How to cook braised duck meat? Preparation of braised duck meat

The braised duck preparation is as follows:

Chop the duck into pieces, add a little oil to the pan, pour the duck and ginger into the oil pan and fry for about 3 minutes. Add salt, monosodium glutamate, garlic, put a little soy sauce, continue to fry for a while, then add 2 tablespoons of low-alcohol liquor, add water after a little stir-fry, the amount of water is slightly less than the duck, cover the pot. Bring to a boil over high heat and simmer over medium-low heat for 30 to 40 minutes.

When it comes to duck meat, I believe everyone often eats, compared to chicken, duck meat is more close to the people, but this does not mean that duck meat is not as delicious as chicken, I personally think that as long as duck meat is done well and cooked properly, duck meat is also very delicious! Therefore, today I will share with you a simple and delicious dish of [braised duck], friends who love duck meat should hurry up and watch!

Before we start cooking, we need to prepare the following ingredients: duck halves, 1 green and red pepper, 2 millet peppers, 1 ginger, garlic cloves, 1 tablespoon bean paste, 1 teaspoon salt, 1 tablespoon light soy sauce, and 1 tablespoon oyster sauce.

Step 1: Clean up the duck meat you bought, then put it on the cutting board, chop the duck meat into small pieces with a boning knife, and then put it on a plate for later use!

Step 4 of the <>: Heat the pot with oil, then put the minced ginger, minced garlic, chopped green and red peppers, and chopped millet peppers, put them in the pot, stir-fry over low heat until fragrant, add 1 tablespoon of bean paste, and then stir-fry the red oil over low heat, then add 3 bowls of water, add a little salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, bring to a boil over high heat, and cook the spicy flavor of the ingredients!

Step 5: After the aroma of the ingredients is cooked, put the fried duck meat into the pot, turn it evenly, bring it to a boil over high heat, then cover the pot, turn to low heat and simmer for 30 minutes!

Step 6: After simmering for 30 minutes, there is not much soup left in the pot, open the lid, then pour in a little water starch, and then reduce the juice on high heat, and wait until the soup is thick and wrapped on top of the duck, you can put it out of the pot and put it on the plate, and then put a few coriander leaves to decorate!

Such a simple and delicious, delicious and delicious [braised duck] is made, friends who like this dish should follow along and try it, to ensure that this taste will not disappoint you!

Prepare fresh duck meat marinated with cooking wine and ginger slices, heat the oil, add the green onion, ginger and garlic and fry until fragrant, then pour in the fresh duck meat and stir-fry evenly, add green and red peppers and potatoes, then add half a bottle of beer, and simmer for ten minutes.

First of all, the duck is cut into pieces and scalded with hot water to wash off the blood. Pour oil into a hot pan, add bean paste and fry to bring out the fragrance, add green onions, ginger, garlic, duck meat, stir-fry over high heat, remember to put more ginger to remove the fishy smell. After stir-frying for three minutes, add soy sauce, cooking wine, and water, and continue to stir-fry until it comes out of the pan.

First of all, put the duck meat in the pot and blanch it, then take it out, heat the oil, put the duck meat in, add a little salt, dark soy sauce, light soy sauce, water, and simmer for a while.

In the method of braised duck meat, cut the duck meat into pieces, put cooking oil in the pot, pour in the duck pieces, stir-fry it, put in the cabbage, and other seasonings, and it is very delicious to cook.

First of all, the duck meat is marinated, then put it in the pot and stir-fried, add hot sauce, then put some side dishes, add chili peppers, add a can of beer, and reduce the juice over high heat, which is very delicious.

The preparation of braised duck meat is as follows:

Ingredients: duck, ginger, green pepper, red pepper, Sichuan pepper, red oil bean paste, soy sauce, salt, white wine, water, oil.

Method: 1. Wash the green and red peppers and cut them into diamond-shaped pieces with a knife for later use. Slice the ginger and set aside.

2. After cleaning the duck, chop it into small pieces with a knife.

3. Pour cold water into the pot, put in the duck meat chopped into small pieces, add a few slices of ginger, add a small spoon of liquor to remove the smell, and blanch the duck meat.

4. After the pot is boiling, boil for another 1 to 2 minutes, and use a spoon to skim off the surface foam.

5. Remove the duck meat and wash the surface foam with warm or hot water.

6. Pour oil into the pot, add a spoonful of red oil bean paste and a pinch of Sichuan peppercorns, and stir until fragrant.

