Ingredients: Muscovy Duck1500g

Accessories: 500g taro, green garlic100g.

Seasoning: lard (refined) 25g, cooking wine 15g, salt 10g, soy sauce 15g, monosodium glutamate 2g, bean paste 35g, garlic (white skin) 10g, starch (corn) 10g.

Practice steps:

1, remove the duck head, neck, wing tip and sole, remove the big bones and cut into strips;

2. Cut the taro into strips and scald it twice in a boiling pot;

3. Put the pot on the fire. When the lard is heated to 70%, add the duck strips and stir-fry until it is light yellow.

4. Wash the pot, add the broth to boil, and remove the pepper and douban residue;

5. Add duck strips, taro strips, ginger, garlic, Shaoxing wine, salt and soy sauce and cook until the juice is thick and the duck is soft;

6. When taro is tasty, add green garlic buds and monosodium glutamate;

7. Finally, thicken the pan with warm starch.

Second, winter bamboo shoots and muscovy duck soup.

Ingredients: 250g of winter bamboo shoots and 650g of muscovy ducks.

Ingredients: 25g ginger slices, cooking wine 1 tablespoon, salt 1 teaspoon, and proper amount of chicken powder.

Practice steps:

1. Cut the duck into pieces, cut the winter bamboo shoots into hob shapes, and blanch them in a boiling water pot.

2. Duck is also blanched in boiling water and washed.

3. With a high-power electric pressure cooker, put the blanching material and ginger slices together, add a little cooking wine and a proper amount of water, and press the "soup" button.

Stewed Muscovy Duck with Red Mushroom

Ingredients: half an old muscovy duck, 30g of russula, a small piece of ginger, a handful of medlar, proper amount of salt and 2-3 drops of vinegar.

Practice steps:

1, half an old muscovy duck, after washing, put its legs and wings into the stainless steel pot (this pot should just fit into the pressure cooker). Add three small bowls of water, don't fill them up, because the soup will precipitate from the ducks above. Add a handful of salt.

2. Add the soaked red mushrooms to the duck meat in the first step. Have you seen the bud of this little russula? The bottom leaves are a little blue, the center of the umbrella is relatively red, and the water is dark purple when washing.

3, a little, is also the first step.

4. Put some water in the pressure cooker and put the steamer. If the water is not enough, put 1 on the steamer, hang the steamer on it and hang it with copper wire. This is also a summary of practice.

5, put the rest of the back meat, the neck is rotten, steam a layer on it, add some ginger slices, and compact.

6. After the pressure cooker is aerated, turn to low heat and stew for 2-3 hours, so that the upper soup can be completely separated out.

7. The soup comes out in a good color, red. Because of the addition of russula and medlar. Scrape the oil off it.

8. The soup color after scraping.