Introduction: duck usually live in the water, so the sex of the cold, the constitution is more slightly cold people try to eat less duck meat, duck has a lot of practices, there are braised duck, stewed duck, roasted duck and so on, the following is what I have carefully organized for you braised duck . Home practices, welcome to refer to!
Method 1
Main Ingredients
Prepare half a duck.
Sub-ingredients
Adequate anise, pepper, cinnamon, cooking wine, soy sauce, ginger, green onion, salt.
Steps
1. Half a piece of duck washed and drained and chopped into pieces, the pot into the appropriate amount of water, cool water into the duck pieces, boiled and then boiled for about 2 minutes, will be the duck pieces out, rinsed with clean water to be used.
2. Add a small amount of oil to the frying pan, then sprinkle in peppercorns, star anise, cinnamon, ginger, scallions and so on.
3. Put the duck pieces, stir fry, stir fry to the duck pieces of oil, add the duck pieces of water, to add enough at a time, and then add the old soy sauce and cooking wine, high heat to boil and then turn to medium-low heat to simmer for about an hour.
4. Stew until the soup is left one-third, add a proper amount of salt, and then a large fire juice can be.
Method 2
Main Ingredients
Adequate ginger, soy sauce, cooking wine, sugar.
Methods
1. Prepare one or half a duck.
2. Put water in the pot, pour in a few slices of ginger when boiling water, cover and wait for the water to boil.
3. When the water boils, put in the duck and scald it. Roll the duck a bit while scalding so that it is evenly heated.
4. After scalding, fish out the duck. Then chop it into pieces.
5. Put a little oil in the pan and stir fry the duck. At this time, pay attention to pour a little oil, not too much. Because the duck will get out a lot of water while cooking, and it will get out oil by itself at the end of cooking.
6. Cooked into the color, it itself will be out of a lot of water. Continue to cover and simmer. Stew dry water. This time you can put some cooking wine down.
7. Continue to stir fry, put salt, put sugar.
8. Continue to stir-fry, stir-fry, stir-fry, and then put the raw pumping. Make it colorful.
9. After putting raw pumping, continue to stir fry a few times, this time the duck has begun to come out of their own oil, you can get out of the pot.
Method 3
Main Ingredients
Duck 1000g.
Auxiliary Ingredients
Adequate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cooking wine, Cumin moderate amount, spices moderate amount.
Step by step
1. Wash the duck and cut into pieces, garlic plucked and spare.
2. Heat the oil in a pan and add the ginger slices.
3. Wait for the ginger slices to stir fry the flavor, pour in the duck.
4. Add appropriate amount of dark soy sauce to taste.
5. Add appropriate amount of cumin to season.
6. Add the right amount of coriander to taste.
7. Stir fry the duck pieces, stir fry the flavor of the spices.
8. Add an appropriate amount of cooking wine to taste.
9. Stir-fry quickly over high heat for about 2 minutes.
10. Add boiling water
11. to submerge the duck pieces for good.
12. After boiling over high heat, change to medium-low heat and simmer while adding garlic.
13. Stew on low heat for about 25 minutes.
14. High heat juice out of the pot.
Method 4
Main Ingredients
Half a duck.
Sub-ingredients
Adequate amount of rock sugar, sliced ginger, star anise, a pinch of salt, a spoonful of dark soy sauce, two spoons of light soy sauce, an appropriate amount of garlic, a few red peppers.
Steps
1. Duck cut into pieces, blanch in boiling water, hot pan into the oil, icing sugar stir fry duck meat on low heat, so that the duck meat on the sugar color.
2. Put ginger, yellow wine, soy sauce, soy sauce, star anise. Stir fry evenly after the color, add warm water to boil and simmer for forty minutes.
3. Forty minutes later, large fire juice to one-third of the garlic, chili pepper stir fry, put salt, chicken seasoning. The last plate on the table.
Method 5
Main Ingredients
Duck Legs 500g.
Auxiliaries
Adequate Oil, Salt, Rock Sugar, Star Anise, Pepper, Moderate amount of white wine, soy sauce, ginger, garlic, green onion.
Steps
1. Thaw and wash the duck legs.
2. Prepare the accessories.
3. Chop into pieces and rinse the blood with water.
4. Put the right amount of water in the pot and add a spoonful of white wine. Drop in the duck pieces, bring to a boil and cook for about 2 minutes.
5. Fish out the duck pieces, rinse the blood foam with water and drain.
6. Add a small amount of oil to the pan and pop the peppercorns and star anise.
7. Add green onions, ginger and garlic and sauté.
8. Pour in the blanched duck pieces.
9. Stir fry until the color is slightly yellow, cook white wine. Continue to stir-fry.
10. Stir fry evenly and then add soy sauce and rock sugar, stir fry evenly for color.
11. Pour in the appropriate amount of hot water, not more than the duck pieces, cover the pot with a lid, large fire boil and then turn to small fire to cook for about 40 minutes.
12. Collect dry soup can be.