The aroma is very strong and the taste is very good, how do you make the braised duck with sauce tha

The meat quality of duck meat is relatively coarse, and it does not have the delicate taste of chicken, so many people don't like to eat it, but there are still many very delicious duck meat recipes, such as the white-cut duck and the stewed duck in sauce, which are two very delicious duck dishes.

Generally, the fishy smell of duck meat will be relatively strong, and if it is not handled well, it is likely to be too fishy to eat. Today I will share with you a home-cooked method of stewed duck with sauce, the duck meat made in this way has a very strong fragrance, no fishy smell at all, and it is very delicious to eat, the duck meat is soft and rotten, and a fragrance blooms in the mouth when you eat it, which makes people want to stop.

The method of stewed duck with this sauce is relatively simple, and most people can learn it, but it is just a bit time-consuming, after all, if you want to stew duck meat, you can't have less time. If you like this stewed duck with sauce, you can collect it first, and you can try to make it when you have time, maybe you will like this home-cooked dish.

【Braised duck in sauce】

Ingredients: duck meat, ginger, garlic, green onions (garlic sprouts), beer

Seasoning: cooking wine, cinnamon, bay leaves, star anise, dried chilies, light soy sauce, oyster sauce, hoisin sauce (barbecued pork sauce), rock sugar

[Detailed instructions].

1.After cleaning the half duck I bought, chop the duck meat into small pieces, then blanch the duck meat in a pot under cold water, and add cooking wine and ginger to remove the fishy smell. After blanching the duck, scoop it up, wash it and drain it for later use.

<>2.Cut the garlic in half, slice the ginger, cut the green onion into sections for later use, the green onion can also be replaced with garlic sprouts, you can put it according to your preference, and then prepare some cinnamon, dried chilies, bay leaves and star anise. Finally, to adjust the sauce, put 2 spoons of light soy sauce, 1 spoonful of oyster sauce, 2 spoons of hoisin sauce in a bowl, or replace it with char siu sauce, then stir them well and set aside.

Put a little cooking oil in the casserole, then pour in the garlic, ginger, cinnamon, dried chili, bay leaves and star anise, turn on low heat and slowly stir-fry until fragrant.

<>3.After the aroma comes out, pour the drained duck meat into the casserole, turn it slightly, pour the prepared sauce into it, turn it to the smallest heat and turn it evenly, then pour in a can of beer, the duck meat is fine, and finally put in a small handful of rock sugar, no more rock sugar. First turn on high heat and bring to a boil, then turn to low heat and cover and simmer for about 30 minutes, turning several times halfway to prevent the duck meat from sticking to the pot.

<>4.When the time is up, open the lid of the pot and a fragrance will come out, at this time pour the prepared green onions into it and turn it slightly. If there is a lot of soup, turn on the high heat to collect the soup, and wait until the green onions are broken, you can turn off the heat and get out of the pot, and if you use garlic sprouts, you can also let it be broken.

<>5.After it is done, you can turn off the heat and get out of the pot, even if this fragrant sauce stewed duck is done, the fragrance is very strong, the taste is very good, the food and wine are very good, my family is more like to eat, if you like it, try it.

Step 1: Wash and chop the duck into small pieces, step 2: Cut the garlic sprouts into sections, and slice the ginger; Stir-fry the ginger slices first, fry the duck meat until the duck meat is a little browned, and then stir-fry it with wine, and then add the Zhuhou sauce, salt, sugar, and a little soy sauce. Add water to cover the duck meat, bring to a boil and simmer over low heat.

Step 3: Remove the juice from the pan.

The duck is first cleaned and marinated, generally marinated for 1 to 2 hours, then fried to golden brown, and finally placed in a pressure cooker with sauce for stewing.

First of all, the duck meat is marinated, and then put it in the pot to add some sauce, then put in star anise, cinnamon, bay leaves, put in some water and keep simmering, very flavorful, and the taste is also particularly spicy.

Cut the garlic in half, slice the ginger, cut the green onion into pieces and set aside, you can put it according to your taste, prepare cinnamon, dried chili, bay leaves and star anise to adjust the sauce. Put a little cooking oil in the casserole, then put the garlic, ginger, dried chili peppers, and star anise in the bay leaves, turn on low heat and slowly fry the fragrance.

Braised duck with sauceFirst cut the duck into small pieces, blanch the water for later use, boil the oil, green onion slices, ginger slices, garlic slices, sweet noodles sauce, oyster sauce and boiled pot, put the blanched duck in the water, add water to the duck, add salt and monosodium glutamate, chicken essence seasoning, stew over low heat, collect the juice over high heat, stir-fry evenly, hook in water starch, and eat it out of the pot.

Beer duck is a very common home-cooked dish. I'm sure everyone has eaten it, and many people have done it. However, there are many ways to make beer duck.

