Practice:
1, put the water in the pot, boil over high heat, put onion and ginger, pour in the wine.
2, put in the duck, turn on low heat, cook for about half an hour, slowly soak until cooked. As we say, "chicken cooked duck", white cut chicken with blood to the bone is good, but white cut duck to cook the duck meat is delicious, determine whether the duck is cooked can take a toothpick and poke into the duck leg meat thick place, if there is no blood seepage is cooked.
3, the duck cooled, chopped into uniformly sized pieces, pickled sour lemon, is to use the local soil lemon salted and pickled, sour plums, is green plums salted. These two ingredients of the soul of the lemon duck, one without the other.
Question 2: duck skin a big pile, duck skin is delicious? I want to throw it away... Duck skin, when you cook it, it will increase the greasiness, and you don't have a grill. It is recommended that you use pan-fried or deep-fried, fried it can be wrapped in some vegetables, fried it can better reflect the original flavor and aroma
Question 3: The practice of roasted duck skin, roasted duck skin how to do delicious, roasted duck skin home Roasted Duck Practice
A, the preparation of materials
1, the main ingredients: 1 duck
2, auxiliary ingredients: soy sauce, cooking wine, star anise, cinnamon, peppercorns, green onions Ginger, honey, rock sugar, salt
Second, the practice steps
1, will buy the duck wash, control a control surface excess water, find a larger container, put the duck, with salt will be the duck all over the body rubbed all over
2, add soy sauce, cooking wine, star anise, cinnamon, peppercorns, rock sugar, scallions, ginger
3, add the water, will these seasonings Mix well, the duck marinated in it, covered with plastic wrap, put into the refrigerator, marinate for a night, so more flavorful, if you can not wait so long, that marinate 2-3 hours can also be used
4, the next day will be marinated duck taken out, placed in a cool place to dry naturally drying drying for at least 5 hours, to the epidermis is dry, tightening shiny, cut the apple into a few pieces stuffed with the duck's stomach, you can use a toothpick to secure the opening a bit.
5, the end of the duck legs and wing tips wrapped in tinfoil, the baking dish is also wrapped in tinfoil, baked legs with soaked cotton thread tied tightly. At this time, the honey will be diluted with a little water, and then use a brush to brush all over the body of the duck, the brush should be careful, to apply all angles of the duck to the honey water. It can also be honey with salad oil, or honey with white vinegar, honey with white vinegar is a recipe for crispy water, threaded into the grill to tighten the ends.
6, to the surface of the water slightly drained, into the preheated 160 degrees oven, baking 1 hour, every thirty minutes to take out to brush the honey water, each time to be careful, each time to wait for the skin to dry before baking, the last time to brush the honey water, the oven is adjusted to 220 degrees, and bake for about 15 minutes on the good. Specific time also depends on the specifics of your oven, grasp is not good can always be observed at any time to adjust
Third, cooking skills
1, can be placed on a baking sheet, can also be placed on the grill on the grill, the grill pan is placed underneath to catch the oil ~ 2, easy to bake and bake the black parts can be wrapped in tinfoil or cover the baking ~ 3, baked ducks can be directly cut into pieces to eat, you can also slice off the duck meat 4, Their own home is not possible to make duck like outside, can only be made in accordance with the general family barbecue methods, first marinated, and then baked, but the final taste is still very good
Problem 4: duck how to do delicious camphor tea duck, raw materials: fat male duck, camphor tea, camphor leaves, straw, cedar branches, Sichuan salt, Shaojiu wine, sesame oil, peppercorns, pepper, mash sauce, cooked vegetable oil Features: color golden red, outside the crispy inside tender, with the camphor wood and the duck's meat. The color is golden red, the outside is crispy and the inside is tender, with the special aroma of camphor and tea leaves, unique flavor. Practice: the net duck from the back of the tail across the opening, take out the viscera, cut off *** wash; pot put shaoxing wine, mash juice, pepper, Sichuan salt, pepper mix well wipe the duck body, marinated for 8 hours, and then into the boiling water into the hot tight skin, sopping up the water, put into the smoker; with flowers and tea, straw, pine branches, camphor leaves, mixing to do the smoked material, smoked to the duck skin was yellow and take out, and then put the duck into a large steaming bowl, steamed for 2 hours, out of the cage! cool; frying pan on high heat, under the cooked vegetable oil to eighty percent heat, into the smoked duck deep-fried until the duck skin crispy and fragrant out, brush with sesame oil; duck neck chopped into segments, sheng into the middle of the round plate, and then chopped into strips of the duck body (duck skin up), covered in duck neck block, arranged in the shape of a duck, and another with the lotus leaf soft cake on the table.
