Beer Duck

Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery, radish

Seasoning: beer, soy sauce, oyster sauce, thirteen Xiang, cooking wine

Poach the duck in water

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce, salt, and stir-fry.

After the duck meat is fried until golden brown, pour in beer (one bottle for each duck), add radish, and bring to a boil over high heat

When the beer is half dry, add Celery

(Now you are basically done), but you need to change the hot pot and continue cooking. . . . You can eat radishes and side dishes first.

Change the saucepan. Once it's boiled, you can add coriander. If you can eat spicy stir-fry, add some Pixian bean paste to taste better, and you can also add some Qianzhang shreds to make tofu skin. If you are in a hurry to eat, you can use a pressure cooker

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Sichuan duck

Wash the raw duck, chop it into pieces, and pour it into the water (after the water boils, add the chopped duck pieces, and when it boils again, remove it. Remove the duck and rinse well).

Put duck cubes, water, ginger, chili pepper, cooking wine, salt, aniseed, and peppercorns in the pressure cooker (if you don’t have Sichuan peppercorns, you can also use Sichuan peppercorns). Turn on the heat and wait for 15-20 minutes after boiling.

Put oil in a wok, boil onion, ginger, garlic, add a ton of duck cubes, douzi (wet soybeans that are about to sprout), and vermicelli (cooked in boiling water) and stir-fry until cooked .

Because the vermicelli contains starch, the things in the pot will stick together. It doesn’t matter, just pour an appropriate amount of the duck soup into it.

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Duck with taro paste

Ingredients:

Salt............1/4 teaspoon

Duck .............Half one

Chengfen ............2/3 cup

< p>Lard............3 tablespoons

Taro......................1 piece

Soy sauce .............2 tbsp

Dried shrimp.............1 tbsp

Pepper... ......a little

Taiwan powder.........2 tablespoons

Lettuce leaves.........1 cup (shredded )

Dice sausage.........2 tablespoons (or diced bacon)

Steamed duck ingredients:

Ginger..... ............2 slices

Onion.............2 stalks

Star anise. .........1 grain

Peppercorn..........1 teaspoon

Method:

1. Marinate the duck with soy sauce for 10 minutes, fry in hot oil until brown, remove and place in a steaming plate, add steamed duck ingredients and steam until tender (about 1 hour), remove the bones and remove the meat

2. Taro Peel and cut into large thick slices, steam in a steamer until soft, take out and press into puree while hot, soak the shrimp until soft, pick and chop. Steam the bacon and cut it into cubes

3. Put the flour in a bowl, add 1 cup of boiling water and blanch it, add it to the mashed taro paste, then add the dried shrimps, bacon, salt and pepper and mix well< /p>

4. Slice the thicker part of the duck meat, try to make it into a square piece, and sprinkle with cornstarch powder. Flatten the taro paste and stuff it on the duck meat. Sprinkle both sides with cornstarch, put it into a hot oil pan for 8 minutes, and fry over low heat until the surface is crispy and brown. Drain and cut into long cubes, place on a plate (shredded lettuce can be placed on the bottom of the plate)

5. Boil 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of oyster sauce, and 2/3 cup of clear soup Roll to thicken the sauce and serve together for dipping

Nutritional information:

Calories 2656 calories

Protein 121.5 grams

Fat 202.1 grams

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80.5 grams of sugar

Duck meat needs to be steamed very well and has a meaty aroma. It is especially delicious when paired with the aroma of taro. The most important thing is the oil temperature. First use a small piece of prepared taro paste and put it into the oil. If the oil is very hot, the taro can be fried and loosened immediately.

Of course, duck meat can be replaced with chicken. When spreading the taro paste, the thickness must be even. Just spread the duck meat as flat as possible and then stuff it with taro paste.

