How to make a delicious and simple way to make a duck

Choose a duck to clean. Chop the duck neck into small pieces, then chop the remaining duck meat into small pieces and set aside on a plate.

One green radish, cut in half, then cut into rolls and put in a pot for later use.

Cut the green onion into sections, put it in a pot, cut the ginger into ginger slices, and put it with the green onion.

Grab a few more peppercorns and two star anise for later use.

Add an appropriate amount of water to the pot, put the duck meat under cold water, add a little cooking wine to remove the smell, and turn it over a few times with a spoon to make the duck meat evenly heated.

After the water boils, skim off the foam, blanch for about 3 minutes, and take out the water control.

Add a spoonful of cooking oil to the other pot, slide the pan thoroughly, pour out, add half a spoon of cooking oil, sprinkle a little salt, pour in the duck meat, turn on high heat and stir-fry quickly, and pour out the oil after one minute.

Add an appropriate amount of water to the pot, pour in green onions, ginger and ingredients, add 3 grams of salt and 1 gram of sugar to enhance freshness.

After boiling, add the duck meat and pothos, add 5 grams of white vinegar, adding white vinegar will make the duck meat easier to boil.

Cook on high heat for about 3 minutes, turn off the heat, then pour the duck meat and soup into a casserole and simmer over low heat for 45 minutes. After 45 minutes, open the lid, add 2g of chicken broth and stir until melted.

Serve in a soup bowl, sprinkle with chopped green onions and coriander, and drizzle with sesame oil.

Well, this nutritious pothos duck stew is ready.

Nourishing duck soup.

Ingredients: 2500 grams of net old duck. Ingredients: wolfberry, winter melon, radish, kelp, salt 5 grams, pepper 3 grams, rice wine 2 grams, green onion white 5 grams, ginger slices, monosodium glutamate 1 gram.

Method: 1. Slaughter the duck, cut it into pieces 3 cm wide and 5 cm long, remove the pollution, and slice the ginger for later use.

2. Put the pot on the hot fire, fry the lard for 5 minutes until golden brown, and when the aroma is tangy, add cooking wine.

3. Put 35,000 grams of porphyry water on the sand pot to the slight fire, simmer for 3 hours, and add monosodium glutamate.

Duck soup with kelp.

Ingredients: half an old duck, half a catty of kelp, about 10 garlic, a piece of ginger, and a handful of wolfberry.

2.Pour the duck pieces into a dry pan and stir-fry until the oil in the skin bursts out.

3.After the water boils, pour in the fried duck pieces and kelp, add the prepared ginger and wolfberry, simmer over high heat, then turn to low heat and simmer until the meat is rotten. (Simmer in a casserole for 3-4 hours).

The duck soup can be stewed, or it can be paired with kelp and other foods, the duck soup is delicious, the duck is glutinous and the meat rake, the radish is sour and refreshing, has a unique flavor, and is often not greasy. Old duck soup is suitable for all ages, and people all over the country like it very much, spring, summer, autumn and winter, all year round. Duck soup stewed with kelp can soften blood vessels, lower blood pressure, and have a very good effect on arteriosclerosis, high blood pressure and heart disease, which are common in the elderly.

The duck stewed sour radish is delicious and appetizing. Wash the duck and chop it into pieces of moderate size, add an appropriate amount of salt and cooking wine.

Soak in water for more than 20 minutes, then control the water and set aside. Add an appropriate amount of cooking oil to the pot.

Add sour radish and a little pickled ginger to stir-fry at 40% oil temperature, stir-fry the fragrance, add an appropriate amount of boiling water, simmer over low heat until the duck is fully cooked, and season it.

Ingredients: duck, radish, ginger, star anise, peppercorns, nutmeg, licorice, cinnamon, tangerine peel, sea cucumber, salt method. 1.Half a duck, washed and cut into cubes.

2.The duck is really fat, put more ginger slices, and fry it with the duck until the duck is golden, and the fat and oil are fried 3This process takes a long time, first fry all the water, and then the oil can be fried.

4.When stewing, it is recommended to pour out the excess oil so that the soup is not too greasy5Put in the seasoning, star anise, Sichuan pepper, nutmeg, licorice, cinnamon, tangerine peel, and sand cucumber 6Add boiling water and simmer for an hour.

7.Put in the chopped radish, add salt, and simmer for another half an hour, the radish is ripe, and the chestnuts (fresh) 400 grams and duck 1000 grams are cooked.

Excipients: 15 grams of green garlic.

