How to make the marinated duck meat delicious, how to make the marinated cured duck meat delicious

There are actually many ways to make marinated duck meat, for example, it can be used to make stir-fried duck with ginger, it can also be used to make boiled duck slices, and it can be used to stir-fry celery and stir-fry carrots.

Ingredients: salted duck.

Excipients: red pepper, ginger slices, green onions, star anise, cooking wine, dried shreds, enoki mushrooms, wolfberry method 1Blanch the salted duck in a pot of boiling water, wash off the salt frost on the surface, and chop it into small pieces

Add water to the pot and add dried red peppers, ginger slices, green onions, and star anise. Put the salted duck pieces in, bring to a boil over high heat, add cooking wine, change to low heat and simmer for about an hour.

3.Put the salted duck soup in the refrigerator and gently remove the duck fat when it freezes.

4.Bring the salted duck soup to a boil, add dried shreds, enoki mushrooms and a little wolfberry, cook for a while, wait for the dried shreds to absorb the flavor, turn off the heat, sprinkle with coriander and pepper.

Preparation tip: Before cooking, it is recommended to soak the salted duck in water a day before, on the one hand, it will remove most of the salty taste, and on the other hand, it will make the meat a little softer.

Some other practices.

1.Cut the radish hob and stew it with the duck, or put some baby cabbage in it.

2.Peel the chestnuts and simmer them with the duck.

3.Sliced duck into slices, sprinkled with green onions, ginger and garlic, and steamed, it is also a dish 4You can also stir-fry with green peppers and red peppers, don't put too much salt, and the duck is already salty.

1. How to make cured duck delicious.

1.First of all, prepare the raw materials for making preserved duck: preserved duck, carrots, potatoes, ginger, garlic, cinnamon, star anise, bay leaves, light soy sauce, salt.

2.Wash the carrots and potatoes, then cut the potatoes into cubes and slice the carrots for serving. Wash the ginger and garlic and cut into shreds for later use. After the bacon is processed, cut into chunks for later use.

3.Heat the pot, add an appropriate amount of cooking oil, and then put the duck into the pot for stir-frying and then remove it. Add an appropriate amount of cooking oil to the pan, then add the ginger and garlic and stir-fry.

Add green onions, cinnamon, star anise, bay leaves and cooking wine. Then add an appropriate amount of water, put in the prepared potatoes and carrots, and then put in the cured duck. Simmer over medium heat for about 20 minutes.

4.Add pepper and salt to the pan and wait for the dish to receive. Just wait for the dish to cook and serve on a plate.

Second, the role of the duck.

Preserved duck is rich in protein, which can supplement the nutrients needed by the human body. Duck also contains collagen, and its fat is low, and the meat quality is also very chewy. So many people will choose to eat preserved duck instead of chicken.

When we eat cured duck, we can also choose to eat it with a glass of beer. The combined taste of the two has been affirmed by everyone. However, since preserved duck is preserved meat, it is not recommended to consume it in excess.

On average, you can eat it once a week, and it is not recommended for everyone to consume it every day.

Ingredients: Duck side leg (or half a duck) 2 pieces (about 500g) Yu Lao marinade salt.

2 teaspoons (10 grams).

Soy sauce (equal light soy sauce) 5 tablespoons (50g).

Marinade: Ginger.

15g garlic.

4 petals of star anise.

1 cinnamon.

2 small bay leaves.

3 slices of grass fruit. 1 water.

Rice bowl (about 360 grams).

Sauce bowl with oyster sauce.

2 tablespoons (20 grams).

Dark soy sauce. 1 tablespoon (3 grams).

Pepper. 1 gram (pepper is very light, put more).

Chicken powder. 1 teaspoon (2 grams).

Water. Rice bowl (about 120 grams).

The amount and usage of the oil.

Cooking oil (for fried duck) 100 grams (no need to be accurate, pour more fry, pour less and add more.) ）

Cooking oil (for stir-frying sugar) 20 grams (the amount of oil used to fry vegetables is OK).

Rock candy. 6 small grains.

Lentinula edodes. 4 capsules.

Steps:

1.Take out the marinated duck meat, put it in a leaky water basket and dry it slightly. The marinade is light soy sauce, which basically does not burst the pot, so there is no need to dry the water. Soak the shiitake mushrooms with 2 bowls of water, and these two bowls of water will be used for a while.

2.Pour in a little more oil (about 100 grams or more) and burn the oil until bubbles bubble up around the chopsticks, and then add the duck meat and fry it.

