How to make preserved duck legs, how to make preserved duck legs delicious

Duck stewed lotus root into the moon, Jiangcheng people's balcony is magnificent, almost every household has to hang a few strings of chicken, duck and fish meat, lotus root is the food of Wuhan people.

Ingredients: a duck (or chicken), a raw lotus root, an appropriate amount of salt, cooking wine and ginger.

Production method: Whether it is preserved chicken or preserved duck, rinse off the floating dust with hot water, chop it into pieces and put it in a pot, pat two pieces of ginger, pour in a lot of water, boil, skim off the foam, add a little cooking wine and salt, add the old lotus root, and simmer for an hour.

Ingredient breakdown. Ingredients.

10 duck legs (about 2500 grams).

Appropriate amount of auxiliary material rope.

200 grams of seasoning salt.

Sichuan peppercorns to taste. About 70 grams of rice.

10 grams of tea leaves.

25 grams of high liquor.

Salty and umami taste. Smoking process.

Days of time. Normal difficulty.

Steps to make homemade duck legs.

Pluck the duck legs and rinse them repeatedly.

Drain and place in a basin.

5 catties of duck legs with 200 grams of salt.

Put the salt and peppercorns into the wok, stir-fry slowly over low heat, and turn off the heat when the salt is slightly yellow and the pepper is fragrant.

Sprinkle salt and pepper over the duck leg while hot and rub it repeatedly. After all the kneading is completed, it is poured with high liquor and marinated for about 24 hours.

Hang the duck in a ventilated and sunny place for about 3 days to air dry the excess water.

Heat the wok, line it with tin foil, add the rice and tea leaves, and place the stainless steel shelves.

Place the duck legs on the shelf.

Cover**, turn off the heat after 3 minutes of smoking, let it stand for about 5 minutes before opening the lid, and seal it in a cool and ventilated place after cooling. If possible, it can be frozen or refrigerated in the refrigerator.

Finished product. Tips.

1.The ratio of duck meat to salt is 10:1. Low salt is not easy to store.

2.Hang in a cool and ventilated place, not exposed to the sun.

3.Rice and tea are used for incense, and some people use white sugar.

In addition, supplement.

Introduction, super fragrant steamed duck leg method, materials.

3 duck legs.

30 grams of dried chili peppers.

Liuyang tempeh 1 tablespoon.

Chicken essence monosodium glutamate 3 grams.

Oyster sauce 1 scoop.

Light soy sauce 1 scoop.

Pepper 1 gram.

1 tablespoon of thirteen spices.

Super fragrant steamed duck leg preparation.

Cut the duck leg into small pieces and soak it in cold water for half a day to soak off the salt.

Boil the duck legs in cold water, wash them, and fry them in an oil pan for two minutes until fragrant and cooked.

Put rapeseed oil to heat, garlic rice, dried chili peppers, Liuyang tempeh and stir-fry until fragrant, put the duck legs in and stir-fry for two minutes, put chicken essence monosodium glutamate, oyster sauce, light soy sauce, pepper, thirteen spices, spices and stir-fry to taste, put them in a bowl and steam for 20 minutes, put some green onions out of the pot, decorate with red pepper rings, and the mouth is fragrant.

Ingredients: 2 3 duck legs, appropriate amount of Sichuan pepper, add according to taste, appropriate amount of salt, add according to taste, 3 spoons of sugar, small half a bowl of white wine, 2 3 star anise, 4 bay leaves, tangerine peel, orange peel, 3 dried chili peppers.

Steps: 1. Soak the duck legs in water for a few hours to remove the blood, wash and drain for later use.

2. Prepare a bottle of liquor, preferably with a high number, so that the duck leg can be fragrant and fishy.

3. Stir-fry salt, pepper, star anise, bay leaves, tangerine peel, chili pepper, etc. in the pot until fragrant, remember not to use high heat, otherwise the salt will be fried.