Question 5: how to do a good yellow duck Buy is now killing the earth duck, not big more than three pounds, get back to the duck meat after washing and draining chopped block, viscera is also washed.
Ginger slices, ready to yellow skin sauce. Use dry yellow peel fruit can also be, the flavor is also very good, very pure.
Hot pan, do not put oil, directly put the duck meat fried to
Fried to the water, color, oil, have to fry a 10 to 20 minutes (depending on the portion of the duck), the duck meat to the side, the middle of the empty, you see, are the duck oil Oh.
In the middle of the ginger and yellow skin sauce
Stir-fry well, and then add a spoonful of soup multiplied, two spoons of soy sauce, a spoonful of dark soy sauce, the right amount of salt. Stir fry well.
Add a bowl of water to cook and smother for 15 minutes. Cook until flavorful
Equivalent to cooking until the water is dry, the oil can be.
Each piece of duck meat is wrapped in a layer of bookish yellow skin flavor, so fragrant.
Question 6: how to make delicious peeled duck feet Wuhan Jingwu duck feet recipe and process
Ingredients: bags of chilled duck feet 5,000 grams, 400 grams of dried chili, 100 grams of ginger, 120 grams of green onion knots, 20 grams of star anise, trinacene
10 grams, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grasshoppers, 10 grams of peppercorns, 5 grams of cloves, 8 grams of sand nuts, Cardamom 12 grams,
5 grams of grass, 3 grams of sesame leaves, 200 grams of refined salt, 15 grams of monosodium glutamate (MSG), 1 gram of nitrate of salt, 50 grams of red currant rice, 100 grams of wine, 5,000 grams of broth
, 2,000 grams of refined oil.
Method:
1, the primary processing of duck claws
Duck claws thawed, rinsed, add 50 grams of ginger, 50 grams of green onion, 100 grams of refined salt and cooking wine, nitrate of salt
Mixed well, marinated in code taste for about 1-2 hours, take out, washed with water, and then put into the boiling pot of water to boil for a while, fish
The first thing you need to do is to make sure that you have a good understanding of what you are doing.
2, the system of spicy marinade
dried chili pepper cut into knots, star anise, trinella, cinnamon, cumin, grass nuts, cloves, nut, peppercorns, cardamom,
row of grass, sesame seeds, and so on with a little soak in water, drained; red currant rice into the pot, add water 1, 200 grams of simmering excellent, and then go
slag, leaving the juice to be used.
Net pot on the fire, put refined oil burned to 30% hot, into the dry chili pepper section, spices and the remaining ginger, onion section
slightly fried, mixed into the fresh soup (available pig bones, duck rack, chicken racks, etc. simmering) and red currant rice water, seasoned with refined salt, monosodium glutamate
boil, change the fire to simmer for 2 hours to the escape of the spicy flavor, aroma, that is, into the spicy marinade.
3, brine
Put the first processed duck feet into the boiling spicy marinade, brine with medium heat for about 30 minutes to turn off the fire (their
grasp at any time to cook no), and then let the duck feet continue to spicy marinade soaked in 20 minutes, and then fished out to cool that
can be chopped and eaten.
