Ingredients: duck, wax gourd, carrot, ginger slices, soy sauce, Lee Kum Kee garlic Chili sauce, salt, chicken essence.

Exercise 1. Clean the duck, chop it up, put it in the pot with cold water, add a few pieces of ginger and onion seedlings to boil, and constantly remove the blood foam floating on the water.

2. At the same time, cut the wax gourd and carrot into pieces, boil a pot of boiling water from another stove, pour the prepared duck meat, continue to cook for 30 minutes on medium heat, add the wax gourd and carrot, continue to cook for 20 minutes on medium heat, and turn to low heat for about 30 minutes until the duck meat and wax gourd are cooked.

3. Add appropriate amount of salt and chicken essence to taste according to personal taste before drinking soup.

Spicy fried duck meat

Ingredients: duck, shredded ginger, pepper, salt.

Exercise 1. Stir-fry the duck, a lot of shredded ginger and pepper;

2. Then just add salt, even better if there is sour lemon.

Stewed duck with pickled pepper and beer

Materials and seasonings: pickled pepper beer juice 750g, tomato sauce and pickled pepper sauce 20g, Pixian bean paste 15g, high-quality beer 250g, dried chili festival and ginger slices 10g, onion segments 15g, pepper granules 5g, star anise 3, spices (fragrant leaves, cloves, etc.

Exercise 1. Wash and depilate the fresh duck meat, cut it into small pieces of 3 cm square, and soak it in clear water for 24 hours (change the water several times during soaking). Rinse the blood water, add cooking wine to the cold water pot, cook for 3 minutes with strong fire, take out the water control, rinse with clear water several times, and control the water for later use.

2. When the wok is on fire, put peanut oil to 50% heat, add onion, ginger slices, pepper, star anise and spices, stir-fry for 1 min to give off fragrance, add Pixian bean paste, pickled pepper sauce, dried pepper festival and tomato sauce, stir-fry for 1.5 min to give off red oil, and stir-fry duck meat for about 2 minutes until there is no smell.

3. Pour the cooked duck meat and soup into the pressure cooker, put it on the fire and press it for 20 minutes until the meat is soft and rotten. Take it out of the fire and put it in the pot.

4. Boil the pickled pepper beer juice, pour it into the pot with duck meat, sprinkle with chopped green onion and coriander segments, add pickled pepper oil and sesame oil to the pot, and pour it on it when it is 70% hot. Just light the alcohol stove when serving.

Stewed duck with bamboo shoots

Ingredients: duck, shrimp skin, garlic, ginger, bamboo shoots, mushrooms, oil, sand tea, soy sauce, salt, cooking wine and sugar.

Exercise 1. Cut the duck into pieces to remove blood, cut the bamboo shoots into large pieces, and soak the mushrooms;

2. Stir-fry garlic, ginger slices and mushrooms in oil;

3. Stir-fry the duck to get oil. Stir-fry bamboo shoots and shrimps for a while, add cooking wine, sand tea, soy sauce, salt and sugar, then cover the pot, add appropriate amount of water, and simmer until the duck meat is crisp and rotten;

4. Open the lid and collect the juice. Don't collect it too dry. The soup can be eaten with rice.

Duck porridge

Ingredients: 1 cup of white rice, 1/4 pieces of duck meat, a little shredded ginger, a little chopped green onion, 2 tablespoons of lobster sauce (1), 1 tablespoon of cooking wine, 2 slices of ginger, 12 cups of water (2),/kloc.

Exercise 1. Wash and blanch the duck, 12 cup of water to boil, add the duck and other seasonings (1) and cook for 40 minutes, take out the duck, dry and shred.

2. Wash the white rice, add 8 cups of duck soup, cook on low heat until the rice grains are cooked and soft, add duck meat, seasoning (2) and shredded ginger, then add lobster sauce to boil, turn off the heat and take it out. Add a little chopped green onion when eating.

roast duck

Ingredients: half a catty of duck meat, 1/3 cups of shredded ginger, 1/2 cups of Japanese-style teriyaki sauce, 2 tablespoons of seasoning a, 6 cups of water, 1 Bao Xiao Lu, 1 sliced onion, 2 slices of ginger, 2 tablespoons of seasoning b, 2 tablespoons of salt and 6544 aluminum foil.

Practice (1) Wash the ducks for later use.

