The most nutritious way to eat duck meat
1. Fried duck with pickled peppers
Ingredients: duck breast, pickled pepper, garlic, ginger, onion, pepper, oyster sauce, soy sauce, pepper, cooking wine, starch and a little sugar.
Exercise:
1. Peel the duck breast, cut it into thin slices, put it in a bowl, add appropriate amount of oyster sauce, salt, cooking wine, starch and a little sugar, mix well and marinate for 15 minutes.
2. Slice pickled peppers and slice pickles; Peel and dice garlic, slice ginger and cut onion.
3. Put oil in a hot pan, add pepper, ginger and garlic, fry until the fragrance overflows, and then add the salted duck slices. Stir-fry the duck meat until it changes color.
4. Add pickled peppers and pickles and stir fry for about two or three minutes. * * * If you feel too dry at this time, you can add a spoonful of broth. * * * Finally, add a proper amount of soy sauce and onion, stir well and serve.
Second, braised duck
Ingredients: duck, kumquat, hawthorn powder, ginger, rock sugar, braised sauce, salt and cooking wine.
Exercise:
1. Cut the duck into small pieces, blanch it, scoop it up and drain it, put some oil in the pot, stir-fry the duck and drain it. Some duck oil was squeezed out and the surface of the duck was slightly burnt.
2. Wash kumquat and cut it into two halves for later use. Add rock sugar and stir fry, add ginger slices and stir fry, add appropriate amount of braised sauce and cooking wine and stir fry for color. Add kumquat and stir fry slightly.
3. Add a little hawthorn powder, pour it into the pressure cooker, add a proper amount of water, add the onion knot, turn the fire down after 7-8 minutes, and finally stir fry the juice directly in the pressure cooker, sprinkle with chopped green onion and add a little kumquat.
Third, stewed duck with yam.
Ingredients: 300g yam, 300g duck, oil, salt, ginger, soy sauce, soy sauce and coriander.
Exercise:
1. Wash and drain the duck pieces for later use. Peel the yam and cut it into dices. When not in use, soak in water first. You can add vinegar to prevent oxidation. Heat oil in a pot, add ginger slices and saute until fragrant.
2. Put the duck into the pot and fry on one side, then turn to the other side, pour in a little soy sauce, stir-fry a little soy sauce with the duck evenly, add yam slices and stir-fry evenly, add appropriate amount of water to stew, and turn to low heat after the water boils.
3. stew for about half an hour until the duck meat is cooked and the yam becomes soft, and then collect the juice; Have a taste at last, add salt if it is not salty enough, and avoid it if it is enough. Sprinkle some parsley and serve.
Edible processing method of duck meat
Remove the fishy smell of duck meat
1. When drowning, the water in the pot should be wide, so there is not enough duck meat.
2. Blanch the water thoroughly. Cook the duck after cooking, and continue to cook for three or two minutes, so that the blood stains and floating foam can be fully separated.
3. Rinse with hot running water after blanching to remove the floating foam attached to the surface of duck meat.
When you cook a duck in a casserole for the first time, skim off the floating foam on the noodle soup.
5. The water of stew should be supplemented once, and cold water can't be added