raw materials:
a two-month-old duck, a bottle of beer, half a catty of ginger, half a catty of red pepper (red lantern pepper is not spicy), two ounces of shallots, 3g of sweet noodle sauce, proper amount of salt and proper amount of monosodium glutamate
Raw materials processing:
1. Cut off the duck's head in two halves, and cut the duck's neck from top to bottom. Cut the leg stick from the root of the leg and cross it with salt
3. Cut the duck wing along the chest and divide it into two sections from the elbow
4. Cut the duck into pieces, tie the intestines, and divide the stomach into four pieces and cut it into chrysanthemums with the cross knife method
5. Slice the ginger, cut the red pepper into shapes with a hob, and tie the chives into a knot
Production:
Deep-fry the duck until it is brown (to prevent oil explosion, you can put a little salt first)
2. Deep-fry the duck meat until it is fragrant, add the previously fried large pieces, add the sweet noodle sauce, stir-fry until it is fragrant, then add the ginger slices, then pour in half a bottle of beer, add some salt and cover the lid for fifteen minutes.
3. Add red pepper, then pour in proper amount of beer, and put in proper amount of monosodium glutamate for 1 minutes until the juice is collected, then stir-fry the onion and put it in the pan.
< < Braised duck with cold sauce > >
ingredients:
5g (1kg) of roast duck.
Ingredients:
Shredded pickled cucumber, shredded red pepper, shredded sweet and sour bamboo shoots, shredded green onion and shredded ginger, respectively.
Seasoning:
Salt, monosodium glutamate, sugar, crude oil, sesame oil, lemon sauce and cooking wine.
Practice:
1. Add appropriate amount of cold boiled water to lemon sauce and mix well;
2. Remove the bones from the roast duck, cut the duck into shreds, sprinkle with all the ingredients such as shredded cucumber, shredded red pepper, shredded sour bamboo shoots, shredded onion and shredded ginger, stir-fried white sesame seeds, and then sprinkle with seasonings such as salt, monosodium glutamate, sugar, raw oil, sesame oil, lemon sauce and cooking wine, and mix well.
salted duck liver
ingredients:
about 5g of fresh duck liver.
Seasoning:
Scallion, ginger, pepper, salt, monosodium glutamate and cooking wine are appropriate.
Practice:
1. Wash the fresh duck liver with clear water, put it in a boiling water pot, soak it slightly, remove the floating foam, and take out the washed blood foam:
2. Add clear water, scallion, ginger, pepper, salt, monosodium glutamate and cooking wine into the pot, mix well, then put it in the duck liver and cook it on fire until it breaks off (the time should not be too long.
Cantonese-style stuffed duck
Raw material
1 light duck (appropriate weight is about 2.5 kg). 15g of white sugar, 5g of cooking wine, 1g of pepper powder, 5g of monosodium glutamate, 1g of dilute sugar, 1g of soy sauce and onion
Production process
(1) Put the duck on the chopping board, gut it from under the wings, wash it, scald it with boiling water to tighten the duck skin, then spread the dilute sugar evenly on the duck and hang it to dry.
(2) Put the seasonings such as white sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic, etc. in a bowl, mix them evenly, and then pour them into the belly of the duck.
(3) Roast the duck in the oven until the duck skin is firm and crisp and the color is even.
(4) Cut the roasted duck into pieces, put it into the shape of the original duck, and pour the marinade in the belly of the duck.
crispy duck
ingredients: Beijing stuffed duck, Shaoxing wine, soy sauce, refined salt, pepper, star anise, sweet noodle sauce, onion, ginger and peanut oil.
Practice:
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 moisture and put them in a plate.
2. Mix Shaoxing wine, soy sauce, salt, pepper, star anise (to be broken into pieces), sweet noodle sauce, shredded onion, shredded ginger, etc., smear them in the belly of the duck, marinate them for about three hours, then steam them on the drawer for three hours, then take them out and drain the water in the belly.
