Let me tell you a few tips that are easy to stew:

Stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3-4 hawthorn, chicken is perishable.

Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is dry, pour in proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets crackle, immediately heat the water (no chicken nuggets), then simmer for 10 minute with high fire, add seasoning, simmer for 20 minutes with low fire, and then pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80-90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.

Stewed old chickens and ducks: old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.

Boil the old duck: It's easy to boil a few snails in the pot.

After the duck is cooked, the beans on both sides of the duck's tail are removed, and the taste is more delicious.

Stewing method: The method of stewed duck with wonton is delicious. Just try it.

Raw materials/seasonings]

Light fat duck 1, about 1000g, 25 pork wonton, moderate amount of onion and ginger, and a little sugar.

[production process]

① Cut the fat duck from the back, eviscerate and wash it, cut it into four pieces (two duck legs and two breasts with thighs, and the rest are reserved for other purposes), put it in boiling water, and when the duck skin contracts and tightens and blood bubbles float, take it out and wash it.

② Divide the duck into four casseroles, add 6 cups of water to each pot, appropriate amount of ginger (pat loose), onion (knotted) and sugar, boil with strong fire, add salt, and stew with low fire until crisp and rotten. Put the wonton in the water pot, cover the lid and serve with the pot.

Boiling method of old duck soup with delicacies

Stewing method: Take a live duck of about 1.8kg, slaughter it, take off its feathers, claws, mouth shell and nose dirt, gouge out its cavity, wash it, then boil it in water for 3-5 minutes to remove blood, then take out its slightly cool hair and let it cool for later use. When stewing the soup, first put 1 Bao old duck soup into a 3 1 cm casserole (customized by the company), then add the ducks, then add about 3kg of water to the edge of the casserole, boil it with strong fire, and then stew it with slow fire (just after the fire has started) for 2.5 ~ 3 hours (note: it takes about 1 hour to stew at high altitude)

Special instructions:

1), midway inspection: two or three inspections are needed in the middle, mainly to check the amount of soup and the raw and cooked state of ducks.

2) How much duck soup: When serving duck soup (for guests), check the water level of the soup. When stewing duck soup, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is light and salty, because the taste of the company's soup is modulated according to the size of the pot. Too much water evaporates when there is too little soup, so it is necessary to add water to the table and serve it to the guests after boiling. There is too much meat in the soup, the duck is tender or has too much water, or the duck has not been stewed and raked. At this time, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.

3) Add water to the stew: If the cooking is well controlled, add water according to the above requirements, and stew without water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), the tenderness of ducks, the size of heat and the size of pots (individual casseroles), they are slightly different and need to be adjusted according to specific conditions.

4), duck stew time: In any case, duck stew time should be more than 2 hours, because the taste of soup will be cooked. This can be judged by tasting radish. The salty taste of radish shows that the taste of soup is still contained in the soup. Remember.

5) Adjustment of soup flavor: Generally speaking, the company has prepared the soup flavor, and there is no need to add any other seasoning when stewing ducks. However, due to the slightly different regional and personal tastes, we can adjust it by adding and subtracting radish soup. You can add more soup to each pot in advance (for example, 6 packages of soup stew 5 pots), or you can directly add soup to the soup pot according to the requirements of individual guests.

6) Number of oil layers: The oil in the soup bag is quantified by the company based on years of experience, and there is no need to add oil when stewing soup. However, due to different duck sources (such as different fatness of cherry valley duck and duck), the oil quantity may be different. Generally, oil should not be removed, which will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. Some guests will ask for gas. At this time, 50 ~ 100 g salad oil can be added.

Roasted duck in pot

raw material

A slaughtered stuffed duck weighs about four kilograms, three kilograms of marinated soup, five dollars of shallots, five dollars of ginger and two kilograms of flower oil, and consumes about three ounces.

working methods

1. Fill the duck in the buttocks to avoid taking out the internal organs; Then make a small incision at the back of the neck, take out the crop and trachea (don't open it forcibly, so as not to break the skin and affect the integrity of the duck breast), and rinse it with clear water;

2. Put the duck in, add the onion and ginger slices at the same time, and cook for more than 20 minutes. When the wings move and the meat is soft, take it out to dry for a while, and then put it in a marinated soup pot before cooking. Turn the duck over when cooking, and after about fifteen minutes, take it out and drain it. At this time, the duck skin is dark jujube red, and the five flavors are soaked in duck meat;

3. Put the frying spoon on the fire, pour in 2 Jin of peanut oil, and when the oil smokes, put the cooked duck in while it is hot, and take it out when it is fried to the skin. Chop off the duck head, split it in the middle and put it on the plate; Cut the duck neck into sections and put it in the center of the plate; Chop off the wings and duck legs (duck legs are chopped three or four times) and put them on the upper and lower plates respectively; Then cut the chest and duck back (flat with a knife) into two halves, cut them into five-minute-wide strips, put the duck in the center of the plate (cover the duck neck), and then cover the chest on it.

Braised duck with sand tea

raw material

1 duck (about 1250g), 125g sand tea sauce, 15g onion, 25g water-soaked mushrooms, 12 potatoes, 5g ginger slices, 25g mashed garlic, 10g Chili powder, etc.

manufacturing process

1. Slaughter the duck, remove its fur, wash its internal organs, put it in a boiling water pot, take it out, put it in a casserole, add1000g of water,10g of wine, onion slices and ginger slices, boil it over high fire, and take it out after15min.

2. Chop the duck head, neck, wings, tail and paws for later use. Cut the duck into two pieces, 3 cm long and 5 cm wide respectively. Peel potatoes, clean them, cut them into 12 oranges with a knife, fry them in an oil pan for three minutes, and then steam them in a cage for ten minutes until cooked.

3. Heat the wok with low heat. Stir-fry garlic paste, Chili powder, sand tea sauce, soy sauce, sugar, monosodium glutamate and 15g wine in a wok for five minutes, then add pork bone soup, duck head, duck neck, duck wings, duck tail and sole for one hour and thirty minutes, and finally add mushrooms and stew for ten minutes. Put the wok on the fire, thicken the stew with wet starch, bring to a boil, pour it on the duck pieces and pour it with cooked chicken oil.