How to eat duck meat, how to eat duck meat

Method steps.

Roast duck with yuba. Ingredients: 500 grams of bone-in duck meat, an appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 bay leaves, more than 10 peppercorns, 2 small rock sugar, dried chili, ginger, garlic, green onion, cooking wine, light soy sauce, and dark soy sauce.

Method: 1. Wash the duck meat and cut it into pieces, cut the ginger into slices, cut the green onion into segments, and cut the dried pepper into shreds; After washing the yuba with water, soak it for about 30 minutes in advance, then remove it and cut it into about 2 cm long sections;

2. Put an appropriate amount of water in the pot, add the duck pieces, add a few slices of ginger and green onions, and then put in a little cooking wine, ** (without covering), blanch until the duck pieces change color, then remove them with a colander, rinse the blood foam on the surface with water, and drain;

3. Put a little oil in the pot, add star anise, cinnamon and Sichuan pepper, fry the fragrant duck pieces over low heat, turn to high heat, and fry until the duck pieces are oily;

4. Add a teaspoon of cooking wine, stir well, add dried chili, ginger, garlic, bay leaves, rock sugar, salt, a teaspoon of dark soy sauce, two teaspoons of light soy sauce, and stir well until the duck pieces are colored;

5. Pour in the hot water completely soaked in the ingredients in the pot, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes;

6. Add the soaked yuba, stir-fry well and continue to cook for about 5 minutes until the soup in the pot is basically dry, add the green onion section, stir-fry well and then you can get out of the pot.

Braised duck with shrimp and crab.

Ingredients: red duck, shrimp gelatin, crab roe, crab meat, dried corn starch, light soup, rice wine, sesame oil, sugar, salt, monosodium glutamate, wet starch, coriander leaves, half a can of pineapple, peanut oil.

1.After the red duck is bone-freed, dry cornstarch is patted on the abdomen, shrimp glue is stuffed into the abdomen, flattened and then patted on cornstarch.

2.Burn the peanut oil to about 140 degrees, fry the whole duck until crispy, remove it, cut it into 224 pieces, build it back into a duck shape, and arrange it on a plate.

3.Blanch the crab roe in boiling water, drain the water and put it in the pot"Lanon oil"The oil temperature is about 70 degrees, separated, after removing the oil, the crab meat is dropped, the rice wine is splashed, the soup is lightly added, the monosodium glutamate, salt, sugar, pepper is added, and the crab roe is thickened with wet starch, and then the crab roe is added, and then sesame oil and cooked oil are mixed well, and the duck noodles are taken and poured on the duck surface, and the pineapple and coriander leaves can be used to surround the edge.

Kiss. Ingredients for stewed duck with shiitake mushrooms: duck, cooking wine, green onions, garlic, ginger, soy sauce, peppercorns, sugar, salt, chili peppers, bay leaves, star anise.

Steps: Step 1: Wash half a duck. Step 2: Pour into the water and blanch.

Step 3: Control the moisture. Step 4: Put the duck fat in the pan and fry the oil. Step 5: Add Sichuan peppercorns, green onions, garlic and ginger and stir-fry until fragrant.

Step 6: Add the duck meat. Step 7: Stir-fry more. Step 8: Pour in cooking wine and braised soy sauce.

Step 9: Add sugar and salt. Step 10: Add bay leaves, star anise, and chili peppers. Step 11: Heat the water.

Step 12: Cover the duck meat. Step 13: Cover the pot and simmer for 30 minutes. Step 14: Add the shiitake mushrooms and cook for another 20 minutes.

Step 15: Collect the juice. Step 16: Remove from the pot.

There is also a method above, oh dear.

Ingredients. Half a duck.

Beer 500g

Ginger slices. Octagonal pcs.

1 tablespoon of cooking wine.

Dried chili peppers to taste.

Half a green onion.

Finely chopped green onions: 3 shallots.

Salt stuffiness is judged to be moderate.

Two scoops of dark soy sauce.

Sugar: 1 scoop.

Sichuan pepper: a small handful.

Coriander to taste.

3-4 bay leaves.

2 tablespoons of bean paste.

Method steps.

Step 1: Chop the duck meat into small pieces, because the duck meat is very fat, we can cut off the large pieces of fat on the duck meat, wash it and put it in a small bowl for later use, rinse the remaining meat pieces several times and then blanch the pot under cold water, skim off the floating foam after the water boils, rinse it with cold water and drain it into a bowl for later use.

