Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.

Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.

Boil the duck in water.

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.

After the duck is fried to golden brown, pour in beer (one bottle for each duck), add radish and boil it over high fire.

When the beer is half dry, add celery.

(Now it's basically done), but we need to change the hot pot to continue cooking. . . . You can eat radish and side dishes first.

Change the saucepan. You can add coriander when it is boiled. If you can eat spicy stir-fry, it tastes better to put some Pixian bean paste, and you can also add some thousand pieces of silk, which is tofu skin. If you are in a hurry to eat, you can switch to a pressure cooker.

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Sichuan duck

Wash the raw ducks, chop them into pieces, and fly in the water (after the water is boiled, add the chopped duck pieces, and when it is opened again, take out the ducks and rinse them).

Put duck pieces, water, ginger, pepper, cooking wine, salt, aniseed, pepper (Sichuan pepper is not available, pepper can also be used) in the pressure cooker, and heat tons. After boiling, 15-20 minutes.

Put oil in the wok, add onion, ginger and garlic, add tons of duck pieces, beaks (wet soybeans that are about to sprout) and vermicelli (cooked with boiling water) and stir-fry until cooked.

Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter. Just pour the soup of tons of ducks into it.

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Taro duck

Materials:

Salt ................. 1/4 teaspoons.

Half a duck from ..................

Chengfen ............. 2/3 Cup

3 tablespoons lard ..............

Taro ............. 1 piece

2 tablespoons soy sauce ..............

Shrimp ............. 1 tablespoon

Pepper ... a little.

White powder ... 2 tablespoons.

Raw vegetable leaves ... 1 cup (shredded)

Diced sausage ... 2 tablespoons (or diced bacon)

Steamed duck material:

Jiang ................. 2 tablets

Onion ................. 2 Branch

Illicium verum ............. 1 capsule

Zanthoxylum Bunge ... 1 teaspoon

Practice:

1. After the duck is marinated with soy sauce 10 minutes, fry it in hot oil, take it out and put it in a steaming pan, add steamed duck material and steam it until it is rotten (about 1 hour), then remove the bones and take the meat.

2. Peel the taro and cut it into thick slices, then steam it in a steamer until it is soft. Take it out and press the mud while it is hot. Soak the shrimps until soft, pick them up and chop them up. Steamed bacon and diced.

3. Put the crushed powder in a bowl, add boiling water 1 cup and blanch it, add it into the crushed taro paste, then add the dried shrimps, bacon, salt and pepper and rub well.

4. Slice the thicker part of the duck, make it into a square as much as possible, and sprinkle with white powder. Press the taro paste flat, brew it on the duck meat, sprinkle white powder on both sides, put it in an 8-minute hot oil pan, and fry it with low fire until the surface is crisp and yellow. Drain, cut into cubes, and drain into a plate (the bottom of the plate can be padded with shredded lettuce)

5. Bring salt 1/2 teaspoons, sugar 1/2 teaspoons, oyster sauce 1 tablespoon, and 2/3 cups of clear soup to the table.

Nutrients:

Heat 2656 calories

Protein 12 1.5 gram

Fat 202. 1 g

Sugar 80.5 grams

Duck meat needs to be steamed badly and has a meat flavor, which is especially delicious with the aroma of taro. The important thing is the oil temperature. First, use a small piece of prepared taro paste and put it into the oil. If the temperature of the oil is very hot, the taro can be fried immediately. Of course, duck meat can be replaced by chicken. When laying taro paste, the thickness must be uniform, as long as the duck meat is spread flat as far as possible, and then the taro paste can be brewed.

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Braised duck with bazhen eight treasure

Material: ............. 1 duck.

............. 1 fu

Carrots ...............................................................................................................................................................................

Muer ............. several tablets

Pea clip ... 10 piece

Jiang ................. 2 tablets

Shrimp ............. 10.

................. half branch of bamboo shoots

6 mushrooms in ..............

6 mushrooms in ..............

Onion ................. 2 Branch

Pickled shrimp material:

Salt ................. 1/8 teaspoons.

White powder ... 1 spoon

................. 1/8 teaspoons of wine.

