How to make spicy dry steamed duck? How to make steamed plate duck

Ingredients: half a duck.

Excipients: 5 dried chili peppers, 15 Sichuan peppercorns, 1 star anise, 2 cinnamon, 2 bay leaves, 1 small piece of ginger, a little light soy sauce.

Steps: Step 1: Soak the duck in water in advance to remove the floating salt on the surface.

Step 2: Wash the soaked duck, drain and set aside.

Step 3: Prepare the required ingredients, peel and slice the ginger.

Step 5: Stir-fry until the duck meat is shiny and the duck fat oozes out, then pour out the fried duck fat.

Step 6: Add the ingredients to the duck, add a little light soy sauce and continue to stir-fry for a few minutes.

Step 7: Drain the duck and put it on a clean plate, put the ingredients on top of the duck, and put the plate in a microwave steamer.

Step 8: Heat in the microwave over medium-high heat for 25 minutes.

Cooking skills: Plate duck belongs to cured meat, there will be floating salt on the surface when marinated, soak in water before cooking to wash off the salt.

Put the duck meat in a pot and stir-fry slowly over medium-low heat to stir-fry the duck fat.

The duck meat is already very salty, so there is no need for any more flavorful condiments.

Light soy sauce only needs a little bit to enhance the freshness.

Material. 1 2 ducks, 5 dried chilies, 15 Sichuan peppercorns, 1 star anise, 2 cinnamon, 2 bay leaves, 1 small piece of ginger, a little light soy sauce.

Method. 1.Soak the duck in water in advance to remove the floating salt on the surface.

2.After soaking, wash the duck, drain and set aside.

3.Prepare the desired ingredients, peel and slice the ginger.

5.Stir-fry until the duck meat is shiny and the duck fat oozes out, then pour out the fried duck fat.

6.Add the ingredients to the duck, add a little light soy sauce and continue to stir-fry for a few minutes.

7.Drain the duck meat, drain the oil, put it on a clean plate, put the ingredients out and put it on top of the duck, put the plate in the microwave steamer.

8.Remove from the pot with cold water and heat in the microwave over medium-high heat for 25 minutes.

1. Soak the duck in warm water for 90 minutes or blanch in hot water for 2 minutes.

2. Wash the soaked duck, remove the salt in the duck, drain the water and set aside.

3. Cut the blanched duck into 2 to 3 cm wide pieces of duck pieces for those who have soaked or starved on the big stool, and put yellow imitation wine and ginger on the pot to steam.

4. Steam over high heat for 15 to 20 minutes before serving.

Tell you how to make the dry pot duck, I hope you can help you

Dry pot landlubber method:

Ingredients: 1 net duck.

Ingredients: 100g winter melon, 80g parsley, 100g dried fragrant, 3 coriander, 1 garlic, 5 slices of ginger, 5g peppercorns, 250ml beer, 100g dried red bell pepper

Seasoning: cooking wine 10ml, soy sauce 10ml, white sugar 5g, salt 5g, oil 30ml

Dry pot duck preparation.

1 1 Wash the duck, chop it into small pieces, add ginger slices, salt and soy sauce, mix well, and marinate for two hours. 2 2 Peel the melon and cut it into strips 1 cm wide and 4 cm long. Dry wash and cut into strips the same size as the winter melon.

Wash the parsley and parsley and cut them into 4cm long sections. Peel the garlic.

3 3 Heat the oil in the pan over high heat until it is 60% hot, add garlic cloves, dried chili peppers, and peppercorns and stir-fry until fragrant, then pour in the marinated duck pieces, slowly fry until the meat is golden brown, then flip one side, continue to fry until both sides are golden brown, and the moisture of the meat is slightly dry. 4 4 Then add cooking wine, soy sauce, white sugar, salt and stir-fry evenly, add beer, parsley, dried tofu, winter melon slices, stir-fry evenly, cover the lid and simmer until the soup is basically dry, sprinkle coriander segments, and put it in the pot.

The story behind the food.

Dry pot was first related to the eating habits of the Miao villagers in Guizhou. The villagers dig a small round pit in the kitchen, put in firewood, and set up an iron pot on it to cook and eat, and people sit around to eat. This round pit is called the "fire pit", and the iron pot on the fire pit is also chased.

Ingredients: 1 Suichuan plate duck.

Ginger 1 small piece.

Preparation of steamed plate duck.

1.Soak the duck in hot water for about 30 minutes.

2.Wash the duck and cut it into cubes.

3.Put a little shredded ginger on top of the duck before steaming.

4.Steam on high heat for 15 to 20 minutes and serve.

You can make a stewed landlubber with mixed mushrooms.

Ingredients: 500g pearl, half a landlubber, 100g agaricus, 100g basswood mushroom.

Excipients: appropriate amount of cooking wine, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of green onion, ginger, red pepper, dried chili, appropriate amount of light soy sauce.

