Materials:
Duck half, 1 piece of ginger, 1 section of Beijing green onion, 20 grams of rock sugar, 100 milliliters of cooking wine, 6 tablespoons of light soy sauce, 2 packages of Wang Shouyi stewed meat packet, 3 star anise, 1 piece of cinnamon, 1 piece of grasshopper, 6 slices of coriander, 1 small handful of peppercorns, 1 small handful of cumin, 1 piece of licorice flakes.
Practice:
1, the duck cleaned into the cold water pot to boil bleeding foam after fishing out and draining water frying pan into the amount of oil to heat and then into the duck fried until the skin is slightly golden;
2, the wine poured into the pot and then the old soy sauce poured in the duck and coated evenly and then into the ginger, Beijing green onions, and a variety of seasoning is best to pour in the water is about no more than duck 2 / 3, like heavy taste and then add a little bit more. 3 like taste heavy and then add some salt to cover the lid and simmer for half an hour;
3, half an hour and then into the rock sugar stew for half an hour off the fire out of the cool. After cooling cut into pieces can be eaten Tips:
1, rock sugar if you put too early then easy to produce sour taste so it is recommended to put a little later
2, brine over the duck marinade can be placed in the freezer to freeze into a block, next time to take out and use
2 homemade roast duck
Materials:
Half a duck (in the supermarket can be purchased in half a slice of duck, all). processed, come back just wash can do, can not buy half, can also be used to do duck legs), soy sauce 3 tbsp (with the home of the ordinary tablespoon can be), 1 tbsp cooking wine, anise 1, a little cinnamon, a little pepper, green onions three or four sections, ginger four or five slices, a little water, 1 tbsp honey, rock sugar, 1 tbsp of salt (you can also not put).
Practice:
1. Wash the duck, control the excess water on the surface, find a larger container, put the duck, rub the duck all over with salt, then add soy sauce, cooking wine, star anise, cinnamon, peppercorns, icing sugar, green onion, ginger and water, mix these seasonings, marinate the duck in it, cover with plastic wrap, put it in the refrigerator, marinate for one night. This is more flavorful, if you can not wait so long, then marinate 2-3 hours can also be used.
2, the next day will be marinated duck out, placed in a cool place to dry naturally, if the time is tight, about 2-3 hours later can be used.
3, this time the honey will be diluted with a little water, and then use a brush to brush all over the duck body, brush carefully, to the duck all angles are coated with honey water. It can also be honey added to salad oil, or honey added to white vinegar, honey and white vinegar is the recipe for crispy water.
4, to the surface of the water slightly drained, into the preheated 160 degrees Celsius oven, baking 1 hour, every thirty minutes to take out to brush the honey water, each time to be careful, each time to wait for the skin to dry before baking, the last time to brush the honey water, the oven is adjusted to 220 degrees Celsius, and bake for about 15 minutes on the good. Specific time also depends on the specifics of your oven, grasp the bad can always be observed at any time to adjust.
Can be placed on a baking sheet on the grill, can also be placed on the grill, the grill on the bottom of the grill to catch the oil ~ easy to bake the black parts can be wrapped in tinfoil or cover the grill ~
Roasted duck can be directly cut into pieces to eat, you can also slice down the duck meat, in accordance with the way the roasted duck to eat, such as onion and white, cucumber strips are very easy to prepare, the ruffled cake can be bought in the supermarket ready to go, but also can be done by yourself!
Leaf cakes can be bought ready-made in supermarkets or made by yourself.
How to make lotus leaf cake:
Put the appropriate amount of flour into a container, add boiling water, mix with chopsticks, and then knead into a smooth dough, put aside to wake up for about 20 minutes, put the waking dough on the board to knead again and again, rolled into a long strip, and then divided into a number of dosage, kneaded and pressed the flat standby. Grease the flattened dough with oil, then put another small dough on top and roll it out with a rolling pin into a 15cm diameter circle. Heat a pan without oil, put in the round cake, cook it on low heat, that is, use the dry cooking method to cook the crust, and then tear off the adhesion while it is still hot and you will have two lotus leaf cakes.