Seasoning:

Sugar ................. 1/2 tablespoons.

6 tablespoons soy sauce ..............

A small amount of sesame oil in .............

................. 1/2 tablespoons wine.

Illicium verum ............. 1 capsule

Practice:

1. Wash and dry the duck, cut it straight from the abdomen, but the back is still connected, smear soy sauce for color, fry it in hot oil, and take it out.

2. Put the duck into the pot, then add the remaining soy sauce, wine, sugar, star anise, onion and ginger, add 5 cups of boiling water, bring to a boil over high heat, and simmer for about 2 hours. Take out the duck and put it on a big plate.

3. Marinate the shrimps with a little salt, wine and white powder 10 minutes. Slice the gizzard and liver, scald them in boiling water and take them out.

4. Cook bamboo shoots and carrots and slice them. Soak mushrooms and auricularia into soft slices. Slice mushrooms. Put them all in duck soup and cook for five minutes. Put down peas and shrimps, boil them, thicken them, pour sesame oil, and burn them on ducks before serving.

Nutritional components:

Heat 2879.3 calories

Protein 274 grams

Fat 180 g

Sugar 22.8 grams

This traditional Cantonese dish is made of duck, but it is often made of hooves in Taiwan Province. Of course, his name is different. He is called mixed leg meat or sealed leg meat, but the taste and method are the same. The duck itself must be braised badly enough first. As for Bazhen's ingredients, some materials with different colors, umami flavor or aroma are mainly selected.

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Pickled duck with fresh plum vegetables

Materials:

............. 1 Duck (about 2kg)

4 branches of onion and .................

Ginger ............. 1 small pieces

Dried prunes ...100g

Flat tip ............. 2.

5 branches of winter bamboo shoots in .............

Jinhua ham ... 300g.

Pork belly ... 350g

Seasoning:

Appropriate amount of salt and Shaoxing wine

Practice:

1. Cut off the skin with a knife on the duck's back, pat it flat with a thick knife, chop 5 to 6 knives and bones on the duck's back, but don't cut them off, so that the original juice in the duck's bones can be boiled out and the chest can't be cut.

2. Scald the duck in blood for later use, cut the pork belly into long strips and thick pieces, cut the winter bamboo shoots into long pieces and beautify them in knife work, and soak the flat tip in water to soften and tear it into filaments for later use.

3. Wash the dried preserved plum and cut it into small pieces for later use. Put all the prepared materials in a pottery pot and add water. Then add 1 small bowl of Shaoxing wine and boil it. After simmering for 3 hours, put it in a big casserole, arrange it neatly and then boil it. You can eat it.

------------Because all the materials have salt, and the taste is not enough after cooking, you can add a little salt. Don't add salt first, lest the duck soup won't taste good.

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Babao glutinous rice duck

Ingredients: tender duck 1 bird (about1500g), glutinous rice100g.

Accessories: 75g of lean meat, 75g of raw duck kidney, 25g of ham, 25g of water-soaked mushrooms, 0/0g of ground mushrooms/kloc-0, and half a can of pineapple.

Seasoning: ginger slices, onion strips10g each, 75g of clean eggs, 2.5g of chopped green onion, 8g of chicken essence, 2g of monosodium glutamate, 3.5g of lean young, 20g of dry starch120g, 5g of wet starch10g, 5g of sesame oil, 0.5g of pepper and 25g of Shaoxing wine.

Practice:

1, cut the slaughtered unhairing duck into a small mouth from the neck, take out all the bones and internal organs, and cut off the feet to get the whole deboned duck; Mix lean meat with 25 grams of dry starch; Scalding raw duck kidney with boiling water; Soak glutinous rice with clear water, blanch it with boiling water twice, and then wash it with clear water.

2. Take a pot with peanut oil, add the processed glutinous rice, lean meat, kidney, ham and mushrooms, add 4g of refined salt and 5g of chicken essence, stir well, cook in Shaoxing wine15g, mix well, and brew in the whole duck; Use a toothpick to stabilize the knife edge, roll it with water, puncture the duck, put it in a casserole, add 3.5g of refined salt, 2.5g of chicken essence, 0/0g of Shaoxing wine/kloc-,ginger slices, onion strips and boiling water, cover and stew until cooked.

