Cantonese cuisine is used to force goose and duck, and Cantonese cuisine is used to stew duck

Material. Ingredients: 500 grams of old goose, 200 grams of lotus root, 20 grams of rock sugar, appropriate amount of green and red pepper pieces, 1 spoon of bean paste.

Accessories: 10 grams of salt, appropriate amount of cooking wine, 10 grams of soy sauce, appropriate amount of green onion and ginger, 2 star anise, a little Sichuan pepper.

Method. 1. Wash the goose and chop it into small pieces.

2. Prepare green onion ginger, star anise, and Sichuan peppercorns.

3. Peel the lotus root, wash it and cut it into pieces.

4. Put the old goose in the pot and add water, pour in the pepper and cooking wine to blanch, then remove and drain.

5. Add oil to the pot, stir-fry the star anise, and stir-fry the blanched goose.

6. Stir-fry until slightly yellow, add green onion and ginger and continue to stir-fry evenly.

7. Add cooking wine, soy sauce and rock sugar and stir-fry until the goose is colored.

8. Add boiling water and cover the old goose.

9. After boiling, add lotus root, turn to low heat and simmer for 1 hour, drain the soup, and add green and red pepper pieces.

Cantonese stewed duck is the main duck meat to be fresh, I was worried about the quality of the meat, so I scratched it with powder, it turned out to be quite effective, a very delicious dish, if there are not a lot of ingredients, directly star anise, sugar, soy sauce stewed duck meat can.

Ingredients: 1 duck.

Sugar: Appropriate amount.

Light soy sauce to taste.

Ginger, shallots, garlic to taste.

Chestnuts to taste.

Cooking wine to taste.

Chopped green onion to taste.

Method steps.

1.Wash the duck legs and chop them.

2.Prepare the dressing.

3.Ripe chestnuts.

4.Duck meat in a pot under cold water.

5.Scoop up and wash.

6.Add a little oil to the pan, pour in the seasonings and stir-fry until fragrant.

7.After that, pour in the duck meat and stir-fry evenly.

8.Pour in an appropriate amount of cooking wine.

9.Add dark soy sauce for a spoon.

10.Light soy sauce 2 spoons.

11.Add boiling water to cover the duck.

12.Pour all the food into the casserole.

13.Cover over high heat and bring to a boil and reduce heat to low for 30 minutes.

14.After that, open and add the chestnuts and turn to high heat for 5 minutes.

15.Add chopped green onions.

Tips for braising duck.

Braised with light soy sauce and dark soy sauce, do not add salt.

Cooked chestnuts are used, and if they are raw, they are simmered in a casserole with duck meat.

Duck meat has the original umami, and it tastes better without adding chicken essence.

Method 1 main ingredient: a famous duck for more than a year, weighing three and a half catties.

Ingredients: one tael of raw ham, dried Jiang, one tael of shiitake mushrooms, five coins of green onions, two coins of ginger, and a little pepper (cloth bag).

Ingredients: two points of monosodium glutamate, three coins of cooking wine, two coins of salt, five spoons of fresh soup.

Second, the stewed whole duck preparation method.

1.The preliminarily processed duck is opened from the ridge, the five organs are dug out, washed, the tip of the shoulder and the tip of the palm are chopped off, and the bone is startled with a knife, and it is soaked in the fresh soup pot.

2.Put the duck and duck pickled liver (one broken and four teeth) in the white baking pot, add fresh soup, add green onion and ginger, Sichuan pepper, ham slices, shiitake mushrooms and seasonings, and simmer on a simmer; When the soup is small, increase appropriately; When the soup is thick with milky white duck meat, remove the cloth wrap and taste the good taste, put the white roasting pot on the plate and serve it on the table.

Method 2: Ingredients.

Duck 2000 grams.

Ingredients: 100 grams of ham and 50 grams of winter bamboo shoots.

25 grams of seasoning, cooking wine, 25 grams of salt, 25 grams of green onions, 5 grams of ginger, appropriate amount each.

Category: Private Cuisine: Nourishing Yin Conditioning, Replenishing Deficiency and Nourishing the Body, Athlete's Foot Conditioning, Blood Conditioning.

The taste of duck meat is crispy, original, and the soup is crystal clear.

Food Practices. 2.Arrange the gizzards, duck liver, and duck heart;

3.To cut the duck heart, wash the blood, put it in boiling water for about 2 minutes, remove it, wash the blood foam and set aside;

4.Put the duck belly up into a large clay pot, put in the duck gizzard, duck liver, duck heart, ham, winter bamboo shoot slices, fill with water, add cooking wine, green onions, ginger slices to the pot, press the duck body with a disc, cover the clay pot lid, put it on the fire to boil (the fire should not be too strong, to prevent the clay pot from bursting), and then use low heat to stew, cover it with a clean sack, stew for about three hours, it can be crispy, take out the disc, pick out the green onion segments, ginger slices, take out the duck gizzard, duck liver, duck heart cut into slices, still put it in the clay pot, add refined salt, and remove the thighs, After slicing, put it on the belly of the chicken, cover the casserole, and serve when it is boiling.

Ingredient breakdown.

Duck 2000 grams.

100 grams of ham and 50 grams of winter bamboo shoots.

25 grams of cooking wine and 25 grams of salt.

25 grams of green onions and 5 grams of ginger.

Detailed steps for how to stew whole duck.

1.After slaughtering the live ducks, use a knife.

