Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.

Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.

Boil the duck in water.

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.

After the ducks are fried to golden brown, pour in beer (one bottle for each duck), add radish and boil over high heat.

When the beer is half dry, add celery.

(It's basically done now), but we need to change the hot pot to continue cooking. You can eat radish and side dishes first.

Change the pan. You can add coriander when cooking. If you can eat spicy cooking, it tastes better to put some Pixian bean paste, and you can add a thousand pieces of silk, that is, tofu skin. If you are in a hurry to eat, you can change to a pressure cooker.

Sichuan roast duck

Wash the raw duck, chop it into pieces, and put it into the water to fly (after the water is boiled, put the chopped duck pieces in, and when it is opened again, take out the duck and rinse it).

Put duck, water, ginger, pepper, cooking wine, salt, aniseed and pepper (Sichuan pepper is not available, pepper can also be used) into a pressure cooker, boil and heat for 15-20 minutes.

Put oil in a wok, add onion, ginger and garlic, and add tons of duck pieces, beaks (wet soybeans that are about to sprout) and vermicelli (cooked with boiling water) and stir-fry until cooked.

Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter. Just pour a few tons of duck soup in.

Taro duck

Materials:

Salt 1/4 teaspoons

Half a duck

2/3 cup of ground powder

3 tablespoons lard

Taro 1

2 tablespoons soy sauce

Shrimp 1 tablespoon

A little pepper

2 tablespoons white powder

1 cup raw vegetable leaves (shredded)

2 tablespoons diced sausage (or bacon)

Steamed duck material:

2 slices of ginger

2 onions

Illicium verum 1 capsule

Zanthoxylum bungeanum granules 1 teaspoon

Exercise:

1. After dipping the duck in soy sauce 10 minutes, fry it in hot oil, take it out and put it in a steamer, add steamed duck material and steam it until it is rotten (about 1 hour), then remove the bones and take the meat.

2. Peel taro, cut into thick slices, and steam in a steamer until soft. Take it out and press the mud while it is hot. Soak the shrimp until soft, pick it up and chop it up. Steamed diced bacon.

3. Put the ground powder into a bowl, add 1 cup of boiled water, add it into the crushed taro paste, and then add shrimp skin, bacon, salt and pepper to knead well.

4. Slice the thicker part of the duck, make it as square as possible, and sprinkle with white powder. Flatten taro paste, brew it on duck meat, sprinkle white powder on both sides, put it in an 8-minute hot oil pan, and fry it on low heat until the surface is crisp and yellow. Drain, cut into dices, drain and put into a plate (the bottom of the plate can be padded with shredded lettuce)

5. Boil 1/2 teaspoons of salt, 1/2 teaspoons of sugar, 1 tablespoon of oyster sauce and 2/3 cups of clear soup and eat them together.

Nutrients:

Calories 2656 calories

Protein121.5g.

Fat 202. 1 g

80.5g of sugar

Duck meat needs to be steamed badly, which is meaty and delicious with the aroma of taro. What matters is the oil temperature. First, use a small piece of prepared taro paste and put it in oil. If the temperature of the oil is very hot, you can fry taro immediately. Of course, duck meat can be replaced by chicken. Taro paste must be spread evenly, just spread the duck as flat as possible, and then you can brew the taro paste.

Braised duck with bazhen eight treasure

Material: 1 duck.

Cross 1 lick the liver

Half a carrot

A few pieces of auricularia auricula

Pea clip 10 piece

2 slices of ginger

10 shrimp

Half branch of bamboo shoot

6 mushrooms

6 mushrooms

2 onions

Pickled shrimp materials:

0. 1/8 teaspoons of salt

White powder 1 tablespoon

Wine 1/8 teaspoons

Seasoning:

Sugar 1/2 tablespoons

6 tablespoons soy sauce

A small amount of sesame oil

1/2 tablespoons wine

Illicium verum 1 capsule

Exercise:

1. Wash and dry the duck, cut it straight from the abdomen, but the back is still connected, coat it with soy sauce, fry it in hot oil and take it out.

2. Put the duck into the pot, then add the remaining soy sauce, wine, sugar, star anise, onion and ginger, add 5 cups of boiling water, bring it to a boil with high fire, and simmer for about 2 hours. Take the duck out and put it on a big plate.

3. Marinate the shrimps with a little salt, wine and white powder 10 minute. Slice the chicken gizzards and liver, blanch them in boiling water and take them out.

4. Cook bamboo shoots and carrots and slice them. Soak mushrooms and auricularia auricula in soft slices. Slice mushrooms. Cook in duck soup for five minutes. Put down the peas and shrimps and bring them to a boil. Thicken, drizzle with sesame oil, and burn on ducks. Serve.

Nutritional components:

Calories are 2879.3 calories

Protein 274 grams

Fat180g

22.8 grams of sugar

This traditional Cantonese dish is made of duck meat, but it is often made of hooves in Taiwan Province Province. Of course, his name is different. His name is mixed leg meat or sealed leg meat, but the taste and method are the same. The duck itself must be stewed thoroughly first. As for the ingredients of Bazhen, we mainly choose some materials with different colors, umami or aroma.

Salted duck with fresh plum vegetables

Materials:

1 China duck (about 2kg)

4 onions

Ginger 1 small pieces

Prune100g

2 flat tips

Five winter bamboo shoots

Jinhua ham 300g

Pork belly 350 grams

Seasoning:

Appropriate amount of salt and Shaoxing wine

Exercise:

1. Cut the skin off the duck's back with a knife, pat it flat with a thick knife, and chop 5 to 6 bones on the duck's back, but don't cut them off, so that the raw juice in the duck's bones can be cooked and the chest can't be cut out.

