How to make spicy sizzling duck How to make sizzling duck

The recipe for spicy sizzling duck.

Ingredients: About 750 grams of whole duck.

Seasoning: salt, Sichuan pepper, Sichuan pepper noodles, pepper noodles, soy sauce, paste pepper noodles, sesame oil, appropriate amount of monosodium glutamate.

Method: 1. Smear the cut and washed duck inside and out with salt, pepper noodles and pepper noodles for about 3 hours, and then apply a thin layer of soy sauce and leave it for 10 minutes. Bake the marinated duck in the oven on high heat for about 20 minutes (increase or decrease the baking time depending on the size of the duck).

2. After the roasted duck is cold, cut the duck into 3 cm square size, put the duck piece on the iron plate on the charcoal brazier below, stir-fry back and forth with a flat spatula, pour some sesame oil when stir-frying, fry until the duck piece is bubbling with oil, the color is golden yellow, the fragrance is overflowing, and then evenly sprinkle the prepared pepper noodles, paste pepper noodles, monosodium glutamate mixed condiments on the duck pieces after being put on the plate, and then you can eat.

Features: The duck is crispy and tender, spicy and fragrant, and the mouth is full of fragrance after eating.

Tips: Ducks should be stocked with native ducks, and the ducks fed with feed are too fat, and they are not suitable for making iron plate ducks. Salt and pepper should be fried in a clean iron pot, fried out of the fragrance and cooled after the pepper is rolled out with a rolling dough, the paste pepper noodles should be finely scooped, and the monosodium glutamate should be powdered as well.

Pepper and spicy oil grilled on a teppanyaki and a few other things.

The ingredients that need to be prepared in advance include: 300g of duck meat, a few slices of ginger, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of chicken essence, a little sesame oil, an appropriate amount of cooking wine, and 2 cloves of garlic.

1. Slice the duck, shred the onion, slice the ginger and cut the garlic for later use.

2. After the pot is hot, pour a little oil and boil the pot with garlic and ginger.

3. Stir-fry the ginger and garlic to create a fragrant aroma and quickly stir-fry the duck meat in the pot.

4. After the duck meat changes color, pour in the seasoning and stir-fry evenly, and set aside.

5. Put the iron plate on the stove and burn for 2 minutes, then pour the oil.

6. Spread the chopped onion on the iron plate to burst the fragrance, then take it out and put it on the wooden board.

7. Quickly put the fried duck meat on and stir-fry, sprinkle with chopped green onions, and it's done.

The practice of sizzling duck:

Ingredients: 1 Peking duck, Shaoxing wine, ginger, sweet noodle sauce, green onion, star anise, Sichuan pepper, soy sauce, peanut oil. Appropriate amount, refined salt to taste.

1. Pluck out the remaining fine hairs of the duck filling, take out the internal organs from the opening under the duck tail, wash them, control the moisture, and put them on a plate.

2. Put Shaoxing wine, soy sauce, refined salt, Sichuan pepper, star anise (to be broken into broken pieces), sweet noodle sauce, shredded green onion, shredded ginger, etc. together, mix thoroughly, smear in the duck belly, marinate for about three hours, and then steam it in the upper drawer for three hours to take it out, and drain the water in the duck belly.

3. Pour the peanut oil into the pot, burn it on a hot fire until it is eight ripe, put the steamed duck (breast side down) into the oil and fry it until the duck breast is golden brown.

4. Turn over and fry the back of the duck, when the duck body is all fried yellow, remove the drained oil, and put it on the plate (you can use rape pine to pad the bottom) on the table.

5. After the roasted duck is cold, chop the duck into a size of 3 cm square, put the duck pieces on the iron plate on the charcoal brazier below, stir-fry back and forth with a flat spatula, and drizzle some sesame oil when stir-frying.

6. Fry until the duck pieces are sizzling and oily, the color is golden yellow, the fragrance is overflowing, and then the duck pieces are evenly sprinkled with the prepared pepper noodles, paste pepper noodles, monosodium glutamate mixed condiments, and can be eaten.

1. Prepare materials: duck, appropriate amount of Shaoxing wine, appropriate amount of ginger, appropriate amount of sweet noodle sauce, appropriate amount of green onion, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of soy sauce, appropriate amount of peanut oil, appropriate amount of refined salt. It is necessary to clean all the feathers on the duck's body, and the second is to remove the duck's internal organs.

2. Put all the ingredients together, stir them well with chopsticks or tools, and spread them inside the duck for marinating, generally marinating for 3 hours, if you are worried that the duck meat does not taste good, you can prolong some time.

3. Roast the duck over the fire for about three hours, you can choose a strong fire at the beginning, and then slowly lower the heat, and pay attention to the control of the heat when roasting.

Fourth, pour the oil into the iron plate, wait until the oil makes a sizzling sound on the iron plate, and then place the auxiliary materials according to your own taste.

Fifth, the last is to use a special knife for cutting, in the cutting can not be too fast, it is best to keep a certain distance.