3. Pour peanut oil into a pot, burn it on a high fire until it is 8% cooked, fry the steamed duck (breast down) in the oil, turn it over and fry the duck's back when the breast is golden yellow, and when all the ducks are yellow, take out and drain the oil, and put it into a plate (with rape pine at the bottom) to serve.
clear soup chaiba duck
basic materials: fresh duck meat 1g, onion 5g, cooked ham 75g, pepper .5g, water-soaked magnolia 75g, monosodium glutamate 1g, water-soaked fragrant shavings 75g, refined salt 2g, water-soaked bamboo shoots 5g, chicken oil 5g, chicken broth 5g and cooked lard 2g
. Cut the cooked ham and magnolia slices into 5 cm long and .3 cm square silk. Water-soaked bamboo shoots are cut into thick shreds.
2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia, and 1 pieces of shredded fragrant shavings, tie them with shredded green bamboo shoots from the middle, and tie them into the shape of small sticks, 24 pieces of * * *, neatly put them into a earthenware bowl, add 1.5g of cooked lard, 1.5g of refined salt and 25g of chicken broth, and then add the picked duck bones.
3. Add 25g of chicken broth to a wok filled with duck stock soup, boil, skim off the foam, add .5g of 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 and steam for about 4 minutes, preferably soft and rotten.
duck pot with gingko
basic materials: one duck, four or two gingko, eight or two yellow buds, two coriander, carrots, ground black beans, oyster sauce, powdered sugar chicken, raw flour and wine
① Remove the shell of gingko, boil it in boiling water for five minutes, then wash and drip dry. Wash the duck, boil it in boiling water, take out the dripping water and cut it into
pieces.
(2) Add 2 tablespoons of oil, stir-fry the ginkgo thoroughly, then add the duck for a while, add seasoning, and stew the ginkgo for about 2 minutes, then thicken and turn off the fire.
③ Wash the sprouts, cut them into short pieces, cook them and put them in a clay pot. Put the duck on the yellow sprouts, boil them, put the coriander on, and serve the original pot.
Zhangcha duck
Basic materials: 1 fat male duck, 2g of scented tea, 5g of camphor tree leaves and mash juice, 5g of rice straw, 5g of pine and cypress branches, 1g of refined salt and sesame oil, 2g of cooking wine, 1g of pepper and 1.5g of cooked vegetable oil
Production method:
1. Duck is horizontal from back to tail. Mix cooking wine, fermented glutinous rice juice, pepper, salt and pepper, marinate the duck for 8 hours, take it out, scald the skin with boiling water, drain it, put it in a smoking stove, mix the scented tea, rice straw, pine and cypress bark and camphor tree leaves, smoke until the duck skin turns yellow, take it out, steam it for 2 hours, and take it out to cool; 2. When the cooked vegetable oil is heated to 8%, put it in the fumigated duck, fry it until the duck skin is crisp and fragrant, take it out, brush it with sesame oil, fold the duck neck into 2cm long sections and put it in the middle of the dish. Cut the duck body into 4cm long and 2cm wide strips, cover it on the duck neck block to make a duck shape, and serve it with lotus leaf soft cakes.
Stewed duck with wax gourd
Basic materials: half wax gourd, half duck and dried tangerine peel.
2. Soak the dried tangerine peel, first blanch the duck until it is golden yellow; Heat the pot until it is red, add oil, stir-fry ginger, duck and dried tangerine peel, then add wax gourd, stir well, add appropriate boiling water and salt, cover it, and turn it to medium heat. Until the duck is cooked. Season and serve.
stewed duck with osmanthus
The basic materials are 1 clean duck (weighing more than 1 grams), 5 grams of sweet-scented osmanthus sugar, and appropriate amounts of cooking wine and refined salt.
preparation method: clean the duck and rub it evenly with salt inside and outside; Mix the cooking wine and sweet-scented osmanthus sugar in a large bowl, put the bowl in a casserole, inject 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 being overturned; Boil the casserole on high fire for 1 hour, then simmer on low fire for 3 minutes, and steam until the smell is fragrant; Boil the pot, remove 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 serve.
