Ingredients: Beijing fermented duck, Shaoxing wine, soy sauce, salt, pepper, star anise, sweet noodle sauce, onion, ginger and peanut oil.

Exercise:

1. Pull out the remaining fine hairs of the stuffed duck, take out the internal organs from the opening below the duck tail, wash them, control the water, and put them in a plate.

2. Mix Shaoxing wine, soy sauce, salt, pepper, star anise (to be broken), sweet noodle sauce, shredded onion and shredded ginger. Rub it on the duck's abdomen, marinate it for about three hours, then steam it on the drawer for three hours, and take it out to drain the water from the duck's abdomen.

3. Pour peanut oil into the pot, stir-fry the steamed duck (chest down) in the oil until it is cooked, turn over and fry the duck's back when the chest is golden, and when all the ducks are fried in Huang Shi, take out the drained oil and put it in a plate (with rape pine at the bottom) to eat.

Braised duck in broth

The basic materials are fresh duck 1 000g, onion 5g, cooked ham 75g, pepper 0g, water-soaked magnolia slices 75g, monosodium glutamate1g, water-soaked fragrant shavings 75g, refined salt 2g, water-soaked bamboo shoots 50g, chicken oil 5g, chicken soup 50g and cooked lard 20g.

1. Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and 0.7 cm square, and wash it with fragrant shavings. Slice the cooked ham and magnolia officinalis, and cut into 5 cm long and 0.3 cm square filaments. Water bamboo shoots are cut into thick shreds.

2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia and 2 pieces of shredded fragrant shavings, totaling 10, tie them with shredded green bamboo shoots from the middle, bundle them into a small firewood, and put them neatly in a soil bowl. Add cooked lard, 1.5g refined salt, 250g chicken soup, and then add the selected duck bones.

3. Add 250g chicken soup to the wok with original duck soup, boil it, skim off the foam, add 0.5g refined salt, monosodium glutamate and onion, pour into a large soup bowl, sprinkle with pepper and pour in chicken oil. Note: Steamed duck with firewood is full of anger, steaming for about 40 minutes, preferably soft and rotten.

Ginkgo duck pot

Basic materials raw materials: a duck, four ounces of ginkgo, eight ounces of yellow buds, two parsley, carrots, black bean powder, oyster sauce, powdered chicken with sugar, raw flour and wine.

(1) Peel ginkgo, boil in boiling water for five minutes, wash and drain. Wash the duck, blanch it in boiling water, remove the drained water and cut into pieces.

Stop.

(2) Add 2 tbsp oil, stir-fry ginkgo thoroughly, then add duck meat for a while, add seasoning, stew ginkgo for about 20 minutes, thicken and turn off the heat.

③ Wash the bud white, cut it into short pieces, cook it and put it in the earthen pot, cook the duck on the yellow bud white, and put the coriander in the original pot.

Smoked duck

The basic materials are 1 2000g scented tea, 50g camphor tree leaves and mash juice, 500g straw and pine and cypress branches, 10g refined salt and sesame oil, 25g cooking wine, 1g pepper, 1.5g cooked vegetable oil and 1000.

Production method:

65438+ 2. When it is 80% hot, put the cooked vegetable oil into the smoked duck, fry until the duck skin is crisp and fragrant, take it out, brush it with sesame oil, fold the duck neck into 2 cm long sections and put them in the middle of the dish, cut the duck body into 4 cm long and 2 cm wide strips, cover it on the duck neck block, make it into a duck shape, and serve it with lotus leaf soft cakes.

Stewed duck with wax gourd

Basic materials: half a wax gourd, half a duck, dried tangerine peel, ginger, oil, salt and raw flour.

Method:

1, peeled melon pulp, cut into pieces and washed, washed duck meat and cut into pieces;

2. soak the dried tangerine peel, first blanch the duck to golden yellow; Heat the pan to red, add oil, add ginger, duck and dried tangerine peel, stir-fry until fragrant, then add wax gourd, stir well, add appropriate amount of boiling water and salt, cover the pan and turn to medium heat. Until the duck is cooked. Season and serve.

