The practice and ingredients of the duck, the duck recipe How to make the duck

Hello! The preparation and ingredients of the duck, please refer to it, thank you!

Duck leg stewed with radish.

Ingredients: preserved duck legs, cooking wine, light soy sauce.

Flavoring: Salt.

1. Prepare a preserved duck leg, cut it into meat pieces, boil water, put in the preserved duck leg, boil for 2-3 minutes, remove it, control the excess water, and put it on a plate for later use.

2. If there are many people in the family, prepare a few more duck legs, you can go to the market if you are interested, it is really very cheap, cut some green onion and ginger for the pot, eat spicy and then have some millet pepper.

3. Heat the oil, wait for the oil temperature to be 6 hot, add ginger and garlic, millet pepper, and stir-fry a few times to burst the fragrance.

4. Then pour in the duck legs, continue to stir-fry, about 30 seconds later, pour in 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and continue to stir-fry for a while.

5. Wash the white radish in advance and cut it into pieces, pour it into the pot, then pour in boiling water, the water should be submerged over the meat and radish, bring to a boil over high heat and turn to low heat, cover the pot, and simmer for 20 minutes.

6. When the time comes, add a little salt to the pot, the bacon itself has a salty taste, and the soup should not be too salty, the duck meat and radish are stewed together, the soup is delicious, the meat is chewy, nutritious and satisfying.

Radish is a seasonal ingredient, very suitable for stewing and eating, preserved duck leg is the best match, good quality and low price, ordinary people can afford to consume, ten yuan to stew a pot, if you feel not enjoyable, you can also add some pork belly, the stewing time is extended to 40 minutes.

Summary of tips. 1. Cut the duck into small pieces first, then blanch it, and boil it for 2 minutes on high heat to remove it.

2. The preserved duck itself has salt, and the stewed radish soup should not be too salty.

Ingredients: A few large green peppers.

Appropriate amount of preserved duck legs.

A certain amount of dried silk.

Edible salt. Monosodium glutamate.

Production process: 1. Wash the green pepper, then dry the water, remove the handle of the green pepper, cut it into two cloves, and then clean the seeds inside. The seeds of the large green pepper are bitter and will change the taste of the dish.

Wash the duck leg and set aside with the dried shreds.

2. Put the duck legs on the board and chop them into pieces. When the knife is lowered, it must be fast, otherwise it will not be possible to cut off the legs of the duck, but it should be noted that the cutting board must be placed on a horizontal plane, so as to avoid the danger caused by the displacement of the cutting board when the knife chops the duck. If you are a child, it is better to ask an adult to do this step.

3. When the duck is chopped, put it into a pot of clean water and boil, and then cook for seven or eight minutes. Cooked meat can be seen to have changed in color.

4. Then, after the duck legs are basically cooked, add the cut green pepper and dried shreds and boil until the green pepper is fully cooked.

5. Remove the heat and add an appropriate amount of salt. You can take a little bit up and try the taste of the bland, it should be noted that the duck itself has a salty taste, when adding salt, pay attention to put a little less.

6. Add an appropriate amount of monosodium glutamate.

7. Stir the seasoning and ingredients of the dish together, and the dish is ready.

1. Raw material: duck.

2. Ingredients: salt, five-spice powder, two pot heads (high liquor).

3. Rinse the duck, if it is a whole duck to remove the internal organs, it is best to wipe the abdominal cavity with a napkin. Remember to use a toothpick to prick some small holes in the surface of the duck.

4. Salt, high liquor, five-spice powder.

5. First apply a layer of salt to the duck inside and out, then smear the five-spice powder, and finally spray the white wine on the inside and outside of the duck, of course, you can also use your hands to smear, but you should pay attention to pour the wine on your hands little by little, and then smear it on the duck, do not get rid of the salt and pepper.

6. Put the duck coated with seasoning into a plastic bag and store it in the refrigerator for 2 days.

After the day、Take out the duck、Hang in a ventilated place、Hang for about 2 weeks、In short、Let the duck dry completely。 This step is very important, the hanging position must be cool and ventilated, so that the duck will not spoil. Ducks will run oil, so it's best to put a piece of grease sheet on the ground and spread a cloth so that it won't stain the ground.

Second, if it is hung on the window, the screen must be dipped in a toothbrush and washed by the washing spirit.

8. The air-dried duck can be put into the refrigerator or hung in a ventilated place for preservation, rinsed when eating, washed off the floating soil on the surface, and then steamed directly in the pot.

