Sauerkraut duck
Raw materials: half of the duck about 750 grams, pickled radish 250 grams, green onion, ginger, wine, salt, pepper, pepper grains of the appropriate amount.
Method:
1. earth duck to wash, appropriate cut blocks, into the pot of boiling water to blanch, wash the blood foam; pickled radish wash, appropriate cut blocks.
2. frying pan on a high flame, visit the Friends of the hot sautéed scallions and ginger, radish, add fresh broth, put the duck pieces, wine, pepper.
3. To be duck stewed, pick up onions and ginger without, add salt well salted into.
Sauerkraut duck ginger
Raw materials: 600 grams of duck, 200 grams of sauerkraut.
Seasoning: half a spoon of refined salt, one spoon of monosodium glutamate, one tablespoon of wine, five cups of hot water, two green onions, four large spoons of shredded ginger.
How to make:
1. Cut the duck meat into small pieces, shred the pickled cabbage, and cut the scallion into pieces.
2. In a large pot, first put the duck pieces, sauerkraut, shredded ginger, scallion, refined salt, monosodium glutamate, and then inject five cups of hot boiled water, 20 minutes on high.
Sauerkraut duck soup
Raw materials: sauerkraut 1 ~ 2 pounds, duck 1 ~ 2, ginger 3 pieces, salt.
How to do:
1. Wash and slice the sauerkraut.
2. Duck washed and cut into pieces, blanch soup to remove fishy.
3. Boil water in the pot, add duck, ginger with high heat.
4. Put the sauerkraut in medium heat for thirty minutes (if you have time to boil it), add seasoning can be.
Beer duck practice a
Raw materials: fresh duck half, a bottle of beer, soy sauce, ginger, anise, cinnamon, pepper, sugar, chicken essence, green onions.
Practice:
1. Chop the duck well, about the same size as three cups of duck. Cut the ginger into slices and the scallions into pieces.
2. Put a little oil, the ginger stir-fried, the fattier part of the duck in the oil to fry a fried, and then chopped duck all put in the fried, put a little salt, to have been fried, fried to the flavor, and then the inside of the oil and water poured into another bowl, and then to the pot poured into the beer, the amount of beer is to cover the duck, and then into the sugar a spoonful of anise cinnamon peppercorns and peppercorns a little bit (depending on personal taste). Cover the pot, simmer until the water is dry, and then pour in a little soy sauce (with the more delicious plus plus), green onion, chicken essence, and then stir fry, you can start the pot. (If you love chili, you can also put some shredded red pepper in the stew).
Beer duck practice two
Raw materials: duck half (1000 grams), konjac (500 grams), a bottle of beer, a cucumber, green peppers 3, ginger, garlic, spices (star anise, cinnamon, strawberry, fennel, orange peel), peppercorns, dried chili peppers, bean curd, soy sauce, chicken essence, salt.
Practice:
1. Duck chopped into pieces, into the pot out of water and then fished out and drained.
2. frying pan oil, put pepper grains fried incense, pour into the bean paste fried a few times, and then pour into the duck pieces stir fry.
3. Pour in the whole bottle of beer and add a bowl of water.
4. Add spices, dried chili, ginger, salt, soy sauce and cook on medium heat.
5. Cook for about 20 minutes into the konjac, garlic and then cook until the meat is rotten, add chicken seasoning.
6. Finally add cucumber strips, green pepper pieces.
Beer duck practice three
1. pick a small duck, and then go home to wash and cut pieces of spare;
2. burn hot oil, not too much, duck oil are quite a lot, so as not to be greasy;
3. when the oil is hot, put a section of green onions, ginger a (pat flat), anise one, a number of bell peppers;
4. and then put the duck pieces of the wok frying, and then put the wine, soy sauce, and the duck, and then put the duck, and then put the duck, and then put the duck, and then put the duck, and then put the duck, and then put the duck, and then put the duck, and then put the duck, and then put the duck. At the same time put wine, soy sauce, fried all changed color (about three minutes) and then put a little old pumping color, then put salt, monosodium glutamate, and then fried for five minutes, it was a little cooked, but also on the color, and then put a bottle of beer into the boil, and then poured into the electric hot pot to cook a ten kinds of almost;
5. like eating hot pot, and then according to the preferences of the people put some greens, vermicelli, mushrooms, and so on, under the pot to cook and eat! The flavor is fresh and tender.
Practice of bad sliced duck
Features: red color, crispy skin, tender meat, bad taste fragrance, sweet and fresh.
Main ingredient: 1 cooked fat tender duck (about 500 grams).
Applications: 50g of parsley.
