First, roast duck with konjac.
material
Ingredients: half a tender duck, konjac 1 (I used two pieces according to my own situation, and this dish is usually accompanied by konjac)
Seasoning: Sichuan pickled ginger and pickled pepper, Pixian watercress, garlic slices, cooking wine, pepper, sugar, soy sauce, a little salt (according to the salinity, Pixian watercress is already very salty, so I usually don't add salt or very little), shredded onion (for decoration).
working methods
1. Wash the duck and cut it into small pieces. Put the oil in the pot. When the oil is heated to 70%, add the duck pieces and stir-fry until light yellow.
2. Pour fresh oil into the pot, soak ginger, red pepper, pepper, garlic slices and watercress, and stir fry. Take duck, cook wine, and add water to avoid duck.
3. Cut the konjac into strips two fingers wide, put them in the pot, and add soy sauce according to the salinity. Stew the duck on low fire for about 40 minutes, finally open the lid and collect the juice on high fire.
Second, mushroom roast duck
material
700g of duck, 350g of mushroom, 1 pickled ginger, 8 cloves of garlic, 3 pickled peppers, 10 slice of pepper, red bean paste, cooking wine, 1 green onion, a little soy sauce and chicken essence.
working methods
1, ducks are neither old nor tender, and can be cooked for more than 1 hour. Kill the duck into small pieces and fish it out with boiling water.
2. Wash the mushrooms and tear them in half. Soak ginger and cut into fine particles. Cut the pickled peppers. Wash garlic cloves and cut green onions into sections.
3. Fry the duck in a hot oil pan, then stir-fry the cooking wine, soaked ginger, garlic, pickled pepper, pepper, watercress and a little soy sauce together for a while.
4. When the duck is flooded to 1cm, it should be cooked with strong fire first, and then slowly burned with medium and small fire.
When the soup is half cooked, put the mushrooms together.
6, simmer until the duck is cooked, add green onions and chicken essence from the pot.
Third, stewed duck with potatoes.
material
Potato 2 duck legs 4 ginger 1 piece (about the size of an egg) Zanthoxylum 20 cinnamon 4 1 fennel 40 or so dried hawthorn 20 pieces seasoning: cooking wine 1 tablespoon (15ml) soy sauce 4 tablespoons (60ml) sugar 4 tablespoons salt 65438.
working methods
1) Put pepper, star anise, fennel and dried hawthorn into seasoning bag or seasoning box. If cinnamon can't be put in, don't force it, or it will wrap the seasoning. When stewing food, cinnamon is put in the pot alone, and it is easy to pick it out after cooking. )
2) Wash the duck leg and put it in cold water, the amount of water should not exceed the duck leg by at least 4 cm. Do not cover it. When the fire boils, skim off the foam with a spoon.
3) Add peeled and sliced ginger and prepared seasoning package, add cooking wine, soy sauce, soy sauce and sugar, and cover. Make it in a pressure cooker, keep it on medium heat, spray air and continue stewing for 40 minutes. If you use an ordinary pot, keep it on medium heat for 1.5 hours.
4) Peel the potatoes, cut into pieces, put them in a pot, and fry until golden brown.
5) Turn off the heat after the duck is stewed for 40 minutes. After the gas in the pressure cooker escapes, open the lid, add salt and stir well, then cook for 5 minutes on high fire, then pour the fried potato pieces into the pot and continue cooking for 3 minutes.