Method

Method 1

Ingredients: One duck (about 2 and 1/4 pounds), three liang of young ginger, four liang of sour plum, Four ounces of rock sugar, two tablespoons of dark soy sauce, an appropriate amount of peel, and four to five cups of water.

Duck marinade: one tablespoon of wine, one teaspoon of salt, and one teaspoon of ginger juice.

Cooking starch and water: one teaspoon of cornstarch, two tablespoons of water, and a little sesame oil.

Preparation: 1. Clean the duck, wipe dry, rub the inside and outside of the duck evenly with marinade, then rub the duck body evenly with dark soy sauce, marinate for 30 minutes, put it into boiling oil and soak it in oil One dip.

2. Peel off the skin of the ginger, cut into squares, and soak in boiling water.

3. Wash the sour plums, remove the core, add chopped peel, crushed rock sugar and half of the ginger, mix well, put into the duck's abdominal cavity and sew with thread.

4. Place the bottom of the earthen pot with a bamboo fence, put in the duck (belly of the duck facing up), then add the remaining ginger on both sides of the duck, add the pickled duck noodle water, cover and bring to a boil, then reduce to low heat , simmer for about forty-five minutes.

5. Remove the sutures from the duck, wrap the duck belly with ginger, take it out and put it under the saucer. Chop the duck and put it on top of the ginger. Add the remaining juice to the powdered water and bring to a boil. Pour over the duck noodles.

Method 2

Ingredients: duck

Accessories: cranberries, ginger, shallot crisps, garlic

Seasoning: white vinegar , light soy sauce, sugar, cooking wine, salt

Sour Plum Duck

Method:

1. Add ginger slices and water to a boil in a pot, add duck Blocks of flying water.

2. Pick up the duck, drain the water, and cut into pieces.

3. Put the duck pieces into the wok, stir-fry until the duck pieces turn golden, and let the duck pieces fry out the oil, so that the duck pieces don't taste greasy.

4. Add light soy sauce, sugar and cooking wine, stir-fry for a while.

5. Add ginger slices, shallots, garlic, dried chili peppers and water, mix well.

6. Add vinegar and dried cranberries, cover, simmer until the soup dries up, and serve.

Tips:

1. When braised duck, you don’t need to add too much water, just enough to cover the duck pieces, and you don’t need to braise it for a long time, because vinegar is added. The duck pieces are easier to braise and soft.

2. Add ginger slices to the duck cubes to remove the smell.

3. If you don’t have dried cranberries, you can buy iced plum jam or sour plum jam in the supermarket. You don’t need to add vinegar when using sour plum jam or iced plum jam. Of course, you can increase or decrease it according to your own taste. Seasoning.

Method 3

Ingredients

Half duck

Accessories

1 small handful of mint leaves

p>

8 plums

Seasoning

1/2 teaspoon salt

1 piece ginger

2 cloves garlic< /p>

2 star anise

2 tablespoons of light soy sauce

1 section of green onion

50 ml of glutinous rice wine

Adequate amount of water

2 tablespoons of cooking oil

30 ml of sour plum sauce

How to make sour plum and mint duck

1. Wash the duck and chop it into large pieces Cut the green onion into small pieces, slice the ginger, peel the garlic, wash the mint and pick off the leaves

2. Pour enough water into the pot and bring to a boil, add the duck pieces and blanch until the color changes, remove and control Dried and set aside

3. Pour a little oil into the wok, add onion, ginger, garlic and star anise and stir-fry until fragrant

4. Add duck pieces and stir-fry for a while, then add Rice wine, light soy sauce, sour plum sauce, Chinese plums, salt

5. Add an appropriate amount of hot water to the pot, the amount of water is the same as the duck pieces. After boiling, turn to low heat and simmer for 30 minutes until the soup becomes soup. After the sauce thickens, add mint leaves and stir-fry evenly before serving.

Cooking Tips

1. The duck meat has a fishy smell. Boil it for a while before cooking to remove the blood. , this can reduce the odor;

2. I don’t like to use old ducks for frying. It is difficult to cook and cannot be chewed. The tender duck you buy does not need to be simmered for too long, and the duck meat will not shrink when you eat it. Softer. You can also buy duck legs or duck wings to make this dish according to your preference;

3. After cooking, you can taste the sweetness and sourness. If it is not sweet enough, you can add some sugar. If there are no plums, you can put more sour plum sauce in it.

Tips

It is best not to add oil when putting duck meat into the pot. Boil the water out of the meat and scoop it up, then add oil and stir-fry ginger until fragrant. I forgot this. In one step, this can remove the fishy smell of duck meat. If it's not sour enough on the way, you can add some white wax for seasoning. Potatoes should not be cooked for too long, otherwise they will turn into sauce.