Stewed duck with osmanthus

The basic materials are 1 duck (weight 1000g or more), 50g sweet-scented osmanthus sugar, and proper amount of cooking wine and refined salt.

Methods: Wash the ducks inside and outside with salt; Mix cooking wine and sweet-scented osmanthus sugar in a large bowl, put the bowl into a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the bamboo frame to prevent the seasoning in the bowl from overturning; Boil the casserole on high fire for 1 hour, then simmer for 30 minutes until it is fragrant; Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles to eat.

Roasted duck with bamboo shoots

Basic materials: 500g of bamboo shoots, 1 blue-headed duck, and proper amount of seasoning.

Method: Slaughter the duck, remove the hair and viscera, wash it, cut it into pieces, put it in a hot pan of plain oil, and fry the duck pieces with strong fire until the meat turns white. Peel and root bamboo shoots, wash, cut open and cut into pieces. Put bamboo shoots and duck meat into a pot, add appropriate amount of water, yellow wine, ginger, onion and pepper, cook with slow fire, and season with salt and monosodium glutamate.

Steamed duck with longan and red dates

The basic materials are 2000 grams of clean duck, 50 grams of red dates, 25 grams of longan pulp lotus seeds, Chinese cabbage 10, cooking wine, refined salt, monosodium glutamate, onion, ginger and pepper.

Method: Wash duck meat out of the water first, remove the core from red dates, wash longan meat, soak lotus seeds, peel and remove the heart, and cook. Onion, cut into sections, ginger slices. Put the soup pot on the fire, add water to extract everything, and mix in cooking wine, refined salt, monosodium glutamate, sugar and pepper. After boiling, move to low heat and stew, then take out the duck, put it in a casserole with the duck breast facing up, filter the original soup and pour it into the casserole. Put longan pulp, red dates and lotus seeds around the duck meat, steam them in a cage until crisp and rotten, and take them out and box them. Add chicken soup, salt and monosodium glutamate to the rape heart, put it on the fire, and then wrap it on duck meat.

Fairy duck

The basic materials are duck 1 duck, 49 lotus seeds, 49 ginkgo, 49 jujubes, 3g ginseng powder, salt, cooking wine, soy sauce, monosodium glutamate and clear soup.

Method: remove the core and peel of lotus seeds and ginkgo, and remove the core of jujube for later use. Slaughter the duck, remove hair, viscera and claws, wash it, put it in boiling water for 3 minutes, take it out, wash it off with cold water, drain it, and drain it with clean gauze. Finally, the cooking wine and soy sauce (50% each) are evenly mixed and spread on the duck's body surface and abdominal cavity. Ginkgo biloba, jujube and lotus seed meat are stuffed into the duck's abdomen. Put the duck in a soup basin, add a proper amount of clear soup, sprinkle it in ginseng powder, put it in a cage, steam it for 2.5-3 hours, and add salt and monosodium glutamate until the duck is cooked and rotten.

Stewed duck with onion

The basic materials are duck stuffing 1000g, scallion, cooking wine 10g, monosodium glutamate 1g, corn starch 30g, monosodium glutamate 5g, soy sauce 20g, ginger 15g, vegetable soup 20g and lard 150g.

Take out the duck's internal organs, clean them thoroughly, cook them in boiling water until they are 80% cooked, and then remove the bones; Cut green onions into 3cm long sections, fry them in a boiling pig until brown, take them out and put them in a big bowl with ducks, add cooking wine, monosodium glutamate, refined salt and soup, and steam the ducks; Boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, and thicken with corn starch; Buckle the steamed duck in a big plate and pour the juice on it.

He Xiang long zai ya

Basic material: 500 grams of duck; Light soy sauce 10g, refined salt 2g, essence 5g, old wine 5g, sesame oil 2g, wet lake powder 15g, flower oil 20g and water chestnut 5g. 25g of Lentinus edodes, sliced carrot 10g, lotus leaf1g;

prepare

Wash the muscovy duck and cut it into pieces 3 cm long and 2 cm wide. Sliced mushrooms.