Seasoning: 8 grams of ginger, 100 grams of bean paste, 2 grams of monosodium glutamate, 5 grams of soy sauce, 4 grams of sugar, 3 grams of salt, 15 grams of salad oil, 5 grams of rice wine, 5 grams of starch (peas), appropriate amount of each.

Method 1 Roll the corn flesh in boiling water and peel off the shell.

2 Wash the duck, chop it into pieces, add flavor and scoop it, and cut the green garlic into sections.

3 Add salad oil to the duck pieces, heat on high for 3 minutes, add green garlic and ginger bean paste and stir-fry until fragrant, continue to stir-fry the duck pieces until fragrant, add Shao wine, half a bowl of soup, adjust the taste, put in the corn meat and cook together, until the duck pieces and corn meat are cooked, add some powder.

Half a duck, half a radish, a few dried chilies, ginger slices, an appropriate amount of salt, a little oyster sauce, a little chicken essence, and chopped green onions.

Method 1Clean up the duck, chop small pieces of blanching, remove and put in a clay pot; Peel and slice the white radish and set aside;

2.Add three or five dried chili peppers and ginger slices to the clay pot, add enough water to bring to a boil over low heat and simmer for one hour;

3.Select the dried chili peppers and discard them, pour in the radish slices, adjust the salt, and simmer them with the duck to taste;

4.Finally, collect the juice, pour oyster sauce, sprinkle chicken essence, mix well, and sprinkle chopped green onions.

Here's how:Ingredients: 1 2 ducks, 1 piece of pickled ginger, 6 pieces of Laotan sour radish, 1 radish, 10 ml of cooking wine, 4-6 slices of ginger, a pinch of dried peppercorns.

1. Prepare the main ingredients.

2. Add enough water to the pot, add the washed duck pieces, ginger slices, dried peppercorns and cooking wine.

3. Continue to blanch for 2-3 minutes after the open lid is boiled.

4. Remove the float on the surface and wash it with warm water.

5. Put it in a saucepan, add enough water, open the lid and bring to a boil over high heat, and skim off with a spoon if there is a floating plume.

6. Cut the sour radish and pickled ginger into thick slices and add them.

7. Cover and simmer over low heat for about 2-3 hours.

8. Peel the radish and cut it into strips.

9. Add to the saucepan and continue to cook for about 30 minutes until the radish is fully cooked.

10. Serve at the end.

Half an old duck, half a Huaishan strip, a handful of lotus seeds, a little salt, and an appropriate amount of wolfberry.

1. Clean the duck, cut it into small pieces, peel and cut the yam into sections, and clean the lotus seeds.

2. Add water to the soup pot, add the duck meat, bring to a boil and skim off the foam.

3. Add yam and lotus seeds, bring to a boil, turn off the heat and cook for 50 minutes.

4. Finally, pour in the wolfberries, add an appropriate amount of salt and boil.

Practice 2. Ingredients: 1800 grams of duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Production process. 1. Remove the internal organs of the duck and wash it and cut it into pieces; Rinse the sour radish with water and slice it, and pat the ginger to set aside.

3. After the water boils, pour in the fried duck pieces and radish, and add the prepared ginger and peppercorns.

4. Pour the duck pieces and soup into the pressure cooker to cook.

Barley, mung bean, tangerine peel, duck, water, salt

Production process. 1. Remove the internal organs of the duck, cut it in half, cut off the duck tail, wash it, and blanch it.

2. The tangerine peel is softened with water and scraped off. Wash other materials.

3. Boil the water, put all kinds of ingredients into the pot, cook on high heat for 20 minutes, then switch to low heat and boil for 2 hours, add salt to taste, and drink.

4. Heat the lard in the pot, stir-fry the ginger, green onion and peppercorn, stir-fry the duck pieces, cook the cooking wine when the water in the pot dries, and then put the sour radish in and fry until fragrant.

5. Add the water that has been submerged in the duck pieces in the stew pot (I still use the original pot because it is convenient), bring to a boil over high heat to skim off the foam, transfer to the casserole, simmer on low heat for about 80 minutes, stew until the duck meat is cooked and soft, add chicken essence, monosodium glutamate, pepper to taste and eat.

Make the ingredients. 1 cucumber (about 1.5 kg), 1 duck (about 1.2 kg), 12 pitted red dates, 1 tablespoon of peanut oil, 1 teaspoon of salt, 2 tablespoons of light soy sauce, 16 bowls of water.

Production process. 1. Wash the old cucumber with the skin, cut it longitudinally, remove the capsule and seeds, and cut it into long sections.