Step 2: Slice the ginger, slice the green onion, chop the green onion, cut the coriander into sections, cut the dried chili pepper into two sections from the middle (cut the spicy taste will be better for the skin of the ante), and prepare the star anise leaves.

Step 3: **, heat the pan with cold oil, turn down the heat and put the duck fat prepared in the first step into the oil pan, boil the duck fat out, and then take out the remaining slag and throw it away; Keep the heat low, add the peppercorns and fry them until they are slightly blackened, and then take out the peppercorns and throw them away after the pepper flavor comes out.

Step 4: Drain the duck meat in the pot, add cooking wine, and stir-fry until the aroma comes out, then put the ginger slices, green onions, dried chilies, star anise, and bay leaves into the pot and continue to stir-fry, stir-fry for about a minute, then add dark soy sauce and bean paste and stir-fry until fragrant, stir-fry for another minute, then add sugar to enhance freshness, and then add beer to the pot and boil over high heat.

Step 5: After the pot is boiled, turn to low heat and cook for 15 minutes, then add salt to taste, cover the pot and continue to simmer for 5 minutes to let the duck meat taste, then put it on a plate, sprinkle with chopped green onions, and then start eating

Precautions. 1. If the duck meat is not drained, it is easy to splash oil when stir-frying, so you must pay attention to safety.

2. Salt can be added in small quantities many times, and if you feel that it is not salty, you can put it again, once it is salty, it will be difficult to save.

3. The bean paste itself is salty, and those with a light taste can also use no more salt.

Main ingredients: 130 grams of ginger slices, 500 grams of duck meat, 5 ml of cooking oil, 5 grams of light soy sauce, 6 grams of dark soy sauce, 75 grams of Jiang rice wine, 500 ml of water, 12 grams of rock sugar.

1. Slice the ginger and set aside.

2. Blanch the duck meat in a pot under cold water and set aside.

3. Pour oil into the pot, pour in the ginger slices, and stir over high heat until fragrant.

4. Pour the duck meat into the pot, stir-fry evenly, add light soy sauce and dark soy sauce, and stir-fry evenly.

5. Add rice wine, water, rock sugar, and reduce the juice over high heat.

6. The finished product of the ginger duck.

Beer duck preparation.

1. Many people have eaten beer duck in a restaurant, but few people know how it is made. Today, let me explain to you how to make beer duck.

2. Beer duck first of all prepare beer, and duck. Once we have chosen the duck, we slaughter it. After we killed the duck, we washed it with water.

At this time, it is recommended that you choose a sharp kitchen knife, because at this time we have to chop the duck, and we have to chop the duck into many pieces.

3. At this time, we need to cook over high heat, and add a lot of water to the pot first. We wash the chopped duck pieces and put them in a pot and cook them over high heat. At this time, we must pay attention to the grasp of the heat, and we must cook it over high heat.

4. After the fire is cooked, we have to fish out the duck. At this time, we also have to prepare an ingredient, and everyone must prepare a lot of ginger at this time.

5. After we fish out the duck, we crush the ginger. At this time, put the duck and ginger in the pot and simmer, and after a few minutes, we will stir-fry for a few minutes. At this time, the beer duck is basically roughly done.

Finally, don't forget to add a little spice.

Braised duck meat.

1. Wash the duck and cut it into pieces and drain it, slice the ginger and cut the green onion into sections.

2. How to make braised duck meat.

3. Put half a tablespoon of oil in the pot and stir-fry the duck pieces to get the oil.

4. Add rock sugar, dark soy sauce and a pinch of salt, stir well.

5. How to make braised duck meat.

6. Put green onions, ginger slices, and hawthorn.

7. Add water, not more than the amount of ducks.

8. Cover the pot, boil over high heat until the water is consumed 2 3, turn to low heat and continue until the juice is collected, pick out the hawthorn before the pot, and sprinkle with a little green onion.

The Compendium of Materia Medica records: duck meat "mainly replenishes fatigue, the most disinfectant heat, facilitates urination, removes edema, reduces swelling, benefits viscera, relieves sores and swelling, and determines epilepsy." "Duck is a great dish on the table and an excellent food for people.