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< p>Bazhen Braised Duck

Ingredients: Bare duck.............1 piece

Gizzard liver......... ....1 payment

Carrot..........half a carrot

Agaric..........several slices

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Pea clips......................10 pieces

Ginger............2 pieces

< p>Shrimps............10 pieces

Bamboo shoots............half a stick

< p>Shiitake mushrooms............6 pcs

Ocean mushrooms............6 pcs

Onions .............2 pieces

Pickled shrimp ingredients:

Salt............ .....1/8 teaspoon

Taiwan powder.........1 tablespoon

Wine............. ....1/8 teaspoon

Seasoning:

Sugar............1/2 tablespoon

Soy sauce.............6 tablespoons

Sesame oil.............A small amount

Wine .............1/2 tablespoon

Star anise.............1 capsule

Method:

1. Wash and dry the duck, cut it straight from the abdomen, but still connect the back, apply soy sauce to color, fry in hot oil until brown, and take it out

2. Put the duck into the pot, then add the remaining soy sauce and wine, sugar, star anise, green onion and ginger and other ingredients. Add 5 cups of boiling water, bring to a boil over high heat, then reduce to low heat and simmer until tender, about 2 seconds. Hour. Remove the duck and place it on a large plate

3. Marinate the shrimp with a little salt, wine and cornstarch for 10 minutes. Slice the gizzards and liver, blanch the three kinds in boiling water, and take them out

4. Boil the bamboo shoots and carrots and slice them, soak the mushrooms and fungus until soft and slice them, and slice the mushrooms. Put them all into the duck soup and cook them. For five minutes, put down the pea clips and shrimps and bring to a boil, thicken the gravy, drizzle with sesame oil, sear it on the duck and serve

Nutritional content:

Calories 2879.3 calories

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Protein 274 grams

Fat 180 grams

Carbohydrate 22.8 grams

This traditional Cantonese dish uses duck, but in What is often seen in Taiwan is made with hoof meat. Of course, its name is different. It is called assorted leg meat or sealed leg meat, but the taste and method of eating it are the same. The duck itself needs to be braised until tender. As for the Bazhen ingredients, we mainly choose ingredients with different colors and umami or aroma.

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< p>Pickled fresh pickled duck with pickled vegetables

Materials:

Medium duck............1 piece (about 2 kg)

< p>Onions............4 sticks

Ginger............1 small piece

Plumb pickles..........100g

Flat tips......................2 pcs

Winter bamboo shoots. ............5 pieces

Jinhua ham....300g

Pork belly......350g

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Seasoning:

An appropriate amount of salt and Shaoxing wine

Method:

1. Cut the skin off with a knife on the back of the duck. Use a thick knife to flatten it, and chop 5 to 6 knives on the duck's back to reach the bone, but do not chop it, so that the original juice in the duck bone can be boiled out. Do not cut into the chest

2. Blanch the duck in blood water and set aside. Cut the pork belly into long and thick slices. Cut the winter bamboo shoots into long pieces and beautify them with the knife. Soak the flat tips in water to soften them and tear them into thin shreds. Set aside the flat tips in water.

3. Throw the prunes. Wash and cut the vegetables into thin sections and set aside. Put all the prepared ingredients in a clay pot and add water. Add 1 small bowl of Shaoxing wine and bring to a boil. Simmer for 3 hours, then put it into a large casserole. Arrange it neatly before boiling. , ready to eat

------Because the ingredients contain salt, the taste is not enough after cooking, so you can add a little salt. Do not add salt first to prevent the duck soup from losing its flavor.

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< p>Babao Glutinous Rice Duck

Ingredients: 1 tender duck (about 1500 grams), 100 grams of glutinous rice

Accessories: 75 grams of lean meat pellets, 75 grams of raw duck kidney pellets, 25g diced ham, 25g dried mushrooms, 10g diced mushrooms, half a can of pineapple

Seasoning: 10g each of ginger slices, green onion strips, 75g clean eggs, 2.5g chopped green onion, 8g chicken essence , 2 grams of MSG, 3.5 grams of young essence, 125 grams of dry starch, 10 grams of wet starch, 5 grams of sesame oil, 0.5 grams of pepper, 25 grams of Shaoxing wine, 6 grams of fragrant fermentation, 5 grams of soy sauce, 500 grams of peanut oil (actual consumption 100 grams)

Method:

1. Make a small incision on the neck of the duck that has been slaughtered and depilated, take out all the bones and internal organs, and cut off the feet to get a whole duck without bones; Mix the lean meat cubes with 25 grams of dry starch; blanch the raw duck kidneys in boiling water; soak the glutinous rice with water, blanch it twice with boiling water, and then wash it with water.

