There are many delicacies made of duck. Famous around the world to do the method also varies. Roast duck, brine duck, salt water duck, roast duck and other different styles, are particularly delicious. Below I have organized the duck for you, I hope you can enjoy.
How to make duck: How to make beer duck
Ingredients
Ingredients: duck, beer, garlic, ginger, green onion, soy sauce, salt, MSG
Method
1. Wash the duck, cut into pieces
2. Boil it
3. Put a little oil in the pot and stir-fry the boiled duck meat
4. Add beer (three bottles of beer for half a duck), star anise, garlic, ginger, soy sauce, salt
5. Simmer it for about 2 hours
6. Put in the monosodium glutamate (MSG) and green onion before starting the pot and you can do it
How to make lo-mei duck: < strong> How to make marinated duckIngredients
A tender duck, a large bunch of green onions, a large piece of ginger, cooking wine, soy sauce, soy sauce, honey (white sugar can also be), cinnamon, star anise,
Method
1. Wash the duck, wash green onions and ginger
2. Cold water in a pot, put a few green onions, slices of ginger, the duck into it , the duck . Fire to cook . After the water rolled to a small fire, skimmed off the foam, add wine to medium heat to cook 15 - 20 minutes, turn off the fire, the duck out, the soup loaded out to stay
3. Wash the pot, the rest of the onion divided into two, a knot onion, and ginger, cinnamon a piece of star anise two stuffed with the duck's stomach, and one of the onion pads in the bottom of the pot (to prevent the duck from sticking to the pot when cooking)
4. Just pour a large half of the duck soup into it, add two tablespoons of soy sauce, two tablespoons of soy sauce, cover the lid of the pot, large fire boil to small fire stew, during the duck to turn over several times. If you feel that the soup is too little during the period you can add more, about an hour of stew, open the lid, use chopsticks to poke the duck meat thick, can easily poke into the lid can be opened, add two spoons of honey (sugar can also be), and then use a spoon to keep pouring the soup in the duck, and so on all the color of the duck, open the fire to collect the soup
5. Soup to collect a very small amount of, you can load up the duck, duck and so on, the duck cooled! Ingredients 1: 1,100g half of tender duck, rinsed and drained; 2: 1 tbsp dark soy sauce, 1.5 tbsp sweet noodle sauce; 3: 5 tbsp oil, 1-2 green onions cleaned and cut into pieces, 3-4 slices of ginger, 2 star anise, 2 small pieces of cinnamon; 4: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1.5 tbsp shaoxing wine, 2 tbsp sugar (preferably icing sugar), 1/2 tsp salt, 1.5 cups of water; Note: 1 tbsp = 15 ml=1 Tablespoon, 1 tsp = 5 ml=1 Teaspoon, 1 cup = 240 ml. Directions 1. Half of the duck is smeared with Sriracha soy sauce, then smeared with Sweet Noodles will be, moisturized refrigerator marinade overnight. 2. Add 3-4 tbsp of oil to a non-stick sauté pan and place it on the stove over medium heat. Dry the duck with a paper towel and brown it skin-side down, then flip it over and sauté again. If you are not afraid of frying, you can fry the duck golden brown better. 3. Fish out the duck, wash the pot on the stove over medium-high heat, put 1 tbsp oil and sauté the remaining 3 ingredients, then add all 4 ingredients and bring to a boil, add in the fried duck, bring to a boil, then lower the heat and simmer for 35 minutes. 4. Then reduce the heat to medium high to reduce the sauce until thickened. Duck slightly cold chopped pieces can be Ingredients Main ingredients: 2000 grams of duck, 700 grams of mallard duck, 200 grams of pigeon chicks, Sides: 300 grams of ham, 100 grams of asparagus, 50 grams of fresh shiitake mushrooms,
How to Make Duck: How to Make Duck in Sauce
Side: ham 300 grams, 100 grams of bamboo shoots, 50 grams of fresh shiitake mushrooms. Shrimp 5 grams,
Seasoning: 100 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate (MSG), 25 grams of ginger, 10 grams of green onion
Practice
1. depilate the fat duck, cut off the neck bone with a knife in the slaughter of the fat duck, cut the neck of the duck skin in the neck of the back near the neck, extract the neck bone, turn the skin of the duck downward, cut open the bone meat connecting place, and extract the bone skeleton;
2. remove the duck leg and wing bones;
3. Turn the duck skin meat back to its original shape, remove the claws and wings;
4. Remove the duck liver gall bladder, duck gizzard to remove the dirty skin, with the fat duck together with the wash;
5. Mallard duck and pigeon deplucked and processed with the same knife method, were placed in a pot of boiling water blanch through the wash;
6. Bamboo shoots, cooked ham cut into slices;
7. p> 7. green onion cut into segments, ginger cut into pieces spare;
8. pigeon by the mallard duck knife mouth set into its abdomen, and take cooked ham slices, asparagus slices and mushrooms (each point 1/3 of the amount) placed between the pigeon and mallard duck;
9. duck by the fat duck's knife mouth set into its abdomen, and then take cooked ham slices, shiitake mushrooms and mushrooms (half of the amount of each) placed in the mallard duck and the fat duck in the abdomen of the two between;
9. duck by the fat duck's knife mouth set its abdomen, then take cooked ham slices, mushrooms and mushrooms (each half of the amount) placed between the mallard duck and the fat duck;
9. duck by the fat duck and the fat duck's abdomen;
10. /p>
10. put forward the pigeon head, mallard duck head and fat duck head, divided into three directions exposed in three? Ducks? Outside the body, so that people can see at a glance;
11. Three sets of duck? Into the pot of boiling water blanch through, wash;
12. duck liver, duck gizzard into a pot of cold water to boil, set on a small fire stew through, fish out and wash;
13. pot on a high flame, the bottom of the pot of oil put on a bamboo mat, put into the set of duck (abdomen down), duck gizzard, duck liver, scallion, ginger and water (can submerge the set of duck), boil after skimming foam;
14. put into the seaweed (shrimp) and cooking wine, cover the pot;
15. Stew over low heat for about 3 hours, until the duck meat is soft and rotten;
16. fire after picking out the green onion segments, ginger pieces do not use;
17. Lift the bamboo cushion, the set of ducks turned over (abdomen up), remove the bamboo cushion, remove the gizzard and duck liver slices, and the rest of the cooked ham slices, slices of asparagus and mushrooms together with the duck;
18.
18. Cover the pot with a lid, stewed on low heat for about half an hour, sprinkled with refined salt and monosodium glutamate can be.
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