Ingredients

1: 1,100g half young duck, rinsed and drained;

2: 1 tbsp dark soy sauce, 1.5 tbsp sweet noodle sauce;

3: 5 tbsp oil, 1-2 green onions rinsed and cut into pieces, 3-4 slices of ginger, 2 aniseed star aniseed, 2 small pieces of cinnamon;

4: 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1.5 tbsp shaoxing wine, 2 tbsp sugar, 1/2 tsp salt, 1.5 cups water;

Notes: 1 tbsp light soy sauce, 1 tbsp light soy sauce, 1 tbsp salt, 2 tbsp sugar, 1 cup water. 1 tbsp dark soy sauce, 1.5 tbsp light soy sauce, 2 tbsp sugar (preferably icing sugar), 1/2 tsp salt, 1.5 cups water;

Note: 1 tbsp=15 ml=1 Tablespoon, 1 tsp=5 ml=1 Teaspoon, 1 cup=240ml.

How to do it

1: Rub half of the duck with Sriracha soy sauce, then rub it with sweet noodle will, and moisturize the refrigerator to marinate overnight.

2. Add 3-4 tbsp of oil to a non-stick sauté pan and place over medium heat. Pat the duck dry with paper towels and brown skin-side down, then turn over and sauté again. If you are not afraid of frying, you can fry the ducks golden brown.

3. Remove the duck, clean the pan and place it on the stove over medium-high heat. Stir-fry the remaining 3 ingredients in 1 tbsp of the oil, then add all 4 ingredients and bring to a boil.

4: Reduce heat to medium-high and simmer until thickened. Duck a little cold chopped pieces can be.

Beer Duck

Materials

1000 grams of duck, 15 grams of ginger, 5 dried chili peppers, 4-5 pieces of single crystal rock sugar, 15 ml of dark soy sauce, salt (arbitrary), 600 ml of beer

Practice

1. Duck cleaned and chopped into chunks (the size of the arbitrary), the ginger whole patted. Boil water in a pot, put the duck pieces to cook for 3 minutes to remove the blood.

2. Fish out the cold water and drain for use.

3. Iron skillet pour oil heating to 70%, under the duck pieces stir fry, non-stop frying duck pieces in the pan, forcing out the water in the duck meat, see the duck skin becomes tight, duck pieces relatively small, the fried duck pieces transferred to the pressure cooker, the iron pot does not have to wash.

4. Under the ginger, dried chili peppers, pour the whole bottle of beer, and then cover the lid of the pressure cooker, turn on high heat.

5. Wait for the gas ringing, turn to medium and small fire for 20 minutes, turn off the fire, and wait for the pressure cooker natural deflation.

6. Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour dark soy sauce for color, put rock sugar and salt to taste. Open enough high heat to cover the pot to collect the soup (like more soup, do not collect the juice).

7. Finally, only a small amount of sticky soup on the line.

Potato stewed duck

Materials

Duck legs two, potatoes 2, ginger, green onion, cooking wine, soy sauce, soy sauce, star anise, cinnamon, vinegar, salt

Practice

1. Duck legs chopped, potatoes peeled and cut into pieces, ginger slices, green onion pieces broken

2. Hot pan with a little oil, the oil is hot, poured into the duck pieces to half frying way, until the Duck meat contraction, discoloration, drizzle a little wine, then add onion broken, ginger, star anise and cinnamon stir-fry

3. Then add the old soy sauce, soy sauce, stir-fry evenly colored

4. Add water, add enough at a time, water to be no more than the duck meat, high heat to boil and then turn to medium-low heat to simmer for 10 minutes

5. Add the potatoes and salt, add a few drops of vinegar (you can go to fishy taste), continue to keep the middle In order to maintain the integrity of the potatoes, please do not keep turning

6. Until the soup is thick and dry can be removed from the fire. Lastly, put green onion stir fry can be out of the pot

Stew three sets of duck

Materials

Main ingredients: 2000 grams of duck, 700 grams of duck, 200 grams of pigeon,

Supplementary ingredients: 300 grams of ham, 100 grams of bamboo shoots, 50 grams of fresh shiitake mushrooms, 5 grams of shrimp,