Characteristics; spicy and rich, tender and delicious
Essentials Tips:
1, duck paws to bag chilled to the old skin as well as natural thawing is better. After washing, be sure to first marinate, blanch
and then brine, otherwise the fishy flavor is too heavy. Add nitrate salt will be light red color, better flavor, do not add too much! So as not to be harmful to the human body. Because of excessive nitrites,
2, dry chili pepper to choose dry millet pepper is good, because this pepper color red and bright, spicy flavor is heavier. Chili pepper cut into sections, should
Retain pepper seeds, because pepper seeds also have the role of increasing the aroma of the marinade. Fried dried chili, it is appropriate to re-release refined oil,
a little fried can be (avoid frying scorched into a paste spicy flavor), mixed into the fresh soup after cooking, to highlight its "strong spicy" flavor.
3, marinated duck paw store claimed dozens of spices, in fact, the type of spices does not lie in more than one, the amount does not lie in the large, only eight, nine that can be, the key is to master the dosage ratio, so that the spices to achieve "and taste" effect, the flavor is not too strong, to present a seemingly unheard of effect of the fragrance.
4 brining time, to patiently test, often look. After leaving the fire, it is important to ensure that the immersion time.
6, the above recipe and process but also * their own experiments and groping, some places to use their brains.
Supplement:
Ten fragrant duck duck claws how to do I checked a lot of websites to find practices in addition to the introduction of the practice of the lower ocean soaked duck claws to you! 1: choose duck claws The best is fresh or bagged claws, do not discoloration, and do not choose the top of the pimple things. 2: wash from the middle of the chopping (the whole is also good), into the pot of boiling water and cook for 1 minute and then fished out and cooled. 3: put the duck paws into a casserole dish, and then put it into a casserole. 3: duck paws into the casserole (water not over the duck paws) plus wine, salt and cook for thirty minutes. 4: into the beef powder and garlic, pepper, vinegar, white vinegar, white water, special soup, chopped pickled peppers. (To be used) 5: the duck feet into the 4 to be used: in the casserole soak for 2-3 days (which the spicy flavor according to personal preference) 6: plating. [Remarks] the real Shiyang pickled duck feet even have not seen them do oh! Which even said the proportion of practice to see their own ~ `
Supplement:
1, fresh duck claws (chicken claws) can be bought to cook off the raw fish, do not cook for too long, too long meat on the soft, chewy. 2, with cool water repeatedly scrubbed, remove the top of the oil stains, fish out and put aside 3, in the bubble container (glass altar is best), there is no soup pot can also be added to the right amount of Cool water, pour 1 - 2 bottles of bottled millet chili, and one-third of the white vinegar, plus a piece of ginger (shoot rotten), a little rock sugar, a little bit of white wine, the right amount of salt, monosodium glutamate, (you can taste the mouth, not salty good) 4, and then poured into the duck's claw (chicken claw), it is recommended that you can add a little celery or bamboo shoots cut into strips, (soak up a good eat up very refreshing Oh). Soak on 5 - 6 hours after you can eat, taste hot and sour, very appetizing ha... >>
Question 7: How to make duck delicious crispy duck, duck with sauce, beer duck, rose duck can
Beer duck production method:
1. half a slice of duck
2. red chili pepper
3. ginger garlic
4. potatoes
5. beer
6.
7. Boil it in free water, bleed the water, fish out and drain.
8. Garlic pat flat.
9. Chili pepper chopped years end. Ginger cut fine.
10. Potato cut quadrangular small pieces.
11. Under the oil fried pepper and fennel.
12. Explode ginger, garlic and chili.
13. Add the duck pieces to remove the blood water
14. Pour a bottle of beer and start to simmer the duck pieces.
15. After the duck is cooked, put in the potato cubes, or not, my family like, put in the side dishes.
16. After the potatoes boiled noodles, add chicken flavor dripping oil out of the pot.
Crispy duck production method:
1) remove the duck's internal organs, wings, duck feet, duck tart, and then flatten the breastbone of the duck breast, the salt will be smeared all over the duck;
2) add a variety of spices: cinnamon, star anise, cumin, green onions, ginger, etc., on the cage about three hours of steaming and then removed, dry;
3) the oil pan of the placed in a high-flame fire, will be put into the pot of the duck, fried and picked up;
4) the duck, the duck, the duck, the duck, the duck, and the duck, and the duck, the duck. Fry and pick up;
4) in the duck skin smeared with some yellow wine and soy sauce, and then deep-fried until golden;
6) edible, can be dipped in peppercorn salt to eat.
