What are the home cooked recipes for duck meat? The recipe for duck meat is a great home cooking

There are many kinds of duck meat home-cooked recipes, depending on which one you like to eat, such as sauerkraut stewed duck, sauerkraut is an all-purpose dish in the Northeast, chicken, duck, goose, pig can not be stewed without it. Duck stew, braised duck pieces, roasted duck with winter melon, duck stew with potatoes. Duck is better stewed because there is less meat, and there is less meat when fried or fried.

The duck used for roast duck is different from the one raised at home, and the fat is very large and fat, so it is not recommended to make it at home.

=Potato stewed duck cubes home-style version====

Prepare ingredients]: duck, potatoes, chopped green onion, ginger slices, cooking wine, five-spice powder, light soy sauce, salt and monosodium glutamate.

How to make it]:

1.Chop the duck into pieces and wash them. Add water to the pot, add green onions, ginger slices, cooking wine, and then add duck pieces, bring the water to a boil and skim off the foam.

Cook for about 10 minutes. Drain the duck pieces and set aside. Peel and wash the potatoes and cut them into chunks.

The potato cubes are about the size of duck cubes.

2.Pour an appropriate amount of salad oil into the pot, add the duck pieces and stir-fry until fragrant, then add chopped green onions and ginger slices and stir-fry well. Add the five-spice powder and light soy sauce.

Add the appropriate amount of water to the pot and finally add the potato wedges, salt and MSG. Cover and simmer for about 40 minutes. Drain the soup from the pot and remove from the pot.

A home-cooked recipe for ducks. Don't turn the pot over when stewing. Simmer slowly over medium-low heat.

Tips]:1Due to the strong fishy smell of duck, it needs to be blanched before stewing, and the pot under cold water can force out the blood in the duck meat, and it can also effectively remove the fishy smell.

First, put the blanched duck pieces in the pot and fry them until the surface of the duck meat is slightly dry, so that the stewed duck pieces are not easy to scatter, and the potatoes in the dish can also have a very fragrant duck flavor. Five-spice powder can be replaced with thirteen spices.

2.Duck is our common poultry, duck meat is a very nutritious meat with a high protein content. Duck meat is cold, and people who are prone to fire can eat more duck meat appropriately.

Ducks raised at home are usually low in fat, unlike ducks used in roast ducks, which are very fat and fatty. So it's better to make duck into a dish with soup. Avoid excessive water loss and inability to eat.

3.Now we all have a kind of flying duck in our hometown, called flying duck. It does not fly long into the sky like geese, but it flies farther than ordinary ducks.

It is also much larger than a regular duck. When I went home for the Spring Festival, I ate it, and it was stewed with potatoes, and the taste was no different from ordinary duck. But there is more meat than regular duck.

The home-cooked methods of duck meat include stewing, boiling, stir-frying, marinating and so on, and the specific dishes include braised duck with cured duck, roasted duck with beer, duck soup with winter melon, braised duck meat, stewed duck with pineapple and so on.

Duck meat can be made into beer duck, roast duck, and dry pot duck. Depending on the method, the taste will be different. My personal favorite is roast duck. When marinated, the duck is oven-baked and has a unique aroma that will whet your appetite.

It can be made into potato stewed duck, salt-baked duck, beer duck or braised duck pieces, roasted duck with bean curd and so on.

First of all, the duck meat is chopped, then add some of your favorite ingredients to marinate, then put it in the pot and stir-fry evenly, then add some of your favorite ingredients, and then add spices to add beer, simmer over low heat, very flavorful.

Duck meat can be made into a casserole duck pot, the specific method is as follows, first prepare the ingredients: 2000 grams of duck meat, 300 grams of sour radish, 30 grams of pickled ginger, 8 pickled peppers, 30 ml of cooking wine, 20 grams of bean paste, 20 ml of light soy sauce, 3 grams of refined salt, 1 gram of original fresh, 30 ml of edible oil.

1. Wash the duck meat and cut it into small pieces, wash and slice the ginger, wash and cut the sour radish into pieces, wash and cut the pickled pepper into sections for later use.

2. Heat the oil from the pot, put in the duck meat when the oil temperature is 5 hot, stir-fry until the duck meat changes color, and when the water is dry, put it out and set aside.

3. In another pot, pour oil and heat it, then add pickled ginger and pickled pepper and stir-fry until fragrant.

4. Then add the bean paste and stir-fry the red oil.

5. Add the duck meat that was stir-fried before.

6. Pour in cooking wine to remove the fishy smell.

7. Then add the light soy sauce and stir-fry until the duck meat is colored.

8. Add plenty of hot water.

9. Transfer to a casserole, boil the soup over high heat and add the sour radish.

10. Turn to medium-low heat and simmer for 30 minutes, add salt according to saltiness, and then add the original umami to enhance the flavor.

11. Finally, simmer over low heat for 5 minutes, then turn off the heat and remove from the pot.

Spicy beer duckMethod: 1) Wash the duck meat, cut it into medium-sized pieces for easy flavor, and remove the overly fat duck skin.

2) Put the duck meat in a bowl, add cooking wine, salt, light soy sauce, ginger slices, green onions, and marinate for 20 minutes.

3) Put the fat from the duck skin that has been removed from the pan and put it in the pan.

4) Press with a spatula on low heat and slowly force out the duck fat.

5) When the duck skin turns golden brown on both sides, a lot of duck fat comes out and the duck skin is released.

6) Pour dried chili peppers into the duck fat and stir-fry the peppercorns until fragrant.

7) Pour in the marinated duck meat and stir-fry.

8) Pour in the dark soy sauce and stir-fry to color.

9) Pour in a bottle of beer, cover the duck meat, and cook slowly over medium-low heat. 10) Slowly reduce the juice, pour in the green pepper and stir-fry.

Duck soup stewed with cordyceps flowersMethod: 1) Handle the duck cleanly, blanch the blood in a pot under cold water directly, wash it and set aside;

2) Prepare the soup stock;

3) Soak the sand cucumber, jade bamboo and wolfberry in water, wash and drain for later use;

4) Wash and pit the jujubes;

5) Wash the cordyceps water with water, then add boiling water and soak for 5 minutes.

6) Blanched duck and ginger slices in a stew pot;

7) Add the spare soup stock, including the water of Cordyceps water;

8) Then add boiling water to the stew pot about seven or eight minutes full, and add boiling water to the top water line on the periphery of the stew pot according to the instructions of the electronic stew pot;

9) Simmer in soup mode for about 3 hours, add an appropriate amount of salt to taste before serving!

Three-cup duck that is not cumbersome (the material is simple, it can't be simpler).

My three-cup duck is what I call the three-bowl duck