How should you cook duck? What to do with a duck

Braised duck lotus root. Entering the wax moon, the balcony of Jiangcheng people is magnificent, almost every household has to hang a few strings of chicken, duck and fish, and the lotus root is the food place of Wuhan people.

Ingredients: a duck (or chicken), a raw lotus root, an appropriate amount of salt, cooking wine and ginger.

Production method: Whether it is preserved chicken or preserved duck, rinse off the floating dust with hot water, chop it into pieces and put it in a pot, pat two pieces of ginger, pour in a lot of water, boil, skim off the foam, add a little cooking wine and salt, add the old lotus root, and simmer for an hour.

Stewed duck with taro.

Ingredients: preserved duck.

Excipients: taro, green onion, ginger.

Seasoning: salt, sugar, stock concentrate, coconut milk.

Cooking method: 1. Steam the duck and cut it into pieces, cut the taro into pieces and fry it until golden brown and remove it for later use;

2. Leave a little oil in the pot, stir-fry the green onion and ginger, add the duck pieces and taro and stir-fry, add salt and broth, cook a little water, stir-fry for a while, pour in boiling water and cover the vegetables, then transfer to the electric sand pot and stew for about 10 minutes, add coconut milk and mix well before getting out of the pot.

Characteristics: Rich coconut aroma and unique flavor.

Recipe Name: "Chinese Longevity Recipe" of longevity recipe (1) Yin and longevity --- dried porridge with duck neck vegetables.

Cuisine Other cuisines.

Type Healthy Recipes.

Basic features: Nourish yin and reduce fire.

Basic ingredients: 150 grams of duck neck and head, 60 grams of dried cabbage, 120 grams of japonica rice, a little coriander and chopped green onion.

Method: First wash the neck and head of the duck with warm water and cut it into small pieces. Soak the cabbage in dry, wash and cut into short sections.

Wash the japonica rice. Then put the japonica rice, dried vegetables and duck neck and head into a pot of boiling water and boil over a fire, simmer until the porridge is formed, season it, and add coriander and chopped green onion when eating.

Efficacy: Nourish yin and reduce fire.

Directions: Divide into 1-2 times daily.

Application: Suitable for people with yin deficiency and heat.

Use some garlic sprouts for preserved duck. Ginger. Cook it and you're done. The longer you cook, the better. Cucumber cut into strips and boiled inside, it tastes good.

You can cook porridge, stew duck rice, or steam with pork belly, ginger and green onions.

1. Slaughter the duck feathers first, remove the internal organs and dirt, and cut the duck but do not cut it off.

2. Spread the whole body of the duck with salt and marinate the duck overnight.

Nobuho Yui 3, the next day, soak the duck in cold water for two to three hours.

4. The salinity of the duck becomes lighter, and the duck can be slipped and dried in the sun, and the front and back are dried for two hours, and then put on the rope loop and hang it with a bamboo pole and then dry it to become a filial son of the duck tribe.

The practice of marinating the duck:

Ingredients: duck legs, duck breast, cinnamon sticks or cinnamon, star anise, bay leaves, high liquor, salt, sugar, white pepper, Sichuan pepper.

Steps: Step 1, cut the thick part of the duck meat with a knife twice, soak it, try to remove the blood, wash it, use kitchen paper to absorb the surface moisture, and put it in a clean, water-free and oil-free crisper box.

Step 2: Put all the ingredients of the marinade sauce into the crisper box, so that all the duck meat is evenly covered with the marinade, cinnamon, star anise and bay leaves, and break them into small pieces and cut small pieces to facilitate the duck meat to absorb the flavor. Put the crisper in the refrigerator, refrigerate and marinate for 4 days, pay attention to turning the duck meat over every day, today the skin is down, then tomorrow the skin is up.

Step 3: Put the marinated duck meat on the net of the food dryer. Put all in the dryer, set to 65 degrees, and dry for 26 hours. After the dried duck legs, a lot of duck fat was dripping on the oiled plate, and the room was full of sweetness.

Step 4: Dry the duck breast. There is a lot of duck fat baked, wipe it with kitchen paper. There was a lot of oil, and the kitchen paper was soaked. The finished duck leg is shiny and ruddy.

Step 5: Wrap the duck meat in a layer of plastic wrap, put it in a sealed bag, and freeze it in the refrigerator for 10 months.

1.Marinade preparation: 1 kg of salt per 10 kg of white striped duck, appropriate amount of soy sauce and bean paste.

2.Slaughtering with selected materials: Select the fat and tender meat duck of the year, and after the duck is slaughtered from the neck, the blood will flow out. After soaking and simmering, use a knife to cut the midline of the duck's abdominal cavity, remove all the internal organs, and then wash with water and drain the water.

3.Pickling method: Put the duck on the table, rub it all over the inside and outside of the duck with salt, then coat the whole body of the duck with bean paste, and put it in the jar to marinate for 2 to 3 days. After removal, scrape off the bean paste on the body surface and chest cavity, and then submerge the duck in soy sauce and take it out after 6 to 7 days.

4.Hanging and ventilation: Hang the marinated sauce duck in a cool and ventilated place to dry. The color of the finished product is red and bright, and the meat is tight and tender.