How to make dry pot duck meat tips, how to make dry pot duck, how to make dry pot duck

Garnish: konjac tofu, duck blood, tofu, sweet potato wide vermicelli, bean sprouts, potatoes, etc., the variety and quantity are determined by the guests.

Seasoning: 300 grams of ginger, 200 grams of green onions, 180 grams of cooking wine, 150 grams of Pixian bean paste, 25 grams of sweet noodle sauce, 50 grams of chili noodles, 30 grams of pepper, 10 grams of sesame oil, 2500 grams of wood ginger oil, 2500 grams of rapeseed oil, 20 grams of white vinegar, 1500 grams of broth, 50 grams of red pepper (split in half), 50 grams of garlic, 10 grams of coriander.

Production: 1. Slaughter and clean the duck, cut off the feet (without removing the skin of the feet), legs, heads and wings, and chop the duck meat into large pieces weighing about 50 grams (in order to keep the nutrients from being lost, so it is not watery).

2. Cut the pork belly into 4 slices thick with little fingers, and marinate it with 100 grams of green onions, 150 grams of ginger and 150 grams of cooking wine together with the duck meat for 5 minutes.

3. Put rapeseed oil in the pot, put in the marinated duck meat, feet, legs, head and wings when it is hot, soak and fry for 2 minutes on low heat until the color is golden brown, and remove the oil.

4. Leave 100 grams of oil in the pot, put in 150 grams of ginger pieces, Pixian bean paste, and sweet noodle sauce when it is hot, stir-fry over low heat for 1 minute until fragrant, put in the fried duck meat, feet, legs, head, wings, chili noodles, pork belly, stir-fry over high heat, cook 30 grams of cooking wine, white vinegar, add broth to boil, pour it out of the pot into the pressure cooker, put in the duck offal (the size of the treatment is the same), cover the lid, boil over high heat, change to low heat for 6 minutes, and then leave the heat for later use.

Recipe: 2 kg of duck, half an onion, a green pepper, a little cooking wine, 5 slices of ginger, 5 cloves of garlic, a section of green onion, 2 slices of cinnamon, an appropriate amount of dark soy sauce, an appropriate amount of Sichuan pepper, and an appropriate amount of vegetable oil.

How to make the dry pot duck:

1. Chop the duck into pieces, pot under cold water, heat the pot, pick a few pieces of duck skin very fat and fry them in the pot, the skin is facing down, and a lot of duck fat will come out on low heat.

2. Stir-fry for a while, then pour in cooking wine, light soy sauce, dark soy sauce and chili oil, and continue to stir-fry.

3. Then after the heat is boiled, add an appropriate amount of water, and then turn to medium heat and simmer. Prepare the vegetables for processing.

4. After the vegetables are processed, start another oil pot, put all the vegetables in it and stir-fry, put a little salt, and put it up for later use.

5. After the duck is cooked, the pot where the vegetables were fried just now is heating, add a little minced garlic and stir-fry the duck meat over high heat, stir-fry until there is no moisture. But when there will be oil at the bottom of the pot, add vegetables and stir-fry again to get out of the pan.

6. When there will be oil at the bottom of the pot, add vegetables and stir-fry again to get out of the pot, and finally sprinkle some white sesame seeds, and you're done.

1. Ingredients: 800 grams of duck meat, 150 grams of celery, 150 grams of green pepper, 30 grams of ginger, 10 grams of Sichuan pepper, 2 grams of dried chili pepper, 5 grams of Chaotian pepper, 30 grams of bean paste.

2. Cut the green pepper into sections for later use. Celery, chili pepper, minced ginger. Cut and set aside, cut the duck's internal organs into small pieces for later use.

3. Chop the duck meat to the size of a thumb nail, put more oil in the pot, and 2 tablespoons. Stir-fry the duck meat and cook until it comes out of the water.

4. After the water is discharged, continue to boil on low heat, at this time the water will slowly evaporate, and the rest is oil. Boil for more than 20 minutes, let the duck meat become a little charred, until all the surface of the duck is charred red.

5. At this time, pour in the duck offal, stir-fry and boil for a while.

6. Add dried chili peppers, Sichuan peppercorns, ginger pieces, add 2 tablespoons of bean paste, and boil for dozens of seconds. Then pour in the celery and green pepper and stir-fry evenly.

7. Add salt when stir-fry until it is almost cooked, and then you can get out of the pot.

How to make a dry pot duck: 1. Wash half a duck and cut it into small pieces. Spare. 2. Soak the dried shiitake mushrooms in boiling water and set aside. Be sure to use dried shiitake mushrooms 3. Cut the carrots into cubes and be of a moderate size.

4. Wash and chop the ginger, garlic cloves and chili peppers. Ginger I prefer to cut large bits. Chili pepper and garlic are also 5, cut the green garlic into segments, set aside 6, wash the coriander, set aside.

7. Put an appropriate amount of oil first, and then put the cut duck meat into the pot and stir-fry after it is hot. Stir-fry until browned, add ginger, garlic cloves and chili peppers, and put them together. If you need to get rid of the fishy smell, you can also put ginger first.

After that, add salt and stir-fry (this time period is about 5-8 minutes).The fried duck is oily. The golden one is more fragrant.

8. Put the washed dried shiitake mushrooms in and fry for 5-8 minutes, then add carrots and stir-fry for 5-8 minutes, and then add green garlic and fry for 3-5 minutes. 9. Put the coriander and then it can be cooked.

Tips in addition to duck, shiitake mushrooms, ginger, garlic cloves, chili peppers. Green garlic and coriander can be put or not.

One step to get the home-cooked dry pot duck.

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