Some people make beer duck that is not fragrant, and the duck meat smells very fishy. This may be because there is no attention paid to some details, so the beer duck is not very tasty.

When you buy a duck, the owner of the fresh duck will help you deal with it, then go home and carefully check for fine hairs, cut off the fine hairs or burn them off with fire, and clean them up. Cut the cleaned duck into pieces, rinse with water to remove the blood, drain and set aside. Wash the shallots, ginger and garlic, cut them into chopped green onions, slice the ginger, make the minced garlic a little larger, and cut the dried chili peppers into sections for later use.

Pour a little oil into a hot pan, pour in the duck meat, stir-fry the oil over medium-low heat, stir-fry until the duck skin is slightly charred, and the oil is not much. Then put the duck meat aside, turn to low heat, add star anise, cinnamon, bay leaves, and dried chili peppers to the oil and stir-fry until fragrant, then pour in green onions, ginger slices, and minced garlic and stir-fry until fragrant, and finally stir-fry the duck meat and spices together, and then add some soy sauce and stir-fry on the base color. After stir-frying evenly, pour in the beer that has not covered the duck meat, simmer for half an hour after boiling over high heat, add an appropriate amount of salt to open the lid, then add an appropriate amount of chicken essence, drizzle some sesame oil, and sprinkle with a little chopped green onion.

Duck feathers must be cleaned, otherwise it is not only unhygienic, but also affects the appetite when eaten. The subcutaneous fat of ducks is relatively thick, and generally does not need to put too much oil in the pan. Duck meat can be fried with a lot of oil.

The next step is to fry it. You don't need to add water to this dish, just add beer and cook it. Of course, it's okay if you don't have enough beer at home to replenish the right amount of water, but duck made with pure beer will taste better.

Friends who like to eat a little numb can add an appropriate amount of peppercorns to stir-fry together. If you like spicy food, you can add some spicy millet and dried chili peppers. This dish can also be made with potatoes, taro, shiitake mushrooms, etc.

If you have something to drive, don't eat this dish, drunk driving will be detected.

Duck meat is cold, and those with cold body and gastroenteritis should not eat. However, duck meat is also very nutritious, easy to digest, has more vitamins, and is also high in niacin, which is good for people with heart disease.

Wash and chop the duck meat first, then put the ginger slices into the ruler early, blanch the cooking wine, then put some duck fat in the pot, put the pepper, garlic, green onion, ginger and other seasonings in the pot and fry until fragrant, and then put in the duck meat for stir-frying, after the duck meat is fully matured in licorice juice, add a small amount of beer and rock sugar, cover the lid, simmer for about 30 minutes on high heat, and then add an appropriate amount of salt to eat.

First of all, the chicken should be processed, soaked in cold water for 30 minutes, removed for later use, then pour an appropriate amount of water into the pot, put the duck meat into the pot and blanch it, put in the cooking wine ginger slices, put the duck meat into the pot, boil out the duck fat, and then put in some cinnamon, pepper, star anise, chili, green onion, ginger, garlic, rock sugar, and then put the duck meat in, put in light soy sauce, dark soy sauce, cover the pot after boiling over high heat, cook for about 30 minutes, then put in salt, then turn to low heat, and boil the soup made by the pot. Then sprinkle the finger socks with chopped green onions.

Generally, the duck is soaked in water for about half an hour before being put into a pot to boil. After that's bubbling up, add the beer.

The duck should first be cleaned and then marinated in beer and other spices, marinated for an hour, and then put in a pot to cook.

It's a pleasure to be on this question!

1.A fresh duck (not too big, within 3 catties is the best, too big duck meat will be relatively tight, the taste is not very good) chopped into pieces!

2.Blanch the duck meat, drain the water after washing off the blood in cold water, and do not boil the water when blanching!

3.Prepare sliced ginger, 5 grams of star anise, 5 grams of cinnamon, 10 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of minced garlic, an appropriate amount of chili and green chili peppers (according to personal taste), 5 grams of sugar, and a bottle of 500 ml beer!

4.Heat the oil, add the ginger slices and stir-fry when the oil temperature is 7 or 80 percent hot, then add the duck meat, stir-fry with two teaspoons of salt for about 3 minutes, and fry the excess water dry!

5.Pour in beer, minced garlic, star anise, cinnamon, sugar, dark soy sauce, bring to a boil over high heat, reduce heat for 20 minutes!

After a few minutes, the juice is thickened, then add light soy sauce and stir-fry for a while!

2.When the raw soy is out of the pot, it can better maintain the umami, and the addition of sugar is also to enhance the freshness and make the taste more layered!

This dish has a strong sauce flavor, salty and delicious taste, and a slight sweetness, which is very good for rice and worth trying!

Another approach.

Ingredients: duck, beer, green onion, ginger, garlic, dried chili, star anise, salt, sugar, dark soy sauce, light soy sauce, cooking oil.

