What are the different ways to eat duck in China? How do you make duck so delicious?

Chongqing Beer Duck, Sichuan Sweet Duck, Fujian Ginger Duck, Nanning Lemon Duck, Yunnan Braised Duck, Jiaxing Wenhu Sauce Duck, Beijing Roast Duck, Nanjing Plate Duck, Yangzhou Three Sets of Duck.

1.Duck meat is made by sesame duck, especially the free-range duck has a firm meat and a more fragrant taste.

2.To boil this dish to put more water, to boil water, must remember to boil water, add beer is also to add an appropriate amount of water before pouring beer, so as not to shrink the duck meat in the cold and stew badly.

3.We generally use bean paste for cooking, and the bean paste itself is salty, so whether to add salt or not depends on the specific situation. Don't be too salty, otherwise you won't be able to eat the sweetness of chayote.

In China, there are about five ways to eat duck, including sauced duck feet, water chestnut roast duck, beer duck, replica of the best duck wings, spicy braised duck; If you want to make the duck fragrant and delicious, you must master the relevant ingredients, and also pay attention to the relative appropriate time, and keep the cooking time at about 40 minutes as much as possible.

In China, there are 6 ways to eat duck; Blanch the washed duck, then dry the water, put oil in the pot, stir-fry pepper, onions, ginger and garlic, then put in the duck meat, pour in cooking wine and soy sauce, put some other condiments, heat the water, then cover the pot and simmer for about 30 minutes.

1. Beer duck

Ingredients: 1/2 duck, 1 can of beer, green pepper, red pepper, onion, green onion, ginger, garlic, chili, star anise, light soy sauce, dark soy sauce, sugar, salt.

Method:1Prepare the ingredients, wash the duck and cut it into cubes, and cut the ingredients into cubes (the thick oil on the duck skin can be cut off properly).

2.Heat oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant, then add duck meat, chili peppers and star anise and stir-fry.

3.Stir-fry over high heat until the duck meat turns white, and the duck fat is also fried without water.

4.Add light soy sauce, dark soy sauce, sugar, salt.

5.Stir-fry until browned.

6.Add a can of beer.

7.Once the heat is boiling, reduce the heat to low and simmer for about 30-40 minutes.

8.When the soup is basically dry, add green peppers, red peppers, and onion slices.

9.Stir-fry evenly and remove from the pan.

II. II. II, braised duck with sour bamboo shoots.

Ingredients: duck meat, sour bamboo shoots, ginger slices, chili peppers, rice wine, light soy sauce, white sugar, water, starch

Method:

1.Chop the duck cubes and blanch them in a pot and wash them for later use.

2.Slice the sour bamboo shoots, cut the chili pepper into small pieces, peel and slice the ginger and garlic for later use.

3.Stir-fry the duck pieces in a dry pan until the duck pieces are fried with oil, then scoop them up and put them on a plate.

4.Add a little oil to the pan and stir-fry the ginger and garlic slices until fragrant.

5.Then add the duck pieces and stir-fry over high heat until the surface of the duck meat is slightly golden.

6.Add sour bamboo shoots and chili peppers, add an appropriate amount of rice wine, stir-fry lightly with light soy sauce, then add the water that has completely submerged the duck meat, cover and simmer.

7.Add an appropriate amount of sugar and salt halfway through, bring to a boil over high heat, then turn to medium-low heat and simmer for 20 minutes.

8.Finally, add an appropriate amount of starch water, collect the thick juice and serve it on a plate.

3. Fragrant duck with garlic sauce

Ingredients: 1 duck (I used half of it), salt, 1 whole head of garlic, sweet noodle sauce, rock sugar, ginger, Sichuan peppercorns (for blanching).

Method:

1. Freshly slaughter a duck, clean it up, chop small pieces, sit in water in a pot, add a piece of loose ginger and a small handful of peppercorns to boil for about 3 minutes, blanch the duck, cook until the duck pieces change color, remove and rinse with warm water, drain the water.

2. Put a small amount of oil in the pot, put in the drained duck and stir-fry, fry over medium-low heat until the duck is oily, add ginger slices and a whole head of garlic (you can also put chili peppers if you eat spicy), continue to stir-fry until the duck pieces are slightly yellow, add an appropriate amount of rock sugar and fry until it melts and colors.