Mix duck pieces, mushroom slices, carrot flowers, soy sauce, refined salt, monosodium glutamate, wine, sesame oil, wet starch, peanut oil and water chestnut, and marinate for 30 minutes. Cut off the lotus leaves and put them in a small cage. Put the salted duck slices on the lotus leaf and steam for 30 minutes, then serve.

Tremella Sichuan duck

The basic materials are tremella fuciformis (half), duck meat (six), carrot flower (several slices), ginger, onion, soup (the last cup) and thick sauce: salt, sugar, soy sauce, soy sauce, raw flour, soup and sesame oil.

1. Soak the tremella in water for one hour, remove the pedicle and cut it into small flowers. Boil the water, add ginger, onion and tremella, cook for five minutes and put it in a deep dish. 2. Wash the duck, put it in ginger and onion water for two minutes, remove the clothes, marinate it with a tablespoon of wine for a while, pour it into the water, put it on the tremella, add the soup, steam it for 30 minutes, and pour out the soup. 3. Stir-fry the carrot flower with a little oil, add the sauce and bring to a boil, then pour it on the duck meat and tremella.

Braised duck in Cantonese style

The basic material is 1 duck (weight about 2.5 kg). Flavoring sugar 15g, cooking wine 50g, pepper powder 10g, monosodium glutamate 5g, diluted sugar 10g, soy sauce 100g, onion, ginger and garlic in proper amount.

(1) Put the duck on the chopping block, take out its internal organs from under its wings, wash it, blanch it with boiling water to make the duck skin tight, then evenly sprinkle thin sugar on the duck and hang it to dry.

(2) Add seasonings such as white sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger and minced garlic. In a bowl, mix them evenly and then inject them into the duck's stomach.

(3) Roast the duck in the oven until the duck skin is firm, crisp and even in color.

(4) Cut the roast duck into pieces, put it into the shape of the original duck, and pour the marinade into the belly of the duck.

Shashen Yuzhu old duck soup

Basic characteristics: nourishing yin and tonifying deficiency. Symptoms of yin deficiency, such as intestinal dryness and constipation caused by deficiency of kidney yang, dry cough and fatigue caused by deficiency of lung yang, thirst and irritability caused by deficiency of stomach yin, etc. It is also used for diabetic patients with physical weakness or yin deficiency after illness.

The basic materials are 1 duck (about 600g), 60g of Glehnia littoralis, 60g of Polygonatum odoratum and 2 slices of ginger.

working methods

(1) Wash Radix Glehniae and Polygonatum odoratum, wash old duck and cut into pieces.

(2) Put all the ingredients into the pot, add appropriate amount of water, boil with strong fire, and simmer for 2 hours to taste.

explain

This soup is a common tonic soup. In the soup, Radix Glehniae is sweet and cold, and has the functions of nourishing yin, clearing away lung heat, nourishing stomach and promoting fluid production, and removing deficiency heat. Polygonatum odoratum is sweet and cold, moist and watery, and has the effect of nourishing yin and moistening dryness. The combination of these two flavors has a strong nourishing yin effect. Old duck has the function of nourishing yin and enriching blood. As the saying goes, "Young ducks are wet and poisonous, while old ducks nourish yin". When they are used for nourishing and dietotherapy, they are often selected. Herbal medicine also believes that ducks "are not dry and cold due to yin deficiency". Ginger can strengthen the stomach and remove the smell of duck. Combined into soup, nourishing yin and moistening dryness, eliminating diseases and tonifying deficiency.

pay attention to

(1) This soup is not suitable for people who have a cold, fever or phlegm.

(2) When selecting old ducks, it is better to have a hard throat (trachea).

(3) Wild ducks, also known as water ducks, can not only nourish yin and tonify deficiency, but also harmonize the stomach with digestion, dispel dampness, clear away heat and toxic materials, and treat wind diseases. You can also choose them.