3.Fry on medium heat for 4 minutes. Fry golden brown on both sides and turn off the heat. If it's half a duck, the duck head should also be fried on both sides. When frying the duck, put the marinade and mix the bowl juice. You won't be in a hurry to leak materials for a while.

4.Put the duck meat in the pressure cooker and put the soaked shiitake mushrooms. Keep the water for soaking the shiitake mushrooms.

There is no pressure cooker, so if you use other pots, you can put the duck meat aside.

5.Pour oil and rock sugar into a pot over low heat and fry the sugar.

6.The rock sugar melts to form light brown bubbles, and the marinade is immediately stir-fried. The marinade should be prepared and put all together, and the sugar color would rather be fried shallow, rather than fried deep and bitter.

7.Pour in all the marinades and stir-fry until fragrant.

8.Pour in the rice bowl (about 360g) of soaked shiitake mushrooms and bring the marinade to a boil.

If you use a different pot, add an extra bowl of water.

9.Pour into a bowl of pre-prepared sauce (120g water, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 gram pepper, 1g chicken broth mix, mix well). This step missed the shot. Bring the marinade to a boil again and turn off the heat.

In other pots, add an extra 1 teaspoon of salt.

Pour the boiled marinade into the pressure cooker. The electric pressure cooker selects the tendon hoof setting for 30 minutes. I use a regular pressure cooker, turn the heat on high for 15 minutes, and then turn the heat to low for 15 minutes. Ordinary pressure cookers must remember to switch the amount of firepower, otherwise it will be burned.

If you use another pot, put the duck meat and shiitake mushrooms directly in the marinade. Turn to medium heat for 25 minutes, then turn to low heat for 25 minutes. If you want to add water in the middle, be sure to heat the water.

When the minutes are up, the pressure cooker is dissipated and put on a plate.

If you use another pot, after 50 minutes, reduce the juice on high heat, turn off the heat and serve.

Step 1: First prepare some ducks, the size of the duck must be large, during the New Year, the pickled duck is usually fed for a whole year, the duck meat is very much, so that the pickled duck is delicious. Then it's the duck killing, bloodletting, cleaning, and the second step:

Then prepare some ginger and garlic water, the so-called ginger and garlic water is to chop the ginger, then pour in water and stir some, it forms ginger and garlic water. Ginger and garlic water is used to marinate duck meat, and the fishy smell of duck meat is also relatively strong, so it must be marinated on one side.

After the ginger and garlic water is ready, boil the water, pour the ginger and garlic water into the pot after the water is hot, stir evenly and put the duck meat in it for two minutes, which can not only remove the smell of the duck meat, but also make the skin of the duck meat more compact.

Step 3: After the duck meat is scalded, dry the water, and then marinate it with salt, so that every part of the duck body is coated with salt, so that the duck meat is delicious. After the salt is smeared, don't rush to take it out to dry, you should first put the duck meat in a basin and marinate for about five hours to let the duck meat thoroughly absorb the flavor, and then take it out to dry.

It takes at least half a month to dry the duck meat, and if the weather is bad, it may take a month to dry.

How to preserve the best duck.

1.Hanging storage: If your local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is less than 60%, you can hang the duck in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, the lower the room temperature and humidity, the longer the storage time.

2.Seal the jar for preservation: Chop the washed and drained bacon into small pieces, and then put it into a ceramic jar.

Then the cooking oil is cooked and cooled and poured into the jar, the amount of oil should be able to soak the duck, and finally seal the mouth of the altar, this method of preserving the duck can be preserved for a year.

1. Braised duck.

1).Cut the duck into large pieces, blanch them in water and wash them in cold water.

2).Stir-fry the sugar in a hot pan, pour in the duck pieces, stir-fry until the duck pieces have the flavor of caramelized potatoes and sugar, quickly add cold water, and cover the duck pieces.

3).Pour in 1 tael of light soy sauce, 1 tael of cooking wine, Sichuan peppercorns, green onions, 1 slice of ginger, 1 star anise, and 1 male cloves.

4).After simmering in the pressure cooker for 15 minutes, open the lid and add a little sugar, and remove the juice.

2. Steamed duck mountain.

Put the marinated duck into the pot, and put cooking wine, green onions, ginger, pepper and clear soup, then seal the jar tightly on the drawer, steam it with boiling water for 23 hours, take it out, remove the lid that closes the soup, skim off the emulsifiable sauce, add monosodium glutamate, a little salt and you can eat it out of the pot.