(2) Put all seasoning A into the pot and heat it. At the same time, add duck meat and bring to a boil over medium heat. Cover immediately after boiling, and simmer for about 6~ 10 minutes. Turn off the fire and stew for another 20 minutes. Then, take out the duck meat and drain it. Dry the pan, cover it with aluminum foil paper, and add seasoning B. Put a steaming rack on the shelf, put the whole duck in, skin down, and cover it. Heat over medium heat and dry bake for 5 minutes.

(3) When you want to eat, you can dip it in Japanese-style teriyaki sauce.

Fried duck

Ingredients: two duck legs, four Chinese cabbages, 2g ginger, 5g onion, 2g salt, 3ml vinegar, 5ml yellow wine, 2ml soy sauce, pepper powder 1g, pepper 1g, cooking oil and a little flour.

Practice 1, duck legs are clean.

2. Duck meat and leg bones are separated.

3. A separated duck leg

4. Put the seasoning and duck leg into the container, grab them evenly, wrap them with plastic wrap, and put them in the refrigerator for one day.

5. Wash and blanch the cabbage, mix the duck leg with a little salt and sesame oil, take it out, pat the flour, and wipe the pot with cooking oil to make the pot moist.

Add duck legs and fry until cooked inside and yellow outside.

6. Cut the fried duck leg into thick slices and put it in the dish at least with the cabbage.

Silver radish duck soup

Ingredients: radish 1/2kg, duck meat 2kg, salt 1 tsp, monosodium glutamate 1 tsp, white powder water 1/2 cups, water 1/2 pots, appropriate amount of sesame oil, and mashed garlic/kloc-0.

Exercise 1. Blanch the duck with bones, peel the white radish and cut it into hob pieces, and slice the duck without bones.

2. Add 1/2 pot of water to the white radish and duck bones to make broth, and then remove the duck bones.

3. Season the duck bone soup with salt and monosodium glutamate, and you can thicken it. Pour the sauce into a bowl, add the white radish, sliced duck and seasoning, and serve.

Fried Tricholoma with Duck Meat

Ingredients: duck breast, mouth mill, ginger, garlic, pepper, salt and soy sauce.

Exercise 1. Slice the duck breast and marinate it with ginger, garlic, oil and salt for a while.

2. Wash the mushrooms and cut them in half, and shred the peppers.

3. fry the duck in the oil pan.

4. When the ducks are eight ripe, stir-fry the mushrooms together.

5. Pour some water along the pot and simmer slowly. After the mushrooms and ducks are cooked, add salt and soy sauce to taste.

6. Here we go.

Braised duck with taro

Ingredients: 300g duck, one onion, taro 1/4 250g, salt, soy sauce, cooking wine, raw flour, pepper noodles, ginger slices, sugar and soy sauce.

Exercise 1. Peel taro and cut it into small pieces, then put it in a pot and fry it on both sides. Taro is not easy to rot when fried or fried, but cooked faster when braised.

2. After the duck is cut into small pieces, add salt, soy sauce, cooking wine, corn flour and pepper noodles for curing 15 minutes.

3. After drying the water in the casserole, put a small torch on the stove to heat it slightly, and then pour some oil (if the duck is fat, you can put the duck oil together in the wok). When the oil is hot, put the ginger slices and scallion into the casserole, and pour the duck into the casserole. Turn to medium heat and stir the duck meat with chopsticks to avoid sticking to the pot.

4. After the duck is fried until it becomes discolored, put the fried taro into a casserole and stew, add half a bowl of water, add appropriate amount of sugar, salt and soy sauce, mix well, close the lid and stew for 30 minutes, and stir with chopsticks on the way to avoid sticking to the pot. If the water is too watery, add some water appropriately.

5. When the duck and taro are cooked, sprinkle with chopped green onion, close the lid and turn off the fire, but don't open the lid immediately, and simmer for another 5 minutes with the waste heat of the casserole before opening the lid.

Braised spicy duck

Ingredients: 500 grams of duck, 30 grams of Guilin Chili sauce, 20 grams of onion, 30 grams of Tangqin, garlic 15 grams (peeled and mashed), 30 grams of ginger slices, 20 ml of oyster sauce, a little dried tangerine peel, perilla and coriander, and a proper amount of salt, sugar, rice wine, soy sauce and peanut oil.

Cooking: wash the duck, cut into pieces and drain for later use; Put oil in the pan, saute shallots, pat garlic and ginger slices, stir-fry duck meat in medium heat, add appropriate amount of water, Guilin Chili sauce, dried tangerine peel, perilla, Tang Qin, oyster sauce, soy sauce, season with salt and sugar, simmer for 40 minutes, and serve coriander.

