Duck with Chinese sauerkraut
Ingredients: about 750g of half duck, 250g of pickled radish, onion, ginger slices, Shaoxing wine, salt, pepper and pepper granules.
Method:
1. Wash ducks, cut into pieces, blanch them in boiling water, and wash off blood foam; Pickled radish is washed and cut into pieces.
2. Put the pot on a strong fire. After visiting friends and heating them, stir-fry shallots, ginger and radish, add fresh soup, and add duck pieces, Shaoxing wine and pepper.
3. After the duck is stewed, pick out the onion and ginger and add salt to make it salty.
Duck with shredded ginger and Chinese sauerkraut
Ingredients: 600 grams of duck meat and 200 grams of sauerkraut.
Seasoning: half a spoonful of refined salt, one spoonful of monosodium glutamate, one spoonful of Shaoxing wine, five cups of hot water, two onions and four spoonfuls of ginger.
Exercise:
1. Cut the duck into small pieces, shred the sauerkraut, and cut the onion into sections.
2. Put the duck, sauerkraut, shredded ginger, onion, salt and monosodium glutamate into a large pot, then inject five cups of hot water and keep the fire for 20 minutes.
Duck soup with Chinese sauerkraut
Ingredients: 65438 sauerkraut +0 ~ 2 kg, 1~2 ducks, 3 slices of ginger and salt.
Exercise:
1. Wash and slice sauerkraut.
2. Wash and cut the duck into pieces, and soak it to remove the fishy smell.
3. Add water to the pot and boil it. Add duck and ginger and bring to a boil.
4. Stew in sauerkraut for 30 minutes (if you have time, stew for a while) and add seasoning.
Practice of beer duck 1
Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence and onion.
Exercise:
1. Chop the duck, which is about the size of three cups of duck. Slice ginger and cut onion.
2. Add a little oil, stir-fry the ginger, fry the fatter part of the duck in the oil, then stir-fry all the chopped ducks in the oil, add a little salt, stir-fry until the fragrance comes out, then pour the oil and water in it into another bowl, and then pour the beer into the pot. The amount of beer is not duck meat, then add a spoonful of sugar and a little star anise cinnamon pepper (according to personal taste). Cover the pot, simmer until the water is dry, then pour in a little soy sauce (which is more delicious), onion and chicken essence, stir fry again, and then serve. If you like peppers, you can also put some shredded red peppers in the stew.
Practice of beer duck II
Ingredients: half a duck (1000g), konjac (500g), a bottle of beer, a cucumber, three green peppers, ginger, garlic, spices (star anise, cinnamon, tsaoko, fennel and orange peel), pepper, dried pepper, watercress, soy sauce, chicken essence and salt.
Exercise:
1. Chop the duck into pieces and put it in a pot to drain.
2. Put the oil in the wok, add the pepper granules and stir-fry, add the bean paste and stir-fry a few times, then add the duck pieces and stir-fry.
3. Pour the whole bottle of beer and add a bowl of water.
4. Add spices and cook the pepper, ginger, salt and soy sauce over medium heat.
5. Cook for about 20 minutes, add konjac, then cook garlic until the meat is rotten, and add chicken essence to taste.
6. Finally, add cucumber strips and green pepper pieces.
Practice of beer duck 3
1. Pick a muscovy duck, then go home, wash it and cut it into pieces for later use;
2. Hot oil, don't use too much, ducks have a lot of oil to avoid greasy;
3. After the oil is hot, put a piece of onion, a piece of ginger (flat), an octagonal and some peppers;
4. Fry the duck pieces in the pot. At the same time, stir-fry the cooking wine and soy sauce until all colors change (about three minutes), and then add a little soy sauce to color. At this time, add salt and monosodium glutamate and stir-fry for five minutes, which is a little ripe and colored. Put a bottle of beer in and boil it, then pour it into the electric hot pot and cook ten kinds.
Just like eating hot pot, add some vegetables, vermicelli, mushrooms, etc. according to everyone's preference and cook them in the pot, which will make them taste fresh and tender.
Method of making sliced duck with bad sauce
Features: light red color, crispy skin and tender meat, rich bad smell, sweet and refreshing.
