Introduction: duck meat is rich in nutrients, so, how to do duck meat is delicious? Next is the article I brought you to collect and organize, welcome to read!
Signature Specialty Duck
Main Ingredients: Duck
Supplementary Ingredients: Segmented green onion, ginger, garlic cloves, small onion head, cilantro segments, scallion segments, lemongrass segments
Seasoning: wine, homemade sauce, cooking oil, soy sauce, chicken powder, Meiji-Shuang, sugar, chicken sauce, honey, Fortune Oyster Sauce, Angkor Brown Sugar Water, dark soya sauce<
Production:
1, duck 1 (about 1000 grams) after the treatment of clean and chopped into small pieces, into the water boiled for 3 minutes standby.
2, the pot into the salad oil 1000 grams, burned to 40% hot when the next 50 grams of green onion, 50 grams of ginger, 50 grams of garlic cloves, 6 small onion head, 50 grams of coriander section, shallot section 100 grams of fried, decanting a small material, and the material oil is kept separately.
3, the pressure cooker laid bamboo grate, into the fresh lemongrass section 30 grams of the bottom, pour into the wine 1 bottle (about 500 grams), 100 grams of homemade sauce, and then into the step 2 in the frying of all the small ingredients, and then lay a bamboo grate pressure.
4, duck meat pieces placed on the bamboo grate, pour the material oil, in order to be able to just missed the duck as appropriate, and then cover the steam pressure for 20 minutes.
5, pick out the duck pressed well to plate can go dishes.
Homemade sauce: 5 grams of soy sauce, 10 grams of chicken powder, 15 grams of Meiji fresh, 30 grams of sugar, 40 grams of chicken juice, 50 grams of honey, 55 grams of oyster sauce, 90 grams of brown sugar water, 110 grams of dark soy sauce and mixing.
Production key: duck pressing time is very critical, with the use of 2 years old duck, generally press 20 minutes can be. The time is too short duck meat is not cooked, too long time is too rotten duck meat.
Szechuan pepper duck
The main ingredients: earth old hemp duck 1 (about 2000 grams), green and red pepper section 50 grams, onion block 20 grams, 30 grams of dried chili pepper section, 5 grams of peppercorns, star anise 2, ginger, angelica head 5 grams
Supplementary ingredients: 20 grams of soybean paste salt, monosodium glutamate, chicken powder, cooked
2, the pot put cooked vegetable oil hot, under the duck dry water, into the dry chili pepper section, pepper, star anise, ginger, soybean paste and angelica head stir-frying incense, mixed with water to boil and then add salt, monosodium glutamate and chicken powder, and then turn to a small fire simmering until the duck meat soft and cooked, pick out and standby.
3, put a little oil in the pan and heat, put green and red pepper section and onion pieces first fried flavor, and then put into the appropriate amount of roasted ` duck meat, stir frying will be out of the pan on the plate.
Pineapple Duck
Ingredients:
Duck half a pineapple, onion, ginger, green garlic, appropriate amount of Jiujiang Double Steamed Wine
Method:
1, clean and chopped duck spare.
2, with hot oil burst incense ginger, 5, 6 pieces of ginger.
3, put the duck stir fry, wait until the duck brown, pour Jiujiang double steamed wine, wine should be no more than the duck, put the large onion
4, cover the lid of the pot, simmer over low heat until the broth is almost dry (if you like the duck meat, the texture is soft and rotting, you can put into the pressure cooker to simmer for 10 minutes)
5, the broth is almost dry, pour in the chopped green garlic, and the pineapple in salted water soaked in the fast, and finally Add salt.
Tips:
Only put "Jiujiang double steamed wine 'do not put water. The time should be well mastered, otherwise it will be bitter. Don't worry about the smell of alcohol, because the alcohol evaporates, and the last remaining sweetness, because the wine is rice wine.
Roast Duck with Bean Curd
Ingredients:
500 grams of bone-in duck meat, bean curd bamboo, 2 star anise, 2 small pieces of cinnamon, 2 slices of coriander, peppercorns more than ten, rock sugar, 2 small, dried chili peppers, ginger, garlic, green onions, cooking wine, soy sauce, soy sauce, moderate amount of each.
Practice:
1, duck cleaned and chopped into pieces, ginger cut into slices, scallions cut into segments, dried chili pepper cut into silk; putrefied with water after soaking in advance for about 30 minutes and then fished out and cut into about 2 cm long section;
2, the pot into the appropriate amount of water, down into the duck block, add a few slices of ginger and scallion segments, and then add a little cooking wine, open fire (without cover), blanching to the duck block! After discoloration with a coloured spoon will be fished out, with water rinse the surface of the blood foam, drained;
3, the pot into a little oil, into the star anise, cinnamon, peppercorns, small fire stir fry flavor into the blanched duck, turn the fire, stir fry until the duck block out of the oil;
4, into a small spoonful of wine, stir fry into the dry chili peppers, ginger, garlic, sesame seeds, rock sugar, salt, a spoonful of dark soy sauce, two spoons of Soy sauce, stir-fry until the duck color;
5, pour in hot water completely immersed in the pot material, cover the lid, large fire boil and turn to small fire to cook for about 20 minutes;
6, into the soaked bamboo, stir-fry and continue to cook for about 5 minutes to the pot of soup basically dry, under the green onion, stir-fry can be out of the pot.