Taste: spiced craft: braised duck with rose in brown sauce. Material: main ingredient: duck blood (white duck) 1500g.
Seasoning: 75g of salt, 75g of sugar, 25g of scallion, 5g of ginger15g, 5g of star anise, 3g of clove, 5g of cinnamon, 20g of cooking wine, 5g of sesame oil, 0/500g of gravy150g of red rice150g to teach you how to cook braised rose duck.
2. Put a proper amount of water in the pot to boil, put the duck into the water, skim off the floating foam and remove the odor.
3. Put a proper amount of water into the pot, pour in the original old bittern, yellow wine, white sugar, onion and ginger slices, wrap the red rice with gauze, add various seasonings, bring the duck to a boil, and cook it on low heat. When the duck is almost cooked, put the right amount of salt. After the duck is colored and savored, turn to high fire to concentrate the marinade, so that the color of the duck will be brighter and the taste will be more transparent. Then, take out the marinade, rub it with sesame oil, cool it and serve it on a plate. The method of spicy braised duck introduces the cuisine and its functions in detail: home-cooked recipes, constipation recipes, adolescent recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: spicy technology: spicy braised duck making material: main ingredient: duck 1000g.
Seasoning: soy sauce 10g, sugar 5g, rock sugar 3g, Chili sauce 15g, onion 5g, ginger 5g, cinnamon 2g, star anise 2g, red yeast 5g and salt 4g teach you how to cook spicy braised duck, and how to cook spicy braised duck is delicious. Slaughter the duck, gut it and wash it.
2. Slap the onion and ginger loosely;
3. set fire to the pot and then pour water. After the water is boiled, add the duck, cook until the meat turns white, and remove the blood foam;
4. Then, pour water from the pot, add soy sauce, refined salt, sugar, Chili sauce, red yeast, scallion, ginger, cinnamon and fennel (star anise), boil with strong fire, add duck meat, boil again, skim off the floating foam, cover the pot, and simmer with slow fire until cooked;
5. Take out the excess soup, pour in the rock sugar crumbs, and continue to burn with medium fire to make the soup gradually thicken;
6. After the marinated duck is cooled, cut it into pieces and put it on the plate, and pour it with marinade. The method of marinating duck with salt water introduces the dishes and their functions in detail: private cuisine, teenagers' recipes, nourishing recipes, invigorating spleen and appetizing recipes and malnutrition recipes.
Taste: spiced craft: salted duck making material: main ingredient: duck 2000g.
Accessories: 20g onion, 30g ginger.
Seasoning: 40 grams of salt, 20 grams of rice wine, 5 grams of sugar, 5 grams of star anise, 5 grams of clove, 5 grams of cinnamon, 5 grams of dried tangerine peel, 5 grams of Amomum villosum, 5 grams of pepper and 5 grams of nutmeg teach you how to make salted duck. How to make salted duck is delicious. Remove the viscera and feet of the whole duck, rinse it with clear water, and then sprinkle 30 grams of salt evenly in the seasoning by hand.
2. After pickling, put it in boiling water for 5 minutes, remove it and drain it.
3. Wash the onion and cut it into small pieces; Wash and slice ginger.
4. Add onion, ginger, duck and all gravy (20g rice wine, 5g sugar, water 1200ml, salt 10g, gravy [aniseed, clove, cinnamon, dried tangerine peel, Amomum villosum, pepper and cardamom]) and bring to a boil, then simmer and turn off the fire.
Take it out when it is cold, cut it into pieces and put it on a plate. The method of braised duck with spiced sauce introduces the cuisine and its effects in detail: private cuisine, youth diet, nourishing diet, spleen-invigorating and appetizing diet and malnutrition diet.
Taste: spiced craft: spiced braised duck making material: main ingredient: duck 2000g.
Seasoning: sesame oil 10g spiced braised duck features: this dish is crispy and delicious. Teach you how to cook spiced braised duck, and how to cook spiced braised duck is delicious. 1. Slaughter the duck, unhairing it, gut it, wash it, put it in a boiling pot, take it out after the water boils, put it in clear water to clip off the remaining fluff, wash it, then put it in a braised soup pot, simmer it with low fire until the bones can be removed (not too rotten), take it out, let it cool, and brush it with sesame oil.
2. Smash the neck bone and wing bone, put them into a plate, then cut the leg meat and breast meat into thin slices with a length of 2 cm and a thickness of 1 cm, cover them, and sprinkle with red gravy and sesame oil.