Materials:

Half a duck, ginger 1 piece, scallion 1 piece, 20g of crystal sugar, 6 tablespoons of cooking wine 100 ml, 2 packets of Wang Shouyi stew, 3 pieces of star anise, cinnamon 1 piece, tsaoko 1 piece, and granules.

Practice:

1, after the duck is cleaned, put it in a cold water pot to boil the bleeding foam, then take it out and drain it, pour a proper amount of oil into the wok to heat it, and then add the duck to fry until the skin is slightly golden;

2. Pour the cooking wine into the pot, then pour the soy sauce on the duck and spread it evenly. Then add ginger, scallion and various seasonings. It is best to pour water, which is about 2/3 of the duck's favorite taste, and then add some salt. Cover and simmer for half an hour;

3. After half an hour, add rock sugar and stew for half an hour. Turn off the fire, remove it and let it cool. Cool and cut into pieces. Tips:

1, rock sugar is easy to produce sour taste if it is put too early, so it is recommended to put it later.

2. The marinade of the salted duck can be frozen into pieces in the refrigerator and taken out for use next time.

2 homemade roast duck

Materials:

Half a duck (you can buy half a slice of duck in the supermarket, and it's all processed. When you come back, you can just wash it. If you can't buy half a duck, you can also cook it with duck legs), 3 tablespoons of soy sauce (just use the ordinary spoon at home), cooking wine 1 tablespoon, star anise 1 piece, a little cinnamon, a little pepper and three or four pieces of onion.

Practice:

1, wash the bought ducks, control the excess water on the surface, find a bigger container, put the ducks, rub the ducks all over with salt, add soy sauce, cooking wine, star anise, cinnamon, pepper, rock sugar, onion, ginger and water, mix these seasonings evenly, marinate the ducks in it, cover them with plastic wrap, and put them in the refrigerator.

2. Take the salted duck out the next day and put it in a cool place to dry naturally. If the time is tight, it can be used in about 2-3 hours.

3. At this time, dilute the honey with a little water, and then brush the duck with a brush. Be careful when brushing, and apply all angles of the duck to the honey water. You can also add salad oil to honey, or add white vinegar to honey, which is the formula of crispy water.

4. After the water on the surface is slightly drained, put it into a preheated oven at 160 degrees, and bake it at 1 hour. Take it out and brush the honey water every 30 minutes, carefully every time, and wait until the skin is dried before baking. After brushing the honey water for the last time, adjust the oven to 220 degrees, and then bake it at1. The specific time depends on the specific situation of your oven. If you are not sure, you can observe it at any time and adjust it at any time.

It can be baked on a baking tray or on a grill, and the baking tray is placed under it to receive oil ~ The parts that are easy to burn and blacken can be wrapped or covered with tin foil ~

Roasted duck can be directly cut into pieces, or sliced duck meat, and eaten according to the method of roast duck. Like scallion and cucumber strips, it is easy to prepare, and lotus leaf cakes can be bought in the supermarket or made by yourself.

The method of lotus leaf cake:

Put a proper amount of flour into a container, add boiling water, stir with chopsticks, then knead it into smooth dough, put it aside and wake up for about 20 minutes. Put the woken dough on the chopping board and knead it repeatedly, then knead it into long strips, then divide it into several flour dough pieces, and knead it round and flatten it for later use. Spread a layer of oil on the flattened dough, then put another small dough and roll it into a round dough with a rolling pin with a diameter of15cm. Heat the pan without oil, put the round cakes into it, and cook them with low fire, that is, fry and cook the dough by dry frying, and then tear them off while they are hot, and there are two lotus leaf cakes.

Processing sweet noodle sauce:

We should also deal with the sweet noodle sauce we bought ourselves. We can add a little sugar and sesame oil, stir it evenly, steam it in the drawer, and take it out to cool. If steaming is troublesome, we can heat it in the microwave oven.

