The practice of duck meat is a complete family cooking, and the home cooking method of duck meat is

Zhijiang duck practice:

Ingredients required: duck, red pepper, green onions, pork belly, salt, ginger, soy sauce, oyster sauce, beer.

1. The practice of Zhijiang duck is similar to that of beer duck. At the beginning, the duck should be washed and chopped into pieces, and here we should pay attention to the fact that the duck's head, legs, wings, and legs should not be connected together.

2. The ingredients can be matched with red peppers, and then knot the green onions, or put a little pork belly, and don't forget to put a little ginger slices in it.

3. Brush the pan clean, pour in vegetable oil, you can put a little more, add a little cinnamon and star anise and other ingredients, wait for the oil temperature to heat up, then pour the duck meat into the pot, first fry the more difficult parts of the duck meat.

4. Fry the duck until golden brown, then put the pork belly into the pot and fry it together, the pork belly and duck meat are fried together in the pot, and then add salt to the pot to make the duck taste more delicious.

5. Wait until the pork belly is fried in oil, then pour the duck meat into the pot, add salt, and put the salt in an appropriate amount. Duck meat can only be made with a good mix of seasonings. Otherwise, it won't taste good at all.

6. After all the duck meat is ripe, you can put in the ginger slices. The choice of ginger is best to choose fresh, fresh ginger is not as spicy as old ginger, but it tastes more fragrant. Many people eat duck for the ginger inside.

7. It is best to put ginger and duck together, so that the fried dish tastes more fragrant. At the same time, add some chili, soy sauce and oyster sauce as an adjunct.

8. After frying the color to the sauce red, you can pour a little beer, and then start to close the lid and slowly simmer until the flavor of the beer is fully integrated into the duck meat.

9. Beer can only be stewed with water after absorbing the water in the pot, otherwise the beer will not reach its due aroma.

10. Wait until the duck meat is stewed in water, and then add the chili peppers and chopped green onions when the soup is more concentrated. At this time, add a little pepper and stir-fry a little, and you can make a plate of delicious duck meat.

Beer duck preparation.

1. Many people have eaten beer duck in a restaurant, but few people know how it is made. Today, let me explain to you how to make beer duck.

2. Beer duck first of all prepare beer, and duck. Once we have chosen the duck, we slaughter it. After we killed the duck, we washed it with water.

At this time, it is recommended that you choose a sharp kitchen knife, because at this time we have to chop the duck, and we have to chop the duck into many pieces.

3. At this time, we need to cook over high heat, and add a lot of water to the pot first. We wash the chopped duck pieces and put them in a pot and cook them over high heat. At this time, we must pay attention to the grasp of the heat, and we must cook it over high heat.

4. After the fire is cooked, we have to fish out the duck. At this time, we also have to prepare an ingredient, and everyone must prepare a lot of ginger at this time.

5. After we fish out the duck, we crush the ginger. At this time, put the duck and ginger in the pot and simmer, and after a few minutes, we will stir-fry for a few minutes. At this time, the beer duck is basically roughly done.

Finally, don't forget to add a little spice.

Duck meat can be made into a casserole duck pot, the specific method is as follows, first prepare the ingredients: 2000 grams of duck meat, 300 grams of sour radish, 30 grams of pickled ginger, 8 pickled peppers, 30 ml of cooking wine, 20 grams of bean paste, 20 ml of light soy sauce, 3 grams of refined salt, 1 gram of original fresh, 30 ml of edible oil.

1. Wash the duck meat and cut it into small pieces, wash and slice the ginger, wash and cut the sour radish into pieces, wash and cut the pickled pepper into sections for later use.

2. Heat the oil from the pot, put in the duck meat when the oil temperature is 5 hot, stir-fry until the duck meat changes color, and when the water is dry, put it out and set aside.

3. In another pot, pour oil and heat it, then add pickled ginger and pickled pepper and stir-fry until fragrant.

4. Then add the bean paste and stir-fry the red oil.

5. Add the duck meat that was stir-fried before.

6. Pour in cooking wine to remove the fishy smell.

7. Then add the light soy sauce and stir-fry until the duck meat is colored.

8. Add plenty of hot water.

9. Transfer to a casserole, boil the soup over high heat and add the sour radish.

10. Turn to medium-low heat and simmer for 30 minutes, add salt according to saltiness, and then add the original umami to enhance the flavor.

11. Finally, simmer over low heat for 5 minutes, then turn off the heat and remove from the pot.

Spicy beer duckMethod: 1) Wash the duck meat, cut it into medium-sized pieces for easy flavor, and remove the overly fat duck skin.

2) Put the duck meat in a bowl, add cooking wine, salt, light soy sauce, ginger slices, green onions, and marinate for 20 minutes.

3) Put the fat from the duck skin that has been removed from the pan and put it in the pan.

4) Press with a spatula on low heat and slowly force out the duck fat.

5) When the duck skin turns golden brown on both sides, a lot of duck fat comes out and the duck skin is released.

6) Pour dried chili peppers into the duck fat and stir-fry the peppercorns until fragrant.

7) Pour in the marinated duck meat and stir-fry.

8) Pour in the dark soy sauce and stir-fry to color.

9) Pour in a bottle of beer, cover the duck meat, and cook slowly over medium-low heat. 10) Slowly reduce the juice, pour in the green pepper and stir-fry.

Duck soup stewed with cordyceps flowersMethod: 1) Handle the duck cleanly, blanch the blood in a pot under cold water directly, wash it and set aside;

2) Prepare the soup stock;

3) Soak the sand cucumber, jade bamboo and wolfberry in water, wash and drain for later use;

4) Wash and pit the jujubes;

5) Wash the cordyceps water with water, then add boiling water and soak for 5 minutes.

6) Blanched duck and ginger slices in a stew pot;

7) Add the spare soup stock, including the water of Cordyceps water;

8) Then add boiling water to the stew pot about seven or eight minutes full, and add boiling water to the top water line on the periphery of the stew pot according to the instructions of the electronic stew pot;

9) Simmer in soup mode for about 3 hours, add an appropriate amount of salt to taste before serving!

Three-cup duck that is not cumbersome (the material is simple, it can't be simpler).

My three-cup duck is what I call the three-bowl duck