How to cook dry pot duck, how to make dry pot duck, how to make dry pot duck

Ingredients: Ingredients: 1 duck (net weight of about 800 grams), 6 grams of shredded green onions, 2 grams of shredded red pepper.

Marinade (10 grams of green onions, 10 grams of ginger, 3 grams of salt, 5 grams of red pepper, 5 grams of yeast fresh aftertaste powder, 15 grams of cooking wine), spices (2 star anise, 10 bay leaves, 5 grams of cloves, 5 grams of kaempfera), 250 grams of chicken fat and scallion oil, sauce (40 grams of dry pot sauce).

Ingredients (25 grams of dried chili peppers, 10 grams of green onions, 10 grams of ginger slices), 300 grams of broth, 2 grams of salt.

Production process: 1. Handle the duck cleanly, wash off the blood, chop it into large pieces weighing about 30 grams, add marinade and marinate for 30 minutes.

2. Put scallion oil and chicken fat in the pot, and when it is hot, add the duck pieces, and fry the meat over medium-low heat until the meat changes color.

3. Add small ingredients and spices, and continue to fry for 1 minute.

4. Add 300 grams of sauce and broth water and bring to a boil over high heat.

5. Continue to stir-fry evenly over medium heat, reduce the juice at least a little soup, pour it into a dry pot after it comes out of the pot, sprinkle white sesame seeds, red pepper shreds, and coriander to decorate and serve.

Meal Mou said. 1 Try to fry the duck as much as possible, it tastes more fragrant and tasteful.

2 The production of chicken fat and scallion oil has been posted, please click on the icon in the upper right corner of Ai Fan Mou to check the historical news, and you can use lard or salad oil directly for family production for fear of trouble.

3. The aftertaste powder is used to remove the fishy effect of marinated duck meat, which has been fully verified in the production of Huaihua Zhijiang duck.

Method. Cut the duck into small pieces and marinate it with ginger, salt, soy sauce (or add a little sauce and sugar to your taste).

Ingredients: a bottle of beer, water fungus, shiitake mushrooms, green onions, garlic, chili, coriander, garlic sprouts and some of your favorite side dishes.

1. First of all, put the fungus and mushrooms in a clean pot, control the moisture, and serve.

2. Put oil in a pot and stir-fry the shallots, garlic and chili peppers.

Then pour the duck meat in, don't rush to flip, slowly fry until the meat is golden brown, turn it over again, and continue frying.

Fry until golden brown on both sides and the moisture of the meat is slightly dry. (If you can oil it first, it will be more fragrant).

3. Pull the meat aside, and pour the dried fungus and shiitake mushrooms into the remaining oil in the pot. Stir-fry and put a pinch of salt. Then stir-fry with the duck meat.

4. Then, pour about 1 3 bottles or half a bottle of beer, cover and simmer. Simmer until the soup is almost dry.

5. Spread garlic sprouts, fenli (it seems to be the rice cake that northerners often say), bean sprouts, Chinese cabbage, shiitake mushrooms, fried taro balls, and fish balls.

Dry pot duck can do this.

Cover the pot and simmer over medium-low heat for about 20 minutes.

Recipe: 2 kg of duck, half an onion, a green pepper, a little cooking wine, 5 slices of ginger, 5 cloves of garlic, a section of green onion, 2 slices of cinnamon, an appropriate amount of dark soy sauce, an appropriate amount of Sichuan pepper, and an appropriate amount of vegetable oil.

How to make the dry pot duck:

1. Chop the duck into pieces, pot under cold water, heat the pot, pick a few pieces of duck skin very fat and fry them in the pot, the skin is facing down, and a lot of duck fat will come out on low heat.

2. Stir-fry for a while, then pour in cooking wine, light soy sauce, dark soy sauce and chili oil, and continue to stir-fry.

3. Then after the heat is boiled, add an appropriate amount of water, and then turn to medium heat and simmer. Prepare the vegetables for processing.

4. After the vegetables are processed, start another oil pot, put all the vegetables in it and stir-fry, put a little salt, and put it up for later use.

5. After the duck is cooked, the pot where the vegetables were fried just now is heating, add a little minced garlic and stir-fry the duck meat over high heat, stir-fry until there is no moisture. But when there will be oil at the bottom of the pot, add vegetables and stir-fry again to get out of the pan.

6. When there will be oil at the bottom of the pot, add vegetables and stir-fry again to get out of the pot, and finally sprinkle some white sesame seeds, and you're done.

A large duck leg zucchini Carrot condiments: garlic cloves, peppercorns, cinnamon, star anise, ginger slices, rock sugar, salt.

Method: Blanch the duck leg with cooking wine, drain, pour out the water in the pot, and wipe the pot dry.

2.Stir-fry the duck leg over low heat. There is no need to put oil, and the fat layer of duck skin is very thick.

