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 an angle 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.