Duck meat and chicken compared to duck meat, duck meat is not like chicken faggot very, and duck meat to eat the meat is very sinewy, duck meat production methods are also a lot of duck meat can be salted to eat, can also be directly braised or stewed to eat, but the marinated duck meat to eat the flavor is more delicious, salted duck meat, although tasty, but a lot of people do not know how to make it, how do you do it to make salted duck tasty?

Waxed duck how to do delicious

A, potato stewed duck rice

Materials

Potato 2 duck legs 4 ginger 1 (about the size of an egg) pepper 20 anise 4 cinnamon 1 small piece of cumin about 40 dried hawthorn 20 pieces of seasoning: 1 tablespoon of cooking wine (15 ml) 4 tablespoons of soy sauce (60 ml) 4 tablespoons of dark soy sauce (60 ml) sugar 4 tablespoons salt 1 tablespoon (15ml)

Practice

1. Put the pepper, star anise, cumin and dried hawthorn into a seasoning packet or seasoning box and fill it up. (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 in cold water, the amount of water should be not over the duck legs at least 4 cm. Don't cover, cook over high heat, then skim off the foam with a spoon.

3. Add peeled and sliced ginger, and the prepared seasoning packet, season with cooking wine, soy sauce, dark soy sauce and sugar, and cover with a lid. Make it in a pressure cooker, keep it on medium heat, and keep it simmering for 40 minutes after it sputters. If using a regular pot, keep the heat on medium and simmer for 1 1/2 hours.

4. Peel and cut potatoes into chunks, place in a pan and fry until golden brown, then set aside.

5, duck stew 40 minutes after turning off the fire, after the gas in the pressure cooker to run out, open the lid, seasoned salt and stirred well, change to high heat and cook for 5 minutes, the fried potato pieces into the pan, continue to cook for 3 minutes can be.

Second, lotus root boiled preserved duck

Materials

preserved duck 1/2, lotus root 2 sections, cooking wine (or wine) 30ml, 3 slices of ginger, pepper 3g, 2 sections of green onion, salt 3g

practice

1, lotus root washed clean, remove the section of the tip, cut into rhombus-shaped pieces. Duck rinsed with water to clean the surface impurities, and then chopped into moderate small pieces.

2, cut the duck into boiling water for about 5 minutes, drain, and then rinse with running water to clean the surface foam.

3, the preserved duck pieces into the pot, add 1000ml of water, scallions, ginger, high heat to boil, and constantly skim the surface foam.

4, in the pot of cooking wine, then add the cut lotus root pieces, change to low heat and continue to cook for about 1 hour.

5, out of the pot before adding salt and pepper seasoning can be.

Three, preserved duck legs boiled rice

Materials

1 bowl of rice, preserved duck legs 1, broccoli, carrots

Practice

1. preserved duck legs scalded with hot water and chopped pieces, broccoli cut into flowers, carrots sliced

2. washed rice, add water, inserted with the forefinger down the amount of water just to the first joints, soak for 10 minutes

p>3. duck leg meat on the rice

4. medium heat cooking

5. soy sauce, oil, chicken sauce spare

6. cook until the rice open shrimp eyes appear when the turn to a small fire

7. boil water, oil, salt, broccoli and carrots scalded

8. vegetables drained into the cool white soak

9. hear the tile pot in the sound of the When you hear the sound of miles and miles and miles and miles, drizzle the edges