Ingredients: 1 cooked fat and tender duck (about 500g).
Ingredients: 50 grams of coriander.
Seasoning: Jiang Mo 1 g, dried starch 50g, spiced powder 50g, Shaoxing wine 1 g, sugar 1 g, white soy sauce 1 g, monosodium glutamate 0g, sesame oil 0g and peanut oil 750g (about 60g).
Making:
1. Cook the duck to turn around, feet and big bones, and cut it into 4 pieces. Put the pot on medium fire, add peanut oil (25g) and heat it. Stir-fry Jiang Mo and fragrant grain first, then add duck pieces, sugar, spiced powder, Shaoxing wine and soy sauce, simmer for 20 minutes, add monosodium glutamate and mix well, put it in a pot, drain the juice, add dry starch and mix well.
2. Put the pot on a strong fire. When the peanut oil is burned to 60% heat, fry the duck pieces together with the pulp powder in the pot until crisp, pour in a colander to drain the oil, pour in sesame oil, and then cut into thin slices 5 cm long and 0.33 cm wide. Wash coriander and decorate with the edge of the plate.
Method for making crispy duck with sesame sauce
Ingredients-seasoning: fat duck 1 2000g, sesame 50g, cooked pig fat 50g, cooked lean ham 1 0g, coriander100g, egg1piece, 3 egg whites, Shaoxing wine1spoon, etc.
Making:
1. Marinate the washed duck with Shaoxing wine, salt, sugar, pepper seeds and minced onion and ginger for about 2 hours, steam it in a cage until it is 80% rotten, take it out and let it cool, first cut off the head, wings and palms, then remove the bones from the duck body, and shred the thick parts of leg meat and breast meat. Cut the ham into pieces. The fat meat is cut into filaments. Beat the eggs into a bowl, add flour, corn flour and appropriate amount of water to make a paste. Pick and wash coriander.
2. Spread a layer of egg paste on the surface of duck skin and spread it on an oiled flat plate. Put shredded fat and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread on the inside of duck skin, fry in oil pan until golden brown, remove and put in a flat plate.
3. Beat the egg white into foam, add corn starch and mix well into snowflake paste, spread it on the duck noodles, and sprinkle with sesame seeds and minced ham. Heat the pan, add oil and cook until half cooked. Add horseman duck and fry, pour oil on the surface until the bottom is golden. Filter off the oil, sprinkle with pepper powder, sprinkle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, and put it neatly on the plate. Place coriander around.
Practice of Suzhou sauce duck
Raw materials: first-class duck 100, 5 kg of soy sauce, 7.5 kg of salt, 5 kg of sugar, 0.3 kg of cinnamon, 0.3 kg of star anise, 0.03 kg of clove, 0.02 kg of Amomum villosum, 0.75 kg of red rice, 3 kg of onion, 0.3 kg of ginger, 5 kg of Shaoxing wine and 0.06 kg of nitrate (2 kg of molten brine)
Production method:
1. curing; Sprinkle a little salt in your stomach and shake it out. According to different seasons, the curing time is 1 ~ 2 hours in summer and 2 ~ 3 days in winter.
2. Cooking: Before cooking the sauced duck, boil the broth and add the above spices into the pot. Put 4-5 petals and a little Amomum villosum into each duck's belly, then add 20g of scallion, 2 slices of ginger and 1-2 tablespoons of Shaoxing wine, then put all ducks into a rolling soup and boil it with high fire, then add 3.5kg of Shaoxing wine.
Sauted duck marinade frying method: use 50 kilograms of old sauce (marinade), first boil it with low fire, and then switch to medium fire. Add 3 kg of red oil rice (Redmi should be ground into powder as much as possible), 40 kg of sugar, 1.5 kg of Shaoxing wine and 0.4 kg of uncooked rice, and keep turning it in the pot with a shovel to prevent it from cracking. The cooking time varies with the concentration of the old juice soup, and it can be eaten when the juice is cooked until it is thick. The quality of brine is to coat it on ducks and hang it. It is best not to have diarrhea. One pot can cook 800 ducks. )
The method of lemon duck
Ingredients: 500g duck.
