What can you add to stew duck meat, and how to stew duck meat deliciously?

The weather is getting hotter and hotter, so I like to buy duck to eat, duck meat clears heat and relieves heat, and is rich in nutrition. The stewed potatoes are delicious and appetizing.

Preparation of duck stew with potatoes.

Step 1

Prepare your ingredients. Step 1

Cut the potatoes into hobs, cut the duck into cubes, and cut the ginger, garlic, and chili peppers.

Step 1

Add cooking wine to the duck meat to remove the smell.

Step 1

Stir-fry the duck in a pan with oil.

Step 1

Add ginger, garlic, and chili.

Step 1

Add bean paste and stir-fry until fragrant.

Step 1

Add two bowls of water and bring to a boil.

Step 1

Add potatoes and stew.

Step 1

Serve. Picture of the finished duck stew with potatoes.

<> cooking tips for duck stewed potatoes.

Tips:

Stir-fry the duck until fragrant, and add potatoes to stew to taste.

Sweet and sour braised duck legs.

This braised duck leg method, the more you chew, the more fragrant it becomes, and after learning this method, you can even buy very little lo-mei. The steps are very simple, and the duck legs do not need to be marinated in advance, and they can be made after they are cleaned. There are also very few seasonings used, and there are no dried spices at all, only some common green onions and ginger.

The stewed duck leg is full of aroma, not firewood at all, and it is particularly flavorful. When it is stewed, the room is filled with fragrance, which is particularly tempting.

How to make it.

Step 1: Prepare the ingredients. Two duck legs, 1 green onion, and a few slices of ginger.

Step 3: Use a kitchen paper towel to dry the water on the surface of the duck leg.

Step 4: Add a little less oil to the pan, then put the duck legs skin down in the pan and start frying over low heat.

Step 5: Fry for about three or four minutes, until the duck skin turns slightly brown, and then you can turn over. Then, fry the other side until lightly browned.

Step 6: Put the ginger slices and green onions into the pot and stir-fry twice.

Step 7: Add 30g of rock sugar, 30ml of light soy sauce, 20ml of vinegar and 1 teaspoon of cooking wine to the pot to taste.

Step 8: Pour a large bowl of water into the pot, bring to a boil over high heat and simmer for 30 minutes.

Step 9: Turn off the heat and let the duck legs soak in the soup for 1 hour, so that it is more flavorful, and you can also turn the noodles once during the soaking process.

Step 10: Cut into chunks and serve.

Say a few more words. 1. There is a lot of oil in the duck skin, so you should fry the duck leg skin down first, so that it will not be greasy to eat after frying and then stewed. When frying duck legs, you can do without oil.

2. Vinegar must not be saved, it can well remove the fishy smell of duck legs, play a role in increasing flavor and freshness, and there will be no heavy sour taste after stewing.

3. There is a lot of light soy sauce, so I don't put any more salt. You can also taste it at the end, and if you think it's a little light, you can put a little more salt.

When stewing duck, add shiitake mushrooms, which can enhance the fragrance and freshness, so that the stewed duck meat is more delicious, the specific method is as follows:

The ingredients that need to be prepared in advance include: a duck, mushrooms, courgette, ginger, green onions, salt, and pepper.

1. The first step is to soak the mushrooms in water and set them aside for later use.

2. Slice the ginger.

3. Put duck meat, ginger slices and water in a pot, bring to a boil and blanch.

4. Add ginger slices and shiitake mushrooms, cover, bring to a boil over high heat, turn to low heat and simmer.

5. After one hour, add courgette, chopped green onion, salt and pepper and mix well.

6. Simmer for 10 minutes and serve.

Notes:Blanch the duck before stewing it, which can remove the fishy smell of the duck meat and make it taste better.

It can be stewed with yams and carrots, and the preparation is as follows:

Ingredients: 700g duck pieces, 200g yam, 100g carrot Auxiliary ingredients: appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of chili pepper, appropriate amount of ginger, appropriate amount of green onion.

1. Put the duck pieces into cold water and boil, then remove and wash.

2. Put the duck pieces, star anise, cinnamon, ginger and chili pepper into the pot and fry to dry.

3. Put cooking wine to remove the fish.

4. Release soy sauce and dark soy sauce.

5. Put rock sugar.

6. Put enough boiling water and boil over high heat, then change to low heat.

7. Peel and cut the yam into cubes and cut the carrots into cubes.

8. When the duck meat is crispy, add the yam and carrot.

9. Put salt, boil and change to low heat.

10. When the yam is crispy, collect the juice and sprinkle with chopped green onions.