Processing sweet noodle sauce:
Buy back the sweet noodle sauce we also need to deal with it, you can add a little sugar and sesame oil, mix well and then on the drawer to steam a little, out of the cool on it, it is too much trouble to steam can be heated with a microwave oven.
Duck rack soup:
Slice of duck meat to the duck bones, can be cooked into a duck rack soup to drink, cooked with a little salt and pepper seasoning can be, you can also drop a few drops of vinegar, sprinkled with some shredded green onions to drink together, the flavor is very good.
3 beer duck
Raw materials:
duck half of about 600 grams, 250 grams of long bean curd (or other vegetables fans, etc.), 200 ml of beer, 20 grams of ginger, 20 grams of garlic, 4 dry red chili peppers, star anise 2, 5 ml of light soy sauce, soy sauce a little, salt to taste
Practice:
1, duck washed, chopped into small pieces and then Drain water, bean curd selected into sections after washing and spare;
2, health pot preheat on low heat, duck with skin part down, close the lid;
3, 2 minutes or so, the duck oil into a liquid, ginger, garlic, dried red chili peppers, star anise into the frying aroma, and then add the beer and dark soy sauce, close the lid;
4, to be the juice received half of the time, into the bean curd, sprinkle with the right amount of salt, continue to cover the pot;
4, to be received half, put the bean curd, sprinkle with the right amount of salt, continue to cover the lid;
4, the juice received half, put the bean curd, sprinkle the right amount of salt
5, when the beans are soft and cooked, drizzle a little soy sauce, can be.
4 Old Duck Casserole
Raw materials:
Duck small half, Luo Han bamboo shoots, dried shiitake mushrooms
Practice:
Steps 1, dry shiitake mushrooms soak for half an hour, and then de-stemmed and sliced. The bamboo shoots I bought are 4 dollars a bag, you can also buy other bamboo shoots instead. In fact, this bamboo shoots are not too good to eat, a little bitter. Wash the bamboo shoots a few times, then cut a slice in the center, if you like to eat smaller ones, you can cut more.
Step 2, duck clean, pour into the boiling water, go a little blood and foam, you can fish up
Step 3, change the casserole, water pour into the duck has been to the froth, add ginger, some wine, I burned the wall of the wall of the rice is a little dirty, this week to a good cleanup.
Step 4, water open pour into the cut mushrooms and bamboo shoots, add a little salt, high heat boil after turning small fire. Be sure to minimize the fire, the rest of the time you can go watch TV
Step 5, at least 2 hours before you can serve. That way the duck is delicious, add some chopped green onion before starting. After eating this soup to ensure that your body is hot, everyone winter tonic it. Home beautiful bowl is not too much, just a few bowls to play the world ^_^, delicious is the hard truth.
5 sub ginger duck
Raw materials:
Duck a chopped clean and chopped small pieces in boiling water over again, young ginger half a catty, two two days of pepper, a small piece of ginger pat broken, pepper 30 or so, pickled red pepper eight chopped, the soybean petals two tablespoons, soya sauce, soy sauce each two tablespoons, a tablespoon of sugar in a bowl.
Practice:
1, tender ginger cut small hobnail pieces, asahi peppers to broken cut and remove seeds.
2, put the oil in the pot to ninety percent of the heat, put the peppercorns, ginger burst, and then pour into the duck pieces with medium-high heat until browned, bright oil.
3, off to a small fire, the duck block to shovel up to leave oil, pickled red pepper, bean curd, soy sauce, soy sauce, sugar and poured into the pan of the remaining oil, stir fry slowly over low heat until shiny cherry color, and then pour the duck block stir-fry for a minute.
4, the duck pieces into the stir-fry until so, add water did not over the duck about five centimeters high, high heat to boil after changing to a small fire to cook.
5, put the right amount of salt to cook about twenty minutes after pouring tender ginger and chili pepper continue to burn.
6, burned until the juice thick meat rake when put the appropriate amount of monosodium glutamate, start the pot, plate, table, open to eat.
