Three Cups of Duck

First cut the duck into small pieces and soak in the blood, then drain the water and set aside.

When the oil in the pot is 50% hot, add the peppercorns in sequence. Star anise (a small amount), ginger slices, garlic cloves, red pepper and green onion segments, squeeze out the fragrance over low heat

Then turn to high heat, add the duck pieces and stir-fry until they change color, then pour in the same amount of light soy sauce, sesame oil and rice wine

< p>Heat less water, otherwise the meat will not be fragrant, then add a small amount of sugar and salt

Stir well, cover with a lid, bring to a boil over high heat, then turn to low heat, until the soup is almost dry, then it is OK. , about 30 minutes

PS: Duck will produce a lot of oil, so try to put as little oil as possible when cooking. You can also pour out the floating oil before eating

Stir-fried duck breast with corn

Method:

1. Wash the duck breast, remove the skin and fat layer, and cut into small cubes

2. Season with salt, starch, pepper, rice wine, and raw Marinate for 20 minutes

3. Defrost the sweet corn and drain the water

4. Heat the oil in the pot, add the diced duck breast and stir-fry until it changes color and set aside< /p>

5. Heat oil in a wok, stir-fry minced ginger until fragrant, add corn kernels and wolfberry and stir-fry for a few minutes

6. Add duck breast, rice wine and vinegar and stir-fry quickly When the duck meat is cooked, add salt to taste.

Braised duck

Ingredients: half duck

Method:

1. Cut the duck into large pieces, blanch in water, and wash with cold water clean.

2. Stir-fry the sugar in a hot pot, add the duck pieces (without adding oil), stir-fry until the duck pieces have a caramel flavor, like sticky candied haws, and quickly add cold water to cover the duck pieces.

3. If the duck weighs 1 jin, add 1 tael of light soy sauce, 1 tael of cooking wine, 7 or 8 peppercorns, scallions, 1 slice of ginger, 1 star anise, and 1 male clove.

4. After simmering the pressure cooker for 15 minutes, open the lid and add a little sugar to collect the juice and take it out of the pot.

Roast duck legs

Ingredients: two duck legs

Method:

1. Make the sauce first: cooking wine, salt, sugar , ginger, pepper, Sichuan peppercorns, bay leaves, green onions, oyster sauce, and black bean sauce to make a juice.

2. Use scissors to poke a few holes in the skinless part of the duck leg, add the juice, turn it over a few times, wrap it with plastic wrap, put it in the refrigerator, and marinate for 24 hours.

3. Put the duck legs together with the sauce into the microwave oven, use high heat, and microwave for ten minutes. There will be some duck fat on the plate at this point.

4. Peel the potatoes, cut into thin slices, place on a large plate, and sprinkle with salt.

5. Remove the condiments from the duck legs, apply the oil in the sauce to the duck skin, then place the duck legs on the potatoes and sprinkle with cumin powder.

6. Use high heat and grill together for 20 minutes, then take it out.

Salt and pepper duck

Ingredients: half duck, 20 grams of Sichuan peppercorns, 50 grams of salt, 50 grams of rice wine, 50 grams of sesame oil, ginger slices

Method: 1 , stir-fry the Sichuan peppercorns and salt in a wok to make salt and pepper, and apply it all over the duck. Wrap the duck in a plastic bag and refrigerate (the longer the better).

2. Put rice wine, sesame oil and ginger slices in a casserole; take the duck out of the refrigerator, rinse the salt and pepper off the duck with water, drain the water with a kitchen cloth, and simmer the casserole over low heat for 40 minutes.

Features: The taste of salt and pepper is rich, and the duck meat is tender and smooth.

Roast duck

Ingredients: half duck, green onions, ginger slices, aniseed, pepper, cooking wine, soy sauce, syrup (honey is also acceptable)

Production process:

1 Put the duck into a larger container, add green onions, ginger slices, pepper, aniseed, cooking wine, and soy sauce,

2 Apply evenly on the Marinate the duck for 1-2 hours, and spread syrup evenly on the surface

3 Preheat the oven to 180 degrees, leave the middle layer for about 50 minutes, place a tray covered with tin foil on the lower layer and cut it into thin slices Pianer

4. Add green onion and ginger to the duck rack to cook the soup. Add salt to the prepared duck soup to taste

Postscript: The marinating time of the duck can be determined according to personal taste. If you like the original taste, you can shorten the marinating time.

The baking time can be determined according to the performance of your own oven.