Seasoning: 1 gram of ginger, 50 grams of dry starch, 50 grams of sesame seeds, 0.5 grams of five-spice powder, 15 grams of wine, 15 grams of sugar, 15 grams of white soy sauce, 0.5 grams of monosodium glutamate, 0.5 grams of sesame oil, 750 grams of peanut oil (about 60 grams).
Making:
1. Remove the head, feet and big bones of the cooked duck and cut it into 4 big pieces. Pan set on medium heat, under the peanut oil (25 grams) hot, the first ginger, bad incense pot sautéed, and then add the duck pieces, sugar, five-spice powder, wine, soy sauce, switch to simmer for 20 minutes, adjusted to the monosodium glutamate mixing, from the pot into a pot, decanting the juice, add dry starch and mix well.
2. pot on a high flame, under the peanut oil burned to 60% hot, the batter powder of the duck pieces of pot frying until crispy, poured into the funnel to drain the oil, dripping sesame oil, and then cut into 5 centimeters long, 0.33 centimeters wide slices on the plate. Cilantro choose clean, decorated with plate edge that is.
Hemp crispy duck practice
Raw materials - seasoning: 1 fat duck about 2000 grams, 50 grams of sesame, 50 grams of cooked pork fat, cooked lean ham 10 grams, 100 grams of cilantro, 1 egg, egg whites 3, Shaoxing wine 1 tablespoon, 20 pepper seeds, pepper powder 1 gram, 50 grams of flour, sugar, cornstarch, ginger, green onion, sesame oil each. Adequate amount.
Making:
1. marinate the duck with wine, salt, sugar, pepper and broken onion and ginger marinade for about 2 hours, steamed to eighty rotten out of the cage to cool, cut off the head, wings, palms, and then pick the duck body clean bones from the legs, breast meat from the thick part of the meat pick off the meat cut into shreds. Cut the ham into pieces. Cut the fat meat into thin shreds. Beat eggs into a bowl, add flour, cornstarch and water to make a paste. Parsley pick clean.
2. Spread the duck skin with a layer of egg paste on a greased flat plate. Put the fat meat and duck meat in the remaining egg paste, add monosodium glutamate and mix well, spread on the inside of the duck skin, into the frying pan fried to golden brown out, served in a flat dish.
3. egg white foam, add the right amount of cornstarch into the snowflake paste, spread on the surface of the duck, sprinkled with sesame seeds and ham. Burning hot pot, the oil, burned to six mature, into the hemp Yan duck crispy fried, poured oil on the top of the fried, to the bottom of the golden brown oil, sprinkled with pepper, dripping into the sesame oil, fish cut into 5 cm long, 2 cm wide strip, neatly placed in the dish, surrounded by rows of parsley that is.
Suzhou soy sauce duck practice
Raw materials: a duck 100, soy sauce 5 kg, 7.5 kg of salt, sugar 5 kg, cinnamon 0.3 kg, 0.3 kg of fennel, 0.03 kg of cloves, 0.02 kg of nut, 0.75 kg of red currant rice, green onion 3 kg, 0.3 kg of ginger, Shaojiu 5 kg, 0.06 kg of nitrate (dissolved in the system of brine 2 kg). kilograms).
Methods:
1. salting; belly also sprinkled with a little salt, after that shake out. According to different seasons to master the salting time, in the summer to 1 to 2 hours, winter can be salted for about 2 to 3 days.
2. cooking: before cooking duck, first boil the old broth, at the same time will be added to the pot of the above spices, each duck belly put 4 to 5 cloves, a little nut, and then put 20 grams of weight a green onion knots, ginger, 2 slices, 1 to 2 tablespoons of shaoxing wine, then all the duck into the boiling broth in the first with a large fire, add shaoxing wine 3.5 kg, and then with a small fire 40 to 60 GongZhong, see the duck two wings of the small blossom! The ducks were put on a plate and cooled for 20 minutes, then drizzled with the special marinade, which is the finished product.
Sauce duck marinade frying method: 50 kilograms of old juice (marinade), the first to open a small fire, and then change to medium heat. Add 3 kilograms of red oil rice (red currant to be ground into a fine powder the finer the better), 40 kilograms of sugar, 1.5 kilograms of shaoxing wine, 0.4 kilograms of raw bleak, often with a spatula in the pot and constantly turning, to prevent the start of the potpourri. Frying time varies with the old juice soup thickness, to be boiled to the juice to hair thickened when it is ready, the quality of the brine to coat the duck body, and hang up, not diarrhea for the best. (Cooking a pot can be used for 800 ducks.)
Lemon duck
Main ingredients: 500 grams of duck.
Accessories: ginger, lemon slices, garlic, celery in moderation.
