What seasonings are used to cook duck What ingredients are used to cook duck

Pretreatment of duck goods Duck neck, duck head, duck intestines, duck wings, duck legs, duck kidneys, etc., first soak in cold water for about 2 hours, then pick up, put in boiling water and cook for 2-3 minutes, pick up and clean with cold water for later use. 40 grams of star anise, 35 grams of cumin, 35 grams of bay leaves, 35 grams of cinnamon, 30 grams of ginger, 35 grams of coriander seeds, 30 grams of citronella, 15 grams of cloves, 35 grams of angelica, 35 grams of grass fruit, 30 grams of grass coarse, 30 grams of black pepper, 20 grams of white pepper.

Seasonings are auxiliary products that people use to prepare food and other products. It includes a variety of single seasonings such as soy sauce, salt, and soy sauce flavors, as well as compound seasonings such as chicken essence seasoning. There are several types of seasonings:

Savory seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc. Condiments for seasoning, seasoning usually refers to natural plant spices, is a general term for star anise, Sichuan pepper, cinnamon, tangerine peel and other plant spices, compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept, and condiments include soy sauce, oyster sauce, monosodium glutamate, essence of chicken, and also seasonings.

Spice bag, 30 pounds of duck goods.

30 grams of white buckle, 25 grams of angelica, 15 grams of star anise, 15 grams of cinnamon, 20 grams of fragrant fruit, 15 grams of grass fruit, 10 grams of cumin, 5 grams of licorice, 15 grams of cinnamon, 15 grams of sand kernels, 5 grams of cloves, 10 grams of coriander seeds, 10 grams of grass coarse, 15 grams of ginger, 10 grams of peach, 10 grams of bay leaves, 10 grams of kaempfera, 10 grams of spirit vanilla, 15 grams of nutmeg.

Spice usage: After the spice is weighed and proportioned, it is put together with chili, pepper and pepper, and the same as chili pepper and pepper, a total of three times.

There are mainly spice packets, and then like star anise, cinnamon, fragrant fruit, salt, rock sugar, etc., depending on personal taste.

You can put ginger, garlic, chili, cooking wine, pepper, bay leaves, star anise, tangerine peel, oyster sauce, chicken essence, salt, monosodium glutamate and other ingredients according to personal taste. Ginger, cooking wine, star anise, and tangerine peel can remove the fishy smell of duck. Duck generally refers to duck, also known as true duck, which is a general term for waterfowl in the duck subfamily of the order Gooseformes.

Ducks are relatively small in size, with short necks, legs located at the back of the body, a waddling gait, and legs covered with matching scales.

The population of ducks includes ducks, diving ducks, and perching ducks, and the diving ducks are distributed all over the world, and the diving ducks generally grow in Australia, and the most perched ducks are in the tropics.

According to the use, ducks can be divided into three types: meat type (Beijing duck, Muscovy duck), egg type (Shaoxing duck, Jinding duck), and combined use type (Gaoyou duck, Guixi duck).

Ingredients: 1. Spices: star anise, Huoxiang, cinnamon gripping the air, laughing materials;

2. Ingredients: 1 duck;

3. Auxiliary ingredients: minced ginger, minced garlic, minced green onion, salt, sugar, dark soy sauce, Shao wine, rose wine, chicken essence, five-spice powder, honey, white vinegar, 10 ml of meat and bone broth.

Roast duck method: 1. Handle the duck cleanly, mix the duck with star anise, Huoxiang, cinnamon, touch the skin, minced ginger, minced garlic, minced green onion, salt, sugar, dark soy sauce, cooking wine, rose wine, chicken essence, five-spice powder and meat and bone broth to make a sauce, marinate the duck for 30 minutes;

2. Take a hose and blow air into the body of the duck filled with sauce from the duck neck to dry the duck;

3. Stuff the ingredients such as minced ginger, minced garlic and minced green onion into the duck's belly, pour the sauce into the duck's abdominal cavity, and sew the opening with a needle and thread so that the sauce will not leak out;

4. Mix honey and white vinegar into water, evenly coat the duck skin, preheat the oven to 230 degrees Celsius, bake for 35 minutes, and bake at 180 degrees Celsius for 10 minutes until the skin is crispy.

Spice salt, coriander, green onion, ginger, ice flower sour plum sauce each appropriate amount.

Ingredients: duck, potatoes, carrots, a little liquor, soybean paste;

Seasoning: salt, chicken essence, pepper, sesame oil, green onion, ginger and garlic, Sichuan pepper, red pepper, star anise, cooking wine, soy sauce, a little sugar, a little vinegar.

Method: 1. Chop the duck, wash it and blanch it in water with green onion, ginger and cooking wine for 3 minutes, remove and drain after blanching;

2. Heat oil in a pot, stir-fry green onions, ginger garlic, Sichuan pepper, red pepper and star anise until fragrant, and add the drained duck;

3. Stir-fry until the duck is oily, add soy sauce and a little vinegar and stir-fry, add white wine and soybean sauce and stir-fry;

4. Add sugar and stir-fry, add a little cooking wine, add water, and cover the duck;

5. Bring to a boil over high heat and simmer over low heat until the duck is cooked through, add potatoes and carrot pieces 15 minutes before cooking;

6. Add the rest of the seasoning and stir-fry out of the pan;

7. Sprinkle with chives.

Look at what the taste is, I personally think Jiaxing's sauce duck is more delicious. Add the sweet noodle sauce to the upstairs base.