material
1 old duck, bamboo shoots, taro, ham, salt.
working methods
1. Boil bamboo shoots with water.
2. Cut taro and ham into pieces.
3. Wash the old duck, put it in a big casserole, add water, roll over high fire, remove foam, add ham after low and medium fire 1 hour, add tea bamboo shoots after 40 minutes, continue to cook taro until soft and rotten, and then add salt to cease fire.
Nourishing old duck soup
Recipe introduction
Salty taste, eliminating fatigue, nourishing blood and stomach, promoting fluid production and quenching thirst.
material
Material: 2500g clean old duck.
Accessories: Lycium barbarum, wax gourd, radish, kelp, salt 5g, pepper 3g, yellow wine 2g, onion 5g, ginger 2g, monosodium glutamate1g.
working methods
1. Slaughter the duck, cut it into pieces with a width of 3cm and a length of 5cm, remove the pollution, and slice the ginger for later use.
2. Put the pot on the fire and fry the pig oil for 5 minutes until golden brown. When the fragrance is rich, add wine
3. Put 35,000 grams of water in a casserole and stew for 3 hours, then add monosodium glutamate.
Peking roast duck
material
Ingredients: Beijing roast duck 1, sugar water, onion, sweet noodle sauce, duck cake.
working methods
1, duck hands, duck tongues need air to enter the skin.
2. Take out the internal organs and support them between the spine and the chest trident with sorghum stalks;
3, washed by the knife edge, released from the anus, and repeatedly cleaned;
4. Hang a hook around your neck and a duck.
5. Scald the skin with boiling water to make it smooth and firm.
6. Water the ducks with sugar water.
7. Dry the duck.
8. Block the duck's anus. Fill it with 80% boiling water, put the duck in the hanging oven and bake it when the color is ripe.
9. Slice the duck. When eating, eat a little onion and sweet noodle sauce, and add duck cake.
Peking roast duck
material
Half a soy sauce for duck, 0.5~ 1 tablespoon of sugar, 0.5 tbsp of water for rice flour, 40G of maltose for vinegar 10G of garlic and ginger, anise 1 spiced powder, 1 tbsp of cinnamon, a little rice wine, 1 tbsp of water and 2 tbsp of soy sauce sauce/kloc.
working methods
1
Boil a pot of water and pour duck skin 2~3 times.
2
Mix all marinades, add duck meat and massage for 2 minutes.
three
Marinate in the refrigerator for one night or more than 3 hours (turn over)
four
Take it out to dry, or put it in the refrigerator without plastic wrap.
five
Boil the crispy skin in water until the malt melts, spread it evenly on the duck, and then air dry (I wiped it twice)
six
Wrap the duck wings and legs in aluminum foil, put them on an iron net, put a baking tray under them, bake at 170 degrees for about 40 minutes, and take them out.
seven
Boil all the ingredients in the sauce.
eight
Boneless slices can be dipped in food, and can be eaten with spring rolls with onions.
Barbecued roast duck leg with pork.
material
Duck leg 400g honey a little barbecue sauce 4 tablespoons onion 1 soy sauce paste 1 tablespoon soy sauce 2 tablespoons rice wine 2 tablespoons.
working methods
1
Wash the duck leg and beat it dozens of times with the back of a knife.
2
Put shredded onion and duck leg into a large bowl, then add 2 tbsps of rice wine, 4 tbsps of barbecue sauce, 1 tbsps of soy sauce paste and 2 tbsps of soy sauce, mix well, wrap it in plastic wrap and marinate it in the refrigerator for one night.
three
Pour a little oil into the pot, heat it and add the marinated duck leg. Fry the peeled side until it changes color, and then turn it over.
four
Spread the tin foil on the baking tray, spread the onion in the second method on the tin foil, put the fried duck leg skin down on the onion, brush a layer of marinated duck juice, and put it in the preheated oven for 200 degrees 15 minutes.
five
Then take out the baking tray, brush the marinade on the surface of duck meat, turn it over and brush the marinade on the peeled side, brush a layer of honey, and bake it in the oven at 200 degrees 15 minutes.
six
Cool and slice. In addition, the remaining salted duck leg juice is boiled and concentrated, and can be dipped or drenched on the meat when eating.