3. Take clean eggs and 5 grams of wet starch to make slurry, apply it on the stuffed duck, and then pat dry starch.

4. Burn the pan with strong fire, add peanut oil until it is about 150℃, remove the duck, remove the pan end from the fire, soak and fry the duck until it is golden brown, then remove the remaining oil. Put it on a plate and surround it with pineapples. In addition, pour the original soup of stewed duck into the pot, add ground mushrooms, chopped green onion, soy sauce, pepper, fragrant and bittern, add 5 grams of wet starch, add sesame oil and clear oil, and serve on separate plates.

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Nanjing boiled salted duck

Background knowledge:

Famous dishes with Nanjing flavor have a history of hundreds of years and have been passed down to this day. It is made from ducklings by pickling, air-drying, stewing and boiling. This dish is milky white in color, ruddy in meat, fat but not greasy, fragrant and tender. Osmanthus fragrans is best made in August and September of the lunar calendar, also known as Osmanthus fragrans duck.

Raw material:

Fat and tender duck 2000g

25g of refined salt and vinegar, 0/5g of scallion/kloc-,20g of ginger, 2g of star anise and spiced powder, and 0/g of pepper/kloc-.

System:

Cut off the winglets and paws of the duck, make a small incision under the right wing nest, take out the internal organs, trachea and esophagus, soak them in clean water, remove blood stains, wash and drain the water, mix and marinate them with a little salt, pepper and spiced powder for 1 hour, then soak them in salt water for 1 to 2 hours, and take them out and wash them;

Add water to the wok, add the duck, vinegar, onion, ginger and star anise, bring to a boil over high fire, cover and simmer for 20 minutes, then turn the duck over, simmer for about 20 minutes, take it out until the duck is hard and crisp, and cool it. When eating, cut into pieces and put it on a plate.

Technological experience: The production of salted duck is the most famous in autumn. Because, after fattening in the rice field, the ducklings grew fat. ...

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Prince duck

It consists of Pseudostellaria heterophylla15g and proper amount of duck (chicken, beef) meat.

Method: Wash Radix Pseudostellariae, put it in the casserole with the duck meat, and stew it until cooked.

Efficacy Pseudostellaria heterophylla, a perennial herb of Dianthus family, has the function of invigorating qi and promoting fluid production. When it is used together with duck meat, it can even play the role of tonifying lung, benefiting qi and promoting fluid production. Duck meat can nourish yin and stomach, promote diuresis and reduce swelling. It is a food that people often eat, with rich nutrition and high value. Pseudostellaria heterophylla contains pseudostellaria heterophylla polysaccharide, various trace elements and various amino acids necessary for human body. Has effect in invigorating qi and promote fluid production.

Attending lung cancer

Practice: Wash the duck, remove the internal organs and cut into pieces. Wash Pseudostellaria heterophylla, put it in a casserole with duck meat, add appropriate amount of water, and stew for 1 hour.

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Dongling old duck pot

[Ingredients] Old duck 1 piece, scallion 1 piece, ginger1piece, Radix Glehniae 10g, Radix Asparagi 10g, Fructus Lycii 10g, 3 Chinese dates, and Radix Glycyrrhizae. Seasoning wine, a little salt.

[Method] 1, the old duck was scalded with boiling water, fished out, put in a stew pot, and added with water 10 cup. 2. Add chopped green onion and cracked ginger slices, and stew this recipe with the old duck. 3, in addition to onion ginger and medicine bag, add a little salt to eat.

[Efficacy] Nourish yin and moisten lung. It is suitable for fatigue, weakness, yin deficiency and excessive fire, dry mouth and other diseases.

Crispy fried duck

Ingredients: Beijing stuffed duck, Shaoxing wine, soy sauce, refined salt, pepper, star anise, sweet noodle sauce, onion, ginger and peanut oil.

Practice:

1, pull out the remaining fine hair of the stuffed duck, take out the internal organs from the opening below the duck tail, wash them, control the moisture and put them in a plate.

