1. Braised duck pot with ginger

Ingredients: half a duck, 3 liang of fresh ginger, and appropriate amount of green and red pepper.

Ingredients: sliced onion and garlic

Seasoning edible oil, salt, Pixian bean paste, cooking wine, rock sugar, monosodium glutamate.

working methods

1. Wash the duck and chop it into small pieces (not too big, just a little bigger than the thumb).

2. Wash all the ginger and green peppers.

3. Slice ginger.

4. Prepare shallots, garlic slices and Pixian watercress. Cut the green pepper into horseshoes, cut the onion into sections, slice the garlic, and prepare all the materials.

5, put a little oil in the pot, just a little (you can also dry fry without oil, because the duck itself will produce a lot of water and oil).

6. When the oil temperature is 50% hot, add the onion and garlic slices and stir-fry for fragrance.

7. Then pour in the duck pieces and stir fry slowly.

8. When the meat color begins to turn white, pour in three spoonfuls of cooking wine.

9, stir fry evenly.

10, one and a half spoonfuls of Pixian watercress

1 1, a spoonful of soy sauce. (Mainly to color duck meat)

12,5 rock sugar. The purpose of adding rock sugar is not to sweeten, but to refresh and brighten. Stewed meat is not dead and salty, but salty, and the color will look much better.

13, and finally add salt according to personal taste. Because Pixian bean paste and soy sauce used to be salty.

14, cover the pot, turn to low heat and start stewing the duck.

15, stew for 20-30 minutes.

16, open the lid, the soup is thickened, and the duck is almost stewed. Add ginger slices and simmer for three to five minutes. 17. Finally, add green pepper and red pepper, stir-fry slightly and serve.

Second, beer duck

Materials:

Half a duck, 600ml beer, green pepper, onion, ginger and garlic ingredients:

Soy sauce, soy sauce, sugar, salt, star anise.

Exercise:

1, prepare materials.

2. Wash the ducks and cut into pieces, and shred the peppers.

3. Heat oil in a wok, stir-fry dried peppers, ginger and garlic, and stir-fry duck meat.

4. Stir-fry until the duck is dry (pour more water), and then stir-fry some duck oil.

5, add soy sauce, soy sauce, sugar, and an star anise to the highest color.

6. Add a bottle of beer.

7. After the fire boils, change it to low heat for 30 minutes.

8. When the soup is basically dry, add green pepper and chopped green onion and start the pot.

Gray prompt:

Beer can not only remove the fishy smell, but also play a refreshing and fresh role, so there is no need to add wine.

600ml is used for half a duck, which is exactly the amount of a bottle of beer, and no water is needed.

Duck skin has a lot of oil, so you don't need to add more oil. Just stir-fry ginger and garlic a little.

Stew duck with beer, duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after cooking for a long time, at least for 30 minutes.

◎ The amount of spices should be less, in order to improve the fresh flavor of beer ducks. Too much spice can easily rob the main flavor. So I only put an octagonal, and it was delicious without it.

Third, Jiangnan braised duck

Ingredients: tender duck 1 piece (3 kg), 6 slices of ginger, a handful of onion, cinnamon 1-2 pieces, star anise 1 piece, 50g of rock sugar, and half a bowl of soy sauce.

As for soy sauce, there is only one kind of soy sauce, which is not very light in color, salty in taste and naturally fermented at full term. If you add that kind of soy sauce, you usually add about half a bowl to a small bowl. The color feels light in the later period, so you can add some soy sauce. If the taste is weak, you can add some salt.

There are many kinds of soy sauce on the market at present. Soy sauce is salty but not colored, and soy sauce is colored but not fragrant. Let's relax. If you can't buy the old soy sauce, you can combine it with soy sauce and finally adjust it according to the color and salinity. You can add some soy sauce if the color is light, and add some salt or soy sauce if the taste is light. There are still rock candy on the market now. If you choose to put rock sugar in the old pump, you can leave out the part behind the rock sugar. )

Exercise:

1, clean the duck, put cold water in the pot, the water level is the same as that of the duck, add a proper amount of cooking wine, ginger slices and onion knots, cover the pot, boil over high fire, and skim off the floating foam;

2. Add half a bowl of soy sauce, add 1 teaspoon of salt, cover, cook for 45-60 minutes on low heat, turn the duck 3-4 times during this period, scoop up soup and pour it on the duck every few minutes;

3. When the soup is cooked for less than half an hour, add rock sugar and continue to simmer on low heat. Scoop up the soup and pour it on the duck every few minutes until the soup is thin and thick, and sprinkle some monosodium glutamate (actually, I didn't put it);

4. Take out the duck, let it cool, slightly remove the residue in the soup, and put the thick soup into another empty bowl;

5. After cooling, cut the duck into pieces and pour it with the soup of marinated duck.