Introduction: duck how to do delicious and simple? I believe that there are still a lot of partners still do not know how to do duck meat is delicious and simple, so I have organized some relevant content for you below.

This is a very popular practice of duck in the street, pay attention to master the process of deep frying duck can be. It's perfect served straight to the table or with a dish of pretzels.

Ingredients:

1.5 kg of fresh duck, 1 piece of ginger, 2 green onions, 500 grams of vegetable oil, 1 tablespoon of salt, 2 tablespoons of cooking wine, 2 teaspoons of peppercorns, 1 tablespoon of sesame oil, 2 liters of water, 3 teaspoons of pepper, a pinch of star anise, a little peeled orange peels, cloves, licorice, cinnamon, 3 tablespoons of sweet noodle sauce.

Directions:

1. Wash the fresh duck and remove the duck's palms.

2, deep pan with 2 liters of water on the fire, water boiling under the ginger, salt and seasoning star anise, tangerine peel, cloves, licorice, cinnamon; put the whole duck into the pot; medium heat and cover the lid to cook for more than 50 minutes. You can stuff a little ginger and green onion strips into the duck belly to remove the odor.

3, fish out the whole duck slightly cooled, take out the things in the belly; smear a thin layer of sweet noodle sauce and sesame oil mixture; hang 30 minutes to air dry.

4, a large pot of boiling oil to 9% heat; metal spoon ladle rolling oil poured duck whole body and the internal, pouring and pouring out, and so on and so forth; until the duck skin and crispy and burnt when it is done.

5, with a pepper salt dish on the table, eat duck pieces dipped in a little pepper salt, the flavor is endless.

Functions: the nutritional value of duck is very high, edible part of the protein content of duck meat about 16% -25%, much higher than the content of livestock. Duck meat protein is mainly myoplasmic protein and muscle coagulation protein. Another part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing leachate in meat, the more flavorful it is.

How to cook duck legs with bamboo shoots

Spring bamboo shoots help the secretion of gastric acid and the digestion of food, and are suitable for the treatment of dietary stagnation evidence, as well as solving the problem of picky eating during pregnancy.

Ingredients:

500 grams of duck legs, spring bamboo shoots, salad oil, salt, rock sugar, ginger, soy sauce, soy sauce, five-spice powder, cooking wine.

Practice:

1, duck legs chopped small pieces, into the addition of ginger and cooking wine in a pot of cold water blanching to the froth, fishing clean drained.

2, bamboo shoots cut into pieces, into the boiling water pot blanching, fishing out water standby.

3, hot pan on the oil, oil hot into the blanched duck pieces, medium-low heat stir-fry until the oil and the surface of the yellowish, add ginger stir-fry.

4, add soy sauce, dark soy sauce, rock sugar, five spice powder, add boiling water, large fire boil after turning small fire to cook about 25 minutes.

5, cook the bamboo shoots, pour bamboo shoots into the pot, add salt to taste, and then cook for about 10 minutes, turn the heat to juice can be.

Tips:

1, duck can treat spleen deficiency water flooding, yellow stagnant face, loss of appetite, short urine and other problems.

2, spring bamboo shoots are suitable for people whose skin color has no glow, lose redness, and have cold hands and feet.

3, spring bamboo shoots are rich in vitamin A, vitamin A on the development of the eye has a very important role in the synthesis of retinal photoreceptor cells.

4, asparagus contains carotene, helps to maintain the normal function of skin cell tissues, *** skin metabolism, keep the skin moist and tender.

A duck crispy approach

Want to eat crispy duck skin as if roast duck taste of duck, but do not want to be full of mouth oil, eating method to be unique, add cucumber shreds and carrot slices, golden melon slices and neutralize the greasy feeling of the fat duck skin.

Ingredients:

600 grams of duck meat, 100 grams of water chestnuts, a large piece of chicken breast, a little bit of pumpkin puree, 200 grams of walnuts, half of the egg, sweet potato flour, white sesame seeds, a little bit of sweet and crispy cucumber shreds, a few sheets of spring roll skin, a few slices of pumpkin slices, a few slices of red carrots, a little bit of yellow wine, a little bit of honey, a little bit of fish powder (wild mushrooms powder can be used), a little bit of black pepper. 2 tbsp white pepper, pepper powder, rose salt, star anise powder, 2 tbsp sweet noodle sauce, 2 tbsp sugar, 2 tbsp sesame oil, 1 tsp rice wine (omit sugar if using mash liqueur).

Directions:

1. Marinate the duck meat with rose salt, pepper and star anise powder for 10 minutes.

2: Add rose salt, fish powder, black pepper, white pepper, water chestnuts, walnuts, egg, a little bit of sweet kumquat puree to the chicken and mix well in one direction, then wrestle to make it sticky.

3, marinate for 10 minutes (marinate the duck meat first, because the duck breast still need to be steamed), then marinate the duck meat on the pot on high heat and steam for 10 minutes.

4, take out and cut thin slices (about 3mm thin slices is best).

5, close to the skin part of the duck can be removed clean duck meat, just left the skin.

6, the marinated stuffing on the duck skin, rolled tightly placed in shape, another piece of duck meat on both sides of the dip in yellow wine, sweet potato flour, paved with stuffing, from one end to the inside of the roll, and then rolled a layer of spring rolls skin, on the pot steamed for 25 minutes.

7, steamed and cooled, brushed with honey, mash liquor, dipped in sweet potato flour, white sesame, placed to return to the moisture, and then deep-fried in a pot, the oil temperature of 150 ℃ can be fried golden crisp out of the oil control or oil absorption.

8, the golden melon slices steamed, and then the red sweet carrot slices very thin slices of disk, and then the sweet noodle sauce, sesame oil, sugar, wine, stirring and cook for 10 minutes on a low heat, around the small cucumber shredded can be served on a plate on the table.

Tips:

1, because there are two kinds of crispy skin, a duck skin for the shell of the crispy skin, a spring roll skin of the crispy shell, are very crispy, but each has its own characteristics.

2, eat a piece of golden melon as the bottom, put the duck crispy, a piece of carrot slices, a few cucumber shreds, and then covered with a piece of golden melon slices, dipped in a little bit of boiled sauce. In one bite, the different meat layers of duck and chicken and the rich aroma of walnuts are wrapped in refreshing cucumber shreds, carrot slices, and sweet slices of kumquat, which gives you an endless flavor from the inside to the outside.

Functions: Duck is rich in nutrients and is a good tonic, and its skin contains a lot of collagen, and is a good beauty product.