2. Mix Shaoxing wine, soy sauce, salt, pepper, star anise (to be broken into pieces), sweet noodle sauce, shredded onion, shredded ginger, etc., smear them in the duck's abdomen, marinate for about three hours, then steam them on the drawer for three hours, and take them out to drain the water in the duck's abdomen.

3. Pour peanut oil into the pot, burn it on high fire until it is 80% mature, fry the steamed duck (breast down) in the oil, turn it over and fry the duck's back when the breast is golden yellow, and when the duck is all fried yellow, take out the drained oil and put it into a plate (with rape pine at the bottom) to serve.

Braised duck in broth

The basic materials are fresh duck 1 000g, onion 5g, cooked ham 75g, pepper 0.5g, water-soaked magnolia 75g, monosodium glutamate1g, water-soaked fragrant shavings 75g, refined salt 2g, water-soaked bamboo shoots 50g, chicken oil 5g, chicken broth 50g and cooked lard 20g.

1, Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and 0.7 cm square, and wash it with fragrant shavings. Cut the cooked ham and magnolia slices into 5 cm long and 0.3 cm square silk. Water-soaked bamboo shoots are cut into thick shreds.

2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia slices and 2 pieces of shredded fragrant shavings, * * * count 10, tie them with shredded green bamboo shoots from the middle, and tie them into the shape of small sticks, ***24 pieces, put them neatly into a earthenware bowl, and add cooked lard, refined salt1.5g and chicken broth.

3. Add 250g of chicken broth to the wok containing the original duck soup, boil it, skim off the foam, add 0.5g of refined salt, monosodium glutamate and onion, pour it into a large soup bowl, sprinkle with pepper and pour in chicken oil. Note: Steamed duck with firewood is full of anger and steam for about 40 minutes, preferably soft and rotten.

Ginkgo duck pot

Basic materials Raw materials: one duck, four ounces of ginkgo, eight ounces of yellow bud, two coriander, carrots, ground black beans, oyster sauce, powdered sugar chicken, raw flour and wine.

(1) shell ginkgo, boil in boiling water for five minutes, wash and drip dry. Wash the duck, boil it in boiling water, take out the dripping water and cut it.

Block.

(2) Add 2 tablespoons of oil, stir-fry the ginkgo thoroughly, then add the duck for a while, add seasoning, stew the ginkgo for about 20 minutes, thicken and turn off the fire.

③ Wash the bud white, cut it into short pieces, cook it and put it in a clay pot, put the duck on the yellow bud white and boil it, put the coriander on it, and the original pot can be served.

smoked duck

Basic materials: Fat drake 1 only 2000g of scented tea, 50g of camphor tree leaves and fermented mash juice, 500g of rice straw and pine and cypress branches, 500g of refined salt and sesame oil 1 0g, 25g of cooking wine, pepper1.5g of cooked vegetable oil/.

Production method:

1, the duck cuts a 7 cm-long mouth horizontally from the back and tail, removes viscera and anus, mixes cooking wine, fermented glutinous rice juice, pepper, salt and pepper, marinates the duck for 8 hours, takes out, scalds the skin with boiling water, drains it, puts it in a smoking stove, and mixes scented tea, rice straw, pine bark and camphor tree leaves to smoke until the duck skin turns yellow, then takes it out, steams it in a cage for 2 hours, and takes it out. 2. Put the cooked vegetable oil into the fumigated duck when it is 80% hot, fry it until the duck skin is crisp and fragrant, take it out, brush it with sesame oil, fold the duck neck into 2cm long sections and put it in the middle of the dish, cut the duck body into 4cm long and 2cm wide strips, cover it on the duck neck block, make it into a duck shape, and serve with lotus leaf soft cakes.

Stewed duck with wax gourd

Basic materials: half a wax gourd, half a duck, dried tangerine peel, ginger, oil, salt and raw flour.

Method:

1, peeled melon pulp, cut into pieces and washed, washed duck and cut into pieces;

2. Soak the dried tangerine peel, first blanch the duck until it is golden yellow; Heat the pot until it is red, add oil, stir-fry ginger, duck and dried tangerine peel, then add wax gourd, stir well, add appropriate boiling water and salt, cover it, and turn it to medium heat. Until the duck is cooked. Season and serve.

