condiments

1 old duck

Laotan pickled radish 1.5

Appropriate amount of ginger slices

Appropriate amount of mustard tuber

Listen to beer 1

condiments

Proper amount of vegetable oil

Proper amount of cooking wine

working methods

1. Cut the radish in the old altar and slice the ginger.

2. Wash the old duck after removing blood.

3. Pour the right amount of vegetable oil into the hot pot. Don't put too much, let the duck pieces touch evenly. Add the duck pieces and fry them. Add a proper amount of cooking wine in the process of frying. When the smell of cooking wine disappears, pick up the pot and turn to the stew pot.

4. Stir-fry ginger slices and radish slices with the remaining oil of fried duck pieces. Take out the pan until the steam decreases. Pour the remaining oil into the pot.

5. After the fire boils, pour in the beer. After the fire boils for half an hour, simmer for 3 to 4 hours. Depending on the duck, the older the duck, the longer the stew.

Duck menu

Beer Duck

material

Duck, beer, ginger, garlic, dried pepper, green pepper, onion, soy sauce, sugar, salt.

step

1. Wash the duck and cut it into medium-sized pieces. Slice ginger, peel garlic and shred dried pepper.

2. Add water to the pot, boil and blanch the duck pieces for 5 minutes. After picking up the duck pieces, rinse them with water and drain them.

3. Heat the oil pan (a little oil), add ginger slices, garlic cloves and dried peppers, stir-fry evenly, and stir-fry until the steam is basically dry.

4. Pour in 1 whole bottle of beer, simmer on low heat after the fire is boiled, wash the green pepper and onion and cut into sections for later use.

5. Stew the duck pieces until the soup is thick and white, then add half a spoonful of soy sauce to color, half a spoonful of sugar and appropriate amount of salt to taste. Continue to stew until the duck is crisp and rotten, and the soup is dried.

6. Add green peppers and green onions, stir well, cover and simmer for a while, then simmer for a while, and serve.

Guo Xiang ba Bao ya

material

Meat duck, glutinous rice, chestnut, peas, mushrooms, winter bamboo shoots, walnuts, carrots, diced meat and lotus roots.

step

1. Duck: Wash the hidden duck feathers. Apply Shanghai salt and black pepper inside and outside. You can put some pepper in your stomach. Put it in the refrigerator for two or three days.

2. Wash and dry the salted duck. Blanch the duck skin with boiling water and dry it.

3. Stew glutinous rice and chestnut in a rice cooker, put less water than usual, and simmer until it is eight-cooked.

4. Heat oil in a wok, stir-fry diced meat (or Cantonese sausage) with soy sauce, add diced peas, mushrooms, diced walnuts, diced carrots and diced winter bamboo shoots, and add them to stir fry.

5. Pour 3 into 4, mix well into eight-treasure stuffing, and fill the eight-treasure stuffing into the duck belly. Be careful not to fill it too tightly and sew it on. Brush the ducks with honey and soy sauce.

6. Preheat the oven at 200 degrees 15 minutes. Duck into the oven, fire up and down, baking tray in the middle. Turn the noodles every half hour and brush with honey and soy sauce at the same time. After an hour, add the apples.

7. According to the size of the duck, bake for another 20 to 30 minutes. Remember to keep turning the duck and adjust the position of the duck dish at the same time. To avoid burns. When roasting, you can roast it in water to avoid the duck being too dry.

Private special jiangya

material

Duck, clove, Barbie, fennel, dried tangerine peel, orange peel, crystal sugar, onion, ginger, oil, soy sauce, cooking wine.

step

1. Boil hot water, add 1 onion, 2 slices of ginger, and appropriate amount of cooking wine. After the water is boiled, add the duck and simmer for 3-5 minutes.

2. Unplug the untreated duck feathers with tweezers while the duck is cold.

3. Take another wok and pour cooking oil into the wok. When the oil temperature is 80% hot, add 3 pieces of ginger and 1 onion. After frying, add the duck and fry the duck until it is slightly yellow.

4. Pack cloves, Barbie, fennel, tsaoko, dried tangerine peel and orange peel, pour them into the pot with hot water and drown the ducks.

5. Pour in soy sauce, soy sauce and rock sugar. After the fire boils, turn to low heat and simmer for at least 1 hour.

6. 1 hour later, the duck is soft and rotten (can be gently inserted with chopsticks), and the juice is collected by fire.

7. Take out the juice, let the duck cool, slice and serve.

boiled salted duck

material

Soy sauce, onion, ginger, soy sauce, rock sugar, pepper, star anise.

step

1. Boil the water, put the brine into the fish bag, and put it into the pot together with other materials of the brine.

2. Cook with high fire for 15 minutes, and then turn to low fire for about two or three hours to make the brine taste.

3. Mix all the ingredients in the dip and put them in the refrigerator for a while.

4. Put the duck in the boiled brine, cook it on high fire until it just boils, and turn to low fire for about an hour (depending on the size of the duck).

5. You can pierce the duck leg with a toothpick, which means it is cooked, so you can take it out and slice it.