Duck rack soup:

Sliced duck bones with duck meat removed can be boiled into duck rack soup to drink. After cooking, just add a little salt and pepper to taste. You can also drop a few drops of vinegar and sprinkle some shredded onion to drink together. It tastes very good.

3 beer duck

Raw materials:

About 600g of duck, 250g of long bean (or other vegetable vermicelli), 200ml of beer, 20g of ginger, 20g of garlic, 4 dried red peppers, 2 star anise, 5ml of soy sauce, a little soy sauce and a proper amount of salt.

Practice:

1, wash the duck, chop it into small pieces, drain the water, and cut the beans into sections and wash them for later use;

2. Preheat the healthy pot with low fire, put the duck with skin down and close the lid;

3. After about 2 minutes, when the duck oil becomes liquid, add ginger, garlic, dried red pepper and star anise to stir fry, then add beer and soy sauce, and close the lid;

4. When the juice is about half received, add the beans, sprinkle with appropriate amount of salt, and continue to cover the lid;

5. When the beans are soft and ripe, pour a little soy sauce.

4 old duck pot

Raw materials:

Half a duck, arhat bamboo shoots, dried mushrooms

Practice:

Step 1, soak the dried mushrooms for half an hour, and then slice them. I bought a bag of arhat bamboo shoots for 4 yuan, and I can also buy other bamboo shoots instead. In fact, this bamboo shoot is not very delicious, a little bitter. Wash the bamboo shoots several times after you buy them, and then just cut one knife in the middle. If you like to eat smaller ones, you can cut one more knife.

Step 2: Wash the duck, pour in the boiled water, remove the blood and floating foam, and you can pick it up.

Step 3, change the casserole, pour the water into the duck that has been frothed, add ginger slices and some cooking wine. The wall where I cook is a little dirty. Come and clean it well this week.

Step 4: Boil the water, pour in the chopped mushrooms and bamboo shoots, add less salt, and turn to low heat after the fire boils. Keep the fire to a minimum, and you can watch TV the rest of the time.

Step 5, at least 2 hours before serving. That way, the duck is delicious. Add some chopped green onion before cooking. Make sure your body is hot after eating this soup. Let's make up for it in winter. There aren't too many beautiful bowls at home, just a few bowls can conquer the world. Delicious is the last word.

5 Zi Jiang Ya

Raw materials:

Chop a duck, clean it, chop it into small pieces and soak it in boiling water. Half a catty of tender ginger, two or two peppers in the morning, a small piece of old ginger is smashed, about 30 peppers are chopped, and eight red peppers are soaked. Put two tablespoons of watercress, two tablespoons of soy sauce, two tablespoons of soy sauce and one tablespoon of sugar in a bowl.

Practice:

1, cut tender ginger into small hob pieces, cut pepper in half and remove seeds.

2, put the oil in the pot to 90% heat, add pepper and ginger to explode, then pour the duck pieces with medium heat to yellow and bright oil.

3. After turning off the fire, shovel the duck pieces to leave oil, pour the soaked red pepper, douban, soy sauce, soy sauce and sugar into the remaining oil in the pot, stir-fry slowly until it is shiny and cherry-colored, and then pour the duck pieces into stir-fry for one minute.

4. Pour the duck pieces into stir-fry until the duck pieces are about five centimeters high with water, and then boil them on low heat.

5. Add salt and cook for about 20 minutes, then pour in tender ginger and pepper and continue to burn.

6. Put proper amount of monosodium glutamate, take out the pot, put it on the plate, serve it, and eat it when it is burned to a thick meat rake.

6 jiuxiang duck

Raw materials:

1, a duck, cut into pieces and blanched in boiling water.

2. One or two dry red wines.

3. Two spoonfuls of Laoganma Chili sauce.

4, two tablespoons of crispy peppers (can be increased or decreased according to personal preferences).

5, a spoonful of chicken essence.

6, half a onion, cut into sections; A piece of ginger, broken with a knife.

7, rock sugar is about half two.

8. About 20 dried peppers.

9. Soak eight red peppers and cut them into short pieces.

10, a tablespoon of sesame oil.