Roasted duck with bamboo shoots
Basic materials: 5g of bamboo shoots, 1 blue-headed duck, and proper amount of seasoning.
Method: Slaughter the duck, remove the hair and internal organs, wash it, cut it into pieces, put it in a hot plain oil pan, and stir-fry the duck pieces with strong fire until the meat turns white. Peel and root bamboo shoots, wash, cut open and cut into blocks. 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 add salt and monosodium glutamate to taste.
steamed duck with longan and red dates
The basic materials are 2 grams of clean duck meat, 5 grams of red dates, 25 grams of longan meat and lotus seeds, 1 rapeseed hearts, and appropriate amounts of cooking wine, refined salt, monosodium glutamate, onion, ginger and pepper.
method: firstly, wash the duck out of the water, remove the core from the red dates, wash the longan meat, make the lotus seeds swell, peel and remove the heart, and cook. Onion, cut into sections, ginger slices. Put the soup pot on fire, add water and lift everything, and mix with cooking wine, refined salt, monosodium glutamate, white sugar and pepper. When it boils, move it to a low fire for stewing, 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 meat, red dates and lotus seeds around the duck meat, steam them in a cage until crisp and rotten, 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 around the duck meat.
fairy duck
basic materials: 1 duck, 49 lotus seeds, 49 ginkgo and 49 jujube, 3 grams of ginseng powder, and appropriate amounts of salt, cooking wine, soy sauce, monosodium glutamate and clear soup.
method: remove the core and skin of lotus seeds and ginkgo, and remove the core of jujube for later use. Slaughter the duck again, remove its hair, viscera and claws, wash it, put it in boiling water for 3 minutes, take it out, wash off the blood foam with cold water, drain off the water, and drain it with clean gauze. Finally, evenly mix the cooking wine with soy sauce (5% each), evenly smear it on the surface and abdominal cavity of the duck, stuff ginkgo, jujube and lotus meat into the belly of the duck, put the duck into a soup basin, add a proper amount of clear soup, sprinkle it into ginseng powder, steam it in a cage with strong fire for 2.5-3 hours, and add salt and monosodium glutamate until the duck meat is cooked and rotten.
Braised duck with green onion
Basic materials: 1,g of duck stuffed with green onion, 1g of cooking wine, 1g of monosodium glutamate, 3g of corn starch, 5g of monosodium glutamate, 2g of soy sauce, 2g of ginger and 15g of rapeseed soup, and 15g of lard
Remove the internal organs of the duck, thoroughly clean it, cook it in boiling water until it is 8% mature, and then remove the bones; Cut the green onion into 3cm long sections, fry it in boiling pig until brown, take it out and put it in a big bowl with the duck, add cooking wine, monosodium glutamate, refined salt and soup, and steam the duck; Boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, and thicken with corn starch; Buckle the steamed duck into a large plate and pour the juice.
Lotus fragrant cage duck
Basic material: 5g of duck; 1 grams of water, 2 grams of refined salt, 5 grams of refined flavor, 5 grams of old wine, 2 grams of sesame oil, 15 grams of wet-deposited powder, 2 grams of flower oil and 5 grams of horseshoe onion. 25 grams of mushrooms, 1 grams of red radish flower slices and 1 lotus leaf;
Method
Wash muscovy ducks and cut them into pieces with a length of 3cm and a width of 2cm. Sliced mushrooms.
stir the duck pieces, mushroom slices, carrot flowers, soy sauce, refined salt, monosodium glutamate, old wine, sesame oil, wet starch, peanut oil and water chestnut together, and pickle for 3 minutes. Cut the lotus leaves and put them in a small cage. Place the salted duck pieces on the lotus leaves, steam them on the pot for 3 minutes, and then serve.