Stewed duck with osmanthus

The basic materials are pure duck 1 bird (weight1000g or more), 50 grams of sweet-scented osmanthus sugar, and appropriate amounts of cooking wine and refined salt.

Method: Clean the duck with salt inside and outside; Mix the cooking wine and sweet-scented osmanthus sugar in a large bowl, put the bowl in a casserole, inject more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the bamboo frame to prevent the seasoning in the bowl from being overturned; Boil the casserole on high fire for 1 hour, then simmer on low fire for 30 minutes, and steam until the fragrance is fragrant; Boil the pot, remove the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles to serve.

Roasted duck with bamboo shoots

The basic materials are 500g of bamboo shoots, bluehead duck 1 bird, and proper amount of seasoning.

Method: Slaughter the duck, remove the hair and internal organs, wash it, cut into pieces, put it in a hot plain oil pan, and fry the duck pieces with strong fire until the meat turns white. Peel and root bamboo shoots, wash, cut open and cut into blocks. Put bamboo shoots and duck meat into a pot, add appropriate amount of water, yellow wine, ginger, onion and pepper, cook with slow fire, and add salt and monosodium glutamate to taste.

Steamed duck with longan and red dates

The basic materials are 2000 grams of clean duck, 50 grams of red dates, 25 grams of longan meat and lotus seeds each, rapeseed heart 10, and appropriate amounts of cooking wine, refined salt, monosodium glutamate, onion, ginger and pepper.

Method: Wash duck meat out of the water first, remove the core from red dates, wash longan meat, make lotus seeds swell, peel and remove the heart, and cook. Onion, cut into sections, ginger slices. Put the soup pot on fire, add water and lift everything, and mix with cooking wine, refined salt, monosodium glutamate, white sugar and pepper. When it boils, move it to a low fire for stewing, then take out the duck, put it in a casserole with the duck breast facing up, filter the original soup and pour it into the casserole. Put longan meat, red dates and lotus seeds around the duck meat, steam them in a cage until crisp and rotten, take them out and box them. Add chicken soup, salt and monosodium glutamate to the rape heart, put it on the fire and cook it, then surround it around the duck meat.

Fairy duck

Duck 1 duck, 49 lotus seeds, 49 ginkgo and 49 jujube, 3 grams of ginseng powder, and appropriate amounts of salt, cooking wine, soy sauce, monosodium glutamate and clear soup.

Method: remove the core and skin of lotus seeds and ginkgo, and remove the core of jujube for later use. Slaughter the duck again, remove its hair, viscera and claws, wash it, put it in boiling water for 3 minutes, take it out, wash off the blood foam with cold water, drain off the water, and drain it with clean gauze. Finally, evenly mix the cooking wine with soy sauce (50% each), evenly smear it on the surface and abdominal cavity of the duck, stuff ginkgo, jujube and lotus meat into the belly of the duck, put the duck into a soup basin, add a proper amount of clear soup, sprinkle it into ginseng powder, steam it in a cage with strong fire for 2.5-3 hours, and add salt and monosodium glutamate until the duck meat is cooked and rotten.

Braised duck with onion

The basic materials are duck 1 000g of green onion, cooking wine10g, monosodium glutamate10g, corn starch, monosodium glutamate 5g, soy sauce 20g, ginger15g of rapeseed soup 20g, and lard150g.

Remove the internal organs of the duck, thoroughly clean it, cook it in boiling water until it is 80% mature, and then remove the bones; Cut the green onion into 3cm long sections, fry it in boiling pig until brown, take it out and put it in a big bowl with the duck, add cooking wine, monosodium glutamate, refined salt and soup, and steam the duck; Boil a spoonful of soup, add monosodium glutamate, cooking wine, refined salt and soy sauce, and thicken with corn starch; Buckle the steamed duck into a large plate and pour the juice.