Practice:

1, put the oil in the pot and heat it to 60%, then pour in the duck pieces and stir-fry until the skin is slightly yellow, and then take it out.

2. Pour the soaked red pepper, chilli sauce, pepper and crispy pepper into the remaining oil in the pot, and stir-fry it slowly to be cherry-colored. 3. Pour in the duck pieces and stir-fry them slightly, then add water (the amount of water should be about two fingers high when the duck pieces are submerged). After boiling, add ginger, red wine, salt, scallion pieces and rock sugar, and simmer for softening.

4. When the soup is thick, put the chicken essence and sesame oil evenly and put them in a bowl.

7 old duck eggplant pot

Materials:

Eggplant, duck, onion, ginger, garlic, pepper, aniseed, oyster sauce, chicken essence

Practice:

Eggplant hob block, duck cut into pieces, blanched to remove bloodshot, onion, ginger and garlic fried the duck meat.

Add pepper and aniseed (I don't know why I like to put whole pieces recently) and stir fry over high fire.

Add eggplant, continue to stir fry, then add appropriate amount of water, bring to a boil, add chicken essence in oyster sauce and appropriate amount of salt.

Simmer on low heat for 5 minutes!

8 sour radish old duck soup

Raw materials:

50g of sour radish, 250g of half duck, 0g of white radish100g, 3rd onion, 6 slices of ginger, cooking wine 15ml, sugar15g, white pepper10g, and a little salt.

Practice:

1, the duck is washed and cut into pieces, and the white radish is cut into segments with the length of the ring finger. If the sour radish is salty, wash it with warm water for later use;

2. Add clear water to the soup pot, add 2 pieces of duck, onion and ginger, and pour in cooking wine, so that the water surface can not pass the duck meat. Boil the water with a big fire, and after floating foam appears on the surface, take out the duck meat and rinse it repeatedly with clear water;

3, blanched duck meat into the casserole, add water again, the amount of water does not exceed about 4 cm of duck meat, and boil the soup with high fire;

4. Then add the remaining ginger slices, add the sour radish, rename it small fire and simmer slowly for about 40 minutes until the duck meat is crisp and rotten;

5. Finally, add the white radish, add the white sugar, and continue to cook until the radish is cooked. Before eating, add the white pepper and salt according to the taste.

Sour radish can be bought in the pickles and seasonings area of the supermarket or in the vegetable market.

9 chestnut old duck

Raw materials:

Chestnut and duck (I only used 1/4).

Seasoning:

Soy sauce, star anise, onion, ginger, salt, sugar, cooking wine, chicken essence and water starch.

Practice:

1, chop the duck into pieces, and put the cooking wine to stop it;

2. Start the oil pan, saute the shredded onion and ginger and stir-fry the duck pieces;

3, add soy sauce, water, star anise to boil, add chestnut, burn until chestnut is tender, add chicken essence, sugar, salt seasoning, thicken with water starch and collect juice.

10 dry pot stewed radish with beer duck

Raw materials:

Duck, oil, radish, ginger, garlic, beer, green garlic leaves, dried peppers.

Practice:

1, first of all, chop the duck into small pieces. It's best to choose lean duck, which won't be too greasy. However, my dad Li likes to stew fat, which is oily. No wonder we are all raised so fat.

2. Then boil the water in a pot and put a few pieces of ginger in the water, which can effectively remove the smell of meat. Blanch the duck meat until it turns white, and then take it out for later use.

3. Heat the wok again, put a little oil (it is not advisable to put more oil when frying duck meat), and put a few slices of ginger and a little onion.

4. Stir-fry the duck meat in a wok and stir it constantly. After about four or five minutes, you can put the beer in the pot and cook it with the duck meat, and put a bottle of beer;

5. At this time, you can smell the fragrance of beer and duck cooked together, hehe! Boil for about ten minutes, then put the garlic, ginger slices and dried peppers in and stew together. When about one third of the water is left, add the radish (if the meat is not completely soft after drying, you'd better add some broth and stew for a while.