4. Pour in the liquor and marinate for 5 minutes, then pour in the fried pepper and salt to marinate evenly.

5. The marinated duck legs can be dried in a cool place for two days, which can be air-dried or directly dried, about ten days or so, and the situation of dripping oil can be done.

6. It should be noted that before steaming, soak in water for about half an hour, and then steam for 20 minutes, so that the duck legs will be more salty and fragrant.

Stir-fried dried potato chips with preserved duck legs are delicious.

Ingredients: 1 duck leg, 100g dried potato chips.

Excipients: appropriate amount of salt, appropriate amount of dried fungus, 1 green pepper, 5 small red peppers, 4 garlic, 2 shallots, 1 tablespoon of bean paste.

How to fry dried potato chips with preserved duck legs.

1. Prepare the ingredients you need.

2. Wash the dried potato slices and fungus and soak them in water, the potato slices should be soaked for a while to feel soft, and the fungus should be removed from the ear pedicles.

3. After washing the duck legs, boil them in rice water until they are 8 mature (about ten minutes), then rinse them with water.

4. Cut the boiled duck leg into small pieces, cut the shallots and green peppers into sections, cut the garlic into small slices, and cut the dried red peppers into small pieces.

5. Heat the oil in a pan and stir-fry the garlic slices, dried red peppers and green onions.

6. Put the duck leg and stir-fry until fragrant.

7. Add a spoonful of bean paste and stir-fry the red oil.

8. Add the drained dried potato slices and stir-fry for 3 minutes.

9. Add the fungus and stir-fry quickly until it is broken.

10. Add green onion segments and green pepper rings to taste.

11. Stir-fry with a little salt to enhance the flavor.

12. a finished product.

How to dry duck legs.

Need to prepare some Shanxi Fenjiu, pepper, coarse sea salt and duck legs, first put the pepper salt in the pot with low heat, the fragrance of the pepper to stir-fry out, fry the fried peppercorns, a small duck leg cleaned, wipe the surface of the moisture, smear some Fenjiu, evenly smear the duck leg with pepper salt and marinate for a while, pour it out after the water is pickled, wipe the remaining salt on the duck leg, and then marinate for a while, clean it with warm water after pickling, drain the water, and put it in a ventilated place to dry the surface, The spicy smell must be exposed to the sun to be more fragrant, so put it in the sun for 3 to 5 days, and wait until the oil inside comes out and becomes transparent, and the fragrance of the duck can be smelled.

How to eat duck legs.

You can make preserved duck stewed lotus, you need to prepare some lotus root, cooking wine, ginger and preserved duck legs, first cut the lotus root into blocks, slice ginger, chop the preserved duck legs into blocks, add an appropriate amount of water to the pot, put the preserved duck legs in and blanch them, take out the water and drain them, add lotus root, preserved duck legs, ginger slices, water and cooking wine to the pressure cooker, cover the lid and cook for about half an hour.

You can also make chili fried duck legs, you need to prepare liquor, light soy sauce, coriander, garlic, ginger, red pepper, green pepper, salt and duck legs, first smash the ginger and garlic, wash the coriander and cut it into segments, clean and chop the duck legs into blocks, add an appropriate amount of water to the pot to boil, put the duck legs in and blanch them, drain the water, add an appropriate amount of oil to the pot and heat them, put the duck legs in and fry the oil, fry until they are slightly yellow, put the ginger and garlic into them and stir-fry them to make a fragrance, add some light soy sauce to taste, and then pour some white wine, Put the green and red peppers in, stir-fry the spicy flavor, and then add some coriander and stir-fry evenly before eating.

You can also make preserved duck legs to cook radish soup, you need to prepare white pepper, rock sugar, ginger, white radish and preserved duck legs, add some water to the bowl, and then add salt to dissolve in the water, preserved duck legs put in water, soak for more than 30 minutes, soaked duck legs wash clean and wipe dry and cut into small pieces, radish cut into cubes, ginger slices, add an appropriate amount of oil to the wok and heat it, put ginger slices in, fry the fragrance out, and then put the preserved duck legs in, stir-fry for about 5 minutes to 8 minutes, Fry until the oil is separated, add some water to the pot and boil, put the radish pieces in, cover the lid on medium heat and simmer for 15 minutes, the lid is opened, the color of the soup will become milky white, you can smell a very strong fragrance, add some rock sugar, pepper and continue to cook for a few minutes before eating.

