Duck Stew with Potatoes
Ingredients
2 Potatoes 4 Duck Legs 1 piece of Ginger (about the size of an egg) 20 peppercorns 4 star anise 4 cinnamon 1 small piece of cumin about 40 pieces of dried hawthorns 20 slices of seasoning: 1 tablespoon of cooking wine (15 ml) soy sauce 4 tablespoon (60ml) 4 tablespoons of dark soy sauce (60ml) 4 tablespoons of sugar 1 tablespoon of salt (15ml) Directions:
Practice
1) Put the peppercorns, star anise, cumin, and dried hawthorns into a seasoning packet or seasoning box and pack it. (Don't force the cinnamon if you can't put it in, or it will puncture the seasoning packet. Cinnamon is also easy to pick up after cooking when you put it in a separate pot while the food is simmering.)
2) Wash the duck legs, put them in cold water, the amount of water should be no more than the duck legs at least 4 centimeters. Do not cover the lid, cook on high heat and skim off the foam with a spoon.
3) Add peeled and sliced ginger, and the prepared seasoning packet, season with wine, soy sauce, dark soy sauce and sugar, and cover with a lid. To make in a pressure cooker, keep the heat on medium and continue to simmer for 40 minutes after the steamer. If using a regular pot, keep the heat on medium and simmer for 1 1/2 hours.
4) Peel and cut the potatoes into chunks, place in a pan and fry until golden brown, set aside.
5) Duck stew for 40 minutes and then turn off the heat, after the gas in the pressure cooker runs out, open the lid, season with salt and stir well, then change to high heat and cook for 5 minutes, then pour the fried `potato chunks into the pan and continue to cook for 3 minutes.
Tips
Duck is a cheaper meat on the market now, duck legs are much cheaper than chicken legs per pound na. And eating duck is not easy to catch fire, I usually buy more each time, every 4 in a plastic bag, when you eat, take it out and defrost it.
Dried hawthorn, usually in addition to put in the bubble tea, can be appetizing and unctuous, weight loss and slimming, in addition to stewing meat, add some, you can also give the meat to enhance the aroma, and the meat will be more easy to soft and rotten.
Seasoning packets, is bought in the Carrefour supermarket, the environmental protection mother brand, a packet of about 6 dollars or so, inside the 32, there are large and small different specifications can be selected, the small can be used as a material package, tea bags, large can be used to decoct Chinese medicine. This brand also has a kind of blotting paper, not recommended to buy, very bad to use, can also say, a little use.
Potatoes fried and then put into the broth to cook, will not be scattered rotten, and fried potatoes, the flavor is more fragrant.
Different brands of soy sauce have different colors and saltiness. If the color is not enough, add a little more soy sauce for color
Duck Stew with Radish
Materials
Two pieces of duck leg meat, one white radish, one piece of ginger, and five or six garlic cloves
Materials
Duck leg meat, one white radish, one piece of ginger, and five or six garlic cloves. >
Methods
1. Duck legs cut into large pieces, radish cut into large pieces, ginger and garlic cracked.
2. Put a little bit of oil in the pan, medium heat, put in the duck pieces fried ah fried.
3. Stir fry until the duck meat brown, oil (about 5 ~ 8 minutes), put a little sweet wine (wine lees, when the wine used), continue to stir fry for about 1 minute.
4. Under the ginger a little fried, and then put the radish into the fried a little while.
5. Add water and boil over high heat, add salt, garlic, berries, chicken essence, pepper, simmer over medium-low heat for about 40 minutes.
Pot of Pickled Pepper Beer Stewed Duck Meat
Ingredients
Seasonings: Pickled Pepper Beer Juice 750 grams, ketchup, Pickled Pepper Sauce 25 grams, Pixian Bean Sauce 15 grams of high-quality beer 250 grams, dried chili knots, ginger 10 grams each, 15 grams of green onion, pepper grains 5 grams, star anise 3, spices (allspice, cloves, nutmeg, cinnamon, sand nuts 1 gram each), refined salt, sugar, pepper 3 grams each, monosodium glutamate, soy sauce, sesame oil 5 grams each, cilantro segments, green onion 10 grams each, 75 grams of cooked peanut oil, pickled peppercorn oil 50 grams.
Practice
1, fresh duck meat washed and dehairing, chopped into 3 cm square block, soaked in water for 24 hours (during soaking to change the water a few times). Rinse blood, into the cold water pot with wine, boil over high heat and cook for 3 minutes to remove the water, and then wash with water a few times to control the water standby.
2, frying pan on high heat, put peanut oil burned to 50% hot, add onion, ginger, pepper, star anise and spices stir fry for 1 minute out of the incense, into the Pixian bean paste, pickled pepper sauce, dry pepper section and tomato sauce stir fry for 1.5 minutes out of the red oil, there is an aroma, put the duck stir fry for about 2 minutes on medium heat to the flavor, into the beer, salt, monosodium glutamate, soy sauce, sugar, pepper, stir-fry evenly, add 1000 grams of water to boil. 1000 grams of water to boil.
3, the boiling duck meat and soup together into the pressure cooker, placed on a high flame, to be on the gas when the pressure for 20 minutes until the meat is soft and rotten, remove from the fire and put into the pot.
4, pepper beer juice boiling, pour into the pot with duck meat, sprinkle with chopped green onions, parsley section, add pepper oil and sesame oil in the pot, burned to seventy percent of the heat when poured on top. When serving, just light the alcohol stove.