6, cook for another 20 minutes, you can get out of the pot. Generally, when Dad Li cooks, he will put some green garlic leaves. If not, it will be ok to put some onions. Put it in a casserole and put it on an alcohol-fired boiler, and it's a dry pot! !

1 1 stewed duck with potatoes

Raw materials:

Duck, potato, carrot, a little white wine, soybean sauce.

Seasoning:

Salt, chicken essence, pepper, sesame oil, onion, ginger, garlic, pepper, red pepper, star anise, cooking wine, soy sauce, a little sugar and a little vinegar.

Practice:

1 Chop the duck, wash it and blanch it in water with onion, ginger and cooking wine for 3 minutes, then take it out and drain it.

2, hot oil in the pot, onion, ginger, garlic, pepper, red pepper, star anise saute, add drained duck.

3. Stir fry until the duck is oily, add soy sauce and a little vinegar to stir fry, and add white wine and soy sauce to stir fry.

4. Add sugar and stir fry, add a little cooking wine and then add water, without duck.

5. After the fire is boiled, simmer slowly until the duck is cooked, and add potatoes and carrot pieces 15 minutes before taking out the pot.

6. Add the remaining seasonings and stir fry.

7. Sprinkle shallots.

12 roasted duck with bamboo shoots

Raw materials:

1, a duck, slaughtered, cut into pieces, soaked in boiling water, fished out and drained;

2. Cut dried bamboo shoots into sections about one inch long after soaking;

3, about half of the ginger is broken with a knife, and half of the onion is tied into a knot; Put two tablespoons of watercress, six or seven red peppers, three tablespoons of soy sauce and one tablespoon of sugar and coffee in a bowl;

4, about 20 peppers, salt; Put two tablespoons of starch and the right amount of monosodium glutamate in a bowl and add one tablespoon of water to make a sauce.

Practice:

1, put oil on the pot and heat it to 70% heat, pour in the duck, ginger, onion and pepper, stir-fry until the water is bright, and take out the duck and leave the oil.

2. Pour watercress, pickled pepper, soy sauce and sugar into the remaining oil in the pot and stir-fry slowly until it is cherry-colored.

3. Add the duck pieces, stir well, add about 2 Jin of water (if the water is not enough to cook the soft duck, add boiling water halfway), add the bamboo shoots and salt after boiling, cover and boil, then simmer for about one hour until the duck meat is completely soft.

4, pick out the ginger, onion, and collect the thick soup before cooking.

13 konjac duck-lose weight

Raw materials:

Half a duck, 250g of konjac tofu, a short piece of green onion, three cloves of garlic, a small piece of pickled ginger (about 1 0g), about 3 pickled peppers, Pixian watercress 1 spoon, pepper 1 teaspoon, light soy sauce 1 spoon, cooking wine/kloc.

Practice:

1, wash duck and konjac for later use, and wash onion, garlic and ginger for later use;

2. Cut the duck into two-finger-wide pieces, cut the konjac into one-finger-wide pieces, slice the scallion obliquely, slice the garlic and pickled ginger, and chop the pickled pepper;

3. Boil water in the boiling pot, and then blanch the konjac to help remove the alkali taste of the konjac itself;

4. After another change of water and boiling, blanch the cut duck pieces to get rid of greasy;

5. Take the wok and pour the oil. When the oil is 80% hot, the onion, garlic, ginger and pickled pepper will burst into fragrance;

6. Stir-fry the duck pieces evenly, then stir-fry the konjac pieces, add cooking wine, soy sauce and salt and stir-fry evenly;

7. Stir-fry for about 3 minutes, then add boiling water to the materials in the pot, cover the pot and simmer for about 30 minutes, and be careful not to dry the pot. After about 30 minutes, the soup can be dried by high fire.

14 roast duck with edamame

Raw materials:

Half a duck, 250g of edamame rice, allspice powder 1 medium spoon, 2 star anise, 4-5 dried peppers, ginger 1 piece, peeled garlic 3 pieces, cooking wine 1 tablespoon, salt, chicken powder, oil 1 tablespoon.