Fried duck with fruit juice

Ingredients: 500g duck meat,

Seasoning: concentrated orange juice 50g, yellow wine 75g, monosodium glutamate 1g, onion 10g, sugar 5g, lard 50g, soy sauce 10g, sesame oil1g.

Exercise 1. Cook the duck, remove the big bones and cut it into rectangular pieces, totaling four pieces;

2. Put it in a bowl, add Shaoxing wine and soy sauce paste and marinate it;

3. Wash the onion and cut it into 3 cm long sections;

4. Put the wok on the fire, pour lard and burn it to 80% heat, and put the salted duck in the wok and fry it;

5. When the color is golden yellow, remove the lard, add orange juice, monosodium glutamate, sesame oil, white sugar, onion segments, 50 ml of bone soup and the remaining dip of salted duck pieces, and stir fry for a while;

6. After cooking, cut the duck into strips and serve. Spread the onion on the duck strips, and then pour the original juice.

Boiled soft duck with fresh orange

Ingredients: 400g duck, 2 eggs, 2 fresh oranges, 20g dry flour, 200g orange juice, 1 teaspoon ginger wine, 1/2 teaspoons refined salt, 1/2 teaspoons monosodium glutamate, 1 2 teaspoons white sugar,1teaspoon.

Practice: Cut the duck into two pieces with a thickness of 0.3cm, mash them, marinate them, add the egg liquid and dried raw flour and mix well, then put them in a pot of cured duck, heat them on medium fire, fry them until they are solidified, then fry the other side until golden brown, cook them, change knives into Japanese-shaped pieces, and pour in the prepared orange juice.

Maren brittle duck

Material: 1 fat duck ..................................... 2000g.

Monosodium glutamate1.5g.

50 grams of sesame seeds.

20 pieces of pepper.

50 grams of cooked pig fat.

Pepper 1g

Cooked and lean ham10g

Onion 15g

Coriander100g

Ginger 15g

Eggs 1.

50 grams of dry starch.

Egg white ... Egg white ... Egg white ... Egg white.

50 grams of flour

Jiu Shao ..................

Sesame oil 10g

8 grams of refined salt.

Peanut oil 1000g (about 100g).

5 grams of sugar.

Exercise 1. Marinate the washed duck with Shaoxing wine, refined salt, sugar, pepper and minced onion and ginger for about 2 hours, steam it in a cage until it is 80% rotten, take it out and let it cool. First, cut off the head, wings and palms, then remove the bones from the duck, and cut the meat into shreds at the parts with thick leg meat and breast meat. Cut the ham into pieces. The fat meat is cut into filaments. Put the eggs in a bowl, add flour, dry starch 10g, and 50g water to make a paste. Pick and wash the coriander.

2. Put a layer of egg paste on the surface of duck skin. Spread it on the oiled flat plate, put the shredded fat meat and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread it on the inside of duck skin, fry it in the oil pan until golden brown, and take it out and put it in the flat plate.

3. Beat the egg white into foam, add 40 grams of dry starch, and stir evenly to form a snowflake paste. Spread it on duck noodles and sprinkle with sesame seeds and minced ham. Add peanut oil to the wok, heat it to 60%, add Mamen duck crisp and fry until cooked, and pour oil on the surface until the bottom is golden. Remove the oil, sprinkle with pepper powder, drizzle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, put it neatly on a plate, and put coriander around it.

note:

The container of Shanda Egg White should be clean and free of oil, salt, alkali and raw water. Use the drawer to hit in the same direction, don't stop halfway, hit it like a snowflake in one go, and put the chopsticks in and let it stand.

Xi Shu Jiang ya

Ingredients: old duck 1 duck (local ducks have been raised for more than 2 years, with a net weight of about1.250g), special watercress1.5g, and pork belly 50g. Half a bag of Yibin sprouts (weighing about 15g), salt 1g, monosodium glutamate 1g, sesame oil 1g, sweet noodle sauce 5g, pickled peppers 5g, pickled peppers 20g, douban 5g, crisp water (maltose and red Zhejiang vinegar according to1g).

Exercise 1. Slaughter and clean the old duck, blanch it in boiling water for 3 minutes, take out the control water, put it in salt water for 1.5 hours, take out the control water, brush off the crispy water to dry, cut it in half (only half is needed, and the other half is reserved for other purposes), and pour it into 60% hot salad oil for 3 minutes until the duck skin is crispy.

