First of all, the duck chopped small pieces Soak off the blood water and dry water standby

When the oil in the pot temperature of fifty percent hot, put pepper octagonal (a small amount of) ginger Garlic red pepper scallions small fire to squeeze out the flavor

Then turn on the heat into the duck pieces stir-fried until browned and then poured into the same amount of soy sauce Sesame Oil rice wine

Heat the water to be less, or the meat will be unscented and then add a small amount of sugar and salt

Turning evenly, covered with a lid and cooked to a low heat, until the liquid is basically dried up OK A small amount of sugar and salt

Stir-fry evenly, cover the lid and cook on high heat, turn to low heat, until the soup is basically dry on OK, about 30 minutes

PS: duck will be a lot of oil so do as little as possible to do the last can also be poured out of the floating oil and then eat

Corn fried duck breast

Practice:

1, duck breast, washed, remove skin and fat layer, cut into small dices

Please note:

1, duck breast, wash the skin and fat layer, cut into small dices. Fat layer, cut into small dices

2, with salt, starch, pepper, yellow wine, soy sauce marinade for 20 minutes

3, sweet corn frozen and drained

4, the pot of oil is hot, under the duck breast diced smooth stir frying until browned out of the pan and standby

5, frying pan of oil is hot, under the ginger sautéed incense, pour into the corn kernels, goji berries stir fry for a few minutes

6, Add duck breast, yellow wine, vinegar and stir-fry until the duck is cooked, add salt to taste.

Braised duck

Instruments: half a duck

Practice:

1, duck cut large pieces, blanched into the water, cold water to clean.

2, hot pan fried sugar, into the duck block (without oil), stir fry until the duck block has a caramelized sugar flavor, as if the taste of sticky sugar gourd, quickly into the cold water, did not exceed the duck block.

3, duck if 1 catty, into the soy sauce 1 two, cooking wine 1 two, peppercorns 7, 8 grains, green onion, ginger 1 piece, anise 1, male cloves 1.

4, pressure cooker stew 15 minutes, open the lid into the sugar a little, juice can be out of the pot.

Roasted duck legs

Raw materials: duck legs two

Practice:

1, the first to do the material sauce: wine, salt, sugar, ginger, pepper, pepper, pepper, sesame leaves, green onions, oyster sauce, black bean sauce into a sauce.

2, with scissors in the duck legs without skin in the place of a few holes, put into the juice, turn a few times, wrapped in plastic wrap, put into the refrigerator, marinated for twenty-four hours.

3, duck legs together with the sauce into the microwave, choose high heat, microwave ten minutes. This time there will be some duck oil in the plate.

4, peel the potatoes, cut into thin slices, yard in a large plate, sprinkle with salt.

5, remove the garnish on the duck legs, the oil in the sauce on the duck skin, then put the duck legs on the potatoes, sprinkle cumin powder.

6, choose high fire, combination grill, twenty minutes, remove.

Pepper salt duck

Materials: duck half, pepper 20 grams, 50 grams of salt, 50 grams of yellow wine, 50 grams of sesame oil, ginger

Practice: 1, pepper and salt in the frying pan into pepper salt, coated with duck all over. Wrap the duck in a plastic bag and refrigerate (the longer the better).

2. Put butter wine, sesame oil and ginger slices in a casserole; take the duck out of the refrigerator, rinse off the pepper salt on the duck with water, absorb the water with a kitchen cloth and put the casserole on a low heat to smother for 40 minutes.

Features: The flavor of the pepper salt is strong, and the duck meat is tender.

Roasted Duck

Materials: Duck half, green onion, ginger, dashi, peppercorns, cooking wine, soy sauce, molasses (honey can also be)

Making process:

1 duck into a larger container, put green onion, ginger, peppercorns, dashi, cooking wine, soy sauce,

2 evenly coated in the duck body, marinate for 1-2 hours.

3 Preheat the oven at 180 degrees, the middle layer for about 50 minutes, the lower layer of the tray covered with tinfoil cut thin slices

4 Duck racks put green onions and ginger cooking soup, good duck soup and then put the salt to taste

After the note: Duck pickling time can be based on personal taste to order, like a juicy, tasty, and delicious. To order, like the original flavor can shorten the marinade time. The roasting time can be set according to the performance of your own oven.