What to stew with duck meat is delicious and simple, and what to stew with duck meat is more delicio

Ingredients. Half a duck.

Ginger shreds to taste.

Cooking wine to taste.

Soy sauce to taste.

Fuel consumption: Moderate amount.

Salt to taste. Method steps.

Prepare the materials first. I bought the cooked and unseasoned duck from the market, but the owner also served some peanuts, so I stewed the duck together. Wash and peel large slices of ginger and cut them into slices, then cut them into shreds for later use. The ginger slices are cut into shreds, and the shredded ginger that is boiled at that time is also delicious.

Please click Enter a description.

Stir-fry ingredients. Heat the pan first, add an appropriate amount of peanut oil, then pour in the ginger shreds and stir-fry to bring out the flavor, and stir-fry for a while.

Please click Enter a description.

Pour in the duck meat. After frying the shredded ginger, pour in the duck meat and stir-fry evenly, so that the duck meat can fully absorb the fragrance of the shredded ginger, which is more delicious.

Please click Enter a description.

Add to taste. After the duck meat and ginger are fully fused, add oil, soy sauce, cooking wine, salt and other seasonings in turn, and then stir-fry for a while.

Please click Enter a description.

Add water. The color of the duck meat is more beautiful after adding seasoning. After the duck meat is flavored, you can add an appropriate amount of water and let it simmer, pay attention to the appropriate amount of water, not too much.

Please click Enter a description.

Simmer to reduce the juice. After adding the water, cover the pot and let it simmer for about 20 minutes, and then reduce the juice. In this way, the fragrant stewed duck meat with ginger shreds is ready, and it tastes delicious and not greasy.

Please click Enter a description.

end precautions.

1. Ginger shreds can be put more appropriately, so that the stewed duck meat is more delicious.

2. The amount of water added should be appropriate.

Duck stew with white radish, buy some seasoning of "duck soup" on a certain treasure, stew together, it tastes good.

Duck meat should not be eaten with rabbit meat, bayberry, walnuts, turtles, fungus, walnuts and buckwheat. Stew, add yam (can lower cholesterol and nourish the body), angelica (has the effect of nourishing blood), cabbage (can promote the metabolism of cholesterol in the blood), add kelp (used to prevent and treat hypertension and arteriosclerosis), red beans (diuretic and detoxification effect), beer duck, konjac, radish and so on.

Ginger, chestnuts, potatoes, winter melons, onions, and ducks are still relatively fat, so it's good to find something to relieve the greasy and fishy.

Put some wine, the duck is too fishy, and the potatoes are almighty.

Ginger, sour bamboo shoots, potatoes, etc. are fine.

Duck is a good 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.

Those who have heat in the body are suitable to eat duck meat, and those who are weak, lose appetite, fever, dry stools and edema are more beneficial to eat. Folklore also says that duck is the "holy medicine" for tuberculosis patients.

Duck belongs to the phylum Vertebrates, the order Bird, the order Gooseformes, the duck family, which was domesticated from wild mallards and spot-billed ducks. Among them, there are two main types of ducks: one is:

Muscovy duck is also called tumor head duck, foreign duck. During the breeding season, male ducks can emit a strong musk smell, so they are also called musk ducks. One is:

Water duck is also known as clam duck, scientific name is mallard, ancient known as wild duck, morning duck, etc.

Braised duck meat with sour bamboo shoots.

Preparation materials: Ingredients: 250g of duck meat, 100g of sour bamboo shoots Auxiliary materials: appropriate amount of ginger, appropriate amount of dried chili, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine.

Production process: 1. Wash the duck meat, beat the duck meat with a meat cone to make the meat soft and slice.

2. Sour bamboo shoots can be soaked in water for two minutes.

3. Slice the ginger and cut the pepper into sections.

4. Heat the oil in a pan, stir-fry the ginger until fragrant, add the duck meat and stir-fry.

5. Fry until the duck meat is oily, add cooking wine and salt.

6. Add an appropriate amount of sour bamboo shoots and continue to stir-fry.

7. Add a bowl of water to a boil, cover and simmer for 5-10 minutes.

8. When the duck meat is soft, add chili peppers and soy sauce.

9. Fry until the water is dry and the pepper fragrance overflows.

The nature of duck meat is more sweet and cold, the protein content is much higher than that of animal meat, and its fat content is lower than that of pork, and the fatty acids in duck meat contain unsaturated fatty acids and short-chain saturated fatty acids, with a low melting point, which is easy to be digested and absorbed by the human body. Duck meat is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. We eat this dish can nourish the body, nourish the stomach and kidneys, reduce edema, and can also reduce cholesterol very well, which is very suitable for people with atherosclerosis.

The taste of duck meat is relatively light, so we need to make good use of ingredients to make delicious dishes, and we can also enhance our body's resistance and immunity when we eat.

