Duck is one of the essential meats in our home cooking. Although delicious, it is easy to dry wood if it is not cooked correctly, which affects the taste. The most common way to eat and hear ducks is beer duck. Can only beer ducks be delicious? Of course not. There are many delicious ways to cook duck. Today we have compiled 10 simple and homely duck recipes for your reference.

First of all, beer duck

The reason why beer duck is so popular is that after duck meat is added into beer, it can not only remove the fishy smell and enhance the fragrance, but also make the duck meat more tender and firm. As long as it is fried duck, it can be stewed with beer. Beer duck is also the simplest and least error-prone dish in all duck recipes.

Practice: Wash and chop the duck into small pieces of hot pot without oil, pour the duck into it, add ginger slices and cooking wine and stir-fry it constantly to make the water in the duck stir-fry. After cooking, the meat is more compact, has no fishy smell and tastes delicious. This step can replace blanching and has better deodorization effect than blanching. Take out the duck after blanching and discoloring, rinse it in a hot pot, add oil, add ginger slices and dried peppers and stir fry the duck. At this time, duck meat is easy to fry. Stir-fry until the surface is brown, add salt and soy sauce, stir well, then add beer but not duck. You can add a small amount of star anise leaves according to your own taste.

After the fire boils, simmer for 20 minutes on low heat, then collect the fire juice and add the chicken essence. It can be fresh.

Second, ginger duck.

Young ginger is tender and crisp, and the taste of ginger is light and not spicy. Used to fry ducks is not only fishy but also delicious.

Practice: To make ginger duck, chop the duck into small pieces the size of a thumb. Shred ginger. Cut the green pepper into rings.

Put oil, ginger slices (or a small amount of young ginger can be used here) and dried peppers in a hot pan, stir-fry the duck until fragrant, add salt and soy sauce, continue to stir-fry, stir-fry the duck until it is cooked to taste, add a little water to stew for one or two minutes, drain the water, add shredded ginger and green pepper, stir-fry until it tastes good, and finally add chicken essence to refresh it, and pour a few flowers out of the pan.

Third, blood duck.

Blood duck is also a very popular dish, and it belongs to Hunan cuisine, so it is spicy.

Practice: Wash the ducks and chop them into small pieces for later use. Half a bowl of fresh duck blood, filter, add salt and rice vinegar and stir well. Prepare millet, garlic, ginger and green pepper.

Put oil in a hot pan, stir-fry duck meat to get oil, stir-fry ginger slices, add salt and soy sauce to taste, stir-fry until dry, add beer and stew for 15 minutes.

Collect juice on high fire, drain water, add millet and garlic, stir-fry, add green pepper and chicken essence, turn off the fire after stir-frying, pour duck blood, stir-fry quickly and evenly, and each piece of duck meat can be served with duck blood.

Stewed duck with wax gourd

Stewed winter melon with duck meat is not only delicious, but also can clear away heat and fire.

Practice: Wash and chop the duck, and cut the wax gourd into hob blocks. Put duck meat in a cold water pot, add ginger slices, blanch the cooking wine with bloodletting water, put oil in a hot pot, add ginger slices and dried chilies, stir fry the duck meat, add salt and soy sauce, stir fry evenly, add water, star anise and fragrant leaves, stew the duck for 20 minutes, then add wax gourd, and continue to stew for 10 minute.