour in half a bowl of water, about half the height of the duck, cover and simmer over medium heat for 8 minutes.

7. Before the juice is dry, put in the baby cabbage, cover it again, and cook for a few minutes;

8. Open the lid and add a little chicken essence to taste (no need to add more salt, because the oyster sauce and light soy sauce are already flavorful enough), and finally sprinkle in the chopped green onion and remove from the pot.