Ingredients: about 750g of half duck, 250g of pickled radish, onion, ginger slices, Shaoxing wine, salt, pepper and pepper granules.

Method:

1. Wash the duck, cut into pieces, blanch it with boiling water, and wash away the blood bubbles; Wash the pickled radish and cut into pieces.

2. Put the pot on the fire. After visiting relatives and friends and heating, add leek, ginger and radish, stir fry, add fresh soup, add duck, Shaoxing wine and pepper.

3. After the duck is stewed, pick out the onion and ginger and add salt to make it salty.

Duck with shredded ginger and Chinese sauerkraut

Ingredients: 600 grams of duck meat and 200 grams of sauerkraut.

Seasoning: half a spoonful of refined salt, one spoonful of monosodium glutamate, one spoonful of Shaoxing wine, five cups of hot water, two onions and four spoonfuls of ginger.

Exercise:

1. Cut the duck into small pieces, shred the sauerkraut and onion.

2. Put the duck, sauerkraut, shredded ginger, onion, salt and monosodium glutamate into a cauldron, then inject five cups of hot water and keep the fire for 20 minutes.

Duck soup with Chinese sauerkraut

Ingredients: pickled cabbage 1~2 kg, duck 1 ~ 2, 3 slices of ginger, salt.

Exercise:

1. Wash and slice sauerkraut.

2. Wash and cut the duck into pieces, and soak it to remove the fishy smell.

3. Add water to the pot and bring to a boil. Add duck and ginger and bring to a boil.

4. Simmer in sauerkraut for 30 minutes (if you have time, simmer more) and add seasoning.

Practice of beer duck 1

Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence and onion.

Exercise:

1. Chop the duck, which is about the size of three cups of duck. Slice ginger and cut onion.

2. Add a little oil, stir-fry the ginger, stir-fry the fatter part of the duck in the oil, then stir-fry all the chopped ducks in the oil, add a little salt, stir-fry until the fragrance comes out, then pour the oil and water in it into another bowl, and then pour the beer into the pot. The amount of beer is to cover duck meat, add a spoonful of sugar and a little star anise cinnamon powder (according to personal taste). Cover the pot, simmer until the water is dry, then pour in a little soy sauce (delicious), onion and chicken essence, stir fry again, and then take out the pot. If you like peppers, you can also put some shredded red peppers in the stew.

Beer duck exercise 2

Ingredients: half a duck (1000g), konjac (500g), one bottle of beer, one cucumber, three green peppers, ginger, garlic, spices (star anise, cinnamon, tsaoko, fennel and dried tangerine peel), pepper, dried pepper, watercress, soy sauce, chicken essence and salt.

Exercise:

1. Chop the duck, put it in the pot and drain.

2. Put the oil in the wok, add the pepper granules and stir-fry, add the bean paste and stir-fry a few times, then add the duck pieces and stir-fry.

3. Pour the whole bottle of beer and add a bowl of water.

4. Add spices and cook the pepper, ginger, salt and soy sauce over medium heat.

5. Cook for about 20 minutes, add konjac, add garlic and cook until the meat is rotten, and add chicken essence to taste.

6. Finally, add cucumber strips and green pepper slices.

Beer duck exercise 3

1. Pick a muscovy duck, then go home, wash and cut into pieces for later use;

2. Hot oil, don't use too much, duck oil is rich and not greasy;

3. After the oil is hot, put a piece of onion, a piece of ginger (flattened), an octagonal and a few peppers;

4. Fry the duck pieces in the pot. At the same time, stir-fry the cooking wine and soy sauce until the color changes completely (about three minutes), and then add a little old color. At this time, add salt and stir-fry monosodium glutamate for five minutes, which is a little ripe and colorful. Put a bottle of beer in and boil it, then pour it into the electric hot pot and cook ten kinds.

Just like eating hot pot, add some vegetables, vermicelli and mushrooms according to everyone's preferences and cook them in the pot, which makes them taste fresh and tender.

The method of bad duck slices

Features: light red color, crispy skin and tender meat, rich and fragrant bad taste, sweet and refreshing.

Material: 1 cooked fat and tender duck (about 500g).

Ingredients: 50 grams of coriander.