3.Until you have enough duck fat and your legs are golden on both sides.

4.Scoop up the duck legs, add rock sugar and stir-fry until melted and browned.

5.Fry the lower duck leg and color 6Add boiling water up to the duck leg and turn on high heat.

7.Add garlic cloves, star anise, cinnamon, ginger slices, Sichuan peppercorns, cooking wine, and cook for half an hour on low heat.

8.Add soy sauce and salt 9Skim off the peppercorns and other condiments and cook until the soup is dry.

Duck leg (2 pcs) Shiitake mushroom (8 pcs).

Seasoning ginger (1 piece), cooking wine (1 tablespoon), sugar (4 teaspoons), dark soy sauce (1 tablespoon), light soy sauce (tablespoon), star anise (1 piece), cinnamon bark (1 piece), bay leaf (2 pieces), sesame oil (1 tablespoon).

1Prepare the ingredients, wash the duck legs, and soak the mushrooms in warm water.

2. After the duck leg is cut into pieces, put it in a pot under cold water, and bring it to a boil over high heat.

3. Blanch the duck pieces and wash off the foam, slice the ginger and cut the mushrooms in half. Remove the slag from the mushroom water and keep it.

4 Heat the pan with less oil, add ginger slices and duck legs, and stir-fry over high heat until the duck skin is slightly yellow.

5Add cooking wine, sugar, dark soy sauce and light soy sauce, stir-fry and color, add star anise, cinnamon, bay leaves, and pour in mushroom water.

6. After the lid is covered, bring the fire to a boil and simmer for a quarter of an hour on medium-low heat.

7. When the water is almost dry, open the lid, add sesame oil, stir-fry over high heat to reduce the juice. The soup is thick and ready to be removed.

Ingredients: duck leg meat, chestnut, konjac

Seasoning: cooking wine, ginger, cinnamon, star anise, light soy sauce, dark soy sauce.

Method: 1. Put the duck leg meat into water and boil, wash off the foam with water, cut into pieces and set aside.

2. Cut the konjac into small pieces, cut a knife in the middle, and cut into a braid.

3. Put the duck leg meat into the pot, add cooking wine, ginger, cinnamon, star anise, light soy sauce and dark soy sauce and stir-fry. Put the light soy sauce and dark soy sauce together, which not only brightens the meat color but also adjusts the duck freshness.

4. Finally, put the konjac, chestnuts and duck legs into the pot and simmer with water, and cook.

2 duck legs (about 500 grams), 200 grams of baby cabbage, appropriate amount of ginger and shallots.

Seasoning: oyster sauce, light soy sauce, dark soy sauce, cooking wine.

1. Pick and wash the baby cabbage, soak it in water for 10 minutes, cut it into strips, and divide the length into two;

2. Wash the duck leg meat and cut it into large pieces, blanch it in hot water for 4 or 5 minutes, remove it, rinse it and drain it;

3. Cut the ginger into shredded ginger and chop the green onion;

4. Heat a little oil in a pan, then pour in a tablespoon of oyster sauce, add shredded ginger and stir-fry slightly, stir-fry until fragrant;

5. Pour in the drained duck leg pieces and stir-fry a few times, add light soy sauce, cooking wine, sugar, then pour in a little dark soy sauce to color, stir well;

6. Pour in half a bowl of water, about half the height of the duck, cover and simmer over medium heat for 8 minutes.

7. Before the juice is dry, put in the baby cabbage, cover it again, and cook for a few minutes;

8. Open the lid and add a little chicken essence to taste (no need to add more salt, because the oyster sauce and light soy sauce are already flavorful enough), and finally sprinkle in the chopped green onion and remove from the pot.

How to make a dry pot duck: 1. Wash half a duck and cut it into small pieces. Spare. 2. Soak the dried shiitake mushrooms in boiling water and set aside. Be sure to use dried shiitake mushrooms 3. Cut the carrots into cubes and be of a moderate size.

4. Wash and chop the ginger, garlic cloves and chili peppers. Ginger I prefer to cut large bits. Chili pepper and garlic are also 5, cut the green garlic into segments, set aside 6, wash the coriander, set aside.

7. Put an appropriate amount of oil first, and then put the cut duck meat into the pot and stir-fry after it is hot. Stir-fry until browned, add ginger, garlic cloves and chili peppers, and put them together. If you need to get rid of the fishy smell, you can also put ginger first.

After that, add salt and stir-fry (this time period is about 5-8 minutes).The fried duck is oily. The golden one is more fragrant.

8. Put the washed dried shiitake mushrooms in and fry for 5-8 minutes, then add carrots and stir-fry for 5-8 minutes, and then add green garlic and fry for 3-5 minutes. 9. Put the coriander and then it can be cooked.

Tips in addition to duck, shiitake mushrooms, ginger, garlic cloves, chili peppers. Green garlic and coriander can be put or not.