Stewed duck
First, stew duck with pickled peppers.
Ingredients: peeled duck, onion, ginger, salt, soy sauce, pickled pepper, sugar.
Exercise:
1. Wash the duck, blanch it in cold water until it boils, and then take it out.
2. Add a little oil to the pot, saute the shallot Jiang Mo, add pickled peppers, stir-fry the red oil with low fire, then add the cooked duck meat, add a spoonful of soy sauce, and stir-fry until the color is the highest.
3. After stirring evenly in medium heat, add appropriate amount of sugar and boiled water, and the materials are not limited. Stew the duck slowly over medium heat until it is completely cooked.
4. Finally, you can collect the soup to your favorite concentration and sprinkle a little fried sesame seeds.
Second, stewed duck with yam.
Ingredients: duck, yam, red dates and medlar. Seasoning: onion ginger, star anise, pepper, fragrant leaves, dried tangerine peel, yellow wine, rock sugar, salt and pepper.
Exercise:
1. Wash the duck and cut into pieces (the skin and fat are removed, so it is not greasy). Boil in cold water, turn off the fire, take out the duck meat, and rinse it repeatedly with cold water for 2-3 times.
2. Add cold water, duck, onion, ginger, star anise, pepper, fragrant leaves, dried tangerine peel and rice wine. After the fire boils, simmer for 50 minutes.
3, salt seasoning, put 2 pieces of rock sugar, yam, red dates, medlar, and then add pepper and chopped green onion 10 minute.
Third, duck stew with beer.
Ingredients: seasoning: pickled pepper beer juice 750g, tomato sauce pickled pepper sauce 20g, Pixian bean paste 15g, high-quality beer 250g, dried Chili festival and ginger slices 10g, onion slices 15g, pepper granules 5g, star anise 3 slices, and spices (fragrant leaves and ginger slices).
Exercise:
1. Wash and unhairing fresh duck meat, cut it into 3cm square pieces, 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.