Seasoning: Jiang Mo 1g, dried starch 50g, fragrant grain 50g, spiced powder 0g, Shaoxing wine 15g, sugar 15g, white soy sauce 15g, monosodium glutamate 0g, sesame oil 0g and peanut oil 750g (about 60g).

Making:

1. Turn the cooked duck around, feet and big bones, and cut it into 4 pieces. Put the pot on medium heat, add peanut oil (25g) and heat it. Stir-fry Jiang Mo and fragrant grain, then add duck pieces, white sugar, spiced powder, Shaoxing wine and soy sauce, simmer for 20 minutes, add monosodium glutamate and mix well, put it in a pot, drain the juice, add dry starch and mix well.

2. Put the pot on a strong fire. When the peanut oil is burned to 60% heat, fry the duck pieces together with the pulp powder in the pot until crisp, pour in a colander to drain the oil, pour in sesame oil, and then cut into thin slices with a length of 5 cm and a width of 0.33 cm. Wash coriander and decorate with vegetable edges.

Method for making crispy duck with sesame sauce

Ingredients-seasoning: fat duck 1 2000g, sesame 50g, cooked pig fat 50g, cooked lean ham 100g, coriander 100g, egg 1 piece, 3 egg whites, Shaoxing wine 1 spoon, and pepper seeds 20.

Making:

1. Marinate the washed duck with Shaoxing wine, salt, sugar, pepper seeds and minced onion and ginger for about 2 hours, steam it in a cage until it is 80% rotten, take it out and let it cool. First, cut off the head, wings and palms, then remove the bones from the duck body, and cut the thick parts of leg meat and breast meat into shreds. Cut the ham into pieces. The fat meat is cut into filaments. Beat the eggs into a bowl, add flour, corn flour and appropriate amount of water to make a paste. Pick and wash the coriander.

2. Put a layer of egg paste on the surface of duck skin and spread it on the oiled flat plate. Put the fat shredded pork and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread it on the inside of duck skin, fry it in oil pan until golden brown, take it out and put it in a flat plate.

3. Foam the egg white, add corn starch and mix well to form a snowflake paste, spread it on the duck noodles, and sprinkle with sesame seeds and minced ham. Heat the wok, add oil and cook until half cooked. Deep-fry the Maman duck until it is cooked. Coat the surface with oil until the bottom is golden yellow. Filter off the oil, sprinkle with pepper powder, sprinkle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, and put it neatly on the plate. Place coriander around.

Practice of Suzhou sauce duck

Raw materials: first-class duck 100, 5 kg of soy sauce, 7.5 kg of salt, 5 kg of sugar, 0.3 kg of cinnamon, 0.3 kg of star anise, 0.03 kg of clove, 0.02 kg of Amomum villosum, 0.75 kg of red yeast, 3 kg of onion, 0.3 kg of ginger, 5 kg of Shaoxing wine and 0.06 kg of nitrate (2 kg of molten brine).

Production method:

1. Pickling; Sprinkle a little salt on your stomach and shake it out. According to different seasons, the curing time is 1 ~ 2 hours in summer and 2 ~ 3 days in winter.

2. Cooking: Before cooking the sauced duck, boil the broth and add the above seasonings to the pot. Put 4-5 petals and a little Amomum villosum in the belly of each duck, then add 20g of scallion knot, 2 slices of ginger and 1-2 tablespoons of Shaoxing wine, then put all ducks into rolling soup and boil it with high fire, add 3.5kg of Shaoxing wine, and then

Sauced duck marinade frying method: use 50 kilograms of old sauce (marinade), boil it with low fire first, and then switch to medium fire. Add 3 kg of red oil rice (Redmi should be ground into powder as much as possible), 40 kg of sugar, 0.5 kg of Shaoxing wine/kloc-0, and 0.4 kg of uncooked rice, and constantly turn it in the pot with a shovel to prevent cracking. The cooking time varies with the intensity of the old juice soup, and the juice is cooked until it is thick. The quality of brine is to coat it on ducks and hang it. It is best not to have diarrhea. One pot can cook 800 ducks. )

Making method of lemon duck

Ingredients: 500g duck meat.