Blanch the boiling hot water for a while, simmer the duck feathers, remove the claw skin and beak shell, wash it with clean water, disembowel, and take out the internal organs and trachea;

2.Arrange the gizzards, duck liver, and duck heart;

3.To cut the duck heart, wash the blood, put it in boiling water for about 2 minutes, remove it, wash the blood foam and set aside;

4.Put the duck belly up into a large clay pot, put in the duck gizzard, duck liver, duck heart, ham, winter bamboo shoot slices, fill with water, add cooking wine, green onions, ginger slices to the pot, press the duck body with a disc, cover the clay pot lid, put it on the fire to boil (the fire should not be too strong, to prevent the clay pot from bursting), and then use low heat to stew, cover it with a clean sack, stew for about three hours, it can be crispy, take out the disc, pick out the green onion segments, ginger slices, take out the duck gizzard, duck liver, duck heart cut into slices, still put it in the clay pot, add refined salt, and remove the thighs, After slicing, put it on the belly of the chicken, cover the casserole, and serve when it is boiling.

The preparation of Cantonese roast duck is as follows:

Raw material. Duck, 2 tsp salt, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 2 tsp sugar, 1 2 star anise, 1 2 tsp black pepper powder, 1 2 garlic, 5 g ginger, 15 g honey.

1. Clean up the duck and drain the water.

2. Pat the star anise, ginger and garlic and chop them into a container.

3. Add black pepper powder.

4. Add sugar, soy sauce, oyster sauce and rice wine and mix well.

5. Then evenly coat the prepared sauce on the duck (both inside and outside) <>

6. Seal it in a fresh-keeping bag and marinate for a day (you need to turn it over halfway) for <>

7. Dry the marinated duck on the grill and put it in the refrigerator to dry the surface moisture (I left it overnight) <>

8. Preheat the oven in advance, put the duck together with the grill, put the baking tray at the bottom (because there will be a lot of oil, so you need to lay oil paper or tin foil), and bake at 160 degrees for 90 minutes (you need to turn over the other side halfway through).

9. When the time is up, take it out and coat it with a layer of honey, and continue to bake for 10 minutes.

10. Finished picture of Guangdong roast duck.

The practice of white-cut duck is a very delicious delicacy in Guangdong, nutritious and delicious, and the fragrance is very strong.

Guangdong is a big food province, and the people here pursue the original flavor and eat relatively lightly, but there are also some more heavy foods, such as: salted fish and eggplant pot, salt-baked chicken, etc., which are very home-cooked dishes.

There may be some people who say that Cantonese cuisine is not delicious if it is not eaten, but this is completely a misunderstanding caused by not understanding Cantonese cuisine, thinking that Cantonese cuisine only has a white-cut chicken.

When it comes to white-cut chicken, we can't fail to mention the practice of white-cut, in Guangdong, there are still many dishes that can be white-cut, and the more famous ones are: white-cut chicken, white-cut duck, and white-cut dog.

And our protagonist today is the white-cut duck, which is a very simple home-cooked dish. Because the duck meat is fishy, its method is a little different from that of white-cut chicken.

White-cut duck and white-cut dog are generally popular in Zhanjiang, Guangdong, but they can also be eaten in the Pearl River Delta. The best thing to eat is not duck meat, but duck soup where the duck is boiled.

Ingredients: half a duck, green onion, ginger, peppercorns, sand ginger, garlic.

Seasoning: salt, light soy sauce, peanut oil.

Detailed instructions] 1Prepare half a duck, of course, the whole duck, put the duck meat in a pot under cold water, put a spoonful of salt, green onions, ginger, and finally sprinkle a small handful of peppercorns, pepper can remove the smell and increase the flavor, if the peppercorns are crushed it is the best.

2.Bring to a boil over high heat, then turn to low heat, pour the soup over the duck, cover and cook for about 20 minutes, then turn the duck over and continue to cook over low heat for 20 minutes. Do not use high heat, duck meat cooked over high heat will be more firewood.

3.While the duck is cooking, now let's mix a little sauce, chop all the green onions, sand ginger, and garlic, the more chopped the better, and then put it in a bowl for later use. Put peanut oil in a pot, heat it and pour it into a bowl, finally add a little light soy sauce, stir well and set aside.

This sauce is ready, and of course you can also use some of your favorite seasonings.

4.When the time is up, use chopsticks to insert a small hole in the duck's leg, if there is no blood flowing out, it proves that the duck is cooked, scoop up the cooked duck and let it cool slightly. Don't pour the duck soup that has been cooked, it's a good thing, you can use it to make rice, powder, and kimchi.

5.Chop the slightly cooled duck and put it on a plate, and finally pour the prepared sauce on the duck meat, or you can eat it without pouring it, which is completely according to your preference. This simple and delicious white-cut duck, even if it is done, the taste is very fragrant, you can try it if you like.

Ingredients: A light duck.

For a bare duck, put a spoonful of salt in the duck's belly first, boil the water and put the duck in the pot.

After the duck is boiled, it should be lifted to control the water so that the duck's belly can be heated evenly, and the water should be lifted at least three times.

After controlling the water, you should also turn over and boil, not always boil on one side.

After cooking for about 20 minutes, I poked the duck leg with my chopsticks.

If there is no blood flowing out, it means that it is cooked, and if there is still blood water, you should continue to cook for a while.

After scooping it up, apply a layer of peanut oil, and then cut it after freezing.