6 wine duck
Raw materials:
1, a duck, chopped, blanched in boiling water.
2, one or two dry red wine.
3, two spoons of Lao Gan Ma spicy sauce.
4, two tablespoons of crispy chili peppers (can be increased or decreased according to personal preference).
5, one tbsp chicken broth.
6, half a taels of green onion, cut into pieces; one piece of ginger, cracked with a knife.
7, rock sugar about half a taels.
8, dry pepper about twenty.
9, pickled red pepper eight, cut short sections.
10, a tbsp of sesame oil.
Practice:
1, the pot of oil to 60% heat, pour into the duck pieces stir-fried until the skin is slightly brown, and then put out.
2, will pickle red pepper, spicy sauce, pepper, crispy chili pepper poured into the remaining oil in the pot, small fire slowly stir-fried cherry color 3, pour into the duck block slightly stir-fried and add water (the amount of water to submerge the duck block about two knuckles high appropriate), boiling ginger, red wine, salt, scallions, rock sugar, change to a small fire simmering soft
4, to the soup thickened, put the chicken essence, sesame oil shoveled evenly and then rise to the pot to load a bowl that is completed.
7 old duck and eggplant casserole
Materials:
eggplant, duck, green onions, ginger, garlic, peppercorns, dashi, oyster sauce, chicken essence
Practice:
eggplant hobnail block, duck cut into pieces blanching blood, green onions, ginger and garlic under the duck meat in the pot.
Add peppercorns (recently I do not know why I like to put the whole piece) stir fry on high heat.
The next eggplant, continue to stir-fry, and then add the right amount of water, boil and add oyster sauce chicken essence, the right amount of salt.
Change to low heat and simmer for 5 minutes!
8 sour radish old duck soup
Raw materials:
Sour radish 50 grams, duck half 250 grams, 100 grams of white radish, 3 sections of green onion, 6 slices of ginger, 15 ml of cooking wine, 15 grams of sugar, 10 grams of white pepper, a small amount of salt
How to do it:
1, the duck is washed and cut into chunks, the white radish is cut into segments the length of the ring finger. If the sour radish is more salty, wash it with warm water and set aside;
2, add water to the soup pot, put in the duck, scallion segments, 2 slices of ginger, pour in the cooking wine, and the water surface can be no more than the duck meat. Boil the water over high heat, and after the surface appears to be floating foam, fish out the duck meat, and rinse it repeatedly with water;
3, blanched duck meat into the casserole, add water again, the amount of water did not exceed the duck meat of about 4 centimeters, and boil the soup over high heat;
4, and then into the remaining ginger slices, into the pickled carrots, and then claimed a small fire with a lid to slowly simmer for about 40 minutes until the duck meat is crispy;
5, and finally into the white radish, add sugar, continue to cook until the radish is cooked through can be, before serving according to taste add white pepper, salt can be.
Sour radish in the supermarket sauces, seasonings area can be bought, you can also buy in the market
9 chestnut old duck
Raw materials:
Chestnuts, duck (I only used 1/4).
Seasoning:
Soy sauce, star anise, green onion, ginger, salt, sugar, cooking wine, chicken essence, water starch.
Practice:
1, the duck chopped into pieces, put the cooking wine to break the raw;
2, start a frying pan, onion and ginger shredded aroma of the duck pieces stir fry;
3, put soy sauce, water, star anise boiling, put the chestnuts, burned to chestnut crispy and soft, put the chicken essence, sugar, salt to taste, and thickened with water starch to collect the juice can be
10 dry pot of beer duck braised turnip
Ingredients:
Duck, oil, radish, ginger, garlic, beer, garlic leaves, dried chili.