Duck leg is a very common ingredient in our daily life, duck leg is delicious and nutritious, but this ingredient will have a very fishy duck smell if it is not handled well, firewood and unpalatable, so many people do not like the taste of duck leg meat, today teach everyone duck leg to do this, fresh and fragrant, not fishy and not firewood, cheap and affordable, more nutritious and delicious, rich garlic fragrance with Pixian bean paste fresh and spicy, it is particularly enjoyable to eat!

Steamed duck leg with minced garlic and pepper.

Ingredients: 2 duck legs, 1/2 garlic, 1 ginger, 1 chives.

Seasoning preparation: cooking wine, white wine, Pixian bean paste, salt, light soy sauce.

Step analysis: 1. Clean the duck leg and chop the duck leg into small pieces for later use. Slice half of the ginger cubes and chop half into minced pieces for later use. The white part of the chives is halved, and the green onion is cut into chopped green onions for later use. Flatten the garlic and peel it and chop it into minced garlic.

2. Pot the duck meat pieces under cold water, add a little cooking wine, boil the ginger slices over high heat, skim off the foam, then add a little white wine, and boil twenty or thirty peppercorns for about 3 minutes to cook the duck meat thoroughly.

3. Remove the duck leg meat, wash it in cold water, and pick out the ginger slices inside for later use.

4. Heat the pot, heat the pot, heat the pan with cold oil, add the minced ginger and garlic and stir-fry until fragrant, then add a large spoon of Pixian bean paste to fry the red oil, then pour in the duck leg meat and stir-fry for 30 seconds, add a little salt and light soy sauce to taste, and stir-fry evenly.

5. Prepare a bowl, put the fried duck leg meat into it, put green onion white on it, and wrap it with plastic wrap for later use.

6. Boil the water in the steamer over high heat, put the duck meat on it and steam it for 30 minutes.

We turn the duck leg in the bowl into a plate, sprinkle with chopped green onions to garnish, and a steamed duck leg with garlic is complete!

Chop the chicken thighs into small pieces, then put them in a medium-sized bowl, put an appropriate amount of shredded ginger and green onions (according to each person's preference, but not too much), and then put in half a spoon of rice wine, half a spoon of a small spoon of soup that is usually drunk, and then steamed through water, and can be eaten immediately after steaming. I think it's delicious to cook preserved duck and stewed tofu ingredients:

2 duck legs, 200g tofu, 6 green bamboo shoot balls, 6 carrot balls, 5g green onion segments, 5g garlic slices

Seasoning: salt, cooking wine, light soy sauce, oyster sauce, fish sauce, broth, chicken broth mix.

Because oyster sauce fish sauce has a salty taste, salt should be added with little or no salt.

Method: 1. Cut the duck tofu into pieces, blanch the green bamboo shoots, carrots and tofu respectively, and blanch the duck in a pot with cooking wine;

2. Put the duck into the oil pan and slide the oil for later use, leave the bottom oil and add the green onion and garlic to stir-fry, add cooking wine and tons of duck for 10 minutes;

3. Add green bamboo shoots, carrots and tofu, seasoning and simmer for 5 minutes.

The new way to eat preserved duck legs, plus 2 tomatoes and 1 potato stewed in a pot, is sour and appetizing.

Cantonese people like to use it to make porridge. The taste is very fragrant. Chop small pieces and put them in the pot with the rice. Cook together. Add a few slices of ginger.

Chop into small pieces, put them in a bowl, add green onion and ginger, and soaked soybeans, add water and steam. Very tasteful. Delicious.