Stewed lemon duck

Basic materials 1 duck (about 750g) and 750g soup. Lemon 1, refined salt, monosodium glutamate, sesame oil.

Ingredients: 1 duck (about 750g) and 750g soup. Lemon 1, refined salt, monosodium glutamate, sesame oil.

Production: cut open the duck's internal organs by laparotomy, blanch with boiling water, wash away the blood stains, then rinse with clear water, take it out, put it in a stew pot, add refined salt, hold the soup, steam it in a steamer for 50 minutes, then add lemon (remove the core), stew for 10 minute, check the salty soup, add monosodium glutamate and pour it out.

Casserole duck

The basic materials are duck meat, lean meat slices100g, water-soaked mushrooms 50g, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, onion slices, ginger slices, garlic slices, hot sauce and broth.

Exercise:

(1) Cut the duck meat into small pieces, stir-fry in a wok until the oil is 50% hot, add pork slices and mushrooms, stir-fry with onion, ginger and garlic to taste, then add the duck pieces, add soup, salt, soy sauce, vinegar, cooking wine and monosodium glutamate, bring to a boil, pour them into a casserole and stew for about 30 minutes with low fire;

② Put the base oil in another pot, add the hot sauce and garlic slices, stir-fry to taste, pour into the casserole, and cover the table.

Stewed duck with Flammulina velutipes

Ingredients: half a duck, half a lily, half a fungus, half a mushroom, one or two vermicelli, four red dates, two pieces of bean curd, a few pieces of ginger, two onions and a proper amount of vegetables. Oyster sauce, pepper, sugar, salt, sesame oil, light soy sauce.

prepare

(1) Soak the vermicelli and cut it into sections. Soak mushrooms, squeeze dry, remove pedicels, add half a spoonful of corn starch and sugar, and mix well with 1 spoonful of oil. Stir-fry vegetables and shovel them for later use.

(2) Wash and drain the duck, evenly smear the skin with wine, salt and soy sauce, and marinate for 20 minutes.

(3) Add oil to the wok and fry the duck until the duck skin is golden yellow. Leave oil in the pot, saute ginger and onion, add lily and auricularia, stir-fry slightly, add 1 spoon wine, add red dates, add oyster sauce, soy sauce, sesame oil, pepper, sugar, salt, water and duck, and simmer for half an hour. Add mushroom stew 15 minutes until the duck is rotten. Pick up the duck, add vermicelli and tofu and stew for 5 minutes.

(4) Soak the vegetables evenly in the pot and put them on the plate. Cut the duck into pieces, boil the juice on the lily ingredients, add water, thicken it with oyster sauce and pour it on the duck.

It is characterized by nourishing blood, nourishing yin, strengthening body and resisting aging.

Ham and pepper old duck soup

The basic characteristics are warming the middle warmer, dispelling cold, strengthening the spleen and appetizing.

Basic materials: old duck 1 pig (left month and right exhibition) 250g ham 50g pepper 15g ginger 3 slices.

[Method]: 1. Cut the old duck clean, remove the viscera and tail, wash it and drain the water; Crushing pepper, washing ham, cutting into pieces, putting into duck belly, sewing with thread, frying in oil pan, and frying with ginger slices until the duck face is slightly yellow; Pig (left moon and right exhibition) is washed and cut into pieces.

2. Put the spare ingredients together in the saucepan, add appropriate amount of boiling water, cover the lid, stew for 4 hours with slow fire and season for later use.

[Function]: Warming the middle and dispelling cold, strengthening the spleen and appetizing.

[Scope of application]: Used for deficiency and cold of spleen and stomach, light mouth like water, dull pain and cold pain in upper abdomen, and loss of appetite; Or vomiting and nausea caused by stomach cold.

Beer Duck

Raw materials:

A two-month-old duck, a bottle of beer, half a catty of ginger, half a catty of red pepper (you can use red lantern pepper if you don't eat spicy food), two ounces of shallots, 30g of sweet noodle sauce, and a proper amount of salt and monosodium glutamate.

