2, ginger, garlic (according to their own taste to put), Pixian Douban, chili (bell pepper can also be), cooking wine, pepper, sesame leaves, mountain nai, star anise, Chen Pi, oyster sauce (you can choose not to use), chicken broth, salt, monosodium glutamate (MSG), of course, there is also the most important oil la!

Practice:

1, the duck washed and chopped into small pieces. When you wash the duck, be careful to remove all the lymph from the neck. Viscera depends on whether individuals want to eat, if you like to eat can be left, if you do not like to eat if the duck heart to stay, the rest can be all thrown away.

2, the ginger with a knife flat, the garlic peeled and cleaned to be used. Chili pepper cut into segments or pieces to be used.

3, pour the oil into the pot to boil to about 80 read, put the duck into the pot to stir fry. Stir frying duck time needs to be a little longer, the duck all the water out of the stir fry. Duck just under the pot when the water is more can not see the oil, be sure to duck all the water burst dry, the pot can see the oil. This is considered to explode to the duck, otherwise the flavor will not be delicious. At the same time in the stir-fried duck, the spices are also put into the pan and duck together. When the duck turns a little red in color, add the cooking wine. In the stir-fry for about 5 minutes, put Pixian Douban, garlic, ginger, these three seasonings.

4, into the beans, garlic, ginger after frying a little time, a little garlic flavor out of the time, put the cut chili into the pot.

5, put chicken essence, a little salt, and finally put MSG. Plate can be!

Be sure to pay attention to the fire when you are stir-frying the duck, when you are stir-frying the duck, it is better to use medium heat. ]

After the duck is served, you can have a glass of ice cola. The flavor is very good. If you like to drink beer, a bottle of beer will be another flavor ah! ~~ I hope you have a chance to try

Reference Answer: Raw Stir-Fried Duck

1, duck first blanch, remove the blood foam, strain the water dry.

Put oil in the pan, pour the duck in and stir-fry, frying the fragrant skin.

2, put hot water, probably to soak the duck water can be. (Put cold water will be the meat shrink and become hard)

Put the ingredients in.

3, high heat, boil the soup until white, turn down the heat.

4. Cover and simmer. When the soup is almost dry, open the lid and keep stirring. Add salt. Wait until the soup is basically dry can be.

(Note, salt added last, so that you can avoid the meat to become old)

Reference answer: the practice of beer duck

1, go to the market to choose washed and killed clean duck (size by your own decision, if you try to do can buy half). Chop into small pieces and wash.

2, prepare a piece of ginger, fennel, cinnamon less also, chili one to two (if you eat spicy can be three). Ginger with a knife pat, do not cut into slices.

3, open the frying pan, the oil will cook to 70 degrees when the second prepared things poured into the frying pan fried for 5 minutes, when the aroma will be poured into the duck and stir-fried together, the meat into white can be.

4, then pour beer (depending on how many ducks, half of a large half bottle of beer), soy sauce (with a better brand, but also do not pour too much.) , salt (according to their usual salt light to put), salt light yourself to master. Pour the ingredients (beer, soy sauce, salt, etc.) with the duck meat flat, and then open high heat to boil.

5, 5 minutes after the large fire boil, open medium-low fire muffled cooking. When the soup is almost dry put some sugar, monosodium glutamate, and then start the pot.

Crispy Duck

Raw materials: Beijing duck, Shaoxing wine, soy sauce, refined salt, pepper, star anise, sweet flour sauce, green onions, ginger, peanut oil.

Practice:

1, will fill the duck remnants of fine hair plucked off, from the duck tail below the opening to pull out the viscera, wash, control the water, into the dish.

2, will be shaoxing wine, soy sauce, refined salt, pepper, star anise (to be broken into pieces of petals), sweet noodle sauce, shredded green onion, ginger and so on put together and mix well, coated in duck belly, marinated for about three hours, and then on the drawer with a high fire steam for three hours to take out, draining the duck belly of water.

3, the peanut oil into the pot, on a high flame to eight mature, the steamed duck (breast side down) into the oil to fry, to be the duck breast fried golden brown, and then turn over to fry the duck back, when the duck body all fried yellow, fish out of the drained oil, loaded into the plate (available rape pine bottom) on the seat.

Clear soup Chai handle duck

Basic material Fresh duck meat 1000 grams, scallion 5 grams, cooked ham 75 grams, pepper 0.5 grams, 75 grams of hairy yucca slices, 1 gram of monosodium glutamate, hairy 75 grams of large spices, 2 grams of salt, hairy 50 grams of bamboo shoots, 5 grams of chicken oil, 500 grams of chicken broth, 25 grams of cooked lard

1, the fresh duck meat boiled, picking out the thick and thin bones, cut into 5 cm long, 0.5 cm long, 0.2 cm long and 0.5 cm long, and then fry it. Cut into 5 centimeters long, 0.7 centimeters square of the strip, the large hydroponics Roux remove the tip and wash. With cooked ham, yucca slices are cut into 5 cm long, 0.3 cm square of silk. Cut the bamboo shoots into thick julienne strips.