Method: 1. Wash the duck, cut it into small pieces, and drizzle it dry for later use.

2. Heat the wok, pour in a little cooking oil, add ginger slices, green onions, garlic cloves, star anise, and dried chili peppers and stir-fry until fragrant.

3. Pour in the duck pieces, stir-fry over high heat, fry the duck pieces until the duck skin shrinks and turns white, then turn to medium-low heat and slowly stir-fry to fry the duck fat.

4. Pour in a little dark soy sauce to color, add an appropriate amount of light soy sauce to taste, add a little sugar and salt and stir-fry evenly.

5. Pour in a can of beer, cover the duck meat, cover the pot, and simmer over medium-low heat for 30 minutes.

6. After the duck meat is cooked, reduce the juice on high heat, and the juice can be thick and fragrant.

<> Ginger stewed duck pot ingredients: duck, fresh ginger, green and red peppers, green onions, garlic, edible oil, salt, Pixian bean paste, sauce and sun leftovers, cooking wine, rock sugar, monosodium glutamate.

1. Wash the duck meat and chop it into small pieces.

2. Wash all the ginger, green pepper, green onion and garlic; Slice ginger; Cut green and red peppers into cubes; Cut the green onion into sections; Slice the garlic.

3. Add a little oil to the pot, and when the oil temperature is hot, add the green onion and garlic slices, and fry the fragrance.

4. Then pour in the duck pieces and fry slowly over low heat, when the meat begins to turn white, pour in cooking wine, and stir-fry evenly.

5. Add Pixian bean paste, soy sauce, rock sugar and salt, cover the pot, turn to low heat, and simmer for 30 minutes.

6. Put the ginger slices in the pot and continue to simmer for 5 to 10 minutes.

7. Finally, add the green and red pepper segments and stir-fry.

In fact, the taste is particularly tender and delicate, and the meat quality of the duck meat is also very fragrant and delicious, first of all, the duck meat is chopped and then the round plum and the eggplant are put into the cooking wine, the ginger slices are fishy, put some starch, put it in the pot and stir-fry evenly, and then add water or a can of beer, simmer over low heat, very tender and delicious.

The taste is very good, and it has a tassel feeling of smoked meat. The method is also very simple, first wash the duck, then simply sell the sedan chair after the pot boils oil and pour in the green onion, ginger and garlic stir-fry, cut the duck and put it into the pot, pour in the appropriate amount of water, and then pour in the appropriate amount of condiments, and then simmer for 30 minutes.

Blanch the fresh duck meat Pick up the pot and burn the oil, put the duck in and stir-fry, and then put in the oil, salt, and water to simmer until it has been boiling, and the taste is very fragrant.

This "pickled pepper duck gizzard" has a very crispy texture and a sour and spicy taste, which is very appetizing to eat. This dish is also very simple, after cooking, you can directly slice and salad, like friends to collect, try to make it during the New Year's holiday, and drink a little wine with your family to take a break, it is a very good choice, that is, you should pay attention to these points when making.

1) The duck gizzard must be cleaned of the oil film and fascia, and at the same time rub it with flour and salt for a while, so that the processed duck gizzard tastes better and removes the fishy smell well.

2) The hardness of the duck gizzard depends on the cooking time, if you like to eat harder, you can also cook it for a while, generally use chopsticks to prick it, you can pierce it, it is just not soft or hard, and it is also very palatable to eat.

3) Soak the cooked duck gizzard in cold water, so that the taste of the soaked duck gizzard is also crisp and the taste is the best.

4) The taste and taste of lettuce soaked in salt water are better than those blanched, so it is better to choose cold lettuce soaked in salt water.

5) Pickled peppers have a salty taste, so you should put less salt in the seasoning section at the back to prevent the duck gizzard from becoming very salty.

Ingredients: duck gizzard, ginger, green onion, cooking wine, lees, green pepper, sesame seeds. How to make it:

Wash the duck gizzard with blood water, boil it in boiling water and remove the membrane on the surface. Change the water in the pot, add the ginger, cooking wine and knotted green onions, and add the duck gizzards to cook for about 45 minutes. Take out the duck gizzards, pass them in ice water, slice them after cooling, soak them in the dregs and put them in the refrigerator for half an hour.

Shred the green pepper and put it on the bottom of the plate, put the marinated duck gizzard, and sprinkle with sesame seeds.

Chicken gizzard and duck gizzard in our daily life to eat a lot, such as fried, marinated, baked, mixed, etc., and I particularly like the cold salad to eat, so delicious and nutritious, especially appetizing, usually use it to drink, crispy and delicious, very enjoyable, today and share with you, pickled duck gizzard, is the use of cold salad, you can try it if you like, the following is the specific method of pickled pepper duck gizzard preparation ingredients, duck gizzard 300 grams, lettuce 1, pickled pepper 2, pickled wild pepper 5 to 6, coriander 2.