Practice:

1, wash the duck, cut it into small pieces, drain the water, and wash the edamame rice for later use;

2. Take the oil pan, put the wok on a strong fire, heat the oil to 50%, pour in ginger and garlic and saute until fragrant, then add the duck pieces, add rice wine, salt, soy sauce and soy sauce and stir-fry until dry;

3. Put the duck pieces into a sand pot, add star anise and dried pepper, pour in clear water that can not pass the duck pieces, boil over high fire, and then turn to low heat for about 50 minutes;

4. When the duck pieces are basically cooked, pour the edamame into the casserole and continue to simmer for about 20 minutes. When the soup is thick, finally add the chicken powder.

15 Dry-roasted Douchi Duck

Raw materials:

Half a duck, onion 1 piece, ginger 1 piece, 6 cloves of garlic.

Seasoning:

3 ~ 4 tablespoons of fermented soybean, salt 1 tsp, 3 tablespoons of soy sauce, 4 tablespoons of cooking wine, and sugar 1 tsp.

method of work

1, cut the duck into small pieces, rinse it until the water is clear, and drain it.

2. Peel the onion and slice it, and take out the onion core; Slice ginger; Take off the clothes with garlic.

3, pour a large amount of oil into the pot to boil, put the duck in the oil and discolor, and then remove the oil.

4. Saute the onion core, ginger slices and garlic, pour in the duck and stir-fry it slowly with medium and small fire until a large amount of duck oil is precipitated. Add salt, soy sauce and white sugar and stir-fry until the duck meat is evenly colored.

5. Add lobster sauce and continue to stir fry with medium and small fire. Add cooking wine at any time to prevent the pan from being burnt. Take the onion slices for a spin when you get out of the pan.

16 Five cups of duck

Raw materials:

Ducks.

Practice:

1, boil a pot of water, add some ginger and wine, and bring it to a boil. Put the chopped duck meat (the duck butt will be very coquettish, so don't cut it off) into it, boil the bleeding water and floating foam, pour it out, rinse it clean and drain the water;

2. Reheat the wok, pour in the right amount of oil, put the sliced ginger into the frying pan, and fry it until it is slightly browned. You can put more ginger, and you can get rid of the duck smell. It is also delicious to cook the fried ginger.

3. Pour the blanched duck pieces into the pot, stir fry repeatedly, stir fry the oil, then pour the materials in the pot into the sand pot, and pour a glass of wine, a cup of vinegar, a cup of soy sauce, a cup of sugar and a glass of water (a little salt can be added) in sequence. After the fire is boiled, cover it, turn it to low heat, and simmer for about 20 minutes, then open the lid.

16 osmanthus duck

Raw materials:

Duck 1 piece (about 3 kg), sweet-scented osmanthus sugar 50g, cooking wine 20g, dried tangerine peel 10g, proper amount of salt, 2 cloves of garlic, 1 teaspoon of white vinegar and proper amount of water.

Practice:

1, the trick of removing fishy smell from ducks: There are two pork-liver-colored meat beans at the tail end of ducks, which have a strange smell and must be cut off; Then soak the ducks in rice washing water for half an hour;

2, 2 cloves of garlic and a teaspoon of vinegar are boiled in water, put in the cleaned duck, cook a little, and remove the blood foam. The ducks treated in this way are guaranteed to have no fishy smell at all; Add sweet-scented osmanthus sugar, dried tangerine peel and enough water to the cooked duck and cook until it boils;

3. Add cooking wine and salt, open the lid and keep the fire for 5 minutes, then cover it and turn to slow fire to continue cooking 1 half an hour.

4. When the time comes, skim the floating spices and oil slick, and the osmanthus duck will be ready; Duck meat will have the fragrance of osmanthus, and the soup will be delicious. Health tip: Duck meat is a kind of meat containing more B vitamins and vitamin E, which is also the basis of its beauty. Duck soup is also a hair product. People who have skin diseases or are allergic to it, it is best to stew it with low fire for about 3 hours before drinking, and be careful not to add pepper.

