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How to make salted duck delicious?
First of all, we should set the standard of "delicious" according to our own taste.

Steaming is simple and easy to do.

Wash salted duck in warm water and soak for half an hour. Cut into pieces. Sprinkle some ginger slices on the top. Direct steaming.

If the duck salt is heavy, it can be soaked for a while.

Cooking porridge:

Wash the duck and cut it into pieces. Soak the rice in boiling water for 10 minutes (japonica rice: generally not very good rice) and take it out.

Put the duck and rice into the pot (1 m-12 water ratio, porridge is delicious) and add cold water. Boil and simmer until cooked. Add shredded ginger and salt. Stir well. . . . Take out the pot and blanch the shredded ginger with the remaining temperature. Fill the bowl and sprinkle with chopped green onion.

Braised in soy sauce:

Wash the duck in warm water, chop it into small pieces and soak it for half an hour. If it is too salty, the time will be extended. Spare.

2-3 dried peppers and 5 prickly ash. Ginger and garlic in moderation.

Add oil to the pan, fry the duck slightly, add ginger, dried pepper and pepper, and fry for one minute. Add a little soy sauce, a few drops of vinegar and a few drops of white wine. Stir fry for two minutes. Until the duck skin is cooked.

Put in cold water until the duck meat is submerged. Bring the fire to a boil, turn down the fire and slowly collect it until it is dry.

There are many other ways to eat, among which it is easier to cook. All of the above are self-created, never copying, but imitating at most.