How to make marinated duck? Preparation and ingredients of braised duck

Ingredients: Half a duck.

Excipients: 15 grams of salt, 3 tablespoons of soy sauce, 1 green onion, 1 small piece of ginger, 2 star anise, 3 grams of Sichuan pepper, 1 piece of cinnamon, 3 slices of angelica, 5 cloves, 5 sand kernels, 2 bay leaves, 1 nutmeg, 3 grams of fennel seeds, 5 grams of sugar, 2 tablespoons of vegetable oil.

Method: 1. Wash the duck and put it in a casserole, add an appropriate amount of water to cover the duck.

2. Put the spices in the seasoning box and put them in the pot together with the green onion and ginger.

3. Add soy sauce, sugar and salt, bring to a boil over high heat, turn to low heat, and marinate until soft.

4. Scoop the duck into a plate and cut it into pieces, and put the shredded green onions.

5. Put an appropriate amount of vegetable oil in the pot, heat it, and pour it on the duck.

Five-spice braised duck Ingredients: 1 grass duck, green onion, ginger, fennel, cinnamon, rice wine, dark soy sauce, fresh soup, sugar, monosodium glutamate. Method:

1) Grass duck slaughtered, offal and duck sturgeon, washed. After blanching, remove and wash off debris.

2: Put oil in the pot, add green onion, ginger, fennel, cinnamon, stir incense, add rice wine, dark soy sauce, fresh soup, sugar, put in the duck after boiling, after boiling, turn to low heat and burn until eight are ripe, turn to high heat to reduce the juice until thick, add monosodium glutamate. tips：

When the duck is roasted, it must be soaked in water, and when it is ripe and turned to high heat, the marinade must be poured on the duck constantly. Features: Sauce red, strong flavor, thick juice and shiny.

Grass duck is generally selected 3 to 4 pounds of weight, it has the effect of nourishing yin, replenishing deficiency, nourishing the stomach and diluting water, and is not suitable for people with cold stomach pain, diarrhea and low back pain.

Without the fire and without putting a drop of water, you can also make a big pot of delicious lo-mei, which is grunt

Summary. 4.Put the duck in the pot again, put in the beer first, then put in the green onion ginger, cinnamon, star anise, Sichuan pepper, light soy sauce, dark soy sauce, soy sauce is the salty taste and color of the sauce duck**, you can also put a little more, cover the lid, boil over high heat and cook for another 5 minutes, 5

Then turn to medium-low heat and cook for 50 minutes, turning the dough frequently, and then pouring some sauce on top with a spoon to evenly color both sides. You can't be lazy in this step, otherwise the color of the duck with good teeth is not correct enough, 6Marinate until the sauce becomes thick, turn to low heat, and then add rock sugar, at this time adding rock sugar can make the color of the duck's surface more oily, pour sauce on the duck, and cook for another 10 minutes.

7.After the duck is cooked, set aside to cool, and then cut it with a knife after it has cooled completely.

Hello, dear. We'll be happy to answer for you. Ingredients:

A duck is about 1200 grams. Excipients: 600 grams of beer, 80 grams of light soy sauce, 30 grams of dark soy sauce, 3 grams of cinnamon, 3 grams of Baji Touch, 1 gram of Sichuan pepper, 30 grams of ginger, 100 grams of green onion, 5 dried chili peppers, 20 grams of rock sugar, 100 grams of Yintan water.

1.First, wash the duck, then soak it in water for half an hour to soak out the excess blood. 2.

Prepare the ingredients, wash the green onions, peel and slice the ginger, and then wash the cinnamon, star anise, Sichuan peppercorns, and dried chili peppers. 3.Clean the duck soaked in blood water in a pot under cold water, add ginger and cooking wine to remove the fishy, boil over high heat, turn to medium heat and cook for 2 minutes after the water is boiled, boil out the blood foam inside, which can reduce the fishy smell, after blanching the water, take it out and clean it in cold water, because after the duck is blanched, there is a clever leak on the surface of the oil and foam, which will affect the coloring if not cleaned, and the foam on the surface must be cleaned, and put aside after cleaning and grinding.

4.Put the duck in the pot again, put the beer in first, and then put the rest in the green onion ginger, cinnamon, star anise, Sichuan pepper, light soy sauce, dark soy sauce, soy sauce is the salty taste and color of the sauce duck**, you can also put a little more, cover the lid, boil over high heat and cook for 5 minutes Nobusha, 5Then turn to medium-low heat and cook for 50 minutes, turning the dough frequently, and then pouring some sauce on top with a spoon to evenly color both sides.