Accessories: shredded ginger, lemon slices, garlic and celery.
Production method:
1. Rinse the cut duck meat with clear water, then soak it in clear water for four or five minutes, soak the duck blood as much as possible, then take it out, cut ginger and mix it with duck meat for five minutes. (Remove fishy smell)
2. Boil water in the pot. When foaming, pour the shredded ginger duck into the pot. When the duck meat is six ripe, remove it and drain it for later use.
3. Hot pot, add a little oil, add five slices of ginger, pour the duck into the pot and stir fry, add oyster sauce, a little soy sauce (preferably lobster sauce), a little sugar, add a proper amount of cooking wine, stir fry, cover and stew for four minutes.
4. After stewing for four minutes, put the sliced lemon, chopped garlic and ginger into the pot and stir-fry for two minutes, add salt, then pour 50 grams of water, then cover and wait for the water to decrease or not, and add garlic and celery and stir-fry for two minutes.
Method for making eight-treasure duck
The method is the same as that of boneless pigeons. Ingredients: 50 grams of glutinous rice, lotus seeds, chestnuts, duck kidney, red dates, mushrooms, fungus and dried shrimps. Soak the glutinous rice first. Add soy sauce and salt and mix well. After the duck is boned, it is washed, filled with eight treasures and sewn with needle and thread. The duck head was stuffed into the opening. Put onion knots and ginger slices in the bottom of the casserole, put the duck in the pot, cover the duck's back with water, and cook for two hours. Besides, duck bone soup.
Stew duck in duck neck and duck feet, boil pepper, star anise and clove with water and crystal sugar, put ten kinds of soy sauce, salt and oyster sauce, put duck feet in duck neck and stew until the juice is dry. Blanch tomatoes, dig the heart, cut straw mushrooms, ground mushrooms and small oyster mushrooms into powder, and steam them in a pot for five minutes. Thicken it with cooked mushroom soup.
Method for making green bean blood duck
Ingredients: duck meat, duck blood (when killing ducks, put some blood in the bowl and use chopsticks constantly to prevent bleeding and freezing), garlic, ginger, green or red pepper, salt, monosodium glutamate, green beans or peanuts.
Exercise:
1. Wash the duck and cut into pieces.
2. Stir-fry the duck, add ginger and garlic to remove the fishy smell, add a little salt and stir-fry for about 7 layers.
3. Put a little oil in the pot and stir-fry the cooked duck.
4. Add green beans and stir fry together. Add some green peppers, which will be a little spicy. Add a little monosodium glutamate, and see if there is less salt according to the actual situation.
5. Before cooking, put the duck blood into the pot and fry it together, then add a little wine, which is also very fragrant.
Braised rotten duck
Ingredients: 400g of duck, 2 pieces of rotten skin, glutinous rice100g, shrimp skin100g, wet mushroom15g, square fish10g, lean pork100g and chestnut meat/kloc-0g.
How to do it:
1. Slim the whole duck, spread with soy sauce and Shaoxing wine and mix well for later use; Wash glutinous rice and cook with a little water, wash and chop shrimp skin and mushrooms, and stir-fry until fragrant; The square fish is fried and ground into powder, then it is added into glutinous rice with various ingredients, and 5 g of monosodium glutamate, 2 g of sesame oil, 2 g of refined salt and 0. 1 g of pepper are added, and mixed evenly to make stuffing.
2. Open the bean curd, then rub the duck egg white on the bean curd, then put the glutinous rice stuffing in the middle, roll it into strips, tie it tightly with straw rope, then put it in the oil at 180℃ and fry it until golden. Turn off the fire, pour the oil out of the tripod, put the duck roll back into the tripod, cover it and let it burn 10 minute.
3. Boil chestnuts and fry chestnuts. Slice lean pork, add soy sauce and Shaoxing wine, and adjust for later use. Cut the fried duck meat roll into pieces, circle it in a big bowl, put the prepared chestnuts and lean meat on the duck meat roll, then put it in a steamer, take it out after steaming for 10 minutes, turn the bowl over the plate, add monosodium glutamate, refined salt, sesame oil and pepper to the original soup, and pour the paste on it after boiling.
Features: golden color, mellow and delicious.