How do you steam white duck? How to make dried duck delicious

Long) 1 article.

King oyster mushroom. 1 root.

Seasoning. Salad oil.

Amount. Salt.

Amount. Soy sauce.

Amount. Rock candy. Amount. Ginger.

Amount. Aniseed.

Amount. Cinnamon.

Amount. Dried chili peppers.

Amount. Wine.

Amount. Light soy sauce.

Amount. Garlic.

Amount. How to make a pot of cured duck and eggplant.

1.Add the coriander section and dark soy sauce. Stir-fry evenly, then add salt and pepper to taste.

Grapefruit duck. Materials.

Ingredients. Duck leg 500g

Seasoning. Salt.

Amount. Cinnamon.

Amount. Wine.

Amount. Light soy sauce.

Amount. Dark soy sauce.

Amount. Blend the oils.

Amount. Fennel.

Amount. Sugar.

Amount. The preparation of pomelo duck.

1, Cooking wine, with a lot of oil on it.

4. Turn off the heat and light soy sauce.

13；Medium heat, in fact, I am more used to eating soybean oil.

5. Shred the ginger. Cut the radish into small pieces.

5.A duck leg. Boil a pot of water, wash the parsley and cut it into sections.

5. Stir-fry evenly.

6.After that, open it and poke it into the thickest part of the duck leg, which contains two duck legs. Steam on high heat for half an hour on cold water, rock sugar and appropriate amount of water and simmer for 15 minutes.

7. Wash and chop the shallots for later use. Cut the eggplant and oyster mushrooms into hob pieces.

2. After an hour, I didn't taste anything special, and it was scalded for a while. Add shredded green onion and ginger to the pot and stir-fry until fragrant. Pour the cooking wine evenly over the duck legs.

10. Pick up and put in a casserole, stir-fry for about 2 minutes, then turn off the heat.

5. Peel and slice the garlic, (I'm feeling it's too salty.) After draining, the sauce is hung in a cool, ventilated place to dry, and the ginger slices are added.

11.Add soup and ginger slices to the pot. Cut the winter melon into cubes, pluck the radish cubes and pour them into the pot, continue to boil for 30 minutes, and continue to cook for 10 minutes.

Preserved duck and winter melon soup.

Materials. Ingredients.

400 grams of duck meat (cured).

Accessories. Wax gourd.

Amount. Seasoning. Ginger. 4 tablets.

Shallots. 2 roots.

The preparation of preserved duck winter melon soup.

1. I went to make a soup, big sauce. Blanch the cured duck with boiling water beforehand. After stir-frying a few times, add the eggplant and oyster mushroom cubes, cover and bring to a boil over high heat, then reduce the heat to low for about an hour.

6.Cut the duck into cubes, cover and bring to a boil. Add the white chili pepper and ginger shreds, put it in a casserole and boil it together to remove the grease on the surface. Duck leg skin side down. Put it in a bowl and let it cool and then smear it with some sesame oil.

How do you steam white duck? The white duck should be very salty, and it should be soaked for nearly a day before eating to remove the saltiness, then blanched first, then cut into pieces, put onion and ginger wine, and steam for half an hour after steaming.

Wash and soak for two hours, then chop or put whole on a plate and steam for 30-40 minutes.

The delicious method of sun-dried duck is as follows:Ingredients: 300 grams of duck legs, 300 grams of potatoes.

Excipients: 10 grams of oil, 1 gram of salt, 3 grams of light soy sauce, 3 grams of dark soy sauce, 1 gram of black pepper, 20 grams of onion, 1 red pepper, 1 green pepper, 20 grams of green onions, 15 grams of ginger, 20 grams of garlic cloves.

