Introducing three duck-based dishes: "Beer Duck", Hunan Blood Duck, and Sour Radish Duck Soup. Hope it helps.

1. Beer Duck

Materials: Cut half a bare duck into pieces of about 2-4cm;

Seasoning: slice a large piece of ginger; a few heads of garlic; Appropriate amount of dried red pepper); a small handful of green onions cut into sections (for color enhancement)

An appropriate amount of salt; 1-2 bottles of beer; light soy sauce, dark soy sauce (just to enhance color); 1-2 star anise , a small piece of cinnamon, 3-5 pieces of Sichuan peppercorns (increase or decrease according to taste, a little sugar)

Method:?

1. Remove the duck meat from the water.

2. Heat the oil, add sliced ??ginger, garlic, red pepper, star anise, cinnamon, and peppercorns and stir-fry until fragrant. Add the duck pieces and stir-fry until fragrant.

3. Pour. Add beer (submerge the duck meat by more than 1-2cm), cover the pot, bring to a boil over medium heat, simmer until the soup is reduced (about one-third of the original amount), add salt and an appropriate amount of sugar (the duck meat will not be cooked too early) , too late to taste), add light soy sauce and continue cooking for 10-15 minutes.

4. Add soy sauce to enhance color and chicken essence for seasoning.

5. Add green onions and stir-fry briefly. Then remove from the pot.

2. Hunan Blood Duck

Ingredients: Cut half duck into pieces; duck blood (non-coagulated)

Seasoning: red pepper , ginger? garlic? cinnamon? star anise? green onion? water starch? cooking wine? sesame oil? salt? monosodium glutamate? chicken essence

Method:

1. Cut the duck quickly? Blanch it quickly? Remove the blood water? Remove the fishy smell and control the moisture? Reserve 2. Add white vinegar to duck blood and add vinegar to prevent the duck blood from coagulating. 3. Slice the ginger? Pat the garlic? Red pepper? Cut the green onions into sections? Reserve 4. Add oil to the cold pot? Heat until 70% hot. Add ginger slices, garlic, cinnamon and star anise. When fragrant, add duck meat. Stir fry. You can add a little cooking wine to remove the fishy smell. Add a little salt to taste and fry until the water is dry (this step is very important)

5. After the water is dried, add red pepper. Continue to stir-fry? Before taking it out of the pot, add the green onions and pour in the duck blood and stir-fry quickly. You can also add a little water starch to thicken the gravy (the color will be better and the taste will be better). Add MSG ( Chicken essence)? Pour a little sesame oil? Remove from the pan

Note: After pouring in the duck blood, it must be stir-fried quickly to absorb the flavor? If the duck blood is fried for a long time, will it affect the taste? And it is easy to stick to the pan? (This step is very difficult. Important)

3. Sour radish and old duck soup

Ingredients:

50g sour radish, 250g half duck, 100g white radish, 3 green onions Segments, 6 slices of ginger, 15 ml of cooking wine, 15 grams of sugar, 10 grams of white pepper, a small amount of salt

Method:

1. Wash the duck and cut it into pieces, and cut the white radish into pieces The length of the ring finger. If the sour radish is salty, wash it with warm water and set aside;

2. Add water to the soup pot, add duck, green onion segments, and 2 slices of ginger, and pour in cooking wine until the water is submerged. Pour the duck meat. Boil the water over high heat. When foam appears on the surface, remove the duck meat and rinse it repeatedly with water;

3. Put the blanched duck meat into a casserole. , add water again, the water will cover about 4 cm of the duck meat, bring the soup to a boil over high heat;

4. Then add the remaining ginger slices, add pickled radish, change to low heat and cover Simmer slowly for about 40 minutes until the duck meat is crispy;

5. Finally add the white radish, add sugar, and continue to cook until the radish is cooked. Add white pepper and salt according to taste before eating. Can.

The sour radish and old duck soup tastes sweet and sour and appetizing. The duck meat is rich in protein, but the fat content is very low. It is very practical for many sisters who want to use the soup to maintain their beauty and lose weight; this soup does not The excess fat has been blanched and rinsed to remove the fishy smell and subcutaneous fat from the duck meat, so there is no doubt about the taste. The cooked duck meat is sour, sweet and refreshing. It can be eaten with soup or dipped in seasonings.

It has the effects of nourishing yin and replenishing deficiency, nourishing the stomach and promoting body fluids, and beautifying the skin. It is especially suitable for people with various diseases such as hypertension and diabetes or those who are weak after illness