Seasoning: 100 grams of wine, 3 grams of salt, 1 gram of monosodium glutamate (MSG), 25 grams of ginger, 10 grams of onion,

These are the ingredients that are needed for a good meal. Grams, 10 grams of green onions

Practice

1. depilate the fat duck, cut off the neck bone with a knife in the slaughter mouth of the fat duck, cut through the duck skin at the neck near the back, pull out the neck bone, turn the duck skin down, cut open the bone-meat connection, and pull out the skeleton;

2. remove the bones of the duck legs and wings;

3. turn the duck skin and meat back to the original shape, remove the claws and wings;

4. remove the duck liver gall bladder, duck gizzard to remove the dirty skin, wash with the fat duck;

5. depilate the mallard duck and pigeon, and with the same knife method to deal with clean, respectively, into a pot of boiling water blanch through, wash;

6. asparagus, cooked ham slices;

7. onion cut into segments, ginger cut into chunks standby;

8. will be pure pigeon by the mallard duck knife into the set of Its abdomen, and take cooked ham slices, asparagus slices and mushrooms (each point 1/3 of the amount) placed between the pigeon and mallard duck;

9. Duck by the fat duck's cut into its abdomen, and then take the cooked ham slices, mushrooms and mushrooms (each half of the amount) placed between the mallard duck and fat duck's two abdominal;

10. Pigeon head, mallard duck head and fat duck head, three directions in the three "Duck" outside the body, so that people can see at a glance;

11. "Three sets of duck" into the pot of boiling water blanch through, wash;

12. duck liver, duck gizzard into a pot of cold water to boil, put on a small fire to stew through, fish out and wash;

13. Place the pot on a high flame, the bottom of the pot of oil on the bamboo mat, put the set of duck (abdomen down), duck gizzard, duck liver, scallion segments, ginger and water (can submerge the set of duck), after boiling skimming foam;

14. Put the seaweed (shrimp) and wine, cover the lid of the pot;

15. Stewed over low heat for 3 hours or so, to the duck is soft and rotting;

16. After the fire Lift up the bamboo mat, turn the duck over (belly up), remove the bamboo mat, take out the duck gizzard and duck liver and cut them into slices, and lay them on the duck with the rest of the sliced cooked ham, sliced asparagus and mushrooms;

18. Cover the pot with a lid and simmer it over low heat for about half an hour, sprinkle with salt and monosodium glutamate (MSG) to taste.

Konjac Roast Duck

Materials

Main ingredient: tender duck half, konjac 1 (I used two according to their own situation, I generally eat this dish are konjac)

Seasoning: Sichuan bubble ginger and bubble red pepper, Pixian bean, garlic, wine, pepper, sugar, soy sauce, a little salt (according to the salty and light themselves, Pixian bean has been very salty. So generally these dishes I do not add salt or very little), green onion (decoration)

practice

1, duck clean chopped small pieces, frying pan with oil, oil burned to seven hot, into the duck pieces stir-fried to light yellow from the pan.

2, pour fresh oil in the pot, under the bubble ginger, bubble red pepper, pepper, garlic slices PI, bean curd, sautéed. Under the duck, cooking wine, add water not over the duck.

3, konjac cut into two fingers wide strips, add to the pot, according to the salty and light add soy sauce. Stew the duck on low heat for about 40 minutes, and finally often open the lid on high heat to collect the juice.

Camphor tea duck

Materials

Fat male duck 1 2000 grams, flower tea, camphor leaves, mash juice 50 grams each, straw, pine branches 500 grams each, refined salt, sesame oil 10 grams each, 25 grams of cooking wine, 1 gram of peppercorns, 1.5 grams of pepper, 1000 grams of cooked vegetable oil

Practice

1, the duck back of the tail across the open 7 centimeters long mouth

1, duck back tail cross 7 cm long opening, remove viscera, anus, cooking wine, mash juice, pepper, salt, pepper mix, wipe the duck body marinade 8 hours out.

2, into the boiling water scalded tight skin, drained and put into the smoker, will be tea, straw, pine bark, camphor leaves mix well to do smoked material smoked to duck skin was yellow out.

3, on the cage steaming two hours, let cool; cooked vegetable oil burned to eighty percent heat into the duck after smoking, deep-fried to duck skin crispy.