1. Prepare the duck legs and potatoes, and chop the duck into small pieces for later use.

2. Peel and wash the potatoes and cut them into cubes.

3. Prepare green and red peppers, green onions, onions, ginger and garlic.

4. Cut green and red peppers, green onions, ginger and garlic into cubes.

5. Heat the oil in a pan and fry the chives, ginger and garlic.

6. Pour in the duck and stir-fry the oil.

7. Pour in the potato cubes, add salt and stir well.

8. Pour in an appropriate amount of cold water; Bring to a boil over high heat and simmer for 30 minutes.

9. Add dark soy sauce and pepper and stir-fry well.

10. Pour in green and red peppers, stir-fry until broken, and adjust the taste.

11. Put it in a bowl and serve.

The duck needs to be soaked before steaming. Soaking in water before steaming can effectively remove dirt and oil, soak for ten minutes to remove saltiness, although the duck is delicious, but often contains more nitrite.

In order to remove the floating ash, mold and other harmful microorganisms on the surface of the duck. If you put a lot of salt in the marinated duck, soak the duck for a period of time before steaming to precipitate the excess salt and avoid eating too salty.

Although the duck is delicious, it often contains more nitrites, so it needs to be soaked before steaming before eating.

Duck practice

Chop the duck and stir-fry it in tea oil to make its skin tighter, fry it and take it out, and stir the garlic, black bean sauce and chili powder in the remaining oil, add a little water to make the juice and pour it on the duck. Put the duck into the pressure cooker.

Steam on the heat for half an hour, remove from the pot and sprinkle a little chicken essence.

Mix well and you're done.

The duck itself has salt, no need to add more, chili powder according to personal taste, when steaming, you must add a little water, evaporation is delicious. If you are lazy, you don't put it in the pot, and it is also good to put all the ingredients together in a bowl and steam it directly, but the fragrance is slightly lighter.

Steamed duck is a special food in the south, especially in Shanghai and Guangdong. This dish is also available in Cantonese restaurants. Preserved duck has the characteristics of soft meat and full flavor of preserved meat, and the practice of preserved duck is also diverse.

As the saying goes, "Eating cured meat in the New Year will make a good start to farming", "Eating cured meat in the Spring Festival, having a start in the New Year", "Eating cured meat in winter will warm your heart". It can be said that lap-mei has added a color to our food field.

As long as the duck is steamed thoroughly, it depends on the state of the duck, if it is steamed for too long, the meat quality is like a blister, the taste is not good, the steaming time is short, and the taste is easy to be hard.

Before steaming the duck, it is best to soak it in warm water to wash the dirt on the skin, and when steaming, add some cooking wine, garlic, ginger, etc., and steam for 20 to 30 minutes.

More than an hour is the best, the time is short and uncooked, and it is easy to steam and old when it is long, so an hour is the most suitable.

Ingredients: half a duck, 1 taro, 1 white onion, 2 spicy millet, an appropriate amount of minced garlic, 1 spoon of soy sauce, 1 spoon of oyster sauce, half a bowl of water starch.

1. Peel the taro and cut it into large pieces, and cut half of the sauce duck into pieces for later use. There is a substance of "taro saponin" in the raw taro mucus, which will itch after contact, and it is best to wear gloves to scrape the skin.

2. Cut the sauce duck into pieces and scrub them twice with warm water, do not soak them for a long time, the duck will taste faint after soaking for a long time.

3. Seasoning sauce: a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of oyster sauce, an appropriate amount of water starch and stir well.

4. Heat the oil and stir-fry the minced garlic until fragrant, pour in the sauce and bring to a boil.

5. Then spread the sauce duck on top of the taro, drizzle the sauce and sprinkle the green onion.

6. Put the large bowl in the pressure cooker and steam for 20 minutes.

1. Slaughter the duck feathers first, remove the internal organs and dirt, and cut the duck but do not cut it off.

2. Spread the whole body of the duck with salt and marinate the duck overnight.

Nobuho Yui 3, the next day, soak the duck in cold water for two to three hours.

4. The salinity of the duck becomes lighter, and the duck can be slipped and dried in the sun, and the front and back are dried for two hours, and then put on the rope loop and hang it with a bamboo pole and then dry it to become a filial son of the duck tribe.