Ingredients: 3 Cherry Valley white-striped ducks (weighing 4500 grams). 100 grams of refined salt, 50 grams of starch syrup, 50 grams of sugar, 25 grams of cooking wine, 15 grams of green onions, 10 grams of ginger, 2 grams of cooked nitrate, 3 grams of red yeast powder, and an appropriate amount of sesame oil. Spice packets (filled with Sichuan pepper, star anise, cinnamon, tangerine peel, angelica, sand kernels, cardamom, grass fruit, ginger, cloves, cumin).

Method 1: Soak the duck in warm water, scrape and clean, and then cut the belly. Use a long bamboo skewer to raise the legs and abdomen into a straight shape.

2. Use a long bamboo skewer to pierce it from the wing root on the back, also in a straight shape, and then put it in a pot of boiling water to blanch thoroughly, remove and drain.

3. Cook the red braised soup with seasonings and herbs, put the duck into the marinated and take it out, then put it in the smoker and smoke it with sugar, and then smear it with sesame oil after taking it out.

The method of iron plate duck is very simple, salt, pepper, pepper noodles, pepper noodles, soy sauce, paste pepper noodles, sesame oil, monosodium glutamate, and then stir evenly spread on the inside of the duck, when roasting, we must pay attention to the control of the heat, otherwise the duck color is not beautiful, and finally it can be pressed. Isn't it easy?

Are you fooling people, such a recipe is made and thrown directly into the trash.

<> "Fried duck with chili peppers."

Ingredients: shallots, millet peppers, duck.

1.Cut the millet pepper into rings, cut the green pepper into small pieces, cut the white into small pieces and put them together.

2.Ginger and garlic are sliced, and the green and green onions are separated.

3.Blanch the duck for three minutes to remove a large amount of salt.

4.Rinse with clean water to remove any remaining salt.

5.Add oil and ginger and garlic and stir-fry until fragrant.

6.Then put the duck and stir-fry for a while.

7.Release the soy sauce, seep a small amount of oil bush ruined, water, simmer for a while.

8.Simmer dry and put in a bowl.

9.Prepare the rest of the oil and stir-fry the chili peppers and green onions.

10.Stir-fry the stewed duck with light soy sauce and stir-fry evenly with a small amount of water.

11.Put the green onion segments and stir-fry the sentence before cooking.

Step 1

Ingredients: 500 grams of duck, 2 shallots, 100 grams of Shanghai greens. Seasoning: 3 grams of sesame oil, 2 grams of salt, 2 grams of pepper, 2 grams of Sichuan pepper powder, 2 grams of chili powder, 3 grams of soy sauce, 1 gram of chicken essence.

Step 2

Cut the green in half, blanch it in a pot of boiling water for 40 seconds, and then remove it for later use.

Step 3

Remove the internal organs of the duck, evenly smear the duck with salt, 1 gram of pepper, 1 gram of Sichuan pepper powder, 1 gram of chili powder, marinate for 3 hours, and then apply a layer of soy sauce and marinate for 10 minutes.

Step 4

Place the marinated duck in a baking dish, bake in the oven on high for 20 minutes, and remove.

Step 5

Allow to cool and cut into cubes.

Step 6

Put the duck meat into the iron plate and stir-fry back and forth with a flat spatula, pour in sesame oil, fry until golden brown, put it on a plate, evenly sprinkle 1 gram of pepper, 1 gram of pepper powder, 1 gram of chili powder, chopped green onion, and add Shanghai green to decorate.

<> "Spicy Duck Gizzards." Ingredients: Duck gizzard.

Method: 1. Seasoning sauce: Put millet bright and spicy, spicy chain key hidden pepper noodles, minced garlic and white sesame seeds in a bowl and pour hot oil + two spoons of light soy sauce + two spoons of vinegar + a spoonful of oyster sauce + an appropriate amount of pepper, salt and sugar, stir well and set aside.

2. Slice the duck gizzards, put green onions, ginger, cooking wine, and dark soy sauce in the pot in the cold water shed and cook for ten minutes! Remove and wash, add coriander, pour in the juice and mix well to eat.

1. Ingredients: Huaying Half Duck 700 grams of green onions, a section of Xiangke food, dried chili peppers, 15 Xiangke foods, ginger, 10 grams of Xiangke food, garlic, appropriate amount of Xiangke food, Xiangqing orange manuscript leaves, 4 grams of star anise, 2 cinnamon, a piece of Sichuan pepper, 20 grams of Sichuan pepper, 3 fresh red peppers, 30 grams of edible oil, 20 grams of light soy sauce, 10 grams of dark soy sauce, 80 grams of cooking wine.

2. Thaw and wash the duck for later use.

3. Cut the duck into pieces and set aside.

4. Cook the duck in a pot under cold water, boil the water for two minutes and take it out.

5. After the pot is heated, add 30 grams of oil, fry the duck pieces until colored, and then turn off the heat. You don't need to put any condiments, mainly the moisture in the fried duck.

6. Transfer the duck meat to another pot, I use the rice cooker Yuxiao here, put the dried chili, ginger slices, bay leaves, star anise, cinnamon, dark soy sauce, cooking wine, and peppercorns at the bottom of the pot, and put the duck pieces on top. Don't flip it! Simmer for about 30 minutes, then open the lid and mix well, add light soy sauce, green onion and fresh spicy pepper and simmer for 10 minutes.

7. Serve on a plate.