tremella Sichuan duck
Basic materials: tremella (half Liang), duck (six Liang), carrot flower (several pieces), ginger, onion, soup (serving cup) and thicken juice: salt, sugar, soy sauce, soy sauce, raw flour, soup and sesame oil
1. 2. Wash the duck, put it in ginger and onion water for two minutes, remove the clothes, mix well with a tablespoon of wine and marinate for a while, pour it in water, drip the water on the tremella, add the soup, steam it for 3 minutes, and pour out the soup. 3. Stir-fry the carrot flower in a little oil, add the sauce and bring to a boil, then pour it over the duck and tremella.
stewed lemon duck
1 duck (about 75g) with 75g of soup. 1 lemon, salt, monosodium glutamate and sesame oil
Ingredients: 1 duck (about 75g) and 75g soup. 1 lemon, salt, monosodium glutamate and sesame oil.
production: cut the duck's internal organs, blanch it with boiling water, wash off the blood and dirt, then rinse it with clear water, fish it out, put it in a stew pot, add refined salt, serve the soup, put it in a steamer for 5 minutes, then add lemon (remove the inner core), stew it for 1 minutes, check the salty soup, add monosodium glutamate and pour sesame oil.
Duck in casserole
Basic materials: duck meat, 1g of lean pork slices, 5g of water-soaked mushrooms, and appropriate amounts of oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, onion slices, ginger slices, garlic slices, hot sauce and broth
Practice:
① Cut the duck meat into small pieces, stir-fry the wok with fire and oil.
② Put the base oil in another pot, stir-fry the spicy sauce and garlic slices to taste, pour into the casserole and cover it.
stewed duck with golden needle fungus
ingredients: half a duck, half a lily, half a fungus and half a winter mushroom, one or two vermicelli, four red dates, two pieces of bean curd, several slices of ginger, two onions and a proper amount of vegetables. Oyster oil, pepper, sugar, salt, sesame oil, light soy sauce and light soy sauce.
Preparation method
(1) Soak vermicelli and cut into sections. Soak mushrooms, squeeze them dry, remove pedicels, add half a spoonful of cornstarch and sugar, and mix well with 1 tablespoon of oil. Stir-fry vegetables and shovel them for use.
(2) Wash and drain the duck, evenly spread the meat and skin with wine, salt and soy sauce, and marinate for 2 minutes.
(3) Add oil to the wok and fry the duck until the duck skin is golden yellow. Leave the oil in the pot, saute ginger and onion, stir-fry the golden needle and fungus, add 1 tbsp of wine, add red dates, add oyster sauce, soy sauce, sesame oil, pepper, sugar, salt, water and duck, and simmer for half an hour. Add mushrooms and stew for another 15 minutes until the duck is rotten. Pick up the duck, add vermicelli and bean curd and stew for 5 minutes.
(4) put the vegetables in the pot and put them on the plate. Cut the duck into pieces, boil the juice on the ingredients of the lily, add water, thicken it with oyster sauce, and pour it on the duck.
Braised duck with rotten skin
Ingredients:
4g of duck meat, 2 pieces of rotten skin, 1g of glutinous rice, 1g of dried shrimps, 15g of wet mushrooms, 1g of square fish, 1g of lean pork, 1g of chestnut meat, 1g of soy sauce, 1g of monosodium glutamate, 5g of sesame oil, .3g of pepper and Shaoxing wine. Wash glutinous rice and cook with a little water, then wash and chop dried shrimps and mushrooms, and stir-fry until fragrant; Deep-fried square fish is ground into powder, then added into glutinous rice together with various ingredients, and 5 grams of monosodium glutamate, 2 grams of sesame oil, 2 grams of refined salt and .1 gram of pepper are added, and mixed well to make stuffing.
(2) Open the bean curd, then spread the duck meat over the egg white and put it on the bean curd, then put the glutinous rice stuffing in the middle, roll it into strips, tie it tightly with straw rope, then put it in oil at 18℃ and fry it until golden brown. Turn off the fire, pour the oil out of the tripod, then put the duck roll back into the tripod, cover it, and bake for about 1 minutes.