How do you make duck stew with potatoes? How to make duck stewed potatoes

Duck stew with potatoes.

To make duck rice bowl with potatoes, you need to prepare ginger, duck legs, potatoes, some cinnamon, star anise, Sichuan pepper, dried hawthorn, dried cumin, some sugar, salt, dark soy sauce, light soy sauce, cooking wine, put cumin, star anise, Sichuan pepper, dried hawthorn, put them into the seasoning bag together, clean the wild duck legs, put them in cold water, do not cover the lid, boil over high heat, and then skim off the foam, add ginger slices and seasoning packets, add an appropriate amount of sugar, dark soy sauce, light soy sauce, cooking wine, cover the lid and make it with a pressure cooker, Simmer over medium heat for 40 minutes, if you use an ordinary pot, you need to stew for about an hour and a half, remove the skin of the potatoes and cut them into pieces, and then put them in a frying pan and fry them until golden brown for later use, turn off the heat after the wild duck is stewed, then add an appropriate amount of salt to it, stir evenly and change to high heat and cook for 5 minutes, pour the potato pieces into the pot, continue to cook for three minutes, and then stew the duck with boiled potatoes and pour it on the rice to eat.

Today I will share with you this potato stew of duck meat, how to cook duck meat is not fishy, and the potatoes are very delicious! The method is simple and delicious, and it is robbed by the family as soon as it is on the table, which is super fulfilling.

Recipe for duck roasted potatoes:

Ingredients: 950g of half a slice of duck, a little small potato, 2 star anise, 1 piece of ginger, 1 shallot, 5 cloves of garlic, a little Sichuan pepper, 3 dried chilies.

Seasoning: 20 grams of cooking wine, 20 grams of light soy sauce, a little 10 grams of dark soy sauce, 4 grams of salt, appropriate amount of monosodium glutamate.

Step 1. Duck we best use is hemp duck, because the meat is relatively firm and delicious, of course, the vegetable market can buy the best kill, if not, we can white-striped duck, our duck does not need to choose too big, because too big duck meat is older to affect the taste, we almost choose 3-5 pounds of duck.

We first prepare the ingredients, chop the duck, wash it, soak it for a few minutes to remove the blood water, take it out to control the water for later use, and slice the ginger. If you don't dare to chop, you can also ask the chef of the vegetable market to help.

For ducks, it is best to use fresh and freshly killed ducks, as the fresh ducks will taste firmer and firmer. If it is a frozen duck, it is best to blanch it to remove the fishy smell.

Step 2. Heat the pan with cold oil, first add the ginger slices, and we stir-fry the ginger slices to bring out the fragrance.

Then add 3 grams of peppercorns, 20 grams of garlic and 2 star anise, and stir-fry until fragrant.

Step 3. Put in the duck pieces and stir-fry a few times on high heat, we can see that the duck meat with the skin of the duck itself will become firmer, and then the fat of the duck itself will be stir-fried so that we will not taste very greasy.

When the duck meat starts to change color, add a little cooking wine, 10 grams of dark soy sauce, and 20 grams of light soy sauce to taste. The taste can be adjusted according to personal taste!

After stir-frying a few more times, you can add boiling water that has not covered the duck meat, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

The duck meat is tight and not easy to cook, be sure to cook it for more time, if you have the conditions, you can use a pressure cooker, if we use the white duck, the time can not be too long, about 20 minutes!

Step 4. You can put in the small potatoes during the turn to low heat, the small potatoes have a higher starch content and a soft and delicate taste. Melt slightly in the soup, such soup and rice are very delicious, step 5.

Wait until the soup is slightly dry, you can adjust the flavor, add an appropriate amount of 10 grams of monosodium glutamate, and 5 grams of salt.

If you can eat spicy food, you can also add a little dried chili pepper segment, and simmer for another 10 minutes to cook the potatoes.

Finally, we pick out the spices, and then reduce the juice on high heat, and simply thicken it to get out of the pot!

Isn't it attractive? The potatoes melt in your mouth, the soup is rich, the duck meat is fragrant but not greasy, and you can eat two more bowls of rice in the summer.

Notes:1The skin fat of the duck is relatively high, and the fried duck meat will also produce oil, and a little vegetable oil can be put on it, otherwise it will be greasy.

2.Small potatoes are easy to cook, and can be put in later, otherwise they will be easy to cook.

Peel the potatoes, wash them and cut them into pieces for later use, cut the green onions, ginger and garlic for later use, chop the duck meat into evenly sized pieces, put a little white wine in a pot under cold water, boil for one minute on high heat, and remove the duck meat to dry in water. Heat the oil, add ginger and garlic five-spice powder to stir-fry the aroma, put in the duck meat and stir-fry, you can add soy sauce, add boiling water, simmer for more than ten minutes, people do not go away, beware of the paste pot, and then put in the pot, salt, oyster sauce, continue to simmer until the duck meat is poked with chopsticks. Finally, sprinkle with chopped green onions, or drizzle a little sesame oil, and remove from the pan.