You can't be lazy in this step, otherwise the color of the duck with good teeth is not correct enough, 6Marinate until the sauce becomes thick, turn to low heat, and then add rock sugar, at this time adding rock sugar can make the color of the duck's surface more oily, pour the sauce on the duck, and cook for another 10 minutes. 7.

After the duck is cooked, set aside to cool, and then cut it with a knife after it has cooled completely.

Small socks and wide socks tips. 1.Braised duck generally tastes in 40 minutes.

However, the flesh is relatively hard. If you like to eat something softer, marinate it for 30 minutes! 2.

Duck must buy tender duck, so that the marinated taste will be tender and not firewood, do not choose to provoke the duck, otherwise the meat with good teeth is particularly old, and there is a feeling of chewing and not moving.

Hope mine can help you! Have a great day! <>

Hope you like it! Thank you! <>

Ingredients: 1000 grams of duck.

Seasoning: 10 grams of soy sauce, 5 grams of white sugar, 3 grams of rock sugar, 15 grams of chili paste, 5 grams of green onions, 5 grams of ginger, 2 grams of cinnamon, 2 grams of star anise, 5 grams of red yeast rice, 4 grams of salt.

Method: 1. Remove the internal organs of the duck meat and clean it up.

2. Loosen the green onion and ginger.

3. Pour an appropriate amount of water into the pot, wait until the water boils, put the duck in, cook until the meat turns white, then take it out and wash off the blood foam.

4. Then sit in the pot and pour water, put fennel, soy sauce, cinnamon, refined salt, ginger, sugar, green onions, red yeast rice, and chili sauce in, boil over high heat, boil, and then put the duck in, boil again, skim off the foam, cover the lid, and simmer until cooked.

5. Put out the excess soup, then pour in rock sugar, continue to cook over medium heat, and wait until the soup becomes thick.

6. Cut the braised duck into pieces after cooling, and pour the marinade on top.

Benefits of eating braised duck.

1. Duck meat is rich in B vitamins and vitamin E, and our long-term consumption has a good effect on resisting beriberi and preventing neuritis and various inflammations.

2. The fatty acids in duck meat are also relatively easy to digest and can be well absorbed by our body, because the proportion of fatty acids is very appropriate, so our long-term consumption can help reduce cholesterol, which is very suitable for patients with coronary atherosclerosis.

3. Many patients with high blood pressure are because of the high intake of sodium salt, and these people often have low potassium status, so in their daily life, they eat more vegetables and fruits with high potassium content, and eat some duck meat can also be a good supplement of potassium, which can not only supplement the body's potassium, but also resist the damage of sodium salt to cardiovascular and cerebrovascular vessels, and reduce blood pressure to a certain extent.

Ingredients:main

Half a duck serves 5 people.

Accessories. others

3 grams of cinnamon, 1 gram of Sichuan pepper, 2 star anise, 1 teaspoon salt, 2 tablespoons of soy sauce, 20 grams of ginger, 3 green onions, 20 grams of rock sugar.

Preparation of braised duck.

First, the duck is cleaned and soaked in water for half an hour or more, in order to soak in bloody water.

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

Wash the soaked ducks and bring them to a boil in a pot of cold water to remove the foam. Note: If there is too much foam, the water should be poured out and the ducks should be washed again.

Then take out the duck and bring it to a boil with green onions, ginger, rock sugar, cinnamon, star anise, Sichuan peppercorns, salt and soy sauce.

Then put the duck in the marinade pot.

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.

Note: The black casserole in front is a bit small, change to a larger one, and the careful may find it.

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

Remove the boiled duck.

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

Strain out the slag and keep the sauce aside.

Wait until the duck has cooled thoroughly, cut into cubes and pour the sauce over them.

Ingredients: 1 duck, 1 green onion, 1 piece of ginger, a little cooking wine, a little dark soy sauce, a little light soy sauce, a little honey, a little cinnamon, a little star anise.

Steps. 1. Wash the duck first, wash the green onion and ginger, and set aside.

2. Put an appropriate amount of cold water in the pot, put a few green onions and ginger slices, put the duck in, **boil, wait until it boils, use low heat, skim off the foam on it, and then add ingredients.

3. Then cook over medium heat for 18 minutes, then turn off the heat, remove the duck, and leave the soup.

4. Wash the pot, divide the remaining green onions into two parts, one is used to tie the onion knot, and then put it into the duck's belly together with cinnamon, ginger and star anise, and the other part is placed at the bottom of the pot to avoid the duck and the pot sticking.