1. Slaughter and wash the duck to remove internal organs and dirt.

2. Chop off the duck wings and cut off the duck feet under the knee.

3. Slaughter the ducktail strand straight to the wishbone of the neck and break the chest.

4. Then cut off the arm bones on both sides and chop off six or seven ribs from the neck.

5. Cut off the duck's chin and tongue from the duck's beak.

6. Use 200 grams of refined salt to rub the duck's head and neck, and then use 50 grams of refined salt to put a pinch of salt at the wing arm bone and the duck leg bone. Marinate the duck for one night.

7. The next day, soak the pickled duck in cold water for about two or three hours, until the duck has faded to a degree, and then it can be potted and exposed to the sun.

8. When drying the duck, first use the sparse bamboo sieve to spread the inner cavity of the duck upward, dry it in the sun for two hours, and then put on the rope loop and hang it with a bamboo pole and then dry it when the duck body is refreshing.

1. The first type.

1) Ingredients: 2 duck legs, 1 piece of ginger, appropriate amount of tempeh, appropriate amount of cooking wine and light soy sauce.

2) Chop the duck into pieces, then add boiling water and blanch for 10 minutes, then change the water and wash it off.

3) Wash the preserved duck pieces, add tempeh, ginger shreds, cooking wine, light soy sauce, mix well, and marinate for 10 minutes.

4) Put on a plate, pour in peanut oil and put it in the steamer. After the steamer is steamed, put the duck pieces in and steam for 15 minutes.

5) Steamed duck with tempeh is finished and removed from the pan.

2. The second type.

1) 1 duck leg, ginger, garlic, green onion, Sichuan pepper, pepper.

2) Wash the duck legs and cut them into cubes. If you don't like too much smoky taste, you can soak the duck legs in clean water for a few hours.

3) Shred the ginger and garlic, and cut the green onion into small pieces for later use.

4) Put the duck leg into the stainless steel bowl, the stainless steel bowl heats up quickly. It is advisable to spread the bottom of the bowl, then sprinkle some ginger, garlic and peppercorns, and then sprinkle the pepper on the duck legs. Then put the remaining duck legs into a bowl, and sprinkle the ginger, garlic, peppercorns, and pepper until all the duck legs are put into the bowl.

5) Finally, put the bowl in the pot and steam until cooked.

3. The third type.

1) Half a duck, 1 tablespoon minced garlic, 1 tablespoon tempeh, 1 tablespoon chili powder, ginger, garlic, green onion, Sichuan pepper, pepper.

2) Chop the duck into pieces and stir-fry in tea oil to tighten its skin, fry it and remove it.

3) Simmer minced garlic, black bean sauce and chili powder in the remaining oil over low heat until fragrant, add a little water to make the juice and pour it on the duck.

4) Put the duck into the pressure cooker, steam on high heat for half an hour, sprinkle a little chicken essence out of the pot, and mix well!

Recipe 5 ducks, 300 grams of salt, 1 gram of sodium nitrate, 10 grams of Sichuan pepper, 30 grams of koji wine, 50 grams of sugar.

Craft After the meat duck is slaughtered, remove the hair, cut the abdomen to take the internal organs, cut off the wings and claws, wash and drain with water, cut the back of the duck, and cut a knife in the thick part of the thigh meat. Mix salt, nitrate, pepper, wine, and sugar, rub it inside and outside the duck, marinate it in the tank for about 7 days, flip it up and down 1 2 times, take it out and wash it with water, and hang it in a ventilated and dry place or in the sun. The sun-dried ducks are sent to the smokehouse, where they are smoked for 30 hours with chaff, wood chips or dried fruit husks until each duck is smoky yellow.

The finished product can be steamed or roasted, the color is reddish-brown, the taste is mellow, salty and sweet.

The practice of fried duck is home-cooked, delicious and nutritious, let's learn together.

Spiced duck.

Here's how:

1. First of all, remove the internal organs of the duck, remove the membrane and lungs inside, and remove the trachea and esophagus of the duck.

2. Smear the duck with salt, marinate for 3-4 hours, and keep it for later use.

3. Then put the seasoning into the container and stir well, and keep it for later use.

4. Put the duck in a container and marinate for 4-5 days.

5. Take out the duck and use the pole to prop up the belly, dry it, and hang it in a cool and ventilated position.

6. Preserved duck is a home-cooked delicacy that is made by traditional handicrafts and dehydrated by sun exposure.