Dried Bamboo Shoots and Old Duck in Claypot

Features: The soup is rich in flavor, oily but not greasy, crispy but not rotten, refreshing and appetizing.

Ingredients: Old duck, dried bamboo shoots from Tianmu Mountain, aged ham, wild rice dumpling leaves, stock, green onions, ginger, refined salt, monosodium glutamate, Shaoxing wine, etc.

Preparation: ① Slaughter and clean the old duck, blanch it in a boiling water pot to remove the blood, scoop out the duck's guts, and wash it.

②Put the rice dumpling leaves, old duck, dried bamboo shoots, and ham into a casserole, add onion, ginger, Shaoxing wine, stock, and old duck stock, and simmer for 4-5 hours. Remove the rice dumpling leaves, Onion, ginger, season with refined salt and MSG.

Smoked duck is a famous snack in Sichuan and has a great influence in western Sichuan.

The basic preparation method is: select ducklings that are born in the same year, slaughter them and remove all their feathers, disembowel them, remove the internal organs, wash them, remove the wing tips and duck feet, add salt to taste and marinate them overnight, then add them to boiling water. Slightly blanch until the skin is tight, remove and pat dry, put in a smoker, smoke with straw until it turns brown, take it out of the oven and put it in a brine pot until cooked, change the knife and put it on a plate when eating. When making smoked duck, the preparation of the brine is extremely important. The brine should be old brine. Add appropriate spices, salt, and sugar to each brine. When braising, use heavy objects to fully press the duck into the brine. The brine time is generally 20 minutes. The left and right sides are appropriate. If the time is too long, the duck meat will become old and the quality will be affected.

Smoked duck is most suitable for making in autumn, when the duck has grown up and is fat and thin. Smoked duck is also a must-have during the Mid-Autumn Festival. The most famous ones in Chengdu are made by Zhang Yadian and Wang Fat Yadian in Mouzidong.

The characteristics of smoked duck: golden red color, tender meat and rich smoke aroma.

Maojia Cuisine Iron Helmet General Duck

Ingredients: Hunan old teal duck that is more than one year old.

Method: First wash the old teal and cut it into pieces, then put it into a pressure cooker and press it with star anise, cinnamon, beer, ginger, white wine, red pepper, etc. for about ten minutes. Put the pressed duck meat into the dry pot. When the unique aroma of the general duck hits your face with the heat, the dry pot general duck is completed.

Features: The dry-pot general duck is an authentic Hunan dish, bright red in color and spicy in flavor. The old teal duck has solid meat and strong duck flavor.

Beer Duck

Ingredients:

One bare duck, a large piece of ginger, 4-5 garlic heads, salt, light soy sauce, dark soy sauce, star anise 3-4 grains, a little fennel, pepper or allspice, a can of beer, half a piece of sugar.

Method:

1. Wash the duck first and drain it. , or wipe dry with a cloth.

2. Cut the duck into four pieces (depending on personal preference, you can make it whole)

3. Use salt, light soy sauce, and dark soy sauce (the dark soy sauce is for coloring, just use Add a little), pepper or five-spice powder and mix well with the duck and marinate slightly.

4. Put the duck into the pressure cooker (note: do not add oil, the duck itself will produce a lot of oil), add flattened garlic and a large piece of ginger, star anise, fennel and sugar. (Note: Do not put too much spices, or you can wrap the spices with gauze, tie them tightly, and put them into the pot.) Pour in the whole can of beer.

5. When the pressure cooker starts to steam, turn to low heat. Simmer for 20 minutes.

6. Serve after simmering,

Home-cooked beer duck

Ingredients:

One grass duck, beer One bottle, salt, sugar, chicken essence, a little soy sauce, three slices of ginger, one head of garlic

Method:

1. Wash the duck and chop it into pieces, put it in a pot of boiling water and drain it Rinse with clean water;

2. Heat the oil, add the garlic and sauté until fragrant, add the duck pieces and stir-fry until the duck pieces change color (a little white), then add salt and sugar (if you don’t like it) (You don’t need to add it if it’s sweet), soy sauce, and chicken essence, add it according to your personal taste;

3. Pour in beer (all in one bottle), add ginger slices, if you like spicy food, add some dried chili peppers, cover Cover the pot, bring to a boil over medium heat, simmer over low heat until the soup is reduced and serve.

Features: Duck meat is bright red and has a mellow flavor.

7》Beer duck soup

Ingredients:

1 female duck about 1500 grams, 50 grams of ham, 50 grams of winter bamboo shoots, 15 grams of green onion sections, 15 grams of ginger, 10 grams of salt, 350 grams of beer, and a little pepper.

Preparation method:

1. Kill and wash the duck, cut it into pieces with a knife, blanch it in a hot water pot, and rinse it with water.

2. Take a large soup cup, add duck pieces, ham slices, winter bamboo shoot slices, onion sections, and ginger pieces, pour in beer, add refined salt, and add appropriate amount of water.

3. Put in a steamer and steam over high heat until the duck pieces are crispy and tender.

Take out the green onion and ginger pieces, sprinkle with pepper, and serve.

Features: The duck meat is tender and crispy, and the soup is clear and delicious

Orange beer duck (summer recipe

Ingredients:

Accessories for Jingguang Duck: carrots, lettuce, orange juice, fresh beer, green onions, ginger, refined salt, sugar, cooking wine, chicken essence, cooking oil, clear soup, Sesame oil

Cooking method:

1. Wash the duck and cut it into cubes, blanch it in boiling water, peel the carrots and green bamboo shoots, wash and cut them into small pieces; put them in the pot Light the fire and pour in the oil, fry the cut carrots and green bamboo shoots in the oil, stir-fry slightly and set aside;

2. Take a pressure cooker, pour an appropriate amount of oil, add the green onions and ginger Add duck cubes, refined salt, white sugar, cooking wine, chicken essence, pour beer and clear soup (3:1), add duck cubes, and then pour in some of the clear juice. Do not pour out all the juice. Simmer for another 15 minutes. Add it when it is almost cooked. Season the fried carrots and green bamboo shoots, add an appropriate amount of orange juice and drizzle with sesame oil before serving.

Features: The juice is mellow and fragrant.

Tips: The soup should be thicker, pay attention to the juice; orange juice to enhance freshness; duck.