2. Remove the skin and internal organs of the duck, and fry in a hot oil pan until browned.

3. Boil water, add melon, duck and red dates, boil over high heat, change to medium heat for three hours, and season with salt.

Notes: 1) This soup tastes fresh and sweet, and can be used to remove stagnation.

2) Duck meat can be picked out and dipped in raw soy sauce to eat.

3) Cucumbers should be cut off the head and tail, so that there is no bitter taste; With stout, golden skin as the top grade, it can clear away heat and relieve heat.

Duck soup stewed with tangerine peelTangerine peel is one of the "three treasures" in Guangdong, and the tangerine peel of Xinhui is the most famous, which can be used as a material for soup in medicine. Its smell can wake up the spleen and stomach. Traditional Chinese medicine believes that tangerine peel can regulate qi and strengthen the spleen, dry and damp phlegm, moisten the lungs and relieve cough, appetize and smooth qi, quench thirst, and have curative effects on abdominal distention, loss of appetite, phlegm cough, chest tightness, wheezing and bad breath.

The duck is warm and sweet, enters the spleen, stomach, lungs, and kidney meridians, and its function nourishes yin and nourishes blood. Stewed duck with tangerine peel to strengthen the spleen and awaken the stomach, is to take its weak warmth, increase the effect of nourishment, and is one of the beautiful soups in autumn.

Materials:: 10g tangerine peel, 1 duck, 3 slices of ginger.

Cooking: Soak the tangerine peel in water to soften, scrape off the pulp, and cut into strips; Wash the duck, remove the intestines and tail, boil it in boiling water for a while, and take it out and wash it (i.e., "out of the water"). Then put it into a stew pot with ginger, add 1250ml of cold boiled water (about 5 bowls of water), simmer for 3 hours over water, take it out, skim off the oil slick on the soup noodles, and add an appropriate amount of salt and a little pepper.

This amount is for 3 to 4 people.

The delicious duck is made as follows:

Tools Ingredients: duck, knife, radish, green onion, ginger, pepper, star anise, clear water auspicious noise, cooking wine, spoon, pot, cooking oil, salt, ingredients, sugar, white vinegar, pepper, chicken essence coriander, sesame oil, chopped green onion.

1. Prepare a processed duck, first cut off the duck neck, chop it into small pieces, and then cut the duck meat into small pieces, wash a radish, cut it into hob pieces, cut the green onion into green onion segments, cut a small piece of ginger into ginger slices, and then put in a few peppercorns, two star anise for later use.

2. Add an appropriate amount of water to the pot, add the duck meat under cold water, add 10 grams of cooking wine to remove the fish, turn it a few times with a spoon to heat the duck meat evenly, after the water boils, skim off the foam, blanch for 2 minutes and remove the water.

3. Add cooking oil to another pot, add half a spoon of cooking oil, sprinkle a little salt into the bottom taste, pour in the duck meat, turn on the high heat and quickly stir-fry, fry the duck meat until fragrant, and pour out the oil.

4. Add an appropriate amount of water to the pot, put in the green onion and ginger and ingredients, add 5 grams of salt, 1 gram of sugar to improve freshness, add duck meat and radish after the water is boiled, add 5 grams of white vinegar, boil for 3 minutes on high heat and turn off the heat, then pour the duck meat and soup into the casserole, add 3 grams of pepper, change to low heat and simmer for 40 minutes.

5. When the time is up, turn off the heat, lift the lid of the pot, add 3 grams of chicken powder to make it fresh and hail, stir to dissolve, put it in the soup basin, and finally sprinkle a little green onion and coriander, drizzle a little sesame oil, and it is delicious.

1. Qingbuliang duck soup method: the duck is cleaned and cut into large pieces, cleaned and cleaned, and the ginger is sliced and peeled for later use. Blanch the duck meat with some ginger and change color to pick it up.

Heat the pan with cold oil, and stir-fry the duck meat with a little cooking wine. Put in Qingbu Liang, add an appropriate amount of water, boil over high heat, turn to low heat and simmer until the meat is rotten, and put an appropriate amount of salt before cooking.

2. Winter melon and barley duck soup method: the duck is cleaned and cut into large pieces, the old ginger is sliced and peeled for later use, the winter melon is washed and cut into pieces without peeling, the barley is soaked in water for 1 hour, drained and set aside.

Blanch the duck meat with some ginger and change color to pick it up. Heat the pan with cold oil, and stir-fry the duck meat with a little cooking wine. Put in barley, add an appropriate amount of water, add winter melon after boiling over high heat, simmer over low heat until the winter melon is ripe and the meat is rotten, and put an appropriate amount of salt before cooking.