2. Heat a pot with peanut oil, add processed glutinous rice, lean meat pellets, kidney pellets, ham pellets, and mushroom pellets, add 4 grams of refined salt, 5 grams of chicken essence, stir well, and cook with Shaoxing wine. Mix 15 grams evenly and stuff it into the whole duck; secure the edge with a toothpick, roll it over with water, poke a pinhole in the duck body, put it in a casserole, add 3.5 grams of refined salt, 2.5 grams of chicken essence, 10 grams of Shaoxing wine, and ginger slices , green onion strips, boiling water, cover and simmer until cooked.

3. Mix clean eggs and 5 grams of wet starch into a slurry, apply it on the stuffed duck, and then pat it with dry starch.

4. Heat the pot over high heat, add peanut oil, and heat it to about 150°C. Add the duck, take the pot away from the fire, deep-fry the duck until golden brown, remove it, and pour off the remaining oil. Place on a plate and surround with pineapple. In addition, pour the original stewed duck soup into the pot, add mushroom diced, chopped green onion, soy sauce, pepper, fragrant rice bran, add 5 grams of wet starch, add sesame oil and bright oil to mix well, divide into plates and serve.

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Nanjing Salted Duck

Background knowledge:

The famous Nanjing-style dish has a history of hundreds of years and has been passed down to this day. The main ingredient is duck, which is marinated, air-dried, braised and boiled. The skin of this dish is milky white, the meat is red, fat but not greasy, fragrant and tender. It is best made when the sweet-scented osmanthus blooms in the eighth or ninth month of the lunar calendar. It is also called sweet-scented osmanthus duck.

Ingredients:

2000g fat and tender duck

25g each refined salt and vinegar, 15g scallion knots, 20g ginger, each star anise and five-spice powder 2 grams, 1 gram of Zanthoxylum bungeanum

Preparation method:

Cut off the small wings and feet of the bare duck, make a small opening under the right wing socket, take out the internal organs, trachea and esophagus, and put them in Soak in clean water to remove blood stains, wash and drain the water, mix with a little salt, pepper, and five-spice powder and marinate for 1 hour, then soak in salt water for 1 to 2 hours, take out and wash;

Saute Add water to the pot, add the duck, vinegar, scallion knots, ginger and star anise, bring to a boil over high heat, cover and simmer for 20 minutes, turn the duck over, and simmer for another 20 minutes, until the duck meat is hard and crispy When the time comes, take it out and let it cool. When it's time to eat, cut it into pieces and put it on a plate.

Craftsmanship experience: The production of salted duck is most famous in autumn. Because the ducklings that have been fattened in the rice field have grown fat...

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Prince Duck

Composition: 15 grams of Radix Pseudostellariae and appropriate amount of duck (chicken, beef) meat

< p>Preparation method: Wash Radix Pseudostellariae, put it in a casserole with duck meat, and stew until cooked

Efficacy Pseudostellariae Radix Pseudostellariae is the root of the perennial herbaceous plant of the Caryophyllaceae family. It has the function of replenishing qi and promoting fluid production. Function. When combined with duck meat, it can nourish the lungs, replenish qi, and promote body fluids. Duck meat nourishes yin and stomach, diuresis and reduces swelling. It is a food that people often eat and has high nutritional value. Pseudostellariae Radix Pseudostellariae contains polysaccharides, a variety of trace elements and a variety of amino acids necessary for the human body. It has the effect of invigorating qi and promoting body fluids.

Indications for treating lung cancer

Method: Wash the duck, remove the internal organs and cut into pieces. Wash the Radix Pseudostellariae, put it into a casserole together with the duck meat pieces, add an appropriate amount of water, and stew for 1 hour.

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< p>Winter duck stew

[Ingredients] 1 old duck, 10 green onions, 1 small piece of ginger, add 10g of ginseng, 10g of asparagus, 10g of wolfberry, and jujube 3 pieces, 2g of licorice. Seasoning wine, a little salt.

[Preparation method] 1. Blanch the old duck in boiling water, take it out, put it in a stew pot, and add 10 cups of water. 2. Add the green onion and cracked ginger slices, and stew the ingredients together with the old duck. 3. Remove the onion, ginger and medicine packet, add a little salt and serve.

[Efficacy] Nourishes yin and moisturizes the lungs. It is suitable for diseases such as fatigue, weakness, yin deficiency, excessive fire, and dry mouth.

★Original compilation by Komatsu Blog. Please indicate when reprinting★