Braised duck production method:
1, duck thawed, washed and chopped, plus ginger, salt, soy sauce, cooking wine marinade for about half an hour; ingredients washed, ginger, onion rubbed into fine silk, green and red pepper shredded, garlic patted and chopped into pieces.
2, fire up the frying pan, hot, pour into the marinated duck meat, slightly over the oil once, until the duck meat color becomes darker, the pan drained of oil.
3, continue to boil the pot of oil, add ginger stir-fry, add chopped onion and garlic, stir fry the flavor after adding duck meat, cinnamon, dashi continue to stir fry.
4, the material stir-fried evenly after adding no more than duck water, and then add dry red pepper, cooking wine, salt, soy sauce soy sauce cover cooking with high heat.
5, large fire after boiling to medium fire collection of soup, and finally add chicken essence can be served
Question 8: How to make duck delicious to do beer duck
Duck legs 4 beer scallions, ginger, garlic, dry chili peppers, anise salt, sugar, soy sauce, cooking oil
Duck legs four washed
be chopped into small pieces, dripping water standby
Frying pan heating, pour a little
Pour in ginger, scallions, garlic cloves, star anise, dried chili pepper and sauté
Pour in the duck, stir-fry over high heat
Stir-fry the duck meat until the duck skin shrinks and the color turns white, and then adjust to medium-low heat and stir-fry slowly until the duck oil is stir-frying out
Pour in a little light soy sauce for coloring, and then add the right amount of soy sauce to enhance the flavor, add a little sugar and salt and stir-fry evenly
Pour in a can of beer, not over 1 cm or so
Pour in a can of beer, not over the meat can be used.
Pour in a can of beer, not more than 1cm of duck meat
Cover the pot and simmer over medium-low heat for 25-30 minutes
After the duck is cooked and soft, reduce the sauce over high heat, and the juice will be thick and fragrant
Serve on a plate with a little garnish
Tips
Three-step Beer Duck:
1. -Whether whole duck or duck legs, wash and chop small pieces.
2. Stir fry on high heat - a little oil can be stir fried, duck skin out of oil.
3. Beer stew - use beer instead of wine and water, to fishy and flavorful stew a can of beer to get it done.
Question 9: how to do delicious, white cut duck home cooking ingredients
Main
duck
half
auxiliary
oil
moderately
salt
moderate
moderately
fine scallions
moderate
ginger
Moderate
Garlic
Moderate
Anise
Moderate
Wine
Moderate
Soy Sauce
Moderate
Sesame Oil
Moderate
Sugar
Moderate
Steps
1. Clean the duck and cut it in the center (you can leave it open if the pot is big enough).
2. Prepare green onion, ginger and star anise.
3. Add the duck and the ingredients from step 2 to the pot and add water to cover the duck.
4. Season with the right amount of cooking wine, which can enhance the flavor and deodorize the fish, cover and cook, when the water boils, turn to medium heat, cook for 10 minutes to flip, cook for another 10 minutes, and then turn off the heat and simmer for 5 minutes.
5. After cooking, take it out and soak it in ice water for a while.
6. Smear a layer of sesame oil on the surface.
7. Chop garlic and green onion, add a little sugar and moderate fine salt.
8. Put a tablespoon of oil in a pot and bring to a boil.
9. Pour the oil slowly into a bowl.
10. Add some soy sauce.
11. Add a little sesame oil and mix well to make a dipping sauce.
12. Finally, chop the duck into pieces and serve with the dipping sauce.