He Xiang long zai ya

Basic material: 500 grams of duck; Water-scented soy sauce10g, refined salt 2g, refined flavor 5g, old wine 5g, sesame oil 2g, wet-lake powder15g, flower oil 20g, and horseshoe onion 5g. 25g of mushroom, red radish flower slice 1 0g, lotus leaf1piece;

preparation

Wash the muscovy duck and cut it into pieces 3 cm long and 2 cm wide. Sliced mushrooms.

Mix duck pieces, mushroom slices, carrot flowers, soy sauce, refined salt, monosodium glutamate, wine, sesame oil, wet starch, peanut oil and water chestnut together, and pickle for 30 minutes. Cut the lotus leaves and put them in a small cage. Place the salted duck pieces on the lotus leaves, steam them on the pot for 30 minutes, and then serve.

Tremella Sichuan duck

The basic materials are tremella fuciformis (half Liang), duck (six Liang), carrot flower (several pieces), ginger, onion, soup (last cup) and thick sauce: salt, sugar, soy sauce, soy sauce, raw flour, soup and sesame oil.

1, Tremella fuciformis is soaked in water for one hour, pedicled and cut into small flowers, boiled in water, boiled in ginger, onion and tremella fuciformis for five minutes, drained and placed in a deep dish. 2. Wash the duck, put it in ginger and onion water for two minutes, remove the clothes, mix well with a tablespoon of wine and marinate for a while, pour it in water, drip the water on the tremella, add the soup, steam it for 30 minutes, and pour out the soup. 3. Stir-fry the carrot flower in a little oil, add the sauce and bring to a boil, then pour it over the duck and tremella.

Braised stuffed duck in Guangdong style

The basic material is light duck 1 piece (the weight is about 2.5 kg). Seasoning sugar15g, cooking wine 50g, prickly ash powder10g, monosodium glutamate 5g, diluted sugar10g, soy sauce100g, onion ginger and garlic with appropriate amount.

(1) Put the duck on the chopping block, gut it from under the wings, wash it, scald it with boiling water to tighten the duck skin, then spread the diluted sugar evenly on the duck and hang it to dry.

(2) Put the seasonings such as white sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic, etc. in a bowl, mix them evenly, and then inject them into the belly of the duck.

(3) Roast the duck in the oven until the duck skin is firm and crisp and the color is uniform.

(4) Cut the roasted duck into pieces, put it into the shape of the original duck, and pour the marinade in the belly of the duck.

Shashen Yuzhu old duck soup

Basic characteristics: nourishing yin and tonifying. Symptoms of yin deficiency, such as intestinal dryness and constipation due to deficiency of kidney yang, dry cough and fatigue due to deficiency of lung yang, thirst and dysphoria due to deficiency of stomach yin, etc. It is also used for patients with physical weakness after illness or diabetes with yin deficiency.

The basic materials are light old duck 1 bird (about 600g), glehnia littoralis 60g, Polygonatum odoratum 60g and 2 slices of ginger.

method of work

(1) Wash Radix Glehniae and Rhizoma Polygonati Odorati, wash the old duck and cut into pieces.

(2) Put all the materials into the pot, add appropriate amount of water, boil with strong fire, and simmer for 2 hours for seasoning.

explain

This soup is a commonly used tonic soup. In the soup, Radix Glehniae tastes sweet and cold, and has the functions of nourishing yin, clearing away lung heat, nourishing stomach and promoting fluid production, and removing deficiency heat. Polygonatum odoratum is sweet and cold in taste, moist and watery in quality, and has the effect of nourishing yin and moistening dryness. The combination of the two flavors is powerful in nourishing yin. Old ducks have the function of nourishing yin and enriching blood. As the saying goes, "Young ducks are wet and toxic, while old ducks nourish yin". When they are used for tonic and dietotherapy, they are often selected. In Materia Medica, it is also believed that ducks are "neither dry nor cold due to yin deficiency". Ginger can strengthen the stomach and remove duck smell. Combined into soup, nourishing yin and moistening, removing diseases and tonifying deficiency.

pay attention to

(1) This soup is not suitable for people who have a cold, fever or phlegm-dampness.

(2) When selecting old ducks, it is better to have a stiff throat (trachea).