Practice:
1, first of all, the duck chopped into small pieces, the duck is best to use the lean type, will not be too greasy, however, my father Li favorite stew fat, oily ah, no wonder we are so fat;
2, and then boil the water in the pot, the water inside the put a few slices of ginger, it can be effective to go to meat fishy flavor. Then put the duck blanch, to meat white, and then fish out for use
3, and then the frying pan hot, put a small amount of oil (duck frying and oil so should not be put more), put a few slices of ginger and a little green onion
4, fry the flavor of the duck meat into the frying pan, keep stirring, frying for about four or five minutes, you can be put into a pot of beer and duck with the cooking, the beer should be put a bottle of;
5, this time you will be able to put a bottle of duck, and then you can put a bottle of beer, and then put it in a pot, and then you will have to put it in a pot. p>5, this time you can smell the beer and duck with the cooking fragrance, hey! Cook about ten minutes you can put the garlic granules, ginger, dried chili peppers into the stew together. Water about one-third of the time into the radish (if the meat is almost dry is not completely soft, it is best to put a little broth and then stew for a while
6, and then cook for twenty minutes, you can get up the pot, usually Lee's father will put a little bit of green garlic leaves when doing it, not if you put a little bit of green onion is also over the top. Sheng in the casserole and then put on the alcohol fire boiler, is a dry pot Oh!
11 potatoes stewed duck
Raw materials:
Duck, potatoes, carrots, a little white wine, soy sauce.
Seasoning:
Salt, chicken essence, pepper, sesame oil, green onion, ginger and garlic, pepper, red pepper, star anise, cooking wine, soy sauce, a little sugar, a little vinegar
Practice:
1, duck chopped, cleaned and put into the addition of green onion, ginger and cooking wine in the water blanch for 3 minutes, blanch and then fished out to drain the water.
2, hot oil in the pot, onion, ginger and garlic, pepper, red pepper, star anise burst incense, add drained duck
3, stir fry until the duck oil, add soy sauce and a little vinegar stir fry, add white wine and soy sauce stir fry
4, add sugar stir fry, add a little wine, add water, not more than the duck
5, high heat boil with a small fire after slow stewing, until the duck is cooked and rotten. Duck cooked, 15 minutes before the pot to add potatoes and carrots
6, add the rest of the seasoning and stir-fry out of the pot
7. Sprinkle scallions.
12 Smoked bamboo shoots roast duck
Raw materials:
1, a duck, after slaughtering and finishing chopped, in boiling water after the water drained;
2, dried bamboo shoots after soaking and cut about an inch long section;
3, about half a taels of ginger with a knife to break, half a taels of green onions pulled into a knot; two tablespoons of bean curd, pickled red pepper six, seven chopped, old soy sauce Three tablespoons, a coffee spoon of sugar in a bowl;
4, about twenty peppercorns, salt; two tablespoons of cornstarch and the right amount of monosodium glutamate (MSG) in a bowl with a tablespoon of water to thicken the sauce.
Practice:
1, the pot on the fire on the fire oil to seventy percent heat, pour into the duck, ginger, green onions, peppercorns stir fry dry water to bright oil, fish out of the duck to leave the oil.
2, will be bean curd, pickled pepper crushed, soy sauce and sugar poured into the remaining oil in the pan in a small fire slowly stir-fried to cherry color.
3, into the duck pieces stir-fried, add about two pounds of water (if the water is not enough to soften the duck, add boiling water halfway), boil into the smoked bamboo shoots, salt, cover and boil and then change to a small fire to simmer for about an hour to the duck meat is completely soft when.
4, pick out the ginger, green onion do not, collect the thick soup pot
13 konjac less old duck - weight loss drops
Raw materials:
Duck half, konjac tofu 250 grams, a small section of green onion, three cloves of garlic, pickled ginger a small piece (about 10 grams), pickled peppers about 3, Pixi County soybean paste 1 tablespoon, peppercorns 1 teaspoon, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 3/4 teaspoon salt, 2 tablespoons oil, boiling water.
How to do:
1, the duck and konjac washed and spare, onion, garlic and ginger washed and spare;
2, the duck chopped into two-finger wide pieces, konjac cut into one-finger long and wide section, onion diagonally sliced, garlic and ginger sliced, pickled peppers chopped;
3, cooking pot of boiling water, water blanching konjac 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.