The duck meat is stewed like this, delicious and tender:

Ingredients: 500 grams of duck meat.

Excipients: 1 tablespoon of cooking wine.

Steps: 1. 500 grams of duck meat, a can of beer, 4 eggs, ginger, garlic, cooking oil, salt, light soy sauce and cooking wine.

2. Wash the eggs with water, put them in a pot, add an appropriate amount of water, a spoonful of salt, boil over high heat, change to medium heat and continue to cook for about 8 minutes, and cook the eggs.

3. Wash the duck meat, put it in a pot, add 1 spoon of cooking wine, an appropriate amount of water, continue to cook for 1 minute after boiling over high heat, boil the blood water out, and do more when making beer duck, the cooked duck meat is not fishy and more fragrant.

4. Peel the ginger and cut it into ginger slices, peel off the garlic and set aside.

5. Add an appropriate amount of oil to the wok, add ginger and garlic after the oil is hot, and fry over low heat for 1-2 minutes to bring out the fragrance.

6. Put in the blanched duck meat, change the heat, fry for a few minutes, and fry the fat in the duck meat, which will not be so greasy.

<>8. Pour in beer, add an appropriate amount of salt and light soy sauce, and the liquid should cover the ingredients.

9. After about 15 minutes of cooking, the duck meat is moderately soft and rotten, and you can start the pot after reducing the juice over high heat. Feldburg beer, add it to cooking, and the smell fills the house.

10. The finished product is as follows. <>

Duck porridge with three medicines.

Materials: Materials.

Three duck legs, two yams, ginger salt.

Method: 1. Three duck legs, clean them and put them in a pot of cold water.

2. After the water boils over high heat, use a soup spoon to skim off the surface foam.

3. Cover the pot and cook over medium heat for half an hour until the duck legs are ripe.

4. Take out the duck leg and put it on a plate, take a casserole, mix the broth of the duck leg with a little cold water, and pour it into it together.

5. After the rice is washed, put it in a casserole, and first put it on high heat to wash away the rice grains.

6. During the period, do not stop stirring with a rice spoon to avoid pasting the pot, cut the yam into small pieces, and scrape off the skin. If I'm afraid of itching, my method is when peeling.

7. Cut the peeled yam into hob pieces, pour it into a casserole, after boiling, turn to low heat, tear the cooked duck leg meat into shredded meat or cut it into pieces, 8. Pour the shredded duck meat into the pot, slice the ginger, then cut it into thin strips, pour it into the pot together, and continue to cook for more than 20 minutes.

Sauerkraut duck noodles.

Ingredients: half a bag of pickled cabbage, appropriate amount of fresh noodles, half a duck, salt and sesame oil.

Method: 1. Cut half of the duck into large pieces. Sauerkraut shredded. Heat the pot, add the green onions, stir-fry until fragrant, add the duck pieces, and stir-fry until the color turns white.

2. Add sauerkraut, stir-fry, pour in enough water, and simmer for about half an hour until the duck meat is cooked and the soup is delicious. (If you put too much duck meat and have a lot of oil, you can skim off the oil in an appropriate amount at this time).

3. Put in the fresh noodles, cook for about 3-5 minutes, the noodles are cooked, add salt, add a little sesame oil, and the noodles can be removed from the pot.

Ingredients and details.

Duck to taste. Shiitake mushrooms to taste.

Ginger slices to taste. Garlic to taste.

Appropriate amount of bay leaves. Dried chili peppers to taste.

Dried hawthorn to taste.

Steps to make roasted duck with shiitake mushrooms.

Blanch the duck in cold water, rinse and set aside.

Soak dried shiitake mushrooms in warm water.

Add oil to the pan and stir-fry the blanched duck until it changes color slightly.

Add the excipients and continue to stir-fry until fragrant.

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

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.

Tips.

Dance language: Dried shiitake mushrooms are more flavorful and fragrant than fresh shiitake mushrooms.

Beer duck - the best way to eat duck meat, I have eaten it for decades, the more I eat, the more I like it, 3 catties of duck are not enough.

Ingredients: Half a duck.

Excipients: 1 tablespoon vegetable oil, 2 slices of ginger, 1 clove of garlic, 3 green onions, 5 dried chilies, 1 tablespoon of salt, 15 ml of light soy sauce, 5 ml of sugar, 1 can of beer.

