How to cook sauce duck, how to cook sauce duck to be delicious?

Teriyaki sauce duck. Materials.

Ingredients: 1 duck, 30 peppercorns, 5 slices of ginger.

Ingredients: 1 3 tablespoons rice wine, 1 2 tablespoons light soy sauce, 1 2 tablespoons dark soy sauce, 1 teaspoon balsamic vinegar, a pinch of pepper.

Preparation of teriyaki sauce duck.

1.Wash the slaughtered duck and chop it into large pieces. Slice the ginger and sew the peppercorns with small gauze for later use.

2.Bring water to a boil in a large pot, add cooking wine, blanch the duck in the pot, blanch and drain for later use.

3.Heat the oil in a pan and fry the ginger and peppercorns. Pour the blanched duck into the pot and stir-fry, first add the cooking wine to stir-fry, and then add the light soy sauce and dark soy sauce and stir-fry.

4.After the duck meat is evenly colored, add a little vinegar, and then add boiling water, and cover the duck noodles.

5.After the duck is boiling, cover the pot and simmer over medium heat for about 1 hour.

6.Add a pinch of salt and white pepper to taste, and reduce the juice over high heat.

Tips: Duck is a good dish on the table and an excellent food for people. The nutritional value of duck meat is similar to that of chicken.

However, in the view of traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and heat bone steaming, eliminating edema, stopping fever and dysentery, relieving cough and phlegm. Those who have heat in the body are suitable to eat duck meat, and those who are weak, lose appetite, fever, dry stools and edema are more beneficial to eat.

Materials.

3 duck legs.

3 scoops dark soy sauce.

Light soy sauce 2 scoops.

1 scoop of South Milk.

2 tablespoons of oyster sauce.

50 grams of caster sugar.

Star anise, cinnamon, bay leaves, Sichuan pepper, dried chili pepper to taste.

Five-spice powder a little.

A pinch of green onion and ginger.

100 grams of rice wine.

Grandma sauce duck (memory taste) preparation1.Wash the duck legs, prick a few eyes on the side of the duck skin with a toothpick, and fry them in a pan with a little oil until golden brown on both sides.

2.Strain out the excess oil, pour all the remaining ingredients into the pan and cover the duck legs with water (I chose to use a seasoning bag).

3.Bring to a boil over high heat, cover and turn to low heat to continue cooking for 1 hour, then turn off the heat and let the duck legs soak in the soup for 1 hour to make it easier to absorb the flavor.

4.Reduce the juice over high heat and pour the soup over the surface of the duck leg with a small spoon until the soup thickens.

5.Remove the roasted duck leg and let it cool thoroughly.

6.Cut the pieces and arrange them on a plate.

Roast duck sauce method:

Ingredients: Raw materials.

Sweet noodle sauce, granulated sugar or rock sugar, water, oil.

1. First heat the pot, wait for the temperature to make the pot hot, add an appropriate amount of oil after the pot is hot, wait for the oil to be hot, and pour in the sweet noodle sauce.

2. Stir the sweet noodle sauce until fragrant, add an appropriate amount of sugar and an appropriate amount of water to the pot.

3. Fry the sugar until melted, and the roast duck sauce is sticky, as shown below.