Recommend three duck practices:

1. Braised duck pot with ginger

Main ingredients: half a duck, 3 liang of fresh ginger and a proper amount of green and red pepper.

Ingredients: onion and garlic slices

Seasoning edible oil, salt, Pixian bean paste, cooking wine, rock sugar and monosodium glutamate.

method of work

1, wash the duck and chop it into small pieces (not too big, just a little bigger than the thumb).

2. Wash all fresh ginger and green pepper.

3. Slice ginger.

4. Prepare shallots, garlic slices and Pixian watercress. Cut the green pepper into horseshoes, cut the onion into sections, slice the garlic, and prepare all the materials.

5, a little oil in the pot, just a little bit (you can also dry fry without oil, because the duck itself will produce a lot of water and oil).

6. When the oil temperature is 50% hot, add onion and garlic slices to stir up the fragrance.

7. Then pour in the duck pieces and stir-fry them slowly with low heat.

8. When the meat color begins to turn white, pour in three spoonfuls of cooking wine.

9, stir fry evenly.

10, a spoonful and a half of Pixian watercress

1 1, a spoonful of soy sauce. (mainly for coloring duck meat)

12, 5 crystal sugar. The purpose of adding rock sugar is not to sweeten, but to refresh and brighten. The stewed meat is not dead and salty, but salty, and the color will be much more beautiful.

13, and finally add salt according to personal taste. (Because Pixian bean paste and soy sauce used to be salty).

14, cover the pot, turn to low heat, and start to stew the duck.

15, stew for 20-30 minutes.

16, uncovered, the soup became thick, and the duck was almost stewed. Put the ginger slices in and simmer for three or five minutes. 17. Finally, add the green and red peppers and turn them slightly to serve.

Second, beer duck

Materials:

Half a duck, 600ml beer, green pepper, onion, ginger and garlic ingredients:

Light soy sauce, dark soy sauce, sugar, salt and star anise.

Practice:

1, prepare materials.

2. Wash and cut the duck and cut the pepper.

3. Heat oil in a wok, stir-fry dried peppers, ginger and garlic, and stir-fry duck meat.

4. Stir-fry until the duck meat is dry (more water can be dumped), and stir-fry some duck oil.

5, add soy sauce, soy sauce, sugar, and an octagonal stir-fry to the highest color.

6. Add a bottle of beer.

7. After the fire boils, change it to medium and small fire for 30 minutes.

8. When the soup is basically dried, add green pepper and chopped green onion to start the pot.

Grey tips:

Beer can not only remove the fishy smell, but also play the role of crispness and freshness, so there is no need to add cooking wine.

◎ Half a duck uses 600ml, which is just the amount of a bottle of beer, and there is no need to add water.

There is a lot of oil in duck skin, so there is no need to add more oil, just a little bit to fry ginger and garlic.

◎ Stew duck meat with beer, duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after long cooking, and it will be cooked for at least 30 minutes.

◎ The amount of spices should be less than much, aiming at improving the fresh flavor of beer ducks. Putting too much spices is easy to rob the main flavor. So I only put an octagonal, and it would be delicious if I didn't put it.

Third, Jiangnan braised duck

Ingredients: tender duck 1 piece (3 kg), 6 pieces of ginger, a handful of onion, 2 pieces of cinnamon 1-piece, star anise1piece, 50g of crystal sugar and half a bowl of soy sauce.

(About soy sauce, there is only one kind of old soy sauce, which is not very light in color and salty in taste, and is naturally fermented at full term. If you add that kind of soy sauce, you usually add about half a bowl in a small bowl. In the later period, the color feels weak, so you can add some soy sauce. If it tastes weak, you can add some salt.

At present, there are many kinds of soy sauce in the market. The soy sauce tastes salty but not colored, while the soy sauce is colored but not tasty. Let's take it easy. If you can't buy the soy sauce with the old foundation, you can combine it with soy sauce, and finally adjust it according to the color and salinity. If the color is light, you can add some soy sauce, and if the taste is light, you can add some salt or soy sauce. Now there are still rock sugar in the market. If you choose to put rock sugar in the old pump, you can leave out the later part of the rock sugar. )

Practice:

1, clean the duck, put cold water into the pot, the water level is the same as that of the duck, add a proper amount of cooking wine, ginger slices and onion knots, cover the lid, boil it with high fire, and skim off the floating foam;

2. Add half a bowl of soy sauce, add 1 teaspoon of salt, cover, and cook for 45-60 minutes on low heat, during which the duck is turned over 3-4 times, and every few minutes, scoop up the soup and pour it on the duck;

3. When the soup is cooked to less than half a hour, add rock sugar and continue to simmer. Every few minutes, scoop up the soup and pour it on the duck until the soup is rare and sticky, and sprinkle some monosodium glutamate (actually, I didn't put it);

4. Take out the duck, let it cool, slightly remove the residue in the soup, and put the thick soup in another empty bowl;

5. After cooling, cut the duck into pieces and pour the soup of marinated duck with it.