Steamed preserved duck in Hunan flavor
Materials
Half preserved duck, 1 tablespoon of minced garlic, 1 tablespoon of edamame, 1 tablespoon of chili powder
Practice
1. Chop the preserved duck in pieces over the tea oil, so that the skin is tightened, and then fry it well and fish it out;
2. The remaining oil under the minced garlic, edamame, chili powder, sauteed in small fire, add a little water into a sauce poured onto the duck;
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3. The preserved duck into the pressure cooker across the water on high heat on the gas steam half an hour out of the pot sprinkle a little chicken mix on the OK!
Waxed Duck Legs Boiled Radish Soup
Materials
Waxed Duck Legs 2, 1 white radish, 1 piece of ginger, 3-4 rock sugar, half a spoon of white pepper
Practice
1. Fill a large bowl with half a bowl of water, add a spoon of salt dissolved in the water, and then put the waxed duck legs in the water to soak for half an hour or more.
2. Wash the soaked preserved duck legs, wipe them dry, and cut them into small pieces; cut the radish into cubes as well; and slice the ginger.
3. Frying pan pour a little oil, hot; pour into the ginger, burst incense; and then pour into the cut pieces of duck legs, and stir-fry for five to eight minutes or so, stir-fry until the oil of the duck legs run out.
4. At this time in the pot add two bowls of water, boil and add the radish pieces, medium heat, cover and simmer for about half an hour. Half an hour later, uncover the pot, you will see the pot of soup is magically turned and milk as creamy color, smell a strong fragrance.
5. Add three or four pieces of rock sugar, as well as half a spoon of white pepper, to the soup, and cook for a few more minutes before serving. Since preserved duck legs have a salty flavor, you don't need to add any other seasoning when cooking the soup.
Homemade preserved duck legs
Materials
2200 grams of duck legs about 10, 10 grams of sugar, 55 grams of kimchi salt, 10 grams of white wine, 12 grams of peppercorns
Methods
1, duck legs washed and drained.
2, pickle salt, peppercorns with a low-fire frying, frying the flavor, while hot, poured on the duck legs, rubbed into the sugar, white wine and then rubbed.
3, duck legs yard neatly, above the best to put something heavy to press, turn once a day, 3-4 days later, with cotton thread to tie up the duck legs, hanging in a cool ventilated place, drying can be collected; after that slice, open to eat
Waxed Duck and Eggplant Casserole
Materials
400 grams of eggplant 1 waxed duck legs 3 cloves of garlic 4-5 dry chili pepper 20 grams of 20 grams of green onions Rock sugar100ml chicken broth1 tablespoon Shaoxing wine1 tablespoon sesame oil1/2 teaspoon white pepper
Methods
1
Grind the garlic and chop the green onion
2
Cut the eggplant into pieces and put it into salted water to prevent it from browning
3
Boil the preserved duck leg for 5 minutes and cut it into pieces
3
Put the preserved duck leg into pieces
3
Boiling the preserved duck leg for 5 minutes and cut it into pieces
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4
Begin by cutting the eggplant into pieces. >4
Pour enough oil for frying into a pan, add the eggplant and fry for 30 seconds, drain and set aside
5
Place the duck legs in a shallow pan and fry until the fat is drained
6
Add the minced garlic and dried chili peppers, and cook for a while
7
Add the eggplant and mix well. Season with Shaoxing wine, sesame oil and white pepper, add chicken broth and bring to a boil
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Then transfer to a casserole dish, add rock sugar, reduce the heat to medium, and cook until the sauce is reduced to half
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Finally, add chopped green onion and mix well, then serve
Winter Duck Stew with Lotus Roots
Inputs
Duck Legs? Lotus root? 2 sections Onion and ginger? small green onions? Pepper? Salt (or not)
Practice
1. soak the duck in hot water for about 1 hour to reduce the salty taste, and then rinse with water;
2. cut into small pieces, and prepare some slices of ginger;
3. cut the lotus root into hobnail-shaped pieces and set aside;
4. put the duck legs and slices of ginger into a rice cooker, and press the function button of the cooker's simmering;< /p>
5.
5. 3, 4 minutes with a spatula stir fry a little;
6. the duck legs of the oil slightly fried, and then add the lotus root pieces and the right amount of boiling water;
7. cover the lid, continue to stew;
8. stewing an hour, the color of the soup becomes milky white, the fragrance of the waxy, sprinkle a little white pepper;
9. >
10. sprinkle some chopped green onions.
Lotus root with preserved duck in soup
Materials
1/2 preserved duck, 2 sections of lotus root, 30ml of cooking wine (or yellow wine), 3 slices of ginger, 3g of pepper, 2 sections of green onion, 3g of salt
How to do it
1. Wash the lotus root, remove the tips of the sections, and cut them into rhombus-shaped pieces. Duck rinsed with water to clean the surface impurities, and then chopped into small pieces of moderate.
2, cut the duck into boiling water for about 5 minutes, drain, and then rinse with running water to clean the surface foam.
3, the preserved duck pieces into the pot, add 1000ml of water, scallions, ginger, high heat to boil, and constantly skim the surface foam.
4, in the pot of cooking wine, then add the cut lotus root pieces, change to low heat and continue to cook for about 1 hour.
5, out of the pot before adding salt and pepper seasoning can be.
Taro casserole preserved duck
Materials
Taro 1, preserved duck legs 1, salt appropriate amount, sugar appropriate amount
Practice
1. Cut the taro into small diamond shape, preserved duck legs cut and steamed (I forgot to take a picture).
2. Fry the taro in a pan.
3. Fry through the next steamed duck legs.
4. Add water, salt and sugar to simmer for a while.
5. Well