(3) Wild ducks, also known as water ducks, can not only nourish yin and tonify, but also calm the stomach, promote digestion, disperse moisture, relieve fever and toxic materials, and treat wind diseases. They can also be selected.

Stewed lemon duck

The basic material is light duck 1 bird (about 750g), and soup is 750g. Lemon 1 capsule, refined salt, monosodium glutamate and sesame oil.

Ingredients: light duck 1 bird (about 750g), and soup 750g. Lemon 1 capsule, refined salt, monosodium glutamate and sesame oil.

Production: Cut the duck's internal organs, blanch it with boiling water, wash away the blood and dirt, then rinse it with clear water, pick it up, put it in a stew pot, add refined salt, serve soup, put it in a steamer for 50 minutes, then add lemon (remove the kernel), stew it for 10 minute, check the salty soup, and add monosodium glutamate.

Duck in casserole

The basic materials are duck meat, 100g of lean pork slices, 50g of water-soaked mushrooms, and appropriate amounts of oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, onion slices, ginger slices, garlic slices, hot sauce and broth.

Practice:

(1) Cut the duck meat into small pieces, stir-fry the wok until the oil is 50% hot, stir-fry the pork slices and mushrooms, stir-fry the onion, ginger and garlic to taste, then add the duck pieces, add the soup, salt, soy sauce, vinegar, cooking wine and monosodium glutamate, pour them into the casserole together after boiling, and stew for about 30 minutes with low fire;

② Put the base oil in another pot, stir-fry the spicy sauce and garlic slices to taste, pour into the casserole and cover the table.

Stewed duck with golden needle fungus

Ingredients: half a duck, half a lily, half a fungus and half a mushroom, one or two vermicelli, four red dates, two pieces of bean curd, several slices of ginger, two onions and a proper amount of vegetables. Oyster oil, pepper, sugar, salt, sesame oil, light soy sauce and light soy sauce.

preparation

(1) Soak the vermicelli and cut into sections. Soak mushrooms in soft water, squeeze dry and remove pedicels, add half a spoonful of cornstarch and sugar, and mix well with oil 1 spoon. Stir-fry vegetables and shovel them for use.

(2) Wash and drain the duck, evenly spread the meat and skin with wine, salt and soy sauce, and marinate for 20 minutes.

(3) Add oil to the wok and fry the duck until the duck skin is golden yellow. Leave the oil in the pot, saute ginger and onion, add lily and fungus, stir-fry slightly, add wine 1 spoon, add red dates, soak well, add oyster sauce, soy sauce, sesame oil, pepper, sugar, salt, water and duck, and simmer for half an hour. Add mushrooms and stew 15 minutes until the duck is rotten. Pick up the duck, add vermicelli and bean curd and stew for 5 minutes.

(4) Soak the vegetables evenly in the pot and put them on the plate. Cut the duck into pieces, boil the juice on the ingredients of the lily, add water, thicken it with oyster sauce, and pour it on the duck.

Features blood, yin, physical strength and anti-aging.

Ham and pepper old duck soup

The basic characteristics are warming the middle warmer, dispelling cold, strengthening the spleen and appetizing.

Basic materials: old duck 1 pig (left month and right exhibition) 250g ham 50g pepper15g ginger 3 slices.

[Method]:1.Cut the old duck clean, remove the internal organs and tail, wash and drip dry water; Crushing pepper, washing ham, dicing, putting into duck belly, sewing with thread, frying in oil pan, and frying with ginger slices until the duck surface is slightly yellow; Pig (left moon and right exhibition) is washed and cut into pieces.

2. Put the spare ingredients into the stew pot together, add appropriate amount of boiling water, cover it, and stew it for 4 hours with slow fire, and season it for use.

[Function]: Warming middle warmer to dispel cold, invigorating spleen and stimulating appetite.

[Scope of application]: Used for deficiency and cold of spleen and stomach, pale and watery mouth, dull and cold pain in epigastrium and poor appetite; Or vomiting and nausea caused by stomach cold.

Beer Duck

Raw materials:

A two-month-old duck, a bottle of beer, half a catty of ginger, half a catty of red pepper (red lantern pepper can be used if you don't eat spicy food), two or two shallots, 30g of sweet noodle sauce, proper amount of salt and monosodium glutamate.