14 Roasted Duck with Soy Beans
Ingredients:
Half a duck, 250 grams of rice with soy beans, 1 tablespoon of five-spice powder, 2 anise star anise, 4-5 dried chili peppers, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of oil, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce.
How to do:
1, wash the duck and cut into small pieces and drain the water, soybean rice washed and spare;
2, start a frying pan, frying pan on a high flame, under the oil to burn 50% hot, pour in the ginger and garlic burst incense, then into the duck pieces, add rice wine, salt, soy sauce, soy sauce and stir fry until dry;
3, will be the duck pieces of the transfer to a casserole dish, add star anise, dried chili peppers, pour the water that can not cover the duck pieces. can not over the duck pieces of water, large fire boil after turning small fire simmer for about 50 minutes;
4, duck pieces of basic cooked, will be poured into the casserole beans continue to simmer for about 20 minutes on a small fire to see the soup thickened when the last to add chicken powder can be.
15 Dry Roasted Duck with Black Beans
Ingredients:
Half duck, 1 onion, 1 large piece of ginger, 6 cloves of garlic
Seasoning:
3-4 tbsp black beans, 1 tsp salt, 3 tbsp light soy sauce, 4 tbsp cooking wine, 1 tsp sugar.
How to Make
1: Chop the duck into small pieces, rinse well until the water runs clear, and drain.
2. Peel and slice the onion, and take out the core of the onion; slice the ginger; and de-clothe the garlic.
3, pour more oil in the pot to boil, put the duck over the oil to change color and then fish out to drain the oil.
4, burst the onion core, ginger, garlic, pour into the duck to medium-low heat slowly stirring until a large amount of duck oil precipitation, add salt, soy sauce, sugar stir-fry until the duck meat evenly colored.
5, add edamame continue to stir-fry over medium-low heat, add wine at any time to prevent paste pot, almost up when the onion slices under a pocket can be
16 five cups of duck
Raw materials:
Duck.
Practice:
1, boil a pot of water, put some ginger and wine, boil, put the chopped pieces of duck meat pieces (duck farts will be very sloppy, chopped off do not) pieces put in the boil, cook the bleeding water and foam, pour out, rinse and rinse clean and drain;
2, frying pan reheat, pour in the right amount of oil, cut the ginger into the frying, frying until slightly charred, ginger can be more to put more, you can To duck fishy flavor, burst ginger boil a cook is also quite tasty;
3, will blanch duck pieces into the pot, repeatedly stir fry, stir fry oil, then the pot of materials into the casserole, in order, respectively, poured into a cup of wine, a cup of vinegar, a cup of soy sauce, a cup of sugar, a cup of water (can be added with a little salt), high-fire boil, cover, turn to medium-small fire, boil about twenty minutes or so, open the lid, turn the fire! Heat to let the water evaporate, the sauce thickened can be.
16 Osmanthus Duck
Raw materials:
1 duck (about 3 pounds), 50g of osmanthus sugar, 20g of cooking wine, 10g of peel, salt, 2 cloves of garlic, 1 teaspoon of white vinegar, water.
Practice:
1, duck deodorization trick: duck's tail end two sorrows have two pork liver-colored meat beans, there is a strange smell, be sure to cut off; and then soak the duck with rice-washing water for half an hour;
2, 2 cloves of garlic with a teaspoon of vinegar boiled in water, into the treated duck, boil a small, remove the blood foam. This treatment of the duck to ensure that not a trace of fishy flavor; processed duck, add cinnamon sugar, tangerine peel, enough water to cook until rolling;
3, add cooking wine and salt, open the lid to maintain the fire for 5 minutes, then cover the lid and turn the fire to continue to boil for 1 ? hours
4, time is up, skim off the floating spices and floating oil, cinnamon duck is ready; the duck will be with the fragrance of cinnamon, the soup is also very Fresh and delicious. Health Tip: Duck is a meat containing B vitamins and vitamin E more, which is also its beauty of the rationale. Duck soup is also a kind of hair, have skin disease or easy allergies, it is best to use a small fire stew for about 3 hours before drinking, at the same time pay attention to do not add pepper.
