Male duck meat is slightly cold in nature, and female chicken meat is slightly warm in nature. The old and white, white and bone black is the best. With the old and fat duck with sea cucumber stew, has a great tonic effect, stewed duck juice, good to make up for the five viscera of the Yin and the heat of the consumptive. What are the good duck practices? Here is what I organized for you to do with duck?

First, the practice of fried duck meat with green peppers

Materials

Duck legs, green peppers, starch, soy sauce, cooking wine, white pepper

Practice

1. Sliced down the meat of the duck legs and cut into strips, cut the duck meat, add soy sauce, cooking wine, white pepper, a little salt, starch and mix well to marinate for about 20 minutes or so.

2. Wash the green pepper and cut into pieces.

3. Put oil in the frying pan (duck meat itself will be a lot of oil, oil put a little less), the oil is hot, put pepper and garlic, ginger stir fry

4. Put in the marinated duck meat sliding fried.

5. When the duck meat stir-fried to 8, 9 mature, put the green pepper, stir-fry evenly until the vegetables break, and then put salt seasoning, you can get out of the pot.

Second, the practice of pan-fried duck meat

Materials

two duck legs, cabbage four, ginger 2g, green onion 5g, salt 2g, vinegar 3ml, 5ml of wine, 2ml of soya sauce, pepper 1g, cooking oil, flour a little

Method

1, duck legs wash clean

2, separate the duck meat and leg bones

3, separated a duck leg

4, will be the above seasoning and duck legs into a container, scratched, wrapped in plastic wrap, placed in the refrigerator for a day

5, wash and blanch vegetable heart, with a little salt and sesame oil, mix well with the duck legs removed, patted with flour, pan with cooking oil wipe a layer of wetting pan

Put in the duck legs, and then put the duck legs, and then put in the duck legs, and then put in the duck legs. One green onion, ginger half, two star anise, 10 peppercorns, dry red pepper 6, 7

Seasoning soy sauce, cooking wine, rock sugar, salt, chicken essence

Method

Preparation: the duck legs chopped into domino-sized small pieces, carrots and onions are cut into ding. Rice washed and soaked in water in advance.

1, put oil in the pot, slightly more than usual frying. (If you use duck, duck itself will be out of a lot of oil, so you can also be less oil), mainly with hot oil will be dry red pepper and star anise (seasoning), pepper flavor stir-fried.

2, stir fry on low heat, when all these ingredients stir fry flavor, use a spatula to spatula out don't.

3, pour the duck meat into the pan while the oil is hot.

4, quickly stir fry a few times, add the green onion and ginger.

5, cooking wine, you can remove the fishy flavor of duck meat. (In fact, I foot, duck meat is nothing special fishy flavor)

6, a few grains of rock sugar, you can increase the freshness and flavor.

7, according to personal taste, adjust the amount of salt.

8, soy sauce 3 spoons, this step is mainly to make the duck meat color.

9, this time the duck meat will be out of some oil and juice, do not have to close dry, continue to stir-fry on medium-low heat until the duck meat 4 mature.

10, will be good fried duck together with the soup with water poured into the rice cooker.

11, next to the previous soaked rice poured, so that the rice covered in the surface of the duck meat.

12, with a spatula gently smoothed can be, do not turn the duck meat to the rice.

13, the carrot ding also poured into the rice cooker, note: is laid on top of the rice, and then add water to flush with the carrots, (like rice softer, add water slightly higher than the carrots) at this time to taste the water, to be slightly salty square, add salt or soy sauce as appropriate.

14, rice cooker lid, connect the power supply, press the ? Cooking button?

15, after the rice is cooked, jump to the ? Keep Warm button? When, pour in the onion ding.

16, cover the lid, continue to simmer in the heat preservation state for another 10 minutes.

Not yet uncovered the lid, the aroma of duck meat curls between the kitchen wafted away, really fragrant yo! ~~

Because before it is a layer of duck meat, a layer of rice, a layer of carrots, a layer of onions, so the first thing to do when you open the pot, is to stir them all together.

One bite, there is the mellow flavor of the duck meat, the softness of the carrots, and the rice flavor of the duck oil, and the onion's crunchy, slightly spicy, too pinch curls! ~~

Tips

1, duck meat because the subcutaneous fat contains more oil, so when steaming will be a lot of oil, do not have to worry about paste the bottom of the pot. And duck meat is particularly fragrant, the flavor is absolutely no less than lamb Oh!

2, stewed rice, water can not be too little, too little water is easy to paste the bottom of the pot, the rice is also folder. Water can not be too much, otherwise the rice will lose the texture of the tendon, water plus the right, rice and enough good words, steamed out of the rice is a grain by grain, each crystal clear, tendon chewy.

3, then how much water is appropriate? According to Minoru's experience, with his index finger inserted into the water, the surface of the water did not exceed the rice, to reach the first knuckle of the index finger high is almost.

4, when steaming, heating water, you can save time, in addition to the rice steamed out of the better taste, and not easy to pinch.

5, onion last insulation when put, can have a crunchy texture, quite putty it! Often cooking friends know, onions stewed too rotten, face not to say, there will be a stinky onion flavor.

5, as only eat rice may be relatively greasy, it is recommended that you can cool some small dishes to eat, Xinjiang rice eaten, the store will give you a bowl of? Brick Tea? to relieve fatigue.

Four, winter melon stewed duck practice

Ingredients

Duck, winter melon, onions, garlic, chili peppers, sacha seasoning, cooking wine

Practice

1. Duck cut small pieces of boiling water blanch, wash, because to be fast so the pressure cooker first cooked.

2. Sauté the pan with minced garlic, chili peppers and onions, pour the duck down and sauté, and then cut into pieces of winter melon and sauté.

3. Put some salsa and wine, pour the soup in the pressure cooker, cover and simmer until the winter melon is cooked, add salt and chicken seasoning, wine on the chopped onions on the pot.