How to make duck meat, how to make duck meat the best

The practice of braised duck leg dry seeds

Raw material. 2 duck legs, 5 pieces of dried fragrant, appropriate amount of ginger and shallots, appropriate amount of red yeast rice, appropriate amount of white wine, appropriate amount of soy sauce, appropriate amount of licorice, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of bay leaf, appropriate amount of dried chili, appropriate amount of cardamom, appropriate amount of grass fruit, appropriate amount of salt.

Method: 1. Prepare raw materials;

2. Duck legs in a pot under cold water;

3. Skim off the foam after boiling;

4. After skimming clean, pour in the soy sauce and marinated ingredients;

5. Pour in an appropriate amount of white wine and red yeast rice;

6. Bring to a boil over high heat, turn to low heat and cook for 30 minutes;

7. Put in the prepared dried incense;

8. Add an appropriate amount of salt;

9. Cover and cook for 15 minutes, turn off the heat and soak for more than an hour;

10. Take out the duck legs and dried seeds, cut them into pieces and put them on a plate.

Tips: 1. When marinating food, it is best to match meat and vegetables, but when marinating animal raw materials, it is necessary to skim off the blood foam or blanch in advance;

2. If the size of the material is inconsistent, it is necessary to carry out knife processing first, so that it is easier to taste;

3. The use of spices, salt, and soy sauce should be appropriate, and adjusted according to the taste of each family, and you can find out the suitable taste of your own after trying a few more times;

4. As long as the marinade is processed after use, it can be left for the next use, and the more times the marinade is used, the longer the retention time, the better the quality and the better the taste.

The practice of Shanghai sauce duck

Material. Ingredients: 2000 grams of duck, seasoning:

150 grams of salt, 200 grams of sugar, 20 grams of monosodium glutamate, 50 grams of soy sauce, 50 grams of licorice, 50 grams of star anise, 50 grams of rice wine, 150 grams of red yeast rice, 5 grams of ginger, 5 grams of green onions, 50 grams of Sichuan pepper, 20 grams of vegetable oil, 10 grams of sesame oil.

Method. 1. After the duck is slaughtered, take out the internal organs, remove the hair, wash and dry the water.

2. Put it in the oil pan and fry it until golden brown, remove the oil.

3. Heat the pot and put the oil, add the ginger and shallots to stir until fragrant, and add 4500 grams of water.

4. Wrap licorice, star anise and pepper in gauze, wrap the red rice with gauze and put it in a pot, pour rice wine, add salt and sugar.

5. Put the duck in the pot and cook together for about 20 minutes.

6. Put in monosodium glutamate, take out the juice with a strong fire, and coat it with sesame oil to put it on a plate.

Beer duck preparation

Ingredients: 600 grams of duck, one can of beer (350 ml).

Ingredients: ginger, garlic, green onion, star anise, cinnamon, Sichuan pepper, dried chili, dark soy sauce, sugar, chicken essence, cooking wine.

Method: 1. Wash and drain the duck, remove the fat skin and cut it into pieces, chop the duck meat into pieces, wash the star anise, cinnamon and peppercorns; Wash the dried peppers and cut them in half and remove the seeds; Slice the ginger, pat the garlic loose and peel, and cut the green onion;

2. Put the pot on the fire, fry the duck skin to get the oil, then add star anise, cinnamon, pepper, ginger slices, garlic, and fry over low heat to bring out the fragrance;

3. Add the duck meat, turn to high heat and fry, fry the moisture in the duck meat until the duck meat is oily;

4. Add two teaspoons of cooking wine and stir well, then add dried chili peppers and two teaspoons of dark soy sauce, stir-fry until the duck meat is colored;

5. Add an appropriate amount of salt, chicken essence and a small amount of sugar, stir well, pour in beer, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes;

Stir-fried fresh duck slices.

Therapeutic effect: promote appetite, clear the lungs and relieve fever, dilute water and reduce swelling, moisten the intestines and laxative.

Nutritional value: protein, multivitamins, dietary fiber, calcium, iron, phosphorus, copper.

Suitable for people: malnutrition, body heat, fire, edema, low-grade fever, weakness, and lack of food.

Ingredients for stir-fried fresh duck slices.

The main ingredients are duck meat, celery, red pepper, Lao Gan Ma chili, garlic, ginger, salt, and rice wine.

The preparation of small fried fresh duck slices.

1. Cut the duck meat into thin slices and boil in water; Wash and slice ginger and garlic; Wash the celery and cut into sections; Wash the peppers and cut into rings.

2. Heat the pot with oil, add Lao Gan Ma chili, garlic, ginger and chili rings and stir-fry until fragrant, put duck meat and celery and stir-fry, add salt and rice wine.

The efficacy and function of stir-fried fresh duck slices.

Celery has the effects of promoting appetite, moistening the intestines and laxative, diuresis and swelling, calming the liver and clearing heat, removing annoyance and reducing swelling, cooling blood and stopping bleeding, strengthening the stomach and blood, moistening the lungs and relieving cough, lowering blood pressure, and strengthening the brain and sedation. Duck meat has the effects of clearing heat and detoxifying, nourishing yin and nourishing lungs, greatly replenishing fatigue and diluting water and reducing swelling. This dish has the effect of promoting appetite, clearing the lungs and relieving fever, diluting water and reducing swelling, and moistening the intestines and laxative.

Such a diet can have the effect of clearing heat, detoxifying and detoxifying, which is good for nourishing yin and moisturizing the lungs, and can also replenish fatigue, because duck meat can have the effect of strengthening the spleen and stomach, and can supplement protein and minerals.

Braised duck meat is the most delicious, raw materials: 500 grams of bone-in duck meat, an appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 bay leaves, more than 10 peppercorns, 2 small rock sugar, dried chili, ginger, garlic, green onions, cooking wine, light soy sauce, dark soy sauce.

Method: 1. Wash and chop the duck meat into pieces, cut the ginger into slices, cut the green onion into segments, and cut the dried chili pepper into shreds; After washing the yuba with water, soak it for about 30 minutes in advance, then remove it and cut it into about 2 cm long sections.

2. Put an appropriate amount of water in the pot, put in the duck pieces, add a few slices of ginger and green onions, and then put in a little cooking wine, ** (without covering), blanch until the duck pieces change color, then remove them with a colander, rinse the blood foam on the surface with water, and drain.

3. Put a little oil in the pot, add star anise, cinnamon and Sichuan pepper, fry the fragrant duck pieces over low heat, turn to high heat, and fry until the duck pieces are oily.

4. Add a teaspoon of cooking wine, stir well, add dried chili, ginger, garlic, bay leaves, rock sugar, salt, a teaspoon of dark soy sauce, two teaspoons of light soy sauce, and stir well until the duck pieces are colored.

5. Pour in the hot water that has completely soaked the ingredients in the pot, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes.

6. Add the soaked yuba, stir-fry well and continue to cook for about 5 minutes until the soup in the pot is basically dry, add the green onion section, stir-fry well and then you can get out of the pot.

There are many people who don't like to eat chickens and ducks, the reason is nothing more than that chickens and ducks are not handled well, there will be a bad smell of chicken feathers and duck feathers, I personally usually don't eat duck meat, but there is a traditional classic Hunan dish - Yongzhou blood duck, I still don't refuse to drop