2, take the duck 4, ham, magnolia chips, Roux silk 2, *** count 10, with green bamboo shoots from the middle of the tightly bound, bundled into the shape of a small Chai handle, *** 24, neatly yards into the tiled mantle, add cooked lard, 1.5 grams of salt, chicken broth 250 grams, and then add the picking out of the duck bones, into the cage to steam for 40 minutes to take out, remove the duck bones, decant the soup into the frying pan, the duck tipped over a large bowl of soup! in.

3, in the original duck soup frying pan, and then add 250 grams of chicken broth boiling, skimming foam, put 0.5 grams of refined salt, monosodium glutamate, green onion, poured in a large soup bowl, sprinkle pepper, dripping into the chicken oil is complete. Note: Steaming Chai handle duck, large fire gas enough, steam about 40 minutes to soft and rotten for good

Winter melon stewed duck

Basic materials winter melon half, duck half, Chenpi, ginger, oil, salt, cornstarch

Method:

1, winter melon peeled pith, cut pieces of clean, duck cleaned and cut into pieces;

2, Chenpi soaked, the first duck branding dry water to golden brown; the pan red, under the oil, put ginger, duck, Chen Pi fried incense fell winter melon, fried well, under the appropriate boiling water, salt, cover, medium heat? Until the duck is cooked. Thickening seasoning can be eaten.

Scallion steak duck

Basic materials fill duck 1000 grams of green onions, cooking wine 10 grams each, 1 gram of monosodium glutamate (MSG), 30 grams of corn starch, 5 grams of monosodium glutamate (MSG), 20 grams of soy sauce, 15 grams of ginger 200 grams of rape soup, 150 grams of lard

The duck will be removed from the viscera and thoroughly washed into the boiling water and cook to eight ripe to remove the bones; the green onions cut into 3-centimeter-long segments, into the Boiling lard fried until brown, the onion out and duck together into a large bowl, add wine, monosodium glutamate, refined salt, soup, the duck steamed; will be a spoonful of soup boiled add monosodium glutamate, wine, refined salt and soy sauce, thickened with corn starch; will be steamed duck buckled into a large plate, pouring the sauce can be.

Cantonese roasted stuffed duck

Basic Ingredients Main Ingredients 1 bare duck (weighing about 2.5 kilograms or so is appropriate). Seasonings 15 grams of sugar, 50 grams of cooking wine, 10 grams of pepper, 5 grams of monosodium glutamate (MSG), 10 grams of thin sugar, 100 grams of soy sauce, onion, ginger, garlic, as appropriate

(1) put the duck on the chopping board, from the wings under the rifling to pull out the viscera, wash clean, then scalded in boiling water to make the duck skin tight, then the thin sugar evenly coated in the duck body, hanging up to dry.

(2) Put sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, garlic and other seasonings in a bowl, mix well and inject into the duck's abdomen.

(3) Roast the duck on the stove, until the duck skin is firm and crispy, uniform color is cooked.

(4) Cut the grilled duck into pieces, arrange them into the shape of the original duck and pour the marinade in the duck's abdomen.

Golden Needle and Fungus Stewed Duck

Ingredients: half a bare duck, half a taels each of golden needles, fungus and mushroom, one or two vermicelli, 4 dates with the core removed, 2 taels of tofu puffs, a few slices of ginger, 2 green onions, and an appropriate amount of vegetables. Oyster sauce, pepper, sugar, salt, sesame oil, soy sauce, dark soy sauce, moderate amount.

Method

(1) Soften and cut the vermicelli. Add 1/2 tsp corn starch, 1/2 tsp sugar, 1 tsp oil and mix well. Spoon up the vegetables and set aside.

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

(3) frying pan oil under the duck burst until the duck skin golden brown shovel up. The oil in the wok, stir fry ginger, green onion, put down the golden needles, fungus slightly stir fry, add 1 tbsp of wine, add red dates pockets, put down the oyster sauce, soy sauce, old soy sauce, sesame oil, pepper, sugar, salt, water and duck to boil, slow simmer for half an hour. Add mushrooms and simmer for another 15 minutes until the duck is rotten. Remove the duck, add the vermicelli and tofu puffs and simmer for another 5 minutes.

(4) Put the vegetables in the pot and plate. Duck cut into pieces on the gold needle of each ingredient to cook boiling juice, add water precipitation, oyster sauce thickening, pour on the duck.

Features replenish blood, nourish yin, increase physical strength, anti-aging.

Ham and pepper old duck soup

Basic features Warming the middle and dispersing cold, invigorate the spleen and stomach

Basic materials 1 old duck pig (left month right show) 250 grams of ham 50 grams of pepper 15 grams of ginger 3 slices

[Method]: 1. old duck dissected, remove viscera and the tail, washed and dripping dry; pepper crushed, washed, sliced ham, put into the duck's abdomen, with a line of suture, and put into the duck's abdomen. Start a frying pan, burst with ginger until the surface of the duck slightly yellow; pig (left month right exhibition) clean, cut into pieces.

2. Put the spare parts together into the stew pot, add the right amount of boiling water, cover, and simmer over moderate heat for 4 hours, seasoning for use.

[Function]: Warming the middle and dispersing cold, strengthening the spleen and opening the stomach

[Scope of application]: used for the spleen and stomach cold, pale mouth and clear saliva, stomach and epigastric vaguely cold pain, poor gastric appetite; or gastric cold of vomiting, regurgitation and other symptoms.