What is delicious to cook duck meat, and what is delicious to cook duck meat

What is delicious about duck stew 1 Duck meat is an excellent ingredient for people to tonic, which is rich in protein, vitamin A, calcium, vitamin E and other nutrients, as well as trace elements such as iron, magnesium, copper, zinc, phosphorus, etc., which has the effect of nourishing the stomach and reducing edema, and is suitable for stewing with lily, Huaishan, lotus seeds, cordyceps flowers, potatoes, red dates and other ingredients.

Huaishan lily lotus seed duck soupIngredients: lily, Huaishan, lotus seeds, tangerine peel, longan, wolfberry, a duck.

Method: 1. Clean the whole duck and keep its gizzards.

2. Soak lily, Huaishan, white lotus seeds, tangerine peel, longan, and wolfberry for 5 minutes, and wash them well.

3. Put the duck and ginger together in the pot and add an appropriate amount of water.

4. Bring the soup to a boil over high heat, then turn to low heat and simmer for 2-3 hours, add an appropriate amount of salt to taste.

Duck stew with potatoesIngredients: 1/2 duck, potato, carrot, green onion and ginger, coriander, cooking wine, salt, sugar, dark soy sauce, thirteen spices.

Method: 1. Wash and cut the duck into small pieces, cut the potatoes and carrots into hob pieces, and cut the green onion and ginger for later use.

2. Boil water in a pot and blanch the duck meat.

3. Then put in cold water, rinse the surface, and control the moisture.

4. Heat oil in a pot, add ginger slices and stir-fry until fragrant.

5. Add the duck meat and stir-fry, add the green onion, and season.

6. Add an appropriate amount of salt, thirteen spices, cooking wine, and dark soy sauce.

7. After the color is good, pour it into the pressure cooker, put in an appropriate amount of water, and simmer for 15 minutes.

8. After the pressure cooker is deflated, add the potatoes and carrots and press for another 6-7 minutes.

9. When out of the pot, sprinkle a little coriander.

Yam cordyceps flower duck broth4 Ingredients: yam, duck meat, red dates, a little cordyceps flowers.

Method: 1. Peel and cut the yam, wash the duck meat and cut it into pieces, wash the cordyceps flowers, and remove the core and slice the jujube for later use.

2. Wash the casserole, and put the yams, red dates, ginger slices and duck into the pot together.

3. Then add enough water to the pot at one time, change the heat to low and continue to boil for 40 minutes when the water boils.

After a few minutes, add the cordyceps flowers, then continue to cook for an hour and then turn off the heat.

5. Add an appropriate amount of food to taste, and enjoy.

If you want to boil the duck deliciously, you should pay attention to blanching it with cold water when blanching, cold water can better discharge the blood of the duck meat, get rid of the fishy smell, and then throw in a few pieces of ginger and white vinegar, in addition to playing a sterilizing role, it can also soften the meat and bones. Blanched duck is boiled with beer, and it can be made into beer duck, which is very delicious when boiled.

Braised duck with southern milk. Material:

Half a duck and three pieces of southern milk. A little ginger, two garlic, and a little cooking wine.

Production process:1Slice ginger and garlic and set aside.

2.Add a little water to three pieces of milk and press it into a sauce with a spoon.

3.Chop the duck meat and pass it over the water to remove the smell.

4.Heat the oil in the pan and stir-fry the ginger and garlic slices until fragrant.

5.Put in the drained duck pieces and stir-fry, add a little salt, sugar, cooking wine, fry until the duck meat shrinks, then pour in the southern milk sauce, stir-fry and mix evenly and then pour in a little water, it is advisable to account for half of the height of the duck meat, cover the pot and cook on low heat for about four minutes.

6.Open the lid and stir-fry slowly until the juice is reduced, then put on a plate.

Beer duck. Ingredients.

1/2 duck, 2 cans of beer, 1 red pepper, 1 green chili, 2 star anise, 1 ginger, 2 cloves of garlic, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cooking wine.

Steps. 1.The materials are ready.

2.Wash the duck and chop it into small pieces.

3.Put cold water into the pot, add the ginger slices, blanch and remove.

4.Slice the ginger, peel off the garlic, and cut the red and green peppers into small pieces.

5.Put oil in a pan, heat and stir-fry the pesto until fragrant.