Raw material processing:

1. Cut off the duck head and divide it into upper and lower halves, and cut off the duck neck from the chest and divide it into two sections.

2. The duck's paw is not peeled, the leg stick is cut off from the root of the leg, and the salt cross is used by the cross knife method.

3. Duck wings are cut along the chest and divided into two sections from the elbow.

4. Cut the duck into inches, tie the intestines, divide the stomach into four parts, and cut it into chrysanthemums with the cross knife method.

5. Slice ginger and red pepper with a hob and tie three shallots into knots.

Making:

1. Pour vegetable oil into the hot pot, and fry the duck's paw, duck neck, foot stick, duck wings and duck head in turn until brown. Take out the pan for later use (to prevent frying, put a little salt first).

2. Stir-fry the duck until fragrant, add the big pieces that have been fried before, add the sweet noodle sauce and stir-fry until fragrant, then add the ginger slices, then pour in half a bottle of beer and add some salt, then cover it and stir-fry for fifteen minutes.

3. Add the red pepper, then pour the right amount of beer, add the right amount of monosodium glutamate for 10 minutes until the juice is collected, then add the onion and stir fry, then put it in the pot.

Color: the sauce is red and shiny, and the red and green colors are bright.

Xiang: The unique flavor of Maotai and beer.

Taste: salty and crisp.

Orange juice beer duck (summer menu)

Main ingredients:

Accessories of Jingguang roast duck: carrot, lettuce, orange juice, draft beer, onion, ginger, refined salt, sugar, cooking wine, chicken essence, edible oil, clear soup and sesame oil.

Cooking method:

1. Wash and dice the duck, blanch it with boiling water, peel carrots and green bamboo shoots, wash and cut into small pieces; Put the pot on the fire, pour in oil, oil the cut carrots and green bamboo shoots, stir-fry and take them out for later use;

2. Take a pressure cooker, pour a proper amount of oil, add onion, ginger, salt, sugar, cooking wine and chicken essence, pour beer and clear soup (3: 1), add duck pieces, and then pour some clear juice. Don't pour it all out, stew it for 15 minutes, and then add the fried carrots and vegetables when it is almost cooked.

Features: Juice tastes mellow and fresh.

Tip: the soup should be thicker and pay attention to collecting juice; Fresh orange juice; Ducks.

The practice of Taurus duck

raw material

A fat duck (about 2250g). 300 grams of beef, 500 grams of vegetable leaves, 25 grams of seaweed and 50 grams of pig fat. Salt 5g, soy sauce 10g, monosodium glutamate 1.5g, Shaoxing wine 10g, ginger 1g, onion 25g, onion 1g, sesame oil 50g and cooked vegetable oil 10g.

prepare

Slaughter the duck, unhairing it, and deboning the whole duck. The second section of the duck wing was cut off and made into a "horn" shape. The upper part of duck leg bone is removed, and the lower part is left as "cow leg" and modeling. Then wipe the whole duck with refined salt and monosodium glutamate. Shred beef, laver and fat meat, add onion and fry until cooked. Let it cool, pour it into the duck belly and tie a knot around the neck. Make the duck into the shape of a "lying cow", put your head back, make the wings and legs into the shape of a lying cow's leg, tie them tightly with hemp rope, and put them in a colander and scald them with boiling water to promote the molding. Then put it into a big basin, add onion and ginger pieces and Shaoxing wine, add water until it is immersed, steam it in a steamer, pour it into a colander, remove onion and ginger, drain the water and smear with soy sauce. Add vegetable oil to the pot. When it is 80% hot (about 200℃), put the duck in the pot and fry until cooked. Drain the oil. According to the requirements of modeling, put it in a plate and coat it with sesame oil. Fry two pieces of duck bill and wing tip, insert duck bill into ear hole to form ox ear shape, and insert wing tip into eye socket to form ox horn shape. Shred vegetable leaves and fry them into loose vegetables, and put them around the "Taurus" to eat.