17 Ice plum duck
Raw material:
Duck half.
Seasoning:
2 tablespoons of iced plum sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, salt to taste, 1 piece of rock sugar, 1 large piece of ginger, 2 tablespoons of cooking wine, and 3 pieces of white onion.
How to make it:
1: Prepare the iced plum sauce and a large piece of ginger;
2: Slice the ginger, put half of it in water, put in the duck chopped into 3 large pieces, pour in 1 tablespoon of cooking wine and cook until the water boils; (this is a very good way to get rid of the stench)
3: Fish out the duck, and drain the water;
4: Heat oil in a frying pan, and sauté the slices of ginger and the white sections of green onion;
5, the drained water duck, skin down into the pan on medium heat frying golden brown;
6, turn the duck, continue to fry until golden brown, frying out the oil;
7, put a small amount of salt, soy sauce, soy sauce, rock sugar, cooking wine, a little stir fry a few times, pour into the water, the amount of water to be almost no more than the duck;
8, high heat to boil and then turn the fire, simmer to
8, the sauce is almost dry, add 2 tablespoons of ice plum sauce, continue to simmer for 10 minutes;
9, turn on the heat to reduce the sauce, do not have to be too dry oh;
10, fish up the duck;
11, I have half a bowl of sauce;
12, the duck cooled down a little bit after the chopped pieces, drizzled with sauce on the can eat it.
18 Scallop and Winter Melon Duck Casserole
Materials:
1 duck, 20 pieces of scallop, 1 piece of dried salted fish, 500 grams of winter melon, 1 small cup of yellow wine, 1 piece of ginger, salt to taste.
Practice:
1, ginger peeled and cut into thick slices, dried salted fish and scallops were gently rinsed with water; winter melon carefully washed and cleaned the outer skin, then deseeded and cut into small pieces with the skin;
2, the duck into a pot of cold water over high heat to cook for about 10 minutes and then fished out of the blood froth, put the duck into a soup pot, pour in a sufficient amount of water not more than the duck over high heat to boil;
3, After the water boiled once into the yellow wine, ginger, dried salted fish, scallop, slightly stirred to cover the pot and turn the fire to boil for 3 hours, 10 minutes before serving, pour into the winter melon to cook soft and seasoned with a little salt can be.
19 lemon duck
Raw materials:
duck half, 50 grams of sour ginger, sour chili 3, sour buckwheat 10, salted lemon 2 (as long as the skin, remove the meat and core), column Hou sauce (seafood sauce), sugar (3 teaspoons), salt (moderate), abalone juice (oyster sauce), garlic 1 tablespoon, shredded ginger (moderate), cooking wine (moderate).
How to do:
1, duck rinsed with running water, chopped into pieces and put cooking wine, salt, ginger marinade for 1 hour to let it taste;
2, sour ginger cut small slices of sour buckwheat head with the back of the knife to smash, sour chili pepper cut hobnail, salty lemon take the skin and chopped (don't put lemon meat and core, will be bitter);
3, under the oil in the hot pan, burst the garlic, shredded ginger, the duck pieces Put in the stir-fry until the duck pieces of water out of the oil, under the sour chili, sour buckwheat, sour ginger, salted lemon puree stir-fry flavor, add the column Hou sauce (seafood sauce), sugar, salt, abalone juice (oyster sauce) stir-fry evenly, add a lid to simmer the soft duck juice out of the pot.
20 kelp old duck soup
Raw materials:
Old duck half, kelp half a catty, small garlic 10 or so, ginger a piece, a handful of wolfberry.
Practice:
1, the old duck sorted out clean, cut into large pieces; kelp washed and sliced, ginger patted to be used;
2, the duck block into the dry pan and stir fry, to be the skin in the oil burst can be;
3, the water boiled and poured into the fried duck pieces, kelp, add the prepared ginger, goji berries, large fire stew open to a small fire stew until the meat is rotten. (Stewed in a casserole for 3-4 hours)