How to cook bacon duck legs, how to make duck leg meat delicious

Goose meat is a nutritious and delicious meat food product. Goose meat has a lot of protein, well-proportioned body fat, contains B vitamins and vitamin E and other nutrients, and has the functions of disinfection and sterilization heat, edema, and internal organs, so eating more goose meat is very beneficial to physical and mental health. There are many ways to make duck legs, crispy duck legs, cured duck legs stewed with radish, and barbecued pork duck legs are all more delicious and delicious.

Below, I will introduce these three methods of duck legs in detail for everyone.

1. Crispy duck legs.

Ingredients: duck leg (can also be in other locations), green onion, ginger, light soy sauce, sugar, five-spice powder, chili flake (if you hate it, you can omit it, or change it to white pepper).

Method: 1. Put the goose meat, ginger and garlic into the pressure cooker, put water and wipe the raw materials, add a spoonful of salt for a little seasoning, wait for the pot to be short of breath and then cook for 5 minutes, until the goose meat is seven or eight minutes cooked;

2. Scoop up the boiled goose meat to control the moisture, add a spoonful of light soy sauce for symmetrical coloring, add half a spoon of sugar, half a spoon of five-spice powder, and marinate for 30 minutes after the appropriate chili noodles are seasoned;

2. Stewed radish with duck legs.

Method: 1A box of bacon.

2. One and a half baskets.

3. A duck leg.

4. Cut the basket into small pieces.

5. Boil water in a pot, put the duck leg in it and cook for three minutes, boil off the vegetable oil on the surface, and then chop the duck leg into small pieces with a knife.

6.Bring oil to a boil in a pan.

7.Put shredded green onions and ginger slices in a pot and stir-fry until fragrant.

8.Throw the duck leg in and stir-fry.

9.Add soup to the pot and cook the duck legs.

10.After the duck leg is boiled for 30 minutes, pluck the radish pieces and pour them into the pot, cook them again for 10 minutes, and then you can take them out to eat meat and drink porridge.

3. Duck leg with barbecued pork.

Main ingredients: duck legs, dragon fruit, red grapes, barbecued pork sauce, salt, white rum, shallots, vegetable oil, pure honey.

Method: 1. Clean the duck legs, remove the bones, fat, and tendons, and chop them horizontally and vertically with a flower knife;

2. Put the duck leg meat into the sea bowl, add the barbecued pork sauce, salt, white rum and shallots;

3. Mix with your hands to make the meat evenly sticky with condiments, cover it with a fresh-keeping bag and put it in the refrigerator for 12 hours;

4. Remove the marinated duck leg meat, pick out the shallots, and separate them from the meat;

5. Pour vegetable oil into the wok, shake the pot slightly to make it stick to the oil evenly, 6. After the oil is burned, put the duck leg skin and meat downward, fry it on low heat for 3 minutes, and turn off the heat after the duck leg skin becomes darker.

7. Small oven to 180 degrees. Spread the tin foil in the baking tray and put the shallots on it, 8. Lay the duck leg skin meat on the shallots, brush some pure honey on the surface meat, 9. Send it to the middle and high level of the electric oven, bake it for 13 minutes.

10. When the middle is baked for 7 minutes, remove it and turn it over, then brush some pure honey on the surface skin, and send it to the electric oven to bake again until cooked.

11. Remove the roasted duck leg, let it dry until lukewarm, and cut it into pieces with a knife.

The meat is very fragrant, and the duck legs of this delicious house taste very good when cooked together.

Ingredients: 6 duck legs, 500g marinade; Excipients: Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic.

Seasoning: 30 grams of white wine, 20 grams of rock sugar, 50 grams of soy sauce, 10 Sichuan peppercorns, 3 star anise, 1 handful of cumin, bay leaves.

1. Clean the duck legs.

2. Blanch the duck legs in a pot with boiling water and drain.

3. Prepare the marinade. 4. Prepare green onion and ginger.

5. Prepare Sichuan pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, and grass fruits.

6. Put pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, and grass fruits into the brine box or gauze bag, pour in white wine, green onions, ginger, garlic, rock sugar, soy sauce and 1 kg of water, boil over low heat for half an hour, and the marinade is ready.

7. Pour the marinade into the casserole and add the blanched duck legs.

8. Bring to a boil over high heat, simmer over low heat for 1 hour, and marinate the duck leg in the marinade for three or four hours for better taste.