Accessories: shredded ginger, lemon slices, garlic and celery.

Production method:

1. Wash the cut duck with clear water, then soak it in clear water for four or five minutes, soak the duck's blood as thoroughly as possible, take it out, cut the ginger and mix it with the duck for five minutes. (Remove fishy smell)

2. Boil water in the pot. When foaming, pour the duck with shredded ginger into the pot. When the duck meat is six ripe, take it out and drain it for later use.

3. Hot pot, add a little oil, add five slices of ginger, pour the duck into the pot and stir fry, add oyster sauce, a little soy sauce (preferably douchi), a little sugar, add a proper amount of cooking wine, stir fry, cover and stew for four minutes.

4. After stewing for four minutes, pour lemon slices, minced garlic and Jiang Mo into the pot and stir-fry for two minutes, add salt, then pour 50g of water, then cover the pot until the water is reduced or unchanged, and add garlic and celery and stir-fry for two minutes.

The practice of brewing duck with eight treasures

The method is the same as that of boneless pigeons. Ingredients: 50 grams of glutinous rice, lotus seeds, chestnuts, duck kidney, red dates, mushrooms, fungus and dried shrimps. Soak glutinous rice first. Add soy sauce and salt and stir well. After the duck is boned, it is washed, loaded with eight treasures and sewn with needle and thread. The duck head was stuffed into the opening. Put the onion and ginger slices in the bottom of the casserole, put the duck in the pot, cover the duck's back with water and cook for two hours. Besides, duck bone soup.

Stew duck in duck neck and duck foot, boil pepper, star anise and clove with water and crystal sugar, put ten kinds of soy sauce, salt and oyster sauce, put duck foot duck neck and simmer on low heat until the juice is dry. Blanch the tomato, dig the heart, cut straw mushroom, ground mushroom and small oyster mushroom into powder, and steam in a pot for five minutes. Thicken it with cooked mushroom soup.

Method for making mung bean blood duck

Ingredients: duck meat, duck blood (when killing ducks, put some blood in the bowl and use chopsticks constantly to prevent the blood from freezing), garlic, ginger, green or red pepper, salt, monosodium glutamate, mung beans or peanuts.

Exercise:

1. Wash the duck and cut into pieces.

2. Stir-fry the duck in the pot, add ginger and garlic to remove the fishy smell, add a little salt and stir-fry for about 7 layers.

3. Put a little oil in the pot and fry the cooked duck.

4. Add green beans and stir fry together, add some green peppers, it will be a little spicy, add a little monosodium glutamate, and see if there is less salt according to the actual situation.

5. Before cooking, put the duck blood into the pot and fry it together, and add a little wine, which is also very fragrant.

Braised rotten duck

Ingredients: 400g of duck, 2 pieces of rotten skin, glutinous rice100g, shrimp skin100g, wet mushroom15g, square fish10g, lean pork100g and chestnut meat/kloc-0g.

How to do it:

1. Slim the whole duck, spread with soy sauce and Shaoxing wine and mix well for later use; Wash glutinous rice and add a little water to cook it, then wash dried shrimps and mushrooms, chop them up and fry them for later use; Deep-fried square fish and ground into powder, then added into glutinous rice with various ingredients, added with 5 grams of monosodium glutamate, 2 grams of sesame oil, 2 grams of refined salt and 0. 1 g of pepper, and evenly stirred to make stuffing.

2. Peel off the rotten skin, then put duck egg white on the rotten skin, then put glutinous rice stuffing in the middle, roll it into strips, tie it tightly with straw rope, then put it in oil at 180℃ and fry it until golden brown. Turn off the fire, pour the oil out of the tripod, put the duck roll back into the tripod, cover it and let it burn for 10 minutes.

3. Boil chestnuts and fry chestnuts. Slice lean meat, add soy sauce and Shaoxing wine, and adjust for use. Cut the fried duck roll into pieces, circle it in a big bowl, put the prepared chestnuts and lean meat on the duck roll, then put it in a steamer, steam it for 10 minutes, take it out, turn the bowl over the plate, add monosodium glutamate, refined salt, sesame oil and pepper to the original soup, and pour the paste on it after boiling.

Features: golden color, mellow and delicious.