Konjac Roasted Duck

Ingredients: half a duck, 250 grams of konjac tofu, a small section of green onion, three cloves of garlic, a small piece of pickled ginger (about 10 grams), pickled peppers about 3, Pixi County 1 tablespoon of bean curd, 1 teaspoon of peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 3/4 teaspoon of salt, 2 tablespoons of oil, boiled water, appropriate amount.

How to do it:

1, wash the duck and konjac and set aside, wash the onion, garlic and ginger and set aside;

2, the duck chopped into two-finger wide pieces, konjac cut into one-finger long and wide section, onion diagonal slices, garlic and pickled ginger slices, pickled peppercorns chopped;

3, boiling pot of boiling water, water blanching, to help remove the konjac's alkaline flavor;

4, another change of water boiling, under the cut duck blanching, to grease;

5, take the frying pan, pour oil, when the oil is 8 into the heat, under the onion, garlic, ginger and pepper pepper popping flavor;

6, under the duck block stir fry evenly, and then under the konjac block stir fry, add wine, soy sauce, salt and stir fry evenly;

7, stir fry for about 3 minutes after adding boiling water did not exceed the pot of materials, and the pot is covered with a lid in a small flame. Cover the pot with a lid and simmer over medium-low heat for about 30 minutes, during which time be careful not to dry out the pot. After about 30 minutes, the soup can be drained over high heat.

Braised duck with bean curd bamboo

Ingredients: 500 grams of duck meat with bones, bean curd bamboo, 2 anise, 2 small pieces of cinnamon, 2 pieces of spices, peppercorns more than 10, rock sugar 2 small, dried chili peppers, ginger, garlic, green onions, cooking wine, soy sauce, soy sauce, appropriate amount of each.

Practice:

1, duck cleaned and chopped into pieces, ginger cut into slices, scallions cut into segments, dried chili pepper cut into silk; putrefied with water after soaking in advance for about 30 minutes and then fished out and cut into about 2 cm long section;

2, the pot into the appropriate amount of water, down into the duck block, add a few slices of ginger and scallion, and then put a little wine, open fire (without cover), blanching until the duck block! After discoloration with a funnel will be fished out, with water rinse the surface of the blood foam, drained;

3, put a little oil in the pot, into the star anise, cinnamon, peppercorns, small fire stir fry flavor into the blanched duck, turn the fire, stir fry until the duck block out of the oil;

4, put a small spoonful of wine, stir fry into the dry chili peppers, ginger, garlic, sesame seeds, rock sugar, salt, a small spoonful of soy sauce, two small spoonfuls of soy sauce, stir fry to duck block out of oil;

4, put a small spoonful of wine, stir fry into dry peppers, ginger, garlic, sesame leaves, rock sugar, salt, a small spoonful of soy sauce, two small spoons Soy sauce, stir fry until the duck color;

5, pour in hot water completely soaked over the pot material, cover the pot, large fire boil and then turn to small fire to cook for about 20 minutes;

6, into the soaked bamboo, stir fry and continue to cook for about 5 minutes to the pot of soup basically dry, into the scallion, stir fry can be out of the pot.

Braised duck pieces

Raw materials: duck quarter only.

Accessories: rock sugar, anise, cinnamon, dried chili peppers, sesame leaves, cooking wine, soy sauce, ginger (sliced), garlic (peeled), green onions (adulterated), each in moderation.

Practice:

1, the duck washed and drained chopped into pieces, the pot into the appropriate amount of water, into the duck pieces, boil and then cook for about 2 minutes, with a leaky spoon will be fished out of the duck pieces, rinsed with clean water and then fished out to be used;

2, the pot put a little bit of oil, into the star anise, cinnamon, rock sugar, stir fry until the basic melting of the rock sugar (oil is hot, available after the spatula gently knocking the rock sugar, it would be very easily broken);

3, into the processed duck pieces, turn the fire will be stir-fried until browned out of oil;

4, into the two small spoons of cooking wine, stir-fried, and then into the two small spoons of soy sauce, stir-fried color;

5, into the ginger, garlic, onion knots, sesame leaves, dried chili peppers, the right amount of salt, pour in the right amount of hot water (to be no more than the duck and higher than some), cover the lid of the pot, high heat and then turn to low heat for about 20 minutes to boil. Open and then turn to a small fire to cook for about 20 minutes;

6, open the lid, the soup will be thickened some can be out of the pot.