1. Chop the duck meat into large pieces and wash it.

2. Put the duck meat in the pot and cook for 5 minutes.

3. Handle the potatoes well and cut them into large pieces.

4. Prepare star anise, ginger, cinnamon and rock sugar.

5. Pour out the duck meat and wash it with water.

6. Heat the pan and fry the potatoes for 2 minutes.

7. Pour out the potatoes, put the rock sugar in and fry and melt.

8. Pour the duck meat, ginger, star anise and cinnamon into the pot and stir-fry over high heat for 2 minutes.

9. Pour the duck meat into the casserole, add water, bring to a boil and simmer over low heat for 15 minutes.

10. Put the potatoes in, add salt and simmer for another 10 minutes.

Material. Half a duck with grain, potatoes, carrots, green onion and ginger, coriander, cooking wine, salt, sugar, dark soy sauce, thirteen spices.

Method. 1. Chop the duck into small pieces, cut the potatoes and carrots into hob pieces, and cut the green onion and ginger.

2. Boil water and blanch. Then add cool water to rinse the surface and control the moisture.

3. Heat oil in a pot and add ginger slices to stir until fragrant.

4. Add the duck meat and stir-fry.

5. Add green onions and season: add an appropriate amount of salt, thirteen spices, cooking wine, and dark soy sauce.

6. After the color is good, transfer to the pressure cooker, add an appropriate amount of water, and simmer for 15 minutes.

7. After deflating, add potatoes and carrots and press for another 6-7 minutes.

8. When out of the pot, sprinkle with a little coriander.

Step 1 4 Peel and wash the potatoes and cut them into cubes, and re-cut the duck into small pieces. After pouring oil into the pot, add green onions, ginger, red peppers, star anise, and stir-fry until fragrant, and add duck pieces.

Step 2 4 Stir-fry and pour in the dark soy sauce and cooking wine.

Step 3 4 Continue stir-frying and pour in the potato wedges.

One last step. Add water over the ingredients, bring to a boil over high heat, then change to low heat and simmer, and turn off the heat when the soup is not received much.

Ingredients. Duck meat.

600g potatoes.

300g excipients. Scallions. Amount.

Ginger. Amount. Salt. Amount.

Monosodium glutamate. Amount.

Pepper. Amount.

Red dried peppers. Amount.

Soy sauce. Amount.

Steps. <>

1.Chop the duck into pieces.

2.Slice green onion and ginger for later use.

3.Blanch the duck meat in boiling water and remove it.

4.Put oil in a hot pan, add Sichuan pepper and stir-fry, then add duck meat, green onion and ginger, and stir-fry for 5 minutes.

5.Then put in the potatoes, add an appropriate amount of water, red chili peppers, soy sauce, simmer for 20 minutes, add salt, monosodium glutamate to taste.

Tips: When stewing, it should be simmered over low heat to make it taste good.

Materials. Ingredients.

Duck meat 750g

200g diced potatoes (dehydrated).

Seasoning. Salt. Amount. Scallions.

Amount. Ginger. Amount. Garlic.

Amount. Aniseed.

Amount. Pepper.

Amount. Wine.

Amount. Blend the oils.

Amount. Bayberry.

Amount. Brown sugar.

Amount. Preparation of duck stew with potatoes.

1.The ingredients are ready.

2.Wash the duck and chop it into small pieces.

3.Blanch with water first to remove the blood.

4.Chop the green onion, ginger and garlic and set aside.

5.Peel the potatoes and cut into hob pieces.

6.Put oil in a pan, add brown sugar, and stir-fry.

7.Pour in the blanched duck and stir-fry it quickly to make it evenly colored.

8.I put all the seasonings in.

9.Add water to the heat and simmer, and the water can be foamed over the duck meat.

10.After the duck is simmered, add the chopped potatoes and simmer for another 10 minutes.

11.A large pot of delicious duck stewed potatoes is cooked.

Duck stewed potatoes, very delicious, duck meat is smooth, and the potatoes are soft and rotten.

Ingredients for the preparation of braised duck with potatoes:

Chop the duck, peel and cut the potatoes, shred the ginger, and cut the green pepper into cubes for later use.

Put a little oil in a hot pan, pour in the duck pieces after the oil temperature rises, stir-fry in a semi-frying way until the duck shrinks and changes color, pour in a little white wine, then add salt and a little dark soy sauce and stir-fry well, put it on a plate and set aside.

Reheat the pan, pour in the potato cubes with the remaining oil from the fried duck, fry until golden brown and fragrant, and set aside on another plate.

Stir-fry the shredded ginger again, then put the duck meat and potatoes into the pot together, add soup or water, cover the pot and simmer for 10 minutes.