6.Add the duck and stir-fry.

7.After stir-frying the duck to remove the moisture, add star anise and stir-fry for a while.

8.Add light soy sauce, dark soy sauce and cooking wine, stir-fry and color.

9.Add 2 cans of beer without adding water.

10.Cover and bring to a boil over high heat, simmer for 40 minutes.

11.Finally, add the salt and add the green and red peppers.

12.Stir-fry over high heat until the juice is thick.

Duck meat is delicious with what to make soup.

Duck meat is cool, so it has the effect of clearing heat and detoxifying, and it can also nourish the stomach, which is very suitable for eating when it is on fire or when the weather is hot. Now it is summer, it is the season to eat duck meat, we can eat duck stew, you can add Chinese yam, lotus root, winter melon and other foods to it. Not only will the soup be more delicious, but it will also be richer in nutrients.

Winter melon and duck broth.

1. First of all, clean the duck, put it in clean water for cleaning, and then chop it one by one, and then you can put it in cold water and add a few slices of ginger and green onions to boil.

2. Remove the foam when there is foam during the cooking process.

3. At the same time, remove the outer skin of the winter melon, wash and cut into pieces. Wash the radish directly and cut into cubes for later use.

4. Then you can put the winter melon and radish into the pot and boil, and then change to low heat after boiling.

5. When the duck meat is cooked, it can be seasoned, add an appropriate amount of salt and chicken essence to eat.

Herb cordyceps flower duck broth.

1. First remove the outer skin of the yam, and then cut it into pieces and soak it in water to avoid oxidation.

2. Then slice the roast duck, wash the cordyceps flowers, and mince the green onion and ginger.

3. At this time, you can heat the pot, add the green onion and ginger to stir-fry, and then put the yam, grass flower, and roast duck into the pot one by one for stir-frying.

4. At this time, you can put in an appropriate amount of water and cooking wine for high heat boiling.

5. When boiling, add salt and chicken essence to taste.

Duck broth with sour radish.

1. First wash the blood of the duck meat, and then chop it into small pieces for later use.

2. Then grill the water and blanch the duck meat in the water while removing the foam.

3. After the duck meat is blanched, put it into the soup pot, and pour in an appropriate amount of water to submerge the duck pieces.

4. Wash the mushrooms and cut them into pieces with a hob, and wash and cut the white radish into pieces for later use.

5. Then pour the sour radish soup into the soup pot and bring to a boil.

6. After boiling, you can change to low heat and simmer.

7. When it's almost time, add the rest of the vegetables and simmer for a while before serving.

We eat a lot of cabbage stew here. To share with you, let's take a look at the steps of the method are very simple.

Ingredients: Chinese cabbage, pork belly, garlic leaves, sweet potato vermicelli, green onion, ginger and garlic.

1) Wash the cabbage and cut it into small pieces, the pork belly is best with fat and lean, cut the pork into slices, and soak the vermicelli in warm water for a while;

2) Pour oil into a hot pan, add pork belly and stir-fry until fat, add green onions, ginger and garlic and stir-fry until fragrant, then pour the cabbage into the pot, add light soy sauce, sugar and salt and stir-fry until the cabbage becomes soft, add half a bowl of water and simmer for 5 minutes;

3: Put the soaked vermicelli into a pot and continue to simmer for 5 minutes.

4: Finally, pour the garlic leaves into the pot and cook on high heat for 1 minute.

Ingredients: konjac, bean paste, half duck, shallots, green onions, ginger, garlic.

1: Wash the duck meat first and chop it into your favorite size with a knife;

2: Blanch the chopped duck pieces in a pot under cold water, add green onion and ginger, skim off the foam, remove and wash with warm water;

3) Rinse the konjac with water and cut into pieces;

4) Pour oil into a hot pan of filial piety eggplant, add green onion, ginger, garlic and bean paste and stir-fry until fragrant, then add duck pieces and stir-fry a few times, then add light soy sauce, sugar, cooking wine and old closed bi soy sauce and stir-fry until colored;

5: Pour konjac into the duck pieces, add the hot water that has not covered the ingredients, bring to a boil over high heat and simmer for 40 minutes.

6) Simmer until the duck pieces are cooked through, sprinkle with chopped green onions, and reduce the juice over high heat;