Method: 1. After half a duck is cleaned, cut into pieces, drain and set aside;

2. Shred the green onion and ginger, and cut the garlic into cloves;

3. Put the wok on the fire, pour in an appropriate amount of vegetable oil and heat it; Add green onions, ginger and garlic, star anise, dried chili peppers and stir-fry until fragrant, and remove the green onions, ginger and garlic;

4. Add the duck meat and stir-fry over high heat;

5. After the duck meat turns white and becomes smaller, turn to low heat and stir-fry the duck fat; Add an appropriate amount of light soy sauce and salt;

6. Add an appropriate amount of sugar and stir-fry evenly; Pour in a can of beer, slightly submerge the duck meat, and visually measure about 1 cm;

7. Cover and simmer over medium-low heat for 25-30 minutes;

8. After the duck meat is cooked softly, reduce the juice on high heat and put it on a plate. 【Beer Duck】It's ready.

Crushed thoughts: 1. Since the duck skin can be stir-fried to produce oil, there is no need to put too much oil when frying duck meat;

2. Beer can be fishy, no need to put cooking wine;

Braised duck meat is the most delicious, raw materials: 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 onions, cooking wine, light soy sauce, 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 chili pepper into shreds; After washing the yuba with water, soak it for about 30 minutes in advance, then remove it and cut it into pieces about 2 cm long.

2. Put an appropriate amount of water in the pot, put in 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, then 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 that has completely soaked 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.

Duck stewed with mushrooms.

Ingredients: an old duck (net duck).

Excipients: dried shiitake mushrooms, red dates, ginger, tangerine peel.

Seasoning: Shao wine, salt, chicken essence.

Cooking method: 1. First slaughter the duck and clean the internal organs, then put the duck into pieces and put it in the utensils, and cut the mushrooms for later use;

2. Sit on the pot and pour an appropriate amount of water, and when the water boils, put the duck pieces into the blood removal water and remove them;

3. Pour an appropriate amount of water into the pressure cooker, then add mushrooms, jujubes, duck pieces, and a little tangerine peel, add cooking wine, chicken essence, and salt in turn, cover and press after cooking.

Features: The soup is umami and delicious.

Efficacy: Duck stewed with mushrooms can nourish the spleen and stomach, clear away heat and remove fire, and is suitable for people who are on fire.

Duck soup with double skin.

Ingredients: An old duck.

Excipients: appropriate amount of watermelon peel, barley, tangerine peel.

Seasoning: a small amount of salt, monosodium glutamate, pepper.

Cooking method: 1. Remove the red flesh and the outer skin of the melon and cut it into pieces, soak the barley in water in advance, blanch the duck after cutting it into pieces, and set aside;

2. Sit in the pot and pour the oil, put the duck pieces and stir-fry the oil over low heat, add an appropriate amount of water to the pot, put in the duck pieces, green onion and ginger, tangerine peel, melon peel, barley, turn to low heat and simmer for 15 minutes after boiling, add salt, monosodium glutamate and pepper to taste before cooking.

Features: Light and refreshing, rich in nutrients.

Efficacy: Shuangpi Lao Duck Soup can beautify and nourish the skin, nourish yin and qi, and is suitable for people with anemia and weak constitution to take it regularly.

Ingredients: 2000 grams of duck, 350 grams of Jinhua ham, 30 grams of shallots, 15 grams of ginger, 15 grams of rice wine, 15 grams of salt, 3 grams of monosodium glutamate.

Method: 1. Slaughter the duck and fade it, open a small knife edge on the tail tip of the back, dig out the duck's cheek, remove the internal organs and wash it.

2. Put the washed duck into a pot of boiling water and boil it over high heat? Soles? Break the leg bones and wash them with cold water.

3.Wash the surface with hot water and clean it with water.

4. Peel and pat loose the ginger.

5. Take 1 large clay pot, use a bamboo grate to cushion the bottom, put the duck belly down and the fire heel side by side, put the green onion knots and ginger pieces, add 3500 ml of water, cover the clay pot, seal the side of the pot with paper, and put it on the fire to boil.

6. Move to a slight heat and simmer for about 2 hours, then unseal and uncover.

7. Take out the green onion and ginger, remove the heel, remove the barrel bone, still put it in the pot, turn the duck over, cover and seal.

8. Continue to simmer over low heat until the heel and duck are cooked, open the lid, remove the bamboo grate, and skim off the foam.

9. Take out the fire heel and cut it into slices, cover it neatly on the duck belly, add rice wine, refined salt and monosodium glutamate, cover and seal and simmer for about 5 minutes.

10. Stew until the seasoning and original juice penetrate into the meat, and then you can open the oven and serve it on the table.

Tips: 1. Ducks should be selected fresh and fat, with old male ducks as the best, and their nourishing effect is stronger than that of young ducks"Boiling the old male duck is more effective than ginseng"said.

2. In order to maintain the appearance of the duck and make it beautiful, the internal organs should be taken out from the back and tail tip, and the leather surface of the duck's back can be cut along the length to prevent the duck from shrinking due to heat and cracking the abdomen.

3. The duck must be boiled in boiling water before stewing to remove blood stains and fishiness. When stewing, the soup should be added enough at one time (the ratio of general raw materials to water is, cover and seal, boil over a strong fire, and simmer over a slight fire to keep the original flavor.

4. The heel is the round hoof part of the ham.