7. Pour in the duck meat and stir-fry together, because there is a lot of fat in the duck skin, so you need to stir-fry for a while, so that the fat in the duck meat can be fried, and you will not feel very tired when eating.

8. Add an appropriate amount of soy sauce and stir-fry to color; Then pour in an appropriate amount of hot water, the water needs to overflow the duck meat, cover the pot, bring to a boil over high heat, then turn to low heat and simmer.

9. After boiling for an hour, the duck soup becomes not much, open the lid and add salt to taste.

10. Let the duck meat cook for another ten minutes, turn to high heat, add the chopped Na Cheng with green and red pepper pieces and stir-fry evenly, and reduce the juice.

11. Cook until the soup in the pot can be oiled, out of the pot, this braised duck meat is ready, it tastes a little spicy and spicy, whether it is a dish or a meal, it is particularly fragrant.

Summary. Preparation of braised duck The most authentic method: Ingredients:

Duck meat, rock sugar, star anise, cinnamon, bay leaves, ginger, bean paste, corn oil. Steps: Step 1, cut the duck into pieces and boil and filter it, clean it and set aside, ginger, star anise, rock sugar, cinnamon.

Bayberry. Step 2: Add corn oil over low heat, add rock sugar, and melt slowly. Step 3: Pour in the duck meat, add ginger slices, and stir-fry quickly over high heat.

Step 4: Add 2 tablespoons of cooking wine and stir-fry together. Step 5, bay leaves, cinnamon added. Step 6: Add a spoonful of bean paste and stir-fry over high heat.

Step 7: Add an appropriate amount of water, bring to a boil over high heat, and turn to medium-low heat for 40 minutes. Step 8: Reduce the juice on high heat, the bean paste is salty, so don't add salt. Step 9: Remove the juice from the pot and put it on a plate.

The most authentic way to make braised duck meat.

The most authentic way to make braised duck meat: Ingredients: duck meat, rock sugar, star anise, cinnamon, bay leaves, ginger, bean paste, corn oil.

Steps: Step 1, cut the duck into pieces and boil and filter it, clean it and set aside, ginger, star anise, rock sugar, cinnamon. Bayberry.

Step 2: Add corn oil over low heat, add rock sugar, and melt slowly. Step 3: Pour in the duck meat, add ginger slices, and stir-fry quickly over high heat. Step 4: Add 2 tablespoons of cooking wine and stir-fry together.

Step 5, bay leaves, cinnamon added. Step 6: Add a spoonful of bean paste and stir-fry over high heat. Step 7: Add an appropriate amount of water, bring to a boil over high heat, and turn to medium-low heat for 40 minutes.

Step 8: Reduce the juice on high heat, the bean paste is salty, so don't add salt. Step 9: Remove the juice from the pot and put it on a plate.

Duck meat is cold, sweet and salty, returns to the spleen, stomach, lungs and kidneys, and can greatly replenish deficiency and labor, nourish the yin of the five organs, clear the heat of deficiency and labor, nourish blood and water, nourish the stomach and nourish the stomach, relieve cough and self-shock, eliminate snail accumulation, clear heat and strengthen the spleen, weakness and edema. Treatment of physical weakness, post-illness weakness, and dystrophic edema. Duck NutritionDuck meat has a high nutritional value and a much higher protein content than livestock meat.

The fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed in the tissues of the whole body. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and mutton. Studies have shown that the fat in duck meat is different from butter or lard, and the proportion of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is close to the ideal value, and its chemical composition is similar to that of olive oil, which has the effect of lowering cholesterol, which is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, and is especially suitable for people who are worried that too much saturated fatty acids will form atherosclerosis.

How to prepare the braised duck:Ingredients: 4 pounds of duck, 80 grams of ginger, 5 star anise, 8 cloves of garlic, 3 green onions.

Excipients: 4 tablespoons of light-salted light soy sauce, 4 tablespoons of light-salt dark soy sauce, teaspoon sea salt, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 1/2 cup of rice wine.

Steps: 1. Slice the ginger and cut the green onion into sections.

2. Fry the duck in a large pot over medium high heat for 20 minutes to fry out most of the fat (the skin should be fried until golden brown). Then scoop out most of the fat, leaving only a thin layer of fat to cover the bottom of the pan.

3. Add ginger, garlic, green onion, star anise, and stir-fry for 2 minutes to taste.

4. Turn on high heat, add wine first, and then 6 cups of hot water. Bring to a boil, scoop out the foam and repeat 3 times until the soup is clean. Add light soy sauce, dark soy sauce, sugar, and salt. Cover the pot, reduce the heat to medium and cook for 45 minutes.