Raw material processing:

1, cut off the duck head and divide it into upper and lower halves, and cut off the duck neck from the chest and divide it into two sections.

2. The duck's paw is not cut off from the skin, and the leg stick is cut off from the root of the leg and crossed with salt by the cross knife method.

3. Duck wings are cut along the chest and divided into two sections from the elbow.

4. Cut the duck into inches, knot the intestines, divide the stomach into four parts and cut it into chrysanthemums with the cross knife method.

5. Slice ginger and red pepper with a hob, and tie three shallots into a knot.

Making:

1, pour vegetable oil into the hot pot, and fry the duck's feet, neck, feet, wings and heads in turn until they are brown. (To prevent oil explosion, put a little salt first.)

2. Stir-fry the duck until it is fragrant, add the big pieces that have been fried before, add the sweet noodle sauce and stir-fry until the sauce is fragrant, then add the ginger slices, then pour in half a bottle of beer and add some salt, and then cover the lid for fifteen minutes.

3. Add the red pepper, then pour the right amount of beer, and put the right amount of monosodium glutamate for ten minutes until the juice is collected, then add the onion and stir fry, and then put it in the pan.

Color: the sauce is red and shiny, and the red and green colors are bright.

Xiang: the unique flavor of Maotai and beer.

Taste: salty and crispy.

Orange juice beer duck (summer menu)

Main ingredients:

Accessories of Jingguang Duck: carrot, lettuce, orange juice, draught beer, onion, ginger, refined salt, sugar, cooking wine, chicken essence, edible oil, clear soup and sesame oil.

Cooking method:

1. Wash the duck, cut it into cubes, blanch it with boiling water, peel carrots and green bamboo shoots, wash them and cut them into small pieces; Put a pan on fire and pour in oil, oil the cut carrots and green bamboo shoots, stir-fry them slightly and then take them out for use;

2. Take a pressure cooker, pour an appropriate amount of oil, add onion, ginger, refined salt, white sugar, cooking wine and chicken essence, pour beer and clear soup (3: 1 1), add duck pieces, and then pour some orange juice. Don't pour it all out, then stew it for 15 minutes, and then add it to fry when it is almost cooked.

Features: The juice tastes mellow and fresh.

Tip: the soup should be thicker and pay attention to collecting juice; Fresh orange juice; Ducks.

The practice of Taurus duck

raw material

A fat duck (about 2250g). 300 grams of beef, 500 grams of vegetable leaves, 25 grams of laver, and 50 grams of pork fat. Salt 5g, soy sauce 1 0g, monosodium glutamate 1 .5g, Shaoxing wine10g, ginger1g, onion 20g, onion knot1piece, sesame oil 50g and cooked vegetable oil/kloc-0.

preparation

Slaughter the duck, depilate it, and bone the whole duck. The second section of the duck wing is cut off to make a "horn" shape. The upper half of duck leg bone is removed, and the lower half is reserved for "cow leg" and modeling. Then wipe the whole duck with refined salt and monosodium glutamate. Shred beef, laver and fat meat, add onion and stir-fry until cooked. Let it cool, then pour it into the duck's belly and tie a knot at the neck. Make the duck into a "lying cow" shape, extend its head back, put its wings and legs into the shape of a lying cow's leg, tie it firmly with hemp rope, put it in a colander and boil it in boiling water to promote the formation. Then put it into a big basin, add onion and ginger pieces, Shaoxing wine, add water until it is immersed, steam it in a steamer, pour it into a colander, pick off onion and ginger, drain the water and smear it with soy sauce. Add vegetable oil to the pot, when it is 80% hot (about 200℃), fry the duck into the pot and drain the oil. According to the requirements of modeling, put it into a plate and apply sesame oil. Fry the two pieces of duck bill and wing tip, insert the duck bill into the ear hole to form a cow ear shape, and insert the wing tip into the eye socket to form a horn shape. Shred vegetable leaves and fry them into loose vegetables, and put them around the "Taurus" to serve.