When the soup is semi-dry, add the green pepper (if there is no green pepper, this step can be omitted) and season with salt, a little sugar, light soy sauce, pepper, etc.

Gently stir-fry with a spatula until the soup is thick, then turn off the heat. Since the pot has heat resistance, you can also turn off the heat first and then use the residual heat to stir-fry again.

The duck meat is fragrant and delicious, and the potatoes are glutinous but not rotten.

1. Because the step-by-step operation has fried the potatoes in advance, the potato pieces can maintain a good shape, rather than the melted rotten shape like directly added to the stew (in fact, I like the potatoes boiled to be mush, the taste is very fun, hehe, but the kind of elephant is really not good-looking).

2. The lazy version is to fry the shredded ginger first, then add duck pieces and stir-fry, add condiments, then add potatoes and stir-fry, add water to cover and simmer, then season, and then collect the juice.

Duck meat is cold and suitable for people who have heat and fire in their bodies; People with low-grade fever, weak constitution, loss of appetite, dry stools, and edema are better fed. Duck meat also has a warming effect on malnourished, making it a delicious food that is very suitable for summer.

Ingredients: half a duck, 4 potatoes, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, 1 chili pepper, appropriate amount of dark soy sauce, appropriate amount of seasoning, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar.

1. Wash half a duck and chop it into pieces;

2. Add an appropriate amount of water to the pot, add cooking wine and a few slices of ginger, add the duck meat and boil over high heat to remove the fishy smell;

3. Peel and wash the green onion and cut into sections; Peel and wash the ginger and slice it; Wash the peppers and cut them into cubes;

4. Add an appropriate amount of oil to the pot, stir-fry the seasoning and green onion and ginger;

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

6. Add a little dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of cooking wine and stir-fry, add chili pepper and stir-fry;

7. Add an appropriate amount of water;

8. Pour into a pressure cooker, bring to a boil over medium heat and simmer for 45 minutes;

9. Peel and wash the potatoes and cut into hob pieces;

10. Pour the duck meat pressed in the pressure cooker into the pot, put the potato pieces into the pot and bring to a boil, and simmer over medium heat for about 5 minutes;

11. Add an appropriate amount of salt and sugar to taste the roasted duck meat;

12. Finally, remove from the pot and put on a plate.

Duck and potatoes can be eaten together.

Potatoes (potato) have high nutritional and medicinal value. Ingredients contained in fresh potatoes in general: starch, protein, fat, crude fiber 100g Nutrients contained in potatoes:

Calories, in addition to this, potato tubers also contain carotene and ascorbic acid, which are not found in cereals.

Preparation of duck potatoes.

Method 1. Ingredients: 1 potato, 1 kg of duck meat, green onion, ginger, coriander, perilla, oil and salt, soy sauce.

1. Wash the duck meat and cut it, and cut the potatoes into cubes.

2. Cut the ingredients ginger, green onion, coriander and perilla.

3. First put the duck meat in the pot and fry, don't put anything, fry until the water is dry, the duck meat turns yellow and then put on the plate, then fry the potatoes until semi-ripe and on the plate.

4. Put oil in the pan and stir-fry the ginger and green onions.

5. Pour the freshly fried duck meat and potatoes into the pot, add a bowl of water and soy sauce and simmer, and simmer until the juice is collected, then put fragrant cauliflower and perilla.

Practice 2. Ingredients: 400 grams of potatoes, appropriate amount of chicken essence, 50 grams of dried shiitake mushrooms, 500 grams of duck meat.

Preparation of duck stew with potatoes and mushrooms:

1. Appropriate amount of dried shiitake mushrooms, add water to soak them.

2. Peel and wash the potatoes.

3. Ducks in thawing.

4. Soak the shiitake mushrooms.

5. Cut the shallots.

6. Cut the potatoes.

7. Heat oil in a pot, add the duck, stir-fry evenly, add shallots, and stir-fry evenly.

8. Add water or broth, put in the fennel cover pot and simmer for half an hour.

9. Add the potatoes, add an appropriate amount of salt, and continue to simmer.

10. Add an appropriate amount of chicken essence after cooking.

Suitable for. 1. It is suitable for people who have heat in the body and eat itPeople with low-grade fever, weak constitution, loss of appetite, dryness and edema eat better.

2. It is suitable for people who are malnourished, have postpartum physical weakness, night sweats, sperm loss, women have little menstruation, dry throat and thirst.

Chop the duck into cubes, blanch and rinse and control the moisture, and cut the potatoes into cubes for later use. Heat the oil in the pot, put the green onion and ginger in the pot, then add the duck pieces and stir-fry until golden brown, add an appropriate amount of water to simmer, put the potato pieces when it is about the same, and then stew and cook and put in the appropriate amount of seasoning to get out of the pot.