Method of production:
1. Cut the duck meat into the water to wash once, and then into the water soak for four or five minutes, the duck blood as much as possible out of the soak, out of the cut shredded ginger mixed with duck marinated for five minutes. (In addition to fishy)
2. pot of boiling water, bubbling when the duck meat with shredded ginger together into the pot, until the duck meat six mature will be removed, drained for use.
3. hot pot, put a little oil, put five slices of ginger, the duck into the pot and stir fry a little, add oyster sauce, soy sauce a little (put black beans better), a little sugar, and then put the right amount of wine, stir fry, and then cover and simmer for four minutes.
4. Stewed four minutes minutes, will have cut the lemon slices, patted garlic, ginger into the pot and stir-fry again for two minutes, put salt, and then poured into the 50 grams of water, and then cover the lid and wait for the water to become less or no, into the garlic, celery, stir-fry for two minutes to the pot that is complete.
Eight treasures stuffed duck practice
Practice and out of the bone pigeon practice the same way, ingredients: 50 grams of glutinous rice, lotus seeds, chestnuts, duck kidneys, jujubes, shiitake mushrooms, fungus, shrimp, into eight treasures material. Glutinous rice first soaked. Add soy sauce, salt and mix well. Wash the duck after removing the bones, fill the eight treasures material and sew it with needle and thread. Stuff duck head into the opening. The bottom of the casserole put onion knots, ginger slices, put the duck in the pot, add water to cover the back of the duck, boil and turn on low heat for two hours. In addition duck bone soup.
Duck neck, feet to do marinated duck, peppercorns, star anise, cloves with water, rock sugar boiling, soy sauce, salt, oyster sauce, simmering ten kinds of ten, put the duck feet, neck, small fire until the juice is dry. Blanch the tomato past the skin, dig the heart, the grass mushrooms, grinding mushrooms, small flat mushrooms chopped in it, on the pot to steam for five minutes. Thicken with the cooked mushroom soup and pour over the side.
Seasonal Bean Blood Duck
Ingredients: duck meat, duck blood (use a bowl to contain some blood when you kill the duck, and keep mixing it with chopsticks so you don't let the blood freeze), garlic, ginger, green or red chili peppers, salt, monosodium glutamate (MSG), and seasonal beans or peanuts.
Practice:
1. Duck meat washed, cut into pieces.
2. Duck meat into the pot to fry, the ginger and garlic together in addition to the fishy flavor, put a little salt, about fried 7 layers cooked.
3. Put a little oil in the pot, and stir-fry the cooked duck meat.
4. and then put four seasonal beans under the pan together, put some green chili pepper, so that there will be some spicy, put a little monosodium glutamate, see the actual situation to be less salt.
5. out of the pot before the duck blood into the pot together with fried, and then put some little wine is also very fragrant.
Stewed duck with rotting skin
Raw materials: 400 grams of duck meat, 2 sheets of rotting skin, 100 grams of glutinous rice, 100 grams of shrimp, 15 grams of wet shiitake mushrooms, 10 grams of square fish, 100 grams of lean pork, 100 grams of chestnut meat, 10 grams of soy sauce, 10 grams of monosodium glutamate, 5 grams of sesame oil, 0.3 grams of pepper, 25 grams of shaoxing wine, duck egg, 5 grams of refined salt, 1000 grams of oil (100 grams of oil consumed). ).
Method:
1. the duck meat whole piece of thin, smeared with soy sauce, shaoxing wine and mix well to be used; the glutinous rice cleaned with a small amount of water cooked, and then the shrimp, mushrooms cleaned and chopped, stir-fried to be used; the square fish after deep-frying minced, and then with a variety of ingredients together with the addition of glutinous rice, and also add monosodium glutamate 5 grams of sesame oil 2 grams of salt 2 grams, 0.1 grams of pepper, mixing well to be made into a stuffing.
2. put the rot skin open, and then the duck meat smeared duck protein, placed on top of the rot skin, and then the glutinous rice stuffing in the middle, rolled into strips, with a grass rope tied tightly, and then put into 180 degrees Celsius of oil, with a slow fire deep-fried to golden brown fish up. Turn off the heat, pour up the oil in the tripod, and then put the duck rolls back into the tripod, cover with a lid, about the fire bureau for 10 minutes to be used.
3. Chestnuts will be boiled and fried in oil, lean pork sliced and into the soy sauce, shaoxing wine, seasoned for use. Then will have been fried duck roll cut pieces, circle in a large bowl, put the prepared chestnuts and lean pork material on top of the duck roll, and then into the steamer, steamed for 10 minutes after the removal of the bowl tipped in the dish, the original soup add monosodium glutamate, salt, sesame oil, pepper, after boiling the paste dripping in the top is complete.
Features: golden color, fragrant and delicious.
Features: golden color, fragrant and delicious.