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What are the common practices of duck meat?
First, roast duck with yuba.

Raw materials:

500g of duck with bone, proper amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 pieces of fragrant leaves, more than 0/0 pieces of pepper/kloc-0, 2 small pieces of rock sugar, dried pepper, ginger, garlic, onion, cooking wine, light soy sauce and light soy sauce.

Exercise:

1. Wash duck and cut into pieces, mince ginger, cut onion, and shred dried Chili; Wash yuba with clear water, soak it for about 30 minutes in advance, then take it out and cut it into sections about 2 cm long;

2. Put a proper amount of water into the pot, put the duck pieces, add a few slices of ginger and onion, add a little cooking wine, blanch until the duck pieces change color, remove them with a colander, rinse the blood foam on the surface with clear water, and drain the water.

3. Put a little oil in the pot, add star anise, cinnamon and pepper, stir-fry the duck pieces with low fire until the duck pieces are oily.

4. Add a spoonful of cooking wine and stir well, then add dried Chili, ginger, garlic, fragrant leaves, crystal sugar, salt, one spoonful of soy sauce and two spoonfuls of soy sauce, and stir well until the duck pieces are colored;

5. Pour in hot water that has completely soaked the materials in the pot, cover the pot, and turn to low heat for about 20 minutes after the fire is boiled;

6. Add the soaked yuba, stir well and continue to cook for about 5 minutes until the soup in the pot is basically dry. Add onion and stir well to serve.

Second, braised duck pieces.

Raw materials:

A quarter of the ducks.

Composition:

Crystal sugar, star anise, cinnamon, dried pepper, fragrant leaves, cooking wine, soy sauce, ginger slices (sliced), garlic (peeled) and onion (mixed).

Exercise:

1. Wash the ducks, drain and chop them into pieces. Put the right amount of water in the pot, add the duck pieces, boil and cook for about 2 minutes. Remove the duck pieces with a colander, rinse them with clear water and remove them for later use.

2, put a little oil in the pot, add star anise, cinnamon, rock sugar, stir-fry until the rock sugar basically melts (after the oil is hot, you can gently pat the rock sugar with a spatula, and the rock sugar will be easily broken);

3. Add the processed duck pieces and stir-fry until it becomes discolored and oily;

4. Add two spoonfuls of cooking wine, stir well, then add two spoonfuls of soy sauce, stir well and color; 5. Add ginger slices, garlic, onion knots, fragrant leaves, dried peppers, and appropriate amount of salt, pour in appropriate amount of hot water (without duck pieces or above), cover the pot, and turn to low heat for about 20 minutes after the fire is boiled;

6. Open the lid before serving and thicken the soup.

Third, the old duck steamed yam.

Raw materials:

A slaughtered old duck and 300 grams of yam.

Composition:

Ginger (sliced), onion (knotted) and cooking wine are appropriate.

Exercise:

1, clean up the old duck and cut it into pieces; Peel yam, cut into hob blocks, and soak in water for later use;

2, put a little oil in the hot pot, add the duck pieces and ginger slices, stir-fry until the duck pieces are oily, so that the surface of the duck pieces looks slightly brown;

3. Add a proper amount of salt and cooking wine and stir evenly;

4. Put the yam pieces into the bottom of the heat-resistant bowl, and then scoop in the fried duck pieces for later use;

5. Put a proper amount of water in the electric pressure cooker, then put it in a steaming rack, put the bowl filled with yam and duck pieces on the steaming rack, then put in onion knots, cover it, keep the pressure for 30 minutes, then open the cover and take it out.