17 iced plum duck

Raw materials:

Half a duck.

Seasoning:

2 tbsps of iced plum sauce, soy sauce 1 tbsp, soy sauce 1 tbsp, appropriate amount of salt, crystal sugar 1 block, ginger 1 block, 2 tbsps of cooking wine, and scallion.

Practice:

1, prepare iced plum sauce and a large piece of ginger;

2. After slicing ginger, boil half of it in water, put it into 3 pieces of ducks, and pour 1 tablespoon of cooking wine to boil; This is a good way to get rid of the smell of shame.

3. Pick up the duck and drain the water;

4, hot oil pan, saute ginger slices and scallions;

5. Put the drained duck with its skin down into the pot and fry it golden in medium heat;

6, turn the duck over, continue to fry until golden, and fry the oil;

7, put a small amount of salt, soy sauce, soy sauce, rock sugar, cooking wine, stir fry a few times, pour in water, the amount of water is almost no more than that of ducks;

8. After the fire is boiled, turn to low heat. When the sauce is almost dry, add 2 tablespoons of iced plum sauce and continue to simmer on low heat 10 minute;

9, turn to the fire to collect juice, don't collect it too dry;

10, picking up ducks;

1 1, I left half a bowl of sauce;

12. When the duck is a little cold, cut it into pieces and pour it with sauce.

18 Yaozhu Winter Melon Duck Pot

Materials:

Duck 1 piece, dried salted fish 1 piece, wax gourd 500g, yellow wine 1 small cup, ginger 1 piece, and salt.

Practice:

1, peeled ginger, cut into thick slices, dried salted fish and dried scallops, respectively, and gently rinsed with water; Wash the skin of wax gourd carefully, then remove the seeds and cut into small pieces with the skin;

2. Put the duck in a cold water pot and cook it for about 10 minutes, then take it out and wash away the blood foam, put the duck in a soup pot, and pour enough water to boil it without the duck's fire;

3. After the water is boiled, add yellow wine, ginger, dried salted fish and scallop at one time, stir slightly, cover the lid and simmer for 3 hours. Before eating 10 minute, pour in wax gourd and cook until soft, and add a little salt to taste.

19 Lemon Duck

Raw materials:

Half a duck, 50g of sour ginger, 3 pickled peppers, sour buckwheat heads 10, 2 salted lemons (skin only, meat and core removed), pork sauce (seafood sauce), white sugar (3 teaspoons), salt (appropriate amount), abalone juice (oyster sauce), garlic 1 tablespoon, etc.

Practice:

1, ducks are washed with running water, chopped and marinated with cooking wine, salt and shredded ginger 1 hour to make them tasty;

2. Cut the sour ginger into small pieces, smash the sour buckwheat head with the back of a knife, cut the sour pepper into a hob shape, and peel and chop the salted lemon (don't put lemon meat and core, it will be bitter);

3. Put the oil in a hot pan, stir-fry garlic and shredded ginger, put the duck pieces in and stir-fry until the duck pieces collect water and produce oil, stir-fry the sour pepper, sour buckwheat head, sour ginger and salted lemon puree to give a fragrance, add the post-Hou sauce (seafood sauce), white sugar, salt and abalone juice (oyster sauce) and stir-fry evenly, then cover and stew the soft duck meat to collect juice and take it out of the pan.

20 kelp old duck soup

Raw materials:

Half an old duck, half a catty of kelp, garlic 10 or so, a piece of ginger and a handful of medlar.

Practice:

1, the old duck is cleaned and cut into large pieces; Slice kelp after washing, and beat ginger for later use;

2. Pour the duck pieces into the dry pot and stir fry until the oil in the skin explodes;

3. After the water is boiled, pour in the fried duck pieces and kelp, add the prepared ginger and medlar, and simmer on low heat until the meat is rotten. (stew in casserole for 3-4 hours)