How to make the leather wine duck, the authentic method of tangerine peel duck

1. Prepare the ingredients, soak the duck in cold water for about half an hour after cleaning, change the water twice halfway, soak the blood water in the duck and then chop it into large pieces;

2. After heating the enamel pot, add a few drops of cooking oil, put a little chopped duck meat and stir-fry slowly over low heat. There will be a lot of oil in the process of stir-frying duck meat, so it is not recommended to add too much oil before stir-frying;

3. Slowly stir-fry over low heat until the surface of the duck meat is slightly yellow, and the fat of the duck meat is slowly stir-fried out;

4. Add ginger, garlic, Sichuan pepper and star anise and continue to keep low heat and stir-fry slowly;

5. Stir-fry until the seasoning exudes fragrance, then add the rice wine juice and stir-fry quickly over high heat, then add dark soy sauce and stir-fry until the surface of the duck meat is colored. Rice wine juice is added to help remove the smell, and no rice wine juice can be substituted with sake or high whiteness, reduce the amount as appropriate;

6. Add the can of beer, the beer should be covered with all the duck meat;

7. Cover the pot, first boil the pot over high heat, then turn to low heat and simmer for about 30 minutes. It is recommended to observe the amount of beer in the pot halfway to prevent the pot from drying out;

8. Remove the lid of the pot and add an appropriate amount of salt, stir evenly with a spatula and continue to simmer for about 10 minutes;

9. Add the green pepper and a little light soy sauce that has been washed and cut into hob pieces;

10. Stir-fry evenly over high heat and reduce the juice, turn off the heat and serve;

11. Fragrant beer duck, and a can of beer is more delicious;

Tips: 1. Soaking the duck meat in water before stir-frying can remove the blood in the duck meat and help remove the fishiness;

3. Stew duck meat with beer, the taste of wine will slowly disappear during the stewing process, and you will not taste the taste of beer when eating;

4. Adjust the stewing time according to the taste you like to eat, if you like to eat chewy, you can shorten the stewing time, if you like to eat soft and rotten taste, it is recommended to stew for about 10 minutes more;

Beer duck recipe one.

Ingredients: 1 duck, 1 potato, 5 or 6 shiitake mushrooms, 1 green pepper, 1 bottle of beer, 1 beer wrench, 1 star anise (also known as five spices), 3 slices of ginger, a small piece of old ginger, 2 garlic cloves, a handful of shallots (cut the green onion into white pieces, chop the green onion leaves).

How to make:1Chop the duck, wash the blood water (the frozen duck should be soaked in cold water until thawed), fill the pot with cold water, add the crushed ginger, boil over high heat, then pour out the duck pieces and drain the water, pick out the old ginger, wash the pot, and wipe dry;

2.Heat oil in the pot, put garlic cloves, green onion white segments, star anise, ginger slices in the fryer, then pour in the duck pieces and add a little soy sauce to stir-fry, pour in the whole bottle of beer, a little vinegar (vinegar meat is easier to rot) cover the lid, boil over high heat;

Beer Duck 3Cut the potatoes, shiitake mushrooms, and green peppers into cubes, the potato cubes can be larger, and set aside;

4.Cook for a while so that the soup looks thicker, then change to low heat and simmer, add potato wedges and shiitake mushrooms when the soup is halfway through, change to high heat and boil and then turn back to low heat;

5.Put salt when the potatoes are half-cooked, change to high heat after three minutes, put green peppers, add a little salad oil (to increase the color of the dish), put appropriate soy sauce, stir-fry until the soup is collected, put the chicken essence from the pot, sprinkle the minced green onion after serving, and the beer duck is ready.

Tips: No matter how much time you are in a hurry, you can't use hot water to thaw, and you can't cook it with hot water. The potato pieces should not be too small, pay attention to the time when burning, the time is short and the potatoes are not enough noodles, and the long ones will be pasted into a pile, and it is better to be soft but not scattered.

Beer duck recipe two.

Ingredients for Beer Duck Recipes:

500 grams of fresh duck, 5 grams of sweet beans, 5 grams of fresh chili, 10 grams of ginger, 5 grams of garlic, 2 star anise, 3 grams of cinnamon, a cloves, a bottle of beer, 10 grams of soy sauce, 8 grams of salt, 6 grams of sugar, 30 grams of broth, 70 grams of cooking oil, a little white pepper, 5 grams of starch.

How to make:1Wash the duck meat first, then chop it into 6 cm cubes, skim off the two strands of sweet beans, cut the ginger pieces into slices, pat the garlic with a knife, and cut the pepper into shreds;

2.Start the wok with oil, first fry the duck pieces to make oil, then add ginger slices, star anise, cinnamon, cloves, garlic, fry these to make the fragrance, then add beer and broth, wait for it to boil, then add salt, sugar, soy sauce, adjust the taste, change to low heat, simmer for 30 minutes;

3.Add sweet beans and shredded chili peppers, sprinkle with some pepper, thicken slightly, remove from the wok, serve on a plate, and beer duck is ready.