3. Cook a little more rice wine, add a tablespoon of sweet noodle sauce, stir well, add boiling water until it is less than three-quarters of the duck, turn to medium-low heat and simmer for about 40 minutes after boiling, when the amount of water is reduced by half, add an appropriate amount of salt, and continue to simmer for about 10 minutes until the juice is thick and less

Fourth, perilla roasted duck

Ingredients: duck, perilla leaves, ginger slices, garlic, soy sauce, cooking wine, sugar

Method:

1.Put ginger slices and white sugar in a frying pan.

2.Burn the sugar until it is slightly bubbling, and stir-fry the duck pieces to color the sugar.

3.Add cooking wine, soy sauce, water, and cover the duck pieces. Cover the pot with a lid and slowly drain the juice over medium heat until there is still 20% liquid left.

4.Add the garlic and shiso leaves and stir-fry, reduce the juice over high heat, and remove from the pot.

In poultry, ducks, like chickens, are one of the ingredients that people often eat in their daily lives.

Duck meat is extremely high in protein and has a very high nutritional value. Generally speaking, many methods of cooking duck are the same as cooking chicken, however, there are some methods and means of cooking duck to make the meat of the duck more tender and delicious. Here I will introduce you to two ways to cook duck.

Crispy duck <>

When you look at the name, you know that the taste is crispy and delicious. Yes, the crispy duck after the dish is golden in color, crispy and delicious, and it tastes oily but not greasy, which is a must-have choice for a banquet of guests, family or friends.

Here's how to make the crispy duck:

The first step is to clean up the duck, cut off the duck's paws, coat the duck with rice wine, and then coat the duck cavity with pepper salt.

The second step is to put the prepared duck in a bowl, add green onion and ginger, and then steam it in a pot.

The third step is to fry the boiled duck in a frying pan until the duck skin is crispy and ready to eat.

Eight treasure duck <>

It is a delicious dish that is a bit complicated to make, but it is delicious when it is finished.

Here's how to make the Eight Treasure Duck:

The first step is to prepare duck, glutinous rice, lotus seeds, dried shrimp, dried scallops, dried bamboo shoots, ham, and shiitake mushrooms.

The second step is to clean up the duck first, and the ingredients of the eight treasures are first boiled with hot water. These ingredients are then mixed with cooking wine and salt, and then placed in the belly cavity of the duck.

In the third step, place the duck in a casserole and add cooking wine, green onions, ginger, soy sauce and water. Start with a high fire, then cook over a low heat.

Duck <> in blood sauce

1.Prepare the ingredients, (tender duck, ginger, chili,) set up the oil pot, pour in sesame oil (other edible oil can also be used), wait for the oil pot to smoke a little, first put the duck head, duck legs, duck wings, duck neck into it and fry for a few minutes, and then put the duck meat in and roll together, until the duck meat is oily, smell the fragrance, the whole process is about 20 minutes, and then pour in a little rice wine, pay attention to only add a little bit, and then cover the pot.

2.After 5 minutes, open the lid and stir a few times, put the ginger (the very tender kind) into the pot, and keep turning until it is fragrant, and then pour the chili pepper into the pot.

3.At this point, you will find that the duck meat is ripe, then pour the prepared duck blood (when killing the duck, put the salt needed by the whole duck in the duck blood) into the pot and stir-fry for 3 minutes, add the chopped chives and stir-fry slightly. A delicious dish of duck in blood sauce is complete!

It is best used to stew winter melon. Duck meat and winter melon are cold ingredients, and in summer, the weather is hot, and the delicious soup can relieve the heat.

Duck is indeed an indispensable ingredient in Chinese cuisine, and there are still many ways to do it, such as steaming, making soup, cooking cold salad, marinating, sauce plate duck, braised duck, stir-frying, etc., my favorite is to make soup, the soup will be fresher and can clear the heat, it is an indispensable delicacy in summer.

Make beer duck. After washing and cutting into pieces, boil with water and scoop up, pour oil into the pot to put fennel, star anise, cinnamon, chili, garlic and ginger, stir-fry until fragrant, then pour in the duck meat and rummage for two minutes, add chicken essence, light soy sauce, beer, and simmer for 10 minutes.

The duck meat is delicious, but its fat content is relatively high, so the fat must be removed when processing, so that the duck is delicious, you can usually eat steamed duck, boiled duck, stewed duck, are very nutritious.

It should be used for roasting the best because the roast duck tastes very good and is very tender, so it is best this way.

After the duck is processed, marinate it with green onions, ginger, and cooking wine for a while, and then put it in a pot and add an appropriate amount of beer to cook.

Braised soup, praise soup, ginger and green onions, white cut.