material
Half a dried duck, minced garlic 1 tablespoon, lobster sauce 1 tablespoon, Chili powder 1 tablespoon.
working methods
1. Cut the salted duck into pieces, fry with tea oil until the skin is tight, and take it out after frying;
2. Stir-fry minced garlic, lobster sauce and Chili powder in the remaining oil, add a little water to make juice, and pour it on the salted duck;
3. Steam the salted duck in the pressure cooker for half an hour, sprinkle with a little chicken essence and mix well.
Boiled radish soup with preserved duck legs
material
2 dried duck legs, radish 1, ginger 1, 3-4 crystal sugar, and half a spoonful of white pepper.
working methods
1. Fill a large bowl with half a bowl of water, add a spoonful of salt to dissolve in the water, and then soak the dried duck legs in the water for more than half an hour.
2. Wash the soaked dried duck leg, dry it and cut it into small pieces; Radish is also square; Slice ginger.
3. Pour a little clear oil into the wok and heat it; Stir-fry ginger slices; Then pour in the chopped dried duck legs and stir-fry for about five to eight minutes until the oil in the dried duck legs comes out.
4. At this time, add two bowls of water to the pot, add radish pieces after boiling, cover with medium fire, and simmer for about half an hour. After half an hour, open the lid and you will see that the soup in the pot has magically turned milky white like milk and has a strong smell.
5. add three or four crystal sugar and half a spoonful of white pepper to the soup, and cook for a few minutes, then you can eat. Because the dried duck leg itself is salty, you don't need to add other seasonings when cooking soup.
Homemade salted duck leg
material
2200g duck leg 10,10g sugar, 55g pickled pepper and salt,10g white wine,12g pepper.
working methods
1, wash and drain the duck leg.
2, pickled salt, pepper stir-fry on low heat, stir-fry the fragrance, pour it on the duck leg while it is hot, add sugar and white wine and then knead.
3, the duck legs are neatly packed, it is best to put heavy objects and turn them once a day. After 3-4 days, tie the duck leg with cotton thread, hang it in a cool and ventilated place, dry it and collect it; Then slice it and eat it.
Sauced duck eggplant pot
material
400g eggplant 1 salted duck leg with 3 cloves of garlic, 4-5 dried peppers 20g onion 20g rock sugar 100ml chicken soup 1 tablespoon Shaoxing wine 1 tablespoon sesame oil 1/2 teaspoons white pepper.
working methods
1
Grind garlic into paste and cut onion into pieces.
2
Cut the eggplant into pieces and put it in salt water to prevent it from turning yellow.
three
Blanch the duck leg for 5 minutes and cut into pieces.
four
Pour enough oil into the pot, add eggplant and fry for 30 seconds, and remove the oil for later use.
five
Put the dried duck leg in a shallow pan and fry until the fat is discharged.
six
Add garlic and dried peppers and cook until the fragrance is full.
seven
Add eggplant and mix well. Season with Shaoxing wine, sesame oil and white pepper. Add chicken soup and boil.
eight
Then put in a casserole, add rock sugar, and cook over medium heat until the sauce is half dry.
nine
Finally, add chopped green onion and mix well. Serve.
Stewed lotus root with winter preserved duck
material
Duck leg? 2 raw lotus roots? Onion and ginger 2? Onions? Pepper? Salt (or not)
working methods
1. Soak the salted duck in hot water for about 1 hour to reduce the salty taste, and then rinse it with water;
2. Cut into small pieces and prepare some ginger slices;
3. Cut the lotus root into hob blocks for later use;
4. Put the duck leg and ginger slices into the rice cooker, and press the stewing function key on the rice cooker;
5. Stir fry with a spatula for three or four minutes;
6. Stir-fry the oil in the duck leg a little, then add the lotus root pieces and appropriate amount of boiling water;
7. Cover and continue to stew;
8. stew for an hour, the soup turns milky white, the wax fragrance floats out, and a little white pepper is sprinkled;
9. put it in a soup bowl;
10. Sprinkle some chopped shallots.
Duck with lotus root sauce
material
1/2 cured duck, 2 lotus roots, 30ml of cooking wine (or yellow rice wine), 3 slices of old ginger, 3g of pepper, 2 slices of onion and 3g of salt.
working methods
1. Wash lotus root, remove knots and cut into diamond-shaped pieces. Wash the impurities on the surface of dried salted duck with clear water, and then chop it into small pieces.
2. Boil the sliced preserved duck in boiling water for about 5 minutes, remove and drain, and then rinse the surface with running water.
3. Put the dried duck into the pot, add 1000ml of water, scallion and ginger slices, boil over high fire, and constantly skim off the floating foam on the surface.
4. Add cooking wine to the pot, then add the cut lotus root pieces and continue to cook on low heat for about 1 hour.
5. Add salt and pepper to taste before cooking.
Stewed salted duck with taro
material
1 taro, 1 dried duck leg, salt and sugar.
working methods
1. The taro is cut into small diamonds, and the duck legs are cut dry and steamed (I forgot to take pictures).
2. Fry taro in the pan.
3. Fried steamed duck legs.
4. Add water, salt and sugar and cook.
Step 5: ok