Flavor characteristics: nourishing and nourishing, mellow and delicious.

The authentic method of tangerine peel duck is as follows:Ingredients: light duck, tangerine peel, ginger, light soy sauce, dark soy sauce, sugar, green onion, old medicine orange.

Step 1、Wash the duck, chop small pieces, pot under cold water, and bring to a boil.

Step 2: Prepare ginger and tangerine peel, old medicine orange, tangerine peel soaked in advance, scrape the white Changshen film inside, and cut the ginger into large slices.

Step 3: Remove the boiled duck and wash off the blood foam.

Step 4: Wash the pot Xiaoheng, put a little oil, put some green onions, fry the fragrance, and then put the duck in it for stir-frying.

Step 5: When the water is dry, put the ginger in and stir-fry it, and the taste will be more fragrant.

Step 6: Prepare a bowl with an appropriate amount of sugar, dark soy sauce, light soy sauce, and set aside.

Step 7: Wait for the duck to stir-fry until slightly browned, put the tangerine peel into it, then pour the freshly prepared seasoning into it, leave it in the wok, and simmer for half an hour.

1. Ingredients: 1 duck, 10 grams of tangerine peel, 3 star anise, 30 grams of rock sugar, 2 tablespoons of cooking wine, 5 slices of ginger, 2 tablespoons of light soy sauce.

2. A duck, remove the inedible part of the rented and defeated sections, or only use duck legs to make it, prepare a large piece of tangerine peel, and at the same time prepare ginger, star anise and rock sugar in place;

3. A duck, remove the inedible part, or the disadvantage is to only use the duck leg to make it, prepare a large piece of tangerine peel, and at the same time prepare ginger, star anise and rock sugar in place;

4. Rinse it with cold water, then control the water, control the moisture on the surface of the duck meat in a ventilated place, add a little more oil to the pot, burn it until it is 7 hot, and put the duck;

5. Fry over low heat, when the surface of the duck is fried until golden brown, remove the oil, put the fried duck into the pot, add the water that has not passed the duck meat, add tangerine peel, raw wilted ginger, star anise and rock sugar, and add dark soy sauce, light soy sauce and salt;

6. After the fire boils, turn to medium heat and simmer for 50 minutes, when the duck meat is cooked, turn to high heat to collect the juice and remove it, dry it until it is warm, cut it into pieces, and put it on a plate.

Summary. Hello, dear, what duck to use to make tangerine peel duck, better to make tangerine peel duck, better to use horse grass duck. Horse grass duck, in fact, is a kind of laying duck, said to be fed with horse grass, so called horse grass duck, net duck only one kilogram weight, feel very suitable for the whole marinade, remember the tangerine peel duck that I used to eat, try to do it once, duck skin is very delicious, the meat is also delicious, the method is simple and easy to use, that is, when the last cut piece found that the duck bones are too hard, like a duck

Hello, dear, what duck to use to make tangerine peel duck, better to make tangerine peel duck, better to use horse grass duck. Horse grass duck, in fact, is a kind of laying duck, said to be fed with horse grass, so called horse grass duck, net duck only one kilogram weight, feel very suitable for the whole marinade, remember the tangerine peel duck that was stuffy in the past, try to do it once, the duck skin is very tasty, the meat is also delicious, the method is simple and easy to get started, that is, when the last cut piece is oak high this duck bone is too hard, like a duck

Hello dear tangerine peel duck is a traditional famous dish of Guangdong Province, which belongs to the Cantonese cuisine. The main ingredients are tangerine peel and duck. Prepare a bare duck, gutt, wash and chop off the duck.

Step 2: Use Xinhui tangerine peel, ginger, star anise, rock sugarStep 3 MIJI 24cm porcelain glaze all-round deep pot into an appropriate amount of water, put in the duck (the water level is not above the duck, it is appropriate), then add 2 slices of ginger, pour in 1 spoon of cooking wine. Step 4: Place the MIJI 24cm enamel all-round deep pot on the MIJI GALA LCOOK 2100 Radiant Stove, and touch your finger to adjust the gear to Gear 7. Step 5 Boil Step 6 Take out the duck and rinse it with cold water, drain the water, and place it in a ventilated place to let the duck's water evaporate.

