How many ways are there to make braised duck? How do you cook the most fragrant duck?

Each place has a different way to make braised duck, I think the most fragrant Lu family first has to soak the duck in salted water for half an hour, then put some cooking oil in the pot, then put in the green onion, ginger garlic, bay leaf, cinnamon, star anise, etc., and then pour in the appropriate amount of soy sauce, then pour in water, then put in the duck, add the marinade packet, so that the duck will be the most fragrant.

There are many kinds, and different ways to do it suit different people's tastes. What I like to compare prices is to run for an hour with onion, ginger and garlic cooking wine before marinating, which can remove the fishy smell of the duck and make the marinated duck taste more delicious.

There are many ways to marinate duck, such as beer duck, sauce duck, spicy duck, etc. I think the best thing to eat is a certain black duck. After blanching the duck, add star anise, bay leaves, cinnamon, sand ginger, angelica, cumin, dried chili, Sichuan pepper, rock sugar, soy sauce, light soy sauce, dark soy sauce, oyster sauce, ginger, and green onions.

It can be used as a snack or as a meal.

Everyone has a different way to make braised duck, but I personally think that it is delicious to wash the duck, spread all kinds of favorite seasonings evenly on the duck, and finally wrap it in tin foil, then wrap it in mud, and put it in a charcoal fire.

There are many ways to make duck into roast duck, and at the same time, you can also make fruit wood roast duck, which tastes very good.

There are many ways to make braised duck. For example: pour 500ml of water into 1 pot, put the pork belly in cold water, cook the pork belly until it turns white, take out the pork belly, soak it in cold water for 5 minutes, pour vegetable oil into the pot, put in the sugar when the oil temperature is hot, and then add 5 grams of sugar and stir-fry until it is caramelized.

2Add 1000ml of cold water, add ginger slices, green onions, peppercorns, star anise, dried chili peppers, bay leaves, cinnamon, salt, sugar, pepper and stir well, put in the cooled pork belly, cook for 20 minutes on high heat, turn off the heat and simmer for 20 minutes, put on a plate, pour vegetable oil and smear evenly, and finish. The braised duck produced in this way is tender and delicious.

Ingredients: Ingredients.

1 duck. Excipients rock sugar.

40 g salt. Soy sauce to taste.

Appropriate amount of shallots, appropriate amount of ginger.

Cinnamon to taste. Appropriate amount of star anise.

Peppercorns to taste. Appropriate steps.

1.First of all, soak the duck in water, in order to soak in blood water, note: the time can be long or short.

2.Prepare the condiments: green onions, ginger, rock sugar, cinnamon, star anise, Sichuan peppercorns, salt and soy sauce.

3.Wash the ducks soaked in bloody water, bring them to a boil in a pot of cold water, and skim off the foam.

4.Then take out the duck and add the green onion, ginger, rock sugar, cinnamon, star anise, and Sichuan peppercorns.

5.There is also salt and soy sauce, bring to a boil.

6.Put the duck back into the pot.

7.Bring to a boil over high heat and pour the juice over the duck constantly. Keep the heat on medium heat and cook for 30-40 minutes, turning the duck several times in between.

8.Finally, reduce the juice on high heat, cook for 10-15 minutes, and continue to pour the juice on the duck.

9.Remove the boiled duck.

10.Continue to boil the sauce water in the pot over high heat until thick, turn off the heat.

11.Strain out the dregs and set aside.

12.Wait until the duck has cooled thoroughly and pour the sauce over.

Tip 1If you have time, you can marinate the duck for a few hours, and it may be more flavorful.

2.Braise the whole duck without losing moisture.

3.When boiling the duck, keep pouring juice on the duck in between.

Fry until the duck skin is slightly yellow, turn it over, fry again, and change color. Use a stir-fry spatula against the duck, turn the pan sideways, and pour out all the oil in the pan. It can also be understood that this dish is a healthy and oil-free version.

First wash the duck, then put the duck fat in the pot, and when the duck meat changes color, put in the sand ginger, put in the light soy sauce, put the duck into the pot to dye, then put in warm water, garlic, eggs, star anise, rock sugar, simmer for an hour, turn over and simmer for another 40 minutes, and after the soup is thick, you can eat.

Start by preparing the brine. Then prepare the green onion ginger and licorice, then clean the seedlings, then put the brine and green onion and garlic in the pot and stir-fry, and then add the appropriate amount of salt and dark soy sauce. Then put the duck into the fire and bring to a boil.

Then pick up the duck and put it on a plate, and then put it in ice cubes to keep it fresh for two hours, so that the pressed taste will be firmer and the taste will be better.

If the duck wants to be marinated deliciously, the two most important points are the choice of duck and the production of brine. Ducks are divided into size, fat and thin, young and old, especially young and old, so how to identify ducks young and old? Actually, the method is very simple.

Let's look at the duck feet first: the duck feet are dark yellow for the old duck, and the light yellow is the young duck. Look at the skin:

The duck skin goose is yellow for the old duck, and the skin is bright and smooth for the young duck. If the beak and sternum are very hard, it is an old duck, and vice versa. There is also the look at the feathers, the feathers are gray and the beak is the old duck, and the other is the young duck.

Finally, the one with yellow and red feet is a duck of moderate age. It is recommended to choose a duck that is moderately old, small and slightly thin, because the tender duck meat is tender and easy to rot, and it is not suitable for stew, stew and braised duck. The meat of the old duck is tough and chewy, if it is stewed, stewed, and marinated for a long time until it is soft, then the taste will deteriorate.

The next step is how to make the brine:

1. Prepare 5 star anise, 3 grass fruits, 3 tangerine peels, 2 cinnamon peels, 5 bay leaves, 5 grams of cumin, 5 grams of Sichuan pepper, and 5 grams of licorice in a special cooking sand cloth bag and tie it tightly.

2. Wash the pot and heat it, pour a little oil into the ginger and garlic slices and stir until fragrant, then put 2 pieces of red bean curd and mash it well, then pour in ten bowls of water.

3. After the water is boiled, put the bag in and season with 10 grams of monosodium glutamate, 10 grams of chicken essence, 100 grams of sugar, 50 grams of fine salt, 10 tablespoons of light soy sauce, 5 tablespoons of dark soy sauce, 5 tablespoons of oyster sauce and 5 tablespoons of barbecued pork sauce.

Choose a small, slightly thin, tender and moderately old duck 1 to remove impurities and wash it, and finally put it in the brine and slowly marinate it for 40 minutes.