Ingredients: chopped duck (blanched to remove blood), mini potato/carrot (boiled in boiling water until 7 minutes cooked, about 15 minutes), Chinese cabbage, ginger, star anise and a can of beer.
Seasoning: two spoonfuls of Chili sauce, one spoonful of soy sauce/soy sauce, one spoonful of rock sugar, and a little salt/essence.
Practice: Heat two tablespoons of oil, add ginger slices/star anise and stir-fry until fragrant, add duck pieces and stir-fry to force out the oil, pour in beer, add all seasonings, cover and stew for 45 minutes, then add potatoes/carrots/cabbage and continue cooking 15 minutes. It smells good! ! !
Yao Xiang JIU Wei duck soup noodles
Ingredients: (1) a few pieces of beautiful duck meat (blanched to remove blood for later use), a handful of flour thread (blanched to be softer), (2) ginseng, angelica, medlar, red dates, bamboo shoots, mushrooms and ginger, (3) a small cup of homemade medicinal liquor with a little salt.
Practice: 5 cover rice with water and materials (2) bring to a boil, add duck meat, then bring to a boil, turn to low heat and stew for 90 minutes, then add medicinal liquor/salt to continue stewing 15 minutes. Put the noodles in a bowl, pour in the soup/ingredients and serve.
Remarks: Self-made medicinal liquor is shochu, the alcohol concentration is not high, and it will not be too pungent. Due to the addition of Glycyrrhiza uralensis Fisch./Lycium barbarum L./Jujube, it tastes sweet and mellow, and is full of ginseng/angelica medicinal fragrance, so it is suitable for pure drinking or adding into soup to enhance fragrance.
Braised duck with taro
Ingredients: Chop half a duck, steam and peel taro (raw taro is easy to itch), soak mushrooms until soft, cabbage (cabbage), ginger slices and pepper.
Seasoning: a bowl of water/mushroom water, one tablespoon of sesame oil, two tablespoons of rice wine, one tablespoon of spicy bean paste, one tablespoon of soy sauce/soy sauce, and a little sugar/salt/monosodium glutamate.
Practice: Heat sesame oil, add ginger slices/Chili slices/duck pieces, stir-fry, add water/soaked mushroom water/rice wine, cover, and turn to low heat for about 60 minutes. Add taro/cabbage/mushrooms and other seasonings, turn to medium heat and continue stewing 10 minutes. Open the lid and turn to high heat and stir-fry until the soup is thick.
Medicinal material rice wine tea fragrant duck
Ingredients: Half a duck is cut into pieces, and a packet of medicinal materials (ginseng, angelica, jujube, chestnut, drupe, astragalus root, acanthopanax bark). . . ), ginger and garlic.
Seasoning: the first cup of rice wine (it is very fragrant and strong rice wine, which makes the duck soup more delicious after alcohol volatilization), salt.
Practice: Wash the duck after boiling water, put it into the pot, pour in eight bowls of water/a cup of rice wine, add all the medicinal materials, boil over high fire, skim off the floating foam, simmer for two hours with salt to taste.
Stewed duck with ginseng, angelica, mushrooms and bamboo shoots
I. Ren San Danggui Duck
Ingredients: duck pieces (about half the weight of a duck), some mushrooms (soaked soft), a bag of ginseng soup, some angelica, a teaspoon of medlar, some ginger, four tablespoons of rice wine and a little salt.
Practice: Add ginseng soup/Angelica sinensis/Lycium barbarum/ginger into clear water eight-treasure rice, boil it and simmer for 20 minutes. Add duck pieces/mushrooms, simmer with rice wine for 20 minutes, then simmer for 90 minutes, and season with salt. You can also cook noodles/fine noodles and put them at the bottom of the bowl, pour duck soup on them, and put some pieces of duck meat/mushrooms for dinner.
2. Stewed duck with mushrooms and bamboo shoots
Ingredients: duck pieces (about half the weight of a duck), several mushrooms (soaked soft), soft shredded bamboo shoots of Magnolia officinalis, and several slices of ginger.
Seasoning: soak mushrooms in a bowl/half bowl of water, two spoonfuls of rice wine, one and a half spoonfuls of soy sauce, a little salt and two spoonfuls of sesame oil.
Practice: Heat sesame oil, add ginger slices, duck slices and mushrooms, stir-fry until the fragrance overflows, pour wine, add water/water soaked in mushrooms, soy sauce/salt, cover and stew until crisp, and turn to high heat until the soup is about to dry. Almost all the essence is absorbed by bamboo shoots, delicious!
18: duck, duck, duck. . .
I bought a tea-flavored duck with tender meat and thin skin (a duck with fresh tea in the tea garden) and made a whole duck meal: (1) stewed duck with rose, (2) sliced duck in winter oyster sauce, and (3) boiled cabbage with duck bone soup.
(1) braised duck with rose-
Ingredients: duck legs, wings, duck necks and eggs (cooked and shelled).
Marinade: onion, ginger/garlic slices, star anise, cinnamon leaves, dried peppers and dried tangerine peel.
Marinade: six bowls of water, half a cup of soy sauce, one tablespoon of salt, half a tablespoon of sugar and half a cup of rose wine.
Practice: add marinade and marinade to cook for 25 minutes, add materials to marinate for 40 minutes, and continue to soak for 60 minutes after turning off the fire.
(2) Sliced duck in oyster sauce in winter-
Ingredients: sliced duck breast (slightly marinated with a little white powder and cooking wine), sliced winter bamboo shoots, soft sliced winter mushrooms, sliced ginger/garlic/pepper.
Seasoning: 1 tbsp oyster sauce, 1/2 tbsp soy sauce, 1/2 tbsp cooking wine, a little sugar/monosodium glutamate, and a proper amount of white powder water.
Practice: heat two spoonfuls of oil, put it in the duck slices, stir fry quickly and spread it out, and pick it up for later use. Heat the remaining oil in the pot, add ginger/garlic/pepper slices and stir-fry until fragrant, add winter bamboo shoots/mushrooms, stir-fry two spoonfuls of stock for 2-3 minutes, put back the duck slices, add oyster sauce/soy sauce/cooking wine/sugar/monosodium glutamate and stir-fry for a while with high fire, and then thicken with white powder water.
(3) Boiled cabbage with duck bone soup-
Cook four bowls of clear water with ginger slices, onion slices, cooking wine and duck skeleton until there are about two bowls left in the soup, and discard all sundries to form the soup base. Cut the Chinese cabbage into long strips, and cook the shredded mushrooms and bamboo shoots in the soup for 30 minutes. Add the soaked bamboo sticks, pepper slices and a little salt/sugar/monosodium glutamate and continue to cook for 5 minutes, thicken with a little white powder water and pour in red oil.
Beer Duck
Ingredients: chop a duck into small pieces, dried Chili, ginger, garlic, onion, star anise, pepper, dried tangerine peel and cinnamon leaves.
Seasoning: one can of beer, two spoonfuls of soy sauce, a little salt/monosodium glutamate, and one spoonful of red oil.
Practice: heat a tablespoon of oil in the pot, fry it and pick up the duck pieces. Leave a tablespoon of oil-fried garlic cloves, dried peppers and ginger slices in the pot, put back the duck pieces, pour in beer, add pepper, star anise, dried tangerine peel and bay leaves, add salt/soy sauce/onion, bring to a boil, turn the heat down, cover and stew for 45 minutes, then pour in red oil and mix well. Spicy and refreshing, rich, soup bibimbap fishing noodles first-class.