2. Scald the duck with blood for later use, cut the pork belly into strips and thick pieces, cut the winter bamboo shoots into long pieces and beautify them with a knife, and gently tear the flat tips into filaments with blisters for later use.

3. Wash the dried plums and cut them into small pieces for use. Put all the prepared materials into a clay pot and add water. Then add 1 small bowl of Shaoxing wine and bring to a boil. After stewing for 3 hours, put it in a big casserole, arrange it neatly before cooking. You can eat it.

Because all the ingredients have salt, the taste is not enough after boiling, so you can add a little salt. Don't add salt first, lest the duck soup is not delicious.

Babao glutinous rice duck

Materials: tender duck 1 bird (about 1500g) and glutinous rice 100g.

Accessories: 75g lean meat, 75g raw duck kidney, 25g ham, 25g water-soaked mushrooms, ground mushrooms 10g, and half a can of pineapple.

Seasoning: ginger slices, onion strips 10g, clean eggs 75g, chopped green onion 2.5g, chicken essence 8g, monosodium glutamate 2g, lean meat 3.5g, dry starch15g, wet starch 10g, sesame oil 5g, pepper 0.5g, Shaoxing wine 25g and balsam 6g.

Exercise:

1, cut a small mouth from the neck of the slaughtered unhairing duck, take out all the bones and internal organs, and cut off the feet to obtain the whole deboned duck; Mix lean meat with 25 grams of dry starch; Blanch the raw duck kidney with boiling water; Soak glutinous rice in clear water, blanch it in boiling water twice, and then wash it with clear water.

2. Take a pot of peanut oil, add the processed glutinous rice, lean meat, kidney, ham and mushrooms, add 4 grams of refined salt and 5 grams of chicken essence, stir well, cook 15 grams of Shaoxing wine, mix well and brew into a whole duck; Stabilize the knife edge with a toothpick, roll it with water, make a pinhole in the duck, put it in a casserole, add 3.5g of refined salt, 2.5g of chicken essence, Shaoxing wine 10g, ginger slices, onion strips and boiling water, cover and stew until cooked.

3. Take clean eggs and 5 grams of wet starch to make slurry, spread it on the brewed duck meat, and pat the starch dry.

4. Cook the pot with high fire, add peanut oil and burn it to about 150℃. Take out the duck, remove the bottom of the pot from the fire, soak the duck until golden brown, and take out the remaining oil. Put it on a plate and put pineapple around it. In addition, pour the marinated duck soup into the pot, add ground mushrooms, chopped green onion, soy sauce, pepper, fragrant incense and brine, add 5 grams of wet starch, add sesame oil and clear oil, and put them in plates.

Nanjing boiled salted duck

Background knowledge:

Famous dishes with Nanjing flavor have a history of hundreds of years and have been passed down to this day. It is made of ducklings by pickling, air drying and stewing. This dish is milky white in color, ruddy in meat, fat but not greasy, fragrant and tender. Osmanthus fragrans is best cooked in August and September of the lunar calendar, also called osmanthus duck.

Raw materials:

Fat and tender duck 2000 grams

Salt vinegar 25g, onion 15g, ginger 20g, star anise and spiced powder 2g, pepper1g.

System:

Cut off the wings and claws of the duck, make a small incision under the right wing nest, take out the internal organs, trachea and esophagus, soak them in clear water, remove blood stains, wash and drain the water, marinate them with salt, pepper and spiced powder for 1 hour, then soak them in salt water for 1 to 2 hours, and take them out and wash them;

Add water to the wok, add duck, vinegar, onion, ginger and star anise, bring to a boil with high fire, cover the lid and stew for 20 minutes, then turn the duck over and stew for about 20 minutes, take it out after the duck is hard and crisp, and let it cool. When eating, cut into pieces and put them on a plate.

Craft experience: The production of salted duck is the most famous in autumn. Because, after fattening in the rice field, the duckling has gained weight. ...

Duck prince

It consists of 15g Pseudostellaria heterophylla and appropriate amount of duck (chicken, beef) meat.

Method: Wash Radix Pseudostellariae, put it in casserole with duck meat, and stew until cooked.

Efficacy Pseudostellaria heterophylla is a perennial herb of Dianthus, which has the function of benefiting qi and promoting fluid production. When used with duck meat, it can even play the role of tonifying lung and benefiting qi, promoting fluid production and quenching thirst. Duck meat can nourish yin and stomach, induce diuresis and reduce swelling. It is a food that people often eat, with rich nutrition and high value. Pseudostellaria heterophylla contains pseudostellaria heterophylla polysaccharide, various trace elements and various amino acids necessary for human body. Has that effect of benefiting qi and promote fluid production.

Attending lung cancer

Practice: Wash the duck, gut it and cut it into pieces. Wash Radix Pseudostellariae, put it in a casserole with duck meat, add appropriate amount of water, and stew for 1 hour.

Dongling old duck pot

【 Materials 】 Old duck 1 piece, onion 1 piece, Glehnia littoralis10g, asparagus10g, Lycium barbarum10g, 3 Chinese dates and 2g licorice. Seasoned wine, a little salt.

[Method] 1. Blanch the old duck with boiling water, take it out, put it in a stew pot and add 10 glass of water. 2. Add chopped green onion and shredded ginger, and stew this recipe with the old duck. 3, in addition to onion ginger and medicine bags, add a little salt to eat.

[Efficacy] Nourish yin and moisten lung. It is suitable for fatigue, asthenia, yin deficiency and excessive fire, and dry mouth.