5. Remove the lid from the pot, turn on high heat to reduce the juice to the original water level of 1 5, and add 1 tablespoon of oyster sauce. Mix well.

Preparation of braised duck meatIngredients: Half a duck.

Excipients: 2 garlic, appropriate amount of dark soy sauce, 1 small piece of ginger, appropriate amount of salt, appropriate amount of cooking wine.

Steps: 1. Half a duck, remove the feathers and clean it, and cut it into small pieces (I bought a larger one, so I only used half of it).

2. Blanch the duck meat in hot water.

3. After blanching, wash with water again and drain the water.

4. When the duck meat is drained, peel the garlic, because the family loves to eat garlic and uses it more, which can be adjusted according to your own taste.

5. Heat the oil, add the ginger cut into small pieces and stir-fry until fragrant.

6. Add the drained duck meat and stir-fry.

7. Change the color of the duck meat, stir-fry evenly, and add an appropriate amount of salt.

8. Add dark soy sauce and cooking wine.

9. Add an appropriate amount of water, stir-fry slightly, boil the water over high heat, turn to low heat and simmer.

10. After half an hour, add the garlic and cook for another 10-15 minutes.

11. The finished product is as follows.

1. Roasted duck meat with lotus rootPrepare the materials:Ingredients: 300g duck meat, 300g lotus root

Excipients: appropriate amount of garlic, appropriate amount of ginger, 1 tablespoon of salt, 1 tablespoon of bean paste, 10ml of wine, sugar spoon, 10ml of light soy sauce, 5ml of dark soy sauce, appropriate amount of cooking oil.

Production process:1. Wash the duck meat and cut it into large pieces.

2. Peel the lotus root and cut it into thick slices.

3. Pour a little oil into the pan and pour in the duck meat.

4. After the fat in the duck meat is fried, add garlic and ginger slices.

5. Add a spoonful of salt and a spoonful of bean paste.

6.Pour the sliced lotus root into the pot.

7. Pour in an appropriate amount of cooking wine.

8. Add half a tablespoon of sugar, light soy sauce, dark soy sauce, appropriate amount of water, cover the pot and simmer for 10 minutes.

2. Roasted duck meat with mushroomsPrepare the materials:Ingredients: 400g of duck meat

Excipients: appropriate amount of dried shiitake mushrooms, appropriate amount of ginger, appropriate amount of bay leaves, appropriate amount of garlic, appropriate amount of dried chili pepper, appropriate amount of large ingredients, appropriate amount of dried hawthorn.

Production process:1. Cut the duck meat into pieces and wash it.

2. Soak shiitake mushrooms.

3. Slice ginger and garlic granules.

4. Blanch the duck meat in cold water and set aside.

5. Put oil in the pot and blanch the shirt'The duck meat is stir-fried and slightly discolored.

6. Add the accessories and continue to stir-fry to bring out the fragrance.

7. Cook a little red wine, add shiitake mushrooms, light soy sauce, dark soy sauce and sugar to a boil.

8. Turn to medium-low heat and simmer for about 45 minutes, reduce the juice, and finally put some salt, chicken essence, pepper, and a few drops of sesame oil.

<><1 Raw materials: half a piece, ginger slices, chili pepper, Sichuan pepper, cinnamon, bay leaves, bean paste, salt, light soy sauce, etc.

Step 2:1The duck meat is handed over to the supermarket aunt to chop pieces, washed and blanched (add cooking wine and ginger to remove the smell when blanching), drain the water and set aside. Raider.

2.Put oil in the pot, add the bean paste to fry the red oil after the oil is hot, and then add the cinnamon bay leaf and pepper to stir-fry until fragrant.

3.Pour in the drained duck meat and stir-fry, add an appropriate amount of salt and light soy sauce, then add water and simmer.

4.After the meat is cooked, add chili pepper and ginger slices and stir-fry evenly, and carry out orange Shen big pat to collect the juice noisily, put it on a plate and start moving.

How to prepare the braised duck:

Ingredients: Duck.

Method:1Chop the duck meat into pieces, blanch the ginger slices in cooking wine in a pot under cold water, and set aside in cold water.

2.Put Zhaoxiao in the hot oil in the pot and fry the rock sugar until it melts, pour in the duck meat and stir-fry for coloring, add bay leaves, cinnamon, star anise dried chili, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a spoon of dark soy sauce, a small spoon of salt and stir-fry, add water and simmer over medium low heat for 60 minutes.