1. Freeze two duck legs 2. Wash and thaw and chop into small pieces.

3Put water on the pot, bring to a boil, add some cooking wine, blanch the duck meat chopped into small pieces to remove blood and impurities.

4. Blanch and remove and rinse with water 5. Fresh celery.

6. Wash the celery and cut it into sections.

7Green onion, ginger, dried red pepper, Sichuan pepper, star anise, cinnamon, bay leaf.

8Finely chop the green onion and ginger.

9. Heat the oil in a wok, fry all the spices, dried red pepper, green onion and ginger, then pour in the duck meat and cook in cooking wine and stir-fry.

10. Mix in a little boiling water, add dark soy sauce and cover and cook for a while, add celery, salt, monosodium glutamate, and sugar to reduce the juice over high heat.

1. Soak the duck leg meat in water for half a day, soak the blood out, clean it, scratch a few knives on the goose, and chop part of the green onion and ginger for later use.

2. Put the duck leg meat in a clean basin, sprinkle 1 small pinch of salt, sprinkle with minced green onion and ginger, add a small spoon of white wine, and marinate for 1 hour.

3. Take a frying pan, do not put a drop of oil in the pot, spread the duck leg meat on the bottom of the pot with the front side down, put it on the fire and heat it over low heat, with the heating process, the oil in the duck skin continues to seep out, and the pot makes a sizzling frying sound, and then turn over and fry after one side is cooked, and wait until the duck leg meat is fully cooked, and then take out the wings.

4. Peel the potatoes and cut them into thin slices, fry the potatoes over low heat with the remaining oil in the pan, and shovel out the potatoes when they are cooked.

5. Put the bean paste into the pot, stir-fry the red oil over low heat, add the chopped green onions, ginger, garlic and dried chilies, put an appropriate amount of peppercorns according to personal taste, then add the duck leg meat and stir-fry constantly, add a little sugar, and then put in the potato slices and stir-fry evenly.

6. Wait until the surface of the potatoes and meat is all covered with sauce and fully flavored, turn off the heat, and sprinkle sesame seeds (crushed peanuts), coriander (chopped green onions) and other garnishes to increase the flavor.

Ingredients: 500g of duck leg meat, 20g of dried shiitake mushrooms, appropriate amount of oyster sauce, appropriate amount of salt, a small amount of dark soy sauce, a small amount of pepper, and a small amount of sugar.

Step duck leg meat roasted shiitake mushroom practice step 11Wash the duck leg meat and marinate it with a small amount of salt, soak the dried shiitake mushrooms in cold water, wash and set aside, soak the mushroom water, don't pour it, and it will be useful.

Step 22 of the preparation of roasted shiitake mushrooms with duck leg meatAdd water to the pot, add ginger slices and cooking wine, bring to a boil, and fly the duck leg into the water.

Step 33 of the preparation of roasted shiitake mushrooms with duck leg meatBoil the dregs inside and remove them.

Step 44 of the recipe for roasted shiitake mushrooms with duck leg meatPut in cold water, wash well, and pick the ginger slices clean.

Step 55 of the practice of roasting shiitake mushrooms with duck leg meatHeat the pot Pour in the duck leg and ginger slices Don't put oil Cook the duck leg on low heat.

The practice of roasted shiitake mushrooms with duck leg meat step 66After stirring, add white wine, oyster sauce, dark soy sauce, pepper, white sugar, and the mushroom water that I said not to pour out.

Step 77 of the practice of roasting shiitake mushrooms with duck leg meatWhen the duck leg meat is halfway cooked, add the shiitake mushrooms, continue to boil the water, add some monosodium glutamate, and form a plate.

1.First boil the water, put the washed duck legs in and cook them, take them out and cut them into pieces for 10 minutes, cut the celery into sections, cut the garlic sprouts into sections, and pat some garlic and ginger, do a good job, heat the pot, put the oil, add garlic when it is hot, stir-fry the ginger, and then put the duck legs in and stir-fry, then put in the celery, garlic sprouts and stir-fry, add salt, and season it.

1.After chopping the duck leg into small pieces, it can be steamed and eaten for about 10 minutes. You can also add diced taro and simmer it in a pot after it has been exploded.

2.When cooking rice, spread the preserved duck legs on the rice noodles and steam them, so that the rice absorbs the oil and aroma of the preserved duck, and the taste is good.