The nutritional value of duck meat is similar to that of chicken. However, in the view of traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and heat bone steaming, eliminating edema, stopping fever and dysentery, relieving cough and phlegm.

This dish is very suitable for people who have internal heat, weak physique, loss of appetite, fever, dry stool and edema, and the practice of braised meat is also very good to maintain the nutritional value of duck meat, especially suitable for our nourishing and healthy eating in summer. However, it should be noted that it is not suitable for cold patients.

Duck meat is a common type of meat, and eating some duck meat in summer is good for your health. So, what are they, and how to make them delicious? Let's take a look at how to make duck meat! For more information, please pay attention to the relevant column!

Roasted duck with carrots

Ingredients: 500g duck meat, 2 carrots, 1 tablespoon chopped pepper, 6 garlic, 1 small piece of ginger, 1 star anise, 1 small piece of cinnamon, a little cooking oil, 1 tablespoon light soy sauce, appropriate amount of salt.

The preparation of roasted duck meat with carrots

1. Blanch the duck meat in advance, peel and wash the carrots and cut them into hob pieces.

2. Pour a little oil into the pot, heat it and add chopped pepper, garlic, ginger, star anise, cinnamon, etc. and stir-fry over low heat.

3. After the seasoning is fragrant, add the duck meat and stir-fry together.

4. When the duck meat changes color on both sides, add light soy sauce and stir-fry evenly.

5. Put the fried duck meat in a stew pot, add an appropriate amount of boiling water and carrots.

6. Put the gas on the stove and simmer slowly for about 30 minutes, adding salt about 10 minutes before cooking.

Stir-fried duck meat in sauce

Ingredients: duck breast, Pixian bean paste, green onions, ginger, green and red peppers, garlic, sugar, cooking wine, salt, oyster sauce.

How to stir-fry duck meat in sauce

1.Wash the duck breast, soak it in water to remove the blood stain and drain it.

2.Ingredients: green and red peppers, ginger, garlic, green onions.

3.Cut the duck breast into thin slices with the skin.

4.Slice the garlic, mince the green onions, cut the green and red peppers into small pieces with a hob, and slice the ginger.

5.Put the sliced duck meat in a bowl, mix with 2 tablespoons of Pixian bean paste, 1 tablespoon of oyster sauce, half a tablespoon of salt, 1 tablespoon of cooking wine, half a tablespoon of sugar, and garlic slices and marinate for 15 minutes.

6.Heat oil in a pot, add peppercorns and chopped green onions, and stir-fry ginger cubes until fragrant.

7.Add the marinated duck and stir-fry over high heat until the duck changes color.

8.Add 1 tablespoon of cumin powder and continue to stir-fry over high heat.

9.Pour in the chopped green and red pepper cubes.

10.Stir-fry quickly, add salt to taste.

Beer stewed duck

Ingredients: Ginger, chili pepper, duck, beer 500 ml.

Ingredients: star anise, sannai, cloves, dried peppercorns, bean paste, light soy sauce, dark soy sauce, salt, sugar, cooking wine, oyster sauce, pickled ginger, pickled pepper.

The preparation of beer stewed duck meat

1.Cut the duck into small pieces, wash and blanch, drain and set aside.

2.Prepare an appropriate amount of ginger and wash the pepper.

3.Slice the ginger, cut the pepper into a horseshoe shape, and chop the pickled ginger pepper for later use.

4.Prepare spices: 2 star anise, 4 cloves, saname, dried peppercorns.

5.Heat the pan with wide oil, put the dried peppercorns and ingredients to fry a little, fry the red oil in the bean paste over medium heat, then add the pickled ginger and pickled pepper, and stir-fry for a while.

6.Add the duck meat and stir-fry with cooking wine until the duck fat is out. (When the duck meat moisture and oil are completely dry, the fishy smell is much smaller).

7.Add 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce and stir-fry to color the seasoning.

8.Put sugar and salt, add about 500 ml of beer (look at the duck's old tenderness, it is advisable to not pass the duck, and the duck can put more beer if the duck is old).

9.Cover and simmer over medium heat for 1 hour until the duck is tender.

10.Add the ginger and finger pepper and stir-fry, continue to simmer until the ginger becomes soft and flavorful, and the duck meat is bright in color.

11.At this time, the water is almost dry, put the oyster sauce, stir-fry well, and remove the juice from the pot over high heat.