2. Leave 50 grams of oil in the pot. When it is 70% hot, add pickled peppers, watercress and ginger slices, stir-fry until fragrant, add fresh soup to boil, add crispy duck and simmer for 40 minutes, remove the chunks weighing about 30 grams and put them on the plate as they are.

3. Add 5g of salad oil into the pot, add pork belly when it is 70% hot, stir-fry the sweet noodle sauce with low fire, stir-fry the special watercress A and bean sprouts for 0.5 minutes until the water is dry, add salt, monosodium glutamate and sesame oil to taste, and pour it on the duck.

French orange juice duck breast

Ingredients: 200g duck breast, Liu Ding slice 10 slice, 2 teaspoons sugar 1/2 teaspoons orange juice.

Exercise 1. Cut the duck breast skin with a cross oblique knife, don't cut it off, and set aside.

2. After the pot is heated, put the duck breast skin facing the pot surface with the method of 1, put it in a seven-layer steel pot in Palou, USA, fry it until golden brown, turn it over and fry it until it is cooked, and take it out and cut it into pieces.

3. Cold pot: Add all seasonings and Liu Ding slices into a small soup pot made of seven layers of steel in Paruya, USA, cook it with low fire until it becomes thick, then pour it on the duck breast slices made by method 2, and put it on a plate overlapping with Liu Ding slices.

Osmanthus salted duck

Material: duck1750g,

Seasoning: salt 100g, star anise 30g, osmanthus sauce 10g, pepper 5g, onion 20g, ginger 5g, yellow rice wine 10g.

Exercise 1. After the duck is washed and drained, fork it with a fork to help the sauce penetrate into the duck.

2. After the pot is hot, add the pepper granules and stir-fry for 30 seconds, then add the salt, star anise, seasoning (20g onion, 5g ginger, Shaoxing wine 10g) and 30 cups of water, and cook for 40 minutes to make white gravy.

3. Cook the duck in white gravy for 5 minutes, then add osmanthus sauce, turn off the fire and soak it for 24 hours (note: the duck must be completely soaked in gravy), and finally take it out and cut it into pieces.

Guangdong roast duck

Material: 1 duck leg, brush material: maltose 70g, white vinegar 45g, cold boiled water 30g, marinade: salt 1/4 teaspoons, sugar 1/2 teaspoons, a little cinnamon powder, a little dried tangerine peel powder, a little ginger powder, a little pepper and chopped green onion 6550.

working methods

Wash and dry the duck legs, water the duck skin with boiling water, and then dry the water;

Stir the marinade evenly, smear it evenly on the duck leg and marinate for half an hour;

Brush the duck skin, cook it evenly with low fire, wipe the duck skin on the duck leg with kitchen paper towels, spread the brush evenly on the duck skin, and blow it on the baking tray until the skin is dry;

Put the duck leg in the oven, 220 degrees, about 30 minutes, turn it several times in the middle, and finally put the duck skin up, color it and take it out.

Take out the oven and let it cool, then chop it;

Pan-fried coke duck breast

Ingredients: two duck breasts, a little shredded ginger, a cup of coke, half a lemon, a little olive oil, cooking wine, starch, white vinegar, orange juice, a little shredded black pepper, and a proper amount of salt.

working methods

Cut the duck breast into a cross. Personally, I think it is similar to the knife worker who fried eggplant.

Marinate duck breast with a little cooking wine, ginger slices, salt and black pepper, and marinate anything according to your own taste; Rinse the marinade with clear water before cooking.

Turn the fire to the minimum, add olive oil to the bottom of the pot, just a little oil, remember to put down the duck skin, there will be a lot of oil in the duck when frying, which can drain the oil and reduce our oil intake. When I'm about to fry the second piece, I don't need to put any more oil. I fry until the surface is golden, turn it over and fry it 10 minutes or so. Add lemon juice to cook when frying;

In this way, fry the duck half-cooked, and then add coke to cook. Drop the excess water and put it in a small bowl. The duck breast is still in the pot. Add some oil and fry it for a while. When the skin is a little burnt, take it out of the pot and put it on the plate.

Add a little starch and salt to the soup poured out before, then add the remaining lemon juice, orange juice, salt and pepper and sprinkle it on the duck. The whole process is over.

Tips:

There is no need to put soy sauce, soy sauce and other seasonings, and there is no need to put sugar, because cola itself has sugar and color.

Never pour out the soup after cooking duck breast with coke, and keep it for cooking.