A, 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, salt a little (according to the salty and light themselves, Pixian bean has been very salty!
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.
Two, mushroom roast duck
Materials
700 grams of duck, 350 grams of mushrooms, soaking ginger 1, cloves of garlic 8, pickled peppers 3, peppercorns 10 grains of red oil soybean petals, cooking wine, onion 1, a little dark soy sauce, chicken
Practice
1, duck is not old and not young, can be burned more than 1 hour will be enough to the duck slaughtered into a small piece of water with the boiling water boil ha fished out.
2, the mushrooms washed on the broken tear into two halves can, bubble ginger cut fine particles, bubble pepper cut section, cloves of garlic washed, scallions cut section.
3, hot frying pan first duck fried oil, in turn, put cooking wine, pickled ginger, garlic, pickled peppers, peppercorns, bean curd, a little soy sauce and stir-fry for a few moments together.
4, mixed with water flooded over the duck meat 1 cm or so, the first large fire boil, and then slowly burn with a small fire.
5, burned to half of the soup, then put the mushrooms into the simmer.
6, simmer until the duck is cooked, start the pot and put the large onion and chicken can be.
Three, potatoes stewed duck
Materials
Potatoes 2 duck legs 4 ginger 1 piece (about the size of an egg) 20 peppercorns star anise 4 cinnamon 1 small piece of cumin about 40 slices of dried hawthorn 20 pieces of seasoning: 1 tablespoon of cooking wine (15 ml) 4 tablespoons of soy sauce (60 ml) 4 tablespoons of dark soy sauce (60 ml) 4 tablespoons of sugar 4 tablespoons of salt 1 tablespoon (15 ml) method:< /p>
Practice
1) Put the peppercorns, star anise, cumin, and dried hawthorns into a seasoning packet or seasoning box. (Don't force the cinnamon if you can't get it in, or it will puncture the seasoning packet. Cinnamon is also easy to pick up after cooking when you put it in a separate pot while the food is simmering.)
2) Wash the duck legs, put them in cold water, the water should be not over the legs at least 4 centimeters. Do not cover and cook over high heat, then skim off the froth with a spoon.
3) Add peeled and sliced ginger, and the prepared seasoning packet, season with wine, soy sauce, dark soy sauce and sugar, and cover with a lid. To make in a pressure cooker, keep the heat on medium and continue to simmer for 40 minutes after the jet is released. If using a regular pot, keep the heat on medium and simmer for 1 1/2 hours.
4) Peel and cut the potatoes into chunks, place them in a pan and fry them until golden brown, then set aside.
5) After the duck has been stewed for 40 minutes, turn off the heat, and when the gas in the pressure cooker has run out, open the lid, season with salt and stir well, then change the heat to high and cook for 5 minutes, then pour the browned potato cubes into the pan and continue to cook for 3 minutes.