First of all, crispy duck
Ingredients: Beijing fermented duck, Shaoxing wine, soy sauce, salt, pepper, star anise, sweet noodle sauce, onion, ginger and peanut oil.
Exercise:
1. Pull out the remaining fine hairs of the stuffed duck, take out the internal organs from the opening below the duck tail, wash them, control the water, and put them in a plate.
2. Mix Shaoxing wine, soy sauce, salt, pepper, star anise (to be broken), sweet noodle sauce, shredded onion and shredded ginger. Rub it on the duck's abdomen, marinate it for about three hours, then steam it on the drawer for three hours, and take it out to drain the water from the duck's abdomen.
3. Pour peanut oil into the pot, stir-fry the steamed duck (chest down) in the oil until it is cooked, turn over and fry the duck's back when the chest is golden, and when all the ducks are fried in Huang Shi, take out the drained oil and put it in a plate (with rape pine at the bottom) to eat.
Second, clear soup firewood duck
Ingredients: fresh duck 1000g, onion 5g, cooked ham 75g, pepper 0.5g, Shuifa Yulan tablets 75g, monosodium glutamate 1g, Shuifa Xiangru 75g, refined salt 2g, Shuifa bamboo shoots 50g, chicken oil 5g, chicken soup 500g and cooked lard 25g.
Exercise:
1. Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and 0.7 cm square, and wash it with fragrant shavings. Slice the cooked ham and magnolia officinalis, and cut into 5 cm long and 0.3 cm square filaments. Water bamboo shoots are cut into thick shreds.
2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia, and 2 pieces of shredded fragrant shavings (65,438+00 pieces), tie them with shredded green bamboo shoots from the middle, tie them into a small firewood, put 24 pieces neatly in a soil bowl, and add cooked lard, 65,438+0.5g of refined salt and 250g of chicken soup.
3. Add 250g chicken soup to the wok with original duck soup, boil it, skim off the foam, add 0.5g refined salt, monosodium glutamate and onion, pour into a large soup bowl, sprinkle with pepper and pour in chicken oil. Note: Steamed duck with firewood is full of anger, steaming for about 40 minutes, preferably soft and rotten.
Three, ginkgo duck pot
Ingredients: a duck, four ounces of ginkgo, eight ounces of yellow buds, two parsley, carrots, black bean powder, oyster sauce, powdered chicken with sugar, raw flour and wine.
Exercise:
1. Peel ginkgo, boil in boiling water for five minutes, wash and drain. Wash the duck, blanch it in boiling water, remove the drained water and cut into pieces.
Stop.
2. Add 2 tablespoons oil to stir-fry the ginkgo thoroughly, then stir-fry the duck for a while, add seasoning, stew the ginkgo for about 20 minutes, thicken and turn off the heat.
3. Wash the flower buds white, cut them into short sections, cook them and put them in a clay pot. Boil the duck on the yellow bud white, add the coriander and serve in the original pot.
Four, stewed duck with wax gourd
Ingredients: half a wax gourd, half a duck, dried tangerine peel, ginger, oil, salt and raw flour.
Exercise:
1, peeled melon pulp, cut into pieces and washed, washed duck meat and cut into pieces.
2. Soak the dried tangerine peel and fry the duck until golden brown.
3. Burn the pot red, add oil, stir-fry ginger, duck and dried tangerine peel, then add wax gourd, stir well, add appropriate amount of boiling water and salt, cover the pot, and simmer until the duck is cooked.
4, seasoning can be eaten.
Five: stewed duck with osmanthus
Ingredients: duck 1 bird (weight 1 over 1,000g), 50g sweet-scented osmanthus sugar, and proper amount of cooking wine and refined salt.
Exercise:
1, wash the duck inside and outside with salt.
2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix well. Put the bowl in a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the duck's broken belly on the bamboo frame to prevent the seasoning in the bowl from being overturned.
3. Put the casserole on a big fire and cook it 1 hour, then simmer it for 30 minutes until it is fragrant.
4. Open the pot, remove the big bowl, put the duck into the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles to eat.
Six, eight-treasure sauce duck
Raw materials: 50g of cooked shrimp, peanuts, pork leg with duck gizzard, diced bamboo shoots, 75g of cooked chicken with clear soup, 20g of cooked belly with bean paste, 20g of sugar, 50g of cooked lard150g, dried seaweed10g, and 40g of wet starch.
Exercise:
1. Put sliced duck gizzard, diced chicken, diced meat, belly stare, bamboo shoots stare, dried seaweed and peanuts into a bowl and mix well.
2. Boil the lard to 40% heat, and remove the shrimp when cooked.
3. Stir-fry the red pepper in the pot with red oil, and add the mixed diced chicken. Add monosodium glutamate, soy sauce, sugar, bean paste and broth to boil, and turn to high heat for 3 minutes.
4. Pour the wet starch into the cooked lard, put it in a pan, boil the shrimp and the remaining broth, thicken the wet starch with cooked lard and pour it on the diced chicken.