raw material
Duck leg, monosodium glutamate, onion, ginger, garlic, star anise, soy sauce, soy sauce, yellow wine, spiced powder, vegetable oil, fragrant leaves and sugar.
1. Wash three duck legs, put them in a pot, pour in soy sauce, light soy sauce and yellow rice wine, add spiced powder, onion, ginger and garlic, knead them evenly by hand, so that the duck legs are evenly stained with marinade, cover them with plastic wrap and marinate for 2-3 hours.
2. Take out the salted duck leg, pour a little cooking oil into the wok, and add the duck leg to fry until golden on both sides.
3, leave a little oil in the pot, add onion, ginger, garlic to smell.
4. Three cups of juice were prepared, followed by water, yellow wine and soy sauce.
5, pour three cups of juice, add a glass of water to the light food.
6. After boiling, add aniseed, fragrant leaves and fried duck legs, cover the pot and stew for 30 minutes. During the period, the juice is continuously scooped up and poured on the surface of duck legs, and sugar and monosodium glutamate are added when cooked.
Stewed old duck with potatoes
Cooked duck, potato, soy sauce, cooking wine, star anise, red pepper, ginger and onion.
1. Peel potatoes, wash and cut into pieces, and then cut ducks into small pieces. Pour oil into the pan, add onion, ginger, red pepper and star anise, stir-fry until fragrant, and add duck pieces.
2. Stir fry and pour in soy sauce and cooking wine.
3. Continue to stir fry and pour in the potato pieces.
4, add water to cover the ingredients, after the fire is boiled, change to a small fire and simmer slowly, and turn off the fire when the soup is not collected.
Stewed old duck with yam
Slaughtered old duck, 300g yam, ginger (sliced), onion (knotted), cooking wine.
1, clean up the old duck and cut it into pieces; Peel the yam, cut it into rolling blades and soak it in water for later use.
2. Put a little oil in the hot pot, add the duck pieces and ginger slices, stir-fry until the duck pieces are oily, so that the surface of the duck pieces looks slightly brown.
3. Add the right amount of salt and cooking wine and mix well.
4. Put the yam slices into the bottom of the heat-resistant bowl, and then scoop in the fried duck slices for later use.
5. Put a proper amount of water in the electric pressure cooker, then put it in a steaming rack, put the bowl containing yam and duck pieces on the steaming rack, then put the onion knot, cover the lid, keep the pressure for 30 minutes, and then take it out.
Braised duck wings
Duck wings 300g, 2 star anise, 2 small pieces of cinnamon, 4 dried peppers, 1 tsaoko, 2 cloves of garlic, about 0/0 of pepper, ginger, soy sauce, chicken essence, oyster sauce and cooking wine.
1. Wash and drain the duck wings after removing the residual hair, cut them from the joints, and cut two more knives on the middle wings to taste; Wash star anise, cinnamon and pepper; Cleaning dried chili, cutting into two sections, and removing seeds; Cleaning Amomum tsao-ko and mashing with a knife; Slice ginger and peel garlic.
2, put oil in a hot pot, add star anise, cinnamon, pepper, small and hot.
3. Add the duck wings, turn to high heat, spread the duck wings on the bottom of the pot, fry one side and then turn over, and fry the duck wings on both sides until slightly burnt.
4. Add two teaspoons of cooking wine and mix well.
5. Add ginger, garlic, tsaoko, dried Chili, soy sauce, sugar, salt, oyster sauce and chicken essence, and stir well until the duck wings are colored.
6. Add a proper amount of hot water (completely submerge the duck wings) and scoop out the floating foam with a spoon when the fire is slightly boiling.
7. Cover the lid and simmer for about 30 minutes; Open the lid and thicken the soup.
Beer Duck
600 grams of duck, a can of beer (350 ml), ginger, garlic, onion, star anise, cinnamon, pepper, dried Chili, soy sauce, sugar, chicken essence and cooking wine.
1. Wash and drain the duck, peel off the fat skin and cut into pieces, cut the duck into pieces, and wash the star anise, cinnamon and pepper; Cleaning dried chili, cutting into two sections, and removing seeds; Slice ginger, pat garlic loose and peel, and cut onion into sections.
2. Put a clean pot on the fire, add duck skin deep-fried oil, and then add star anise, cinnamon, pepper, ginger slices, garlic and stir-fry on low heat.
3. Add the duck, stir fry over high fire, and stir fry the water in the duck until the duck is oily.
4. Add two teaspoons of cooking wine and mix well, then add dried Chili and two teaspoons of soy sauce and mix well until the duck is colored.
5. Add a proper amount of salt, chicken essence and a small amount of sugar, stir well, then pour in beer, cover it, cook on low heat for about 20 minutes, then add chopped green onion and stir well.
Roast duck with lettuce
A quarter of a duck (weighing about 450g), a lettuce (weighing about 450g), ginger, garlic, onion, star anise, cinnamon, dried pepper, pepper, bean paste, soy sauce, chicken essence, sugar, starch and cooking wine.
1, duck meat is washed and chopped; Peel lettuce, wash and cut into rolling blades, slice ginger, peel garlic and pat it loose, and cut onion into sections about 0.5 cm long; Chop bean paste, and wash star anise, cinnamon and pepper; Wash and cut dried peppers into two pieces, and then remove seeds.
2, put the pot on the fire, add the right amount of water to boil, add a little cooking wine, add the duck pieces, blanch until the duck pieces change color, and then use a colander to remove and drain for later use.
3, put oil in a hot pot, add star anise, cinnamon, pepper, small and hot.
4. Add the blanched duck pieces and stir-fry until the duck pieces are oily.
5. Add dried Chili, ginger, garlic and cooking wine and mix well.
6. Add bean paste, chicken essence, salt and a little sugar and mix well.
7. Add appropriate amount of boiling water (without duck pieces), cover the pot and cook on low heat for about 20 minutes.
8. Add lettuce, stir well and cook for about 3 minutes.
9. Add shallots and soy sauce, stir well, then pour in water starch, stir well and thicken.