The specific steps are as follows:

1. Wash the landlubber, cut it into pieces after controlling the moisture, rinse the mushrooms with water, and soak them in warm water.

2. Slice the ginger, cut the green onion into sections, cut the red pepper into diamond shapes, remove the stems of the soaked mushrooms and rub them in running water to clean them. Spike bushes.

3. Pour a little oil into the pot, put the landlubber into the stir-fry after the oil is hot, fry until it changes color, fry the ginger, green onion, dried chili pepper and star anise together, add light soy sauce, dark soy sauce, add a little cooking wine, sugar and salt to taste.

4. Pour water into it until all the duck pieces are submerged about 2 cm, boil over medium and low heat, and add the mushrooms until the meat is about 8 minutes cooked.

5. Continue to simmer until the soup is thicker, add the red pepper and shallots, mix well, and then remove from the pot.

, spicy and fragrant, you can also eat the barbecue flavor!

Landlubbers are not only larger than ordinary ducks, but also have tight meat and are bred in many places such as Honghe in Yunnan.

In the Red River, there is a very distinctive delicacy called dry pot landlubber, which tastes like a must.

Fragrant landlubber meat.

The little brother also bought a landlubber to go home today, intending to satisfy his hunger. Half of it was slaughtered, and I was ready to have a spicy and fragrant fried landlubber. Cooking at home is different from that in a restaurant, the cooking conditions are limited, and the condiments are basically natural, and MSG is not used.

At first, I didn't think it was too complicated, and it was roughly the same as making a general incense pop. The landlubber is chopped into small pieces, and the seasoning is mainly based on green onions, ginger, garlic, chili peppers, Sichuan peppers, etc.

Let's get half a landlubber to quench your cravings.

Cut the duck meat into small pieces.

In order to retain the original rich umami of the landlubber meat, I did not choose to blanch and over-meat, but used the most primitive method in the countryside: stir-frying and removing water.

Heat the oil in the pan, wait until the oil temperature is 70% hot, pour the duck meat into the pan, and stir-fry over high heat. During the stir-frying process, the moisture in the duck meat will continue to overflow, usually about ten minutes, observe the duck meat moisture dry, the meat surface is yellowed, you can add green onions, ginger garlic, cooking wine, chili pepper, pepper to continue stir-frying.

When adding the seasoning, the little brother added extra cumin powder and beer today. Cumin powder is mainly used to enhance flavor, and beer is mainly used to remove smell and increase freshness.

After the moisture of the duck meat is dried, add the seasoning and continue to stir-fry on high heat.

During the stir-frying process, the aroma of the seasoning fully overflows, but it does not completely cover the original flavor of the landlubber meat. It makes the fragrance layered clearly, and the flavor is fragrant and not messy.

Before starting the pot, I added an appropriate amount of cooked sesame seeds, sesame oil, pepper oil, sugar, and salt. Quickly serve from the pan.

To be honest, the landlubber with Zi and then is indeed a little special, plus the duck meat is fried relatively dry, and it tastes good, the meat is spicy and fragrant, chewy, particularly refreshing, and has a strong barbecue fragrance.

Ingredients: 1 dried duck.

White radish to taste.

Oil a little. Pepper to taste.

Goji berries 3 grams.

Sugar to taste. Method steps.

Wash the air-dried duck and cut it into pieces, boil half a pot of boiling water, pour the duck into the pot, and control the water drying;

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Heat the pot, add an appropriate amount of oil, add a little sugar to enhance the freshness;

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Then add ginger, cinnamon, bay leaves and stir-fry until fragrant, add duck and stir-fry;

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Add an appropriate amount of water to cover the duck, bring to a boil over high heat, and add a little wolfberry after the water boils for 10 minutes;

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After the soup changes color, add the white radish, cook and sprinkle some coriander.

Braised potatoes with duck on a plate.

Duck legs with a material sheet.

Potatoes Cooking wine, dark soy sauce.

Oyster sauce, sugar. Dried chili peppers, ginger.

Preparation of braised potatoes with duck on a plate.

Cut the duck leg into small pieces, put it in a pot, add water to boil, skim off the floating powder, rinse it repeatedly two or three times, drain it for later use, wash the potatoes, peel and cut into small pieces, rinse off the starch and set aside! Heat the ginger slices in the oil, stir-fry the ginger slices, stir-fry the duck pieces until golden brown, add an appropriate amount of dark soy sauce, cooking wine, oyster sauce and stir-fry, add sugar, add the dried chili peppers, put in boiling water, just over the duck legs, boil, turn to low heat and simmer for 20 minutes, and then add potatoes and stew for 10 minutes.

Remove the juice from the pan.

TipsThe duck has a salty taste, so boil it in boiling water to remove the taste.

There is no salt in it, and sugar can enhance the freshness and neutralize its saltiness.