Materials
Two pieces of duck leg meat, one white radish, one piece of ginger, five or six garlic cloves
Practice
1. Duck leg cut into large pieces, radish cut into large pieces, ginger and garlic patted.
2. Put a little bit of oil in the pot, medium heat, put in the duck pieces fried ah fried.
3. Stir-fry until the duck meat is browned and oily (about 5~8 minutes), add a little sweet wine (wine lees, used as cooking wine), and continue to stir-fry for about 1 minute.
4. Stir-fry the ginger, then put the radish in and stir-fry for a little while.
5. Add water and boil over high heat, add salt, garlic, berries, chicken essence, pepper, simmer over medium-low heat for about 40 minutes.
Practice 2,
Materials
"Duck 1", radish, "rye juice 2 bottles", "garlic 7", "chili pepper 1", "red dates 5", "ginger 3 slices", "yellow jasmine 3 slices", "star anise 1", "garlic 1", "water 8 cents/bowl", "a little bit of salt"
practice
1: Duck meat chopped pieces Wash, peel garlic, cut chili peppers and remove seeds, cut ginger into thick slices, and cut green garlic into small pieces. Spare.
2:Start a frying pan, ginger slices, garlic first into the pan, garlic exterior coloring, add chili.
3:Turn up the heat, add the duck meat, slightly stir fry and brown.
4:Add 2 bottles of rye juice, cook over high heat for 1 minute, add 1 bowl of about 8 minutes of water, as well as red dates, star anise, and yellow jasmine, and when it comes to a boil, add about 3 tbsp of saltpeter, cover, and turn down the heat.
5: Simmer for about 40 minutes, turn off the heat when the soup thickens and the duck meat is easily poked through with chopsticks, sprinkle with green garlic before serving.
Practice three,
Materials
"Have a heart meat store light duck half", radish, "broccoli 1 ~ 2 large", "winter flour bunch", "fresh pineapple 100 grams", "100 grams of Shaoxing wine", "50 grams of soy sauce", "25 grams of icing sugar", "half of an onion", "garlic 12", "a few onion", "a little bit of ginger, a little bit of sugar. ", "1g of unsalted butter", "1g of sesame oil"
Methods
1: Choose the best quality domestic duck.
2: Cut the duck in half, remove the neck and buttocks and cut into pieces.
3: Cut the onion into pieces, and cut the garlic in half.
4: Duck stew seasoning shaoxing wine, soy sauce, rock sugar first ready.
5: sugar, sesame oil, cream first ready, pineapple cut small diced
6: the ginger slightly chopped
7: broccoli cut down the tail end of the part of the hail knife slightly trimmed, and then choose the size of the flowers of the same standby
8: winter noodle soak in cold water when soft can be drained scissors cut in half standby
9: hot pan under the sesame oil, the duck
10: stir fry until duck oil
10: the duck is cooked. Add half a tablespoon of salt to the hot water and scald the broccoli, smell the flavor and then count for 30 to 40 seconds before removing and rinsing under cold water to keep the color green and not turn yellow
17: Rinse and cool the broccoli, then place it on a plate in a circle
18: Add cream to the saucepan, sauté the ginger, then stir-fry the pineapple until soft
19: Add the sugar and stir-fry briefly, if you like it a little more sour, you can add less.
20: Stir-fry the pineapple around the broccoli
21: Simmer for 25-30 minutes
22: In a separate pot, add the drained winter noodle and stir-fry until the sauce is reduced
23: Place the winter noodle on a plate
24: Drain off the excess oil in about 35-40 minutes, then remove the oil
24: The soup will be ready for serving
Directions 4: Stir-fry the pineapple and the broccoli until it is slightly tender. p>
Method 4,
Ingredients
"2 bone-in duck legs", "radish", "2 apples", "1/2 purple onion", "1 tbsp olive oil", "1000 ml chicken stock", "Italian spices", "cinnamon", "1 tbsp black pepper"
Methods
1: First, peel and finely dice half of an apple. Dice the apples and mix with a little olive oil and bone-in duck legs, and marinate in the refrigerator overnight.
2: Heat the oil in a pan and sauté the bone-in duck legs until lightly browned.
3: Sauté the purple onion in the remaining olive oil in the pan, add the chicken stock, duck legs with bones and all the seasonings, and the apple from the marinade and bring to the boil, and continue to simmer over low heat for half an hour until the meat is slightly tender.
4: Finally, add the remaining apples, cut into thick slices, and cook for 20 minutes until tender.
Practice four,
Materials
Seasoning: pickled pepper beer juice 750 grams, radish, ketchup, pickled pepper sauce 25 grams each, Pixian bean paste 15 grams, 250 grams of high-quality beer, dried chili pepper section, ginger 10 grams each, 15 grams of green onion, pepper grains 5 grams, star anise 3, spices (coriander, cloves, nutmeg, cinnamon, nutmeg, each 1 grams), refined salt, sugar, pepper 3 grams each, monosodium glutamate, soy sauce, sesame oil 5 grams each, coriander section, green onion 10 grams each, 75 grams of cooked peanut oil, 50 grams of pickled pepper oil.
Practice
1, fresh duck meat washed and dehairing, chopped into 3 cm square block, soak in water for 24 hours (soak during the water should be changed several times). Rinse blood, into the cold water pot with wine, boil over high heat and cook for 3 minutes to remove the water, and then wash with water a few times to control the water standby.
2, frying pan on high heat, put peanut oil burned to 50% hot, add onion, ginger, pepper, star anise and spices stir-fry 1 minute out of incense, into the Pixian bean paste, pickled pepper sauce, dry pepper section and tomato sauce stir-fry 1.5 minutes out of the red oil, there is an aroma, put the duck stir-fry medium heat for about 2 minutes to the flavor, into the beer, salt, monosodium glutamate, soy sauce, sugar, pepper, stir-fry evenly, plus 1000 grams of water to boil.
3, the boiling duck meat and soup together into the pressure cooker, placed on a high flame, to be on the gas pressure for 20 minutes until the meat is soft and rotten, remove from the fire and put into the pot.
4, pickle beer juice boiling, pour into the pot with duck meat, sprinkle with chopped green onion, coriander section, add pickle oil and sesame oil in the pot, burned to seventy percent of the heat when poured on top. When serving, light the alcohol stove and you are ready.