Duck's Practice: Material of Beer Duck's Practice
Ingredients: duck, beer, garlic, ginger, onion, soy sauce, salt, monosodium glutamate.
working methods
1. Wash the duck and cut into pieces.
2. Cook ducks in water.
3. Put a little oil in the pot and fry the cooked duck.
4. Put beer (half duck and three bottles of beer), star anise, garlic, ginger, soy sauce and salt into the pot.
5. Cook for about 2 hours
6. Add monosodium glutamate and onion before cooking.
Duck's practice: marinated duck's material.
A duckling, a handful of onion, a big piece of ginger, cooking wine, soy sauce, soy sauce, honey (sugar is ok), cinnamon, star anise,
working methods
1. Wash the duck, onion and ginger.
2. Put cold water in the pot, a few shallots and ginger slices, put the duck in and cook it over high fire. After the water boils, turn to low heat, skim off the floating foam, add wine and turn to medium heat 15-20 minutes, turn off the fire, take out the duck and put the soup for later use.
3. Wash the pot. Divide the remaining onions into two parts. One part is tied with onion, stuffed with ginger, cinnamon and star anise, and the other part is padded at the bottom of the pot (to prevent ducks from sticking to the pot when cooking).
4. Put the duck into the pot, pour in more than half of the duck soup just now, add two spoonfuls of soy sauce and two spoonfuls of soy sauce, cover the lid, and bring it to a low heat. During this period, turn the duck over several times. If you think the soup is too little, you can add more, stew for about an hour, open the lid, poke the duck thick with chopsticks, and then you can open the pot easily, and add two spoonfuls of honey (sugar is also ok).
When the soup is collected very little, you can pack the ducks, and when the ducks are cold, cut them into pieces and put them on a plate, and pour the soup on the table to eat.
Duck's practice: the material of duck's practice in sauce
1: half a duck, 1 100g, washed and drained for later use;
2: 1 tbsp soy sauce, 1.5 tbsp sweet noodle sauce;
3: 5 tablespoons of oil, 65438+ 0-2 shallots, 3-4 slices of ginger, 2 slices of star anise and 2 small pieces of cinnamon;
4: 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1.5 tablespoons of Shaoxing wine, 2 tablespoons of sugar (preferably rock sugar), 1/2 teaspoons of salt and 1.5 cups of water;
Note: 1 spoon = 1 5ml = 1 spoon, 1 teaspoon = 5ml = 1 teaspoon,1cup = 240ml.
working methods
1. Wipe half a duck with soy sauce, then with sweet noodle sauce, and marinate it in a moisturizing refrigerator overnight.
2. Add 3-4 tablespoons of oil to a non-stick pan, put it on the stove for medium heat, dry the duck with a paper towel, fry the skin, turn it over and fry it again. If you are not afraid of frying, it is better to fry the duck golden brown.
3. Take out the duck, wash the pan and put it on a high-fire stove, add 1 tbsp oil and stir-fry the remaining three ingredients, then add all four ingredients to boil, add the fried duck, and simmer for 35 minutes after the water is boiled.
4. Then adjust the medium fire to collect the juice until it is thick. The duck is just a little cold. Cut it into pieces.
Duck's practice: stew three sets of duck's practice materials
Ingredients: 2000g duck, 700g wild duck and 200g squab.
Accessories: 300g of ham, 0/00g of winter bamboo shoots/kloc-,50g of fresh mushrooms and 5g of dried shrimps.
Seasoning: cooking wine 100g, salt 3g, monosodium glutamate 1g, ginger 25g and onion 10g.
working methods
1. Blanch the fat duck, cut the neck bone at the slaughter mouth of the fat duck with a knife, cut the duck skin at the neck near the back, pull out the neck bone, turn the duck skin down, cut the joint of flesh and blood, and pull out the skeleton;
2. Remove the bones of duck legs and wings;
3. Turn the duck skin back to its original shape and remove claws and wings;
4. Duck liver to bile, duck gizzard to dirty skin, fat duck washed;
5. Wash wild ducks and pigeons, wash them with the same knife method, boil them in boiling water and wash them;
6. Cut winter bamboo shoots and cooked ham into pieces;
7. Cut the onion and ginger into sections for later use;
8. Put the clean pigeon into the belly of the wild duck from the knife edge, and take cooked ham slices, winter bamboo shoots and water-soaked mushrooms (65438+ 0/3 of each point) and put them between the pigeon and the wild duck;
9. Put the duck into its belly from the knife edge of the fat duck, and then put the cooked ham slices, water-soaked mushrooms and winter mushrooms (half each) between the stomachs of the wild duck and the fat duck;
10. Put forward that pigeon head, wild duck head and fat duck head are exposed in three directions. Duck? In vitro, people can see it at a glance;
1 1 .will. Three sets of ducks? Blanch thoroughly in a boiling water pot and wash;
12. Boil duck liver and duck gizzard in a cold water pot, simmer thoroughly, remove and wash;
13. Put the pot on the fire, put the bamboo mat on the bottom oil of the pot, add the duck cover (belly down), duck gizzard, duck liver, onion, ginger and water (which can submerge the duck cover), and boil to remove the floating foam;
14. Add dried shrimps and cooking wine, and cover the pot;
15. Simmer for about 3 hours until the duck meat is soft and rotten;
16. Pick out the onion and ginger pieces after the fire;
17. Open the bamboo mat, turn the duck upside down (belly up), take it to the bamboo mat, take out the duck gizzard and duck liver, cut it into pieces, and spread it on the duck with the remaining cooked ham slices, winter bamboo shoots and water-soaked mushrooms;
18. Cover the pot, simmer for about half an hour, and sprinkle with refined salt and monosodium glutamate.
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