Step 7: Place the MIJI 28cm porcelain enamel all-round wok on the MIJI GALA LCOOK 2100 spoke stove, add color-sensitive pullback oil to the pot (more oil), touch your fingers to adjust the gear to 7, after the oil temperature rises to 70% hot, then touch the screen to adjust to the 4th gear. Step 8: Add the drained duck and fry the duck on both sides (keep Variable 4). Step 9: Remove the fried duck and drain the oil.

Step 10: Pour out the oil in the miji 28cm porcelain enamel all-round wok, put in the fried duck, add the water that has not been covered by the duck, add the Xinhui tangerine peel, ginger slices, star anise and rock sugar. Step 11: Pour 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce and 1 2 tablespoons of salt into the pot. Step 12: Touch and adjust the Miji Gala LCOOK 2100 Radiant Stove to Variable 7 and bring to a boil.

Step 13 After boiling, adjust the gear to 4, adjust the timing function on the touch screen, and time it for 50 minutes (turn the duck over halfway). Step 14: After 50 minutes, open the lid and touch the screen to adjust to 6 levels to reduce the juice. Step 15: After the duck has cooled slightly, cut it into pieces and put it on a plate, and drizzle with the remaining soup.

Roast duck must be a delicacy that everyone likes to eat, and especially for foodies, roast duck is simply a favorite, just like I also like to eat roast duck, the most famous is Beijing roast duck Yuanqing, it tastes crispy and very good to hold, and the nutritional value of roast duck is also very high, eating more roast duck can also help your health, but do you know how to make roast duck skin, many people must not know it, but it doesn't matter, Next, let's move a small bench and tell everyone how to make roast duck skin.

Method:

We can put the roast duck skin on the grill, and then put the baking tray under the roast to pick up the oil, or you can put tin foil, so that you can prevent the roast from burning and blackening, and you can eat it after baking, and you can also add what seasoning you like to eat halfway, depending on your own preferences.

"Sweet braised duck", also called "sweet duck", is a famous duck dish in Leshan, Sichuan, with the characteristics of brown and red color, crispy and slightly sweet skin, delicate meat and pleasant aroma.

To make an authentic "sweet duck", you must use farm-fed native ducks (hemp ducks) as raw materials, and you can also use baby geese instead.

Ingredients: 1 duck (about 1500 grams), ginger, green onions, refined salt, starch syrup, rock sugar, cooking wine, Sichuan pepper, star anise, cinnamon, cumin, cloves, grass fruit, sand kernels, grass cardamom, licorice, fresh soup, cooked vegetable oil.

Preparation method: 1. After the duck is slaughtered, the 6 cm long hole is cut horizontally at the tail, the internal organs are removed, and the duck is wiped inside and outside the duck body with pepper, refined salt and cooking wine after washing, and the duck is put into a basin and marinated for 5-6 hours.

2. Put the wok on the heat, put in the cooked vegetable oil to heat, smash the rock sugar and put it in the pot, fry until the rock sugar is completely melted and brownish-red, immediately mix in an appropriate amount of boiling water and stir well, that is, to make sugar juice. All spices are wrapped in clean gauze to form a spice packet.

3. Mix the fresh soup into the boiling pot, add refined salt, cooking wine, sugar juice, ginger (pat broken), green onion (knot) and spice packets, boil over high heat, and boil over low heat for more than 1 hour to form a marinade. Put the marinated duck in and cook until cooked.

4. Scoop up the marinated duck to control the moisture, put it in a hot oil pan, fry it until the skin is crispy and brown-red, and brush it with starch sugar.

Operation essentials: 1. The sugar color in the marinade should not be too much, and it is advisable to make the marinade light red.

2. Don't put too much spices in the brine, otherwise you will feel "stuffy".

3. If the concentration of caramel is too large, it can be diluted with an appropriate amount of water before use (it must be boiled on fire when diluted). If there is no starch syrup, you can use white sugar and water to boil it instead.

You can also make sweet duck at home, so learn it quickly.

Preparation of ingredients.

Ingredients: green onion, ginger, garlic, Sichuan pepper, cinnamon, Tsingtao beer, a bottle of seasoning: beer, soy sauce, oyster sauce, cooking wine.

Steps: 1. Boil the duck in water, cut it into pieces, cut it into the duck meat with a kitchen knife, put it in a container, add beer (three-quarters of a bottle), cooking wine, and salt and marinate for 20 minutes.

2. Put oil in the pot, cook until it is seven mature, add cinnamon, star anise, and green onion and stir-fry;

3. Pour the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and stir-fry, if you like spicy food, you can put some chili sauce to taste;

4. After the duck meat is fried until golden brown, pour in beer and bring to a boil over high heat;

5. When the beer is half dry, pour the duck meat and beer into the saucepan and simmer for 10 minutes.

6. If you are in a hurry to eat, you can use a pressure cooker to simmer.