5. Put the duck in the pot, pour more than half of the duck soup into it, then put two spoons of dark soy sauce and two spoons of light soy sauce, cover the pot, boil over high heat, and then simmer over low heat, turning it several times during the stewing process.

6. If you think the soup is too little, you can add some more, simmer for about an hour, open the lid, poke the thicker part of the duck meat with chopsticks, and if you can find it more clearly, you can open the lid of the pot.

7. When the soup is very small, you can pack the duck, and when it is cool, cut it into pieces and pour it into the juice to eat.

Ingredients and tips for braised duck.

Spice raw materials: 25 grams of Sichuan pepper, 30 grams of star anise, 8 grams of bay leaves, 25 grams of cinnamon, 10 grams of angelica, 15 grams of peach, 15 grams of codonopsis, 15 grams of bay leaves, 5 grams of tangerine peel, 10 grams of fragrant fruit, 5 grams of dried chili peppers, 15 grams of cinnamon branches, 10 grams of dried ginger, 20 grams of angelica, 10 grams of jasmine, 35 grams of cumin, 25 grams of licorice, 25 grams of white cardamom, 5 grams of long pepper, 20 grams of ginger, 8 grams of cloves, 15 grams of Kaempfera, 12 grams of sandalwood, 5 grams of grass cowardice, 8 grams of sand kernels, 10 grams of coriander seeds, 5 grams of Wujia peel.

Note: The ingredients and spices above are all crushed into granules.

We want the soup to taste, we must continue to scoop the soup on the duck meat, we must use the fire to boil slowly, but also can be marinated fragrance, and it is full of color, flavor and flavor, if the rock sugar is put too early, it will be easy to produce a sour taste, so you can put it a little later, put the marinated duck juice in the refrigerator and freeze it into pieces, next time it can be used again, and the more you use it, the more fragrant it is.

Hello dear, glad to answer for you! Braised duck is a delicious traditional dish, and here is a simple recipe and recipe for braised duck: Ingredients Required:

1 duck (about 4 star anise- 1 small handful of Sichuan peppercorns- 3 slices of ginger- 3-4 cloves of garlic - 2 tablespoons of cooking wine- 2 tablespoons of bean paste - 3 tablespoons of soy sauceChain dismantling - appropriate amount of rock sugar - appropriate amount of waterMethod: 1Wash the duck, chop it into small pieces, blanch it in boiling water for 2-3 minutes, remove it and drain it for later use.

2.Heat the pan with cold oil, stir-fry star anise, Sichuan pepper, ginger and garlic until fragrant, add bean paste and stir-fry. 3.

Pour the stir-fried bean paste into the saucepan, add an appropriate amount of water, add the duck pieces, cooking wine, soy sauce and rock sugar, and then add an appropriate amount of water to soak the duck pieces in the water. 4.After the heat boils, turn to low heat and simmer slowly, and stew until the duck meat becomes soft and flavorful.

5.Before cooking, you can add salt to taste according to personal taste. 6.

The longer the simmering time, the stronger the flavor, but it is also important to master the simmering time according to personal taste and the tenderness of the duck. 2.Some other spices can be added according to personal taste, such as cinnamon, grass fruit, etc.

3.Braised duck can be eaten with rice, steamed buns, etc. I hope mine is helpful to you and I wish you a happy life

Braised duck method:

1. Wash the duck and the green onion and ginger. , 2, put cold water in the pot, put a few green onions, ginger slices, put the duck in, **boil. After the water boils, turn to low heat, skim off the foam, and add the ingredients.

3. Turn the wine to medium heat and cook for 15-20 minutes, turn off the heat, take out the duck, and put the soup out for retention. , 4, wash the pot, the remaining green onion into two parts, one part of the onion knot, ginger, cinnamon, two star anise together into the duck belly, and one green onion pad at the bottom of the pot (to prevent the duck from sticking to the pot when cooking).

5. Put the duck into the pot, pour more than half of the duck soup just now, add two spoons of dark soy sauce and two spoons of light soy sauce, cover the pot, boil over high heat and turn to low heat to simmer, during which the duck should be turned over several times.

6. If you feel that the soup is too little during the period, you can add more, simmer for about an hour, open the lid, poke the thick part of the duck meat with chopsticks, and you can easily poke it in to open the lid.

7. During the period, the duck should be turned over several times. If you feel that the soup is too little, you can add more, simmer for about an hour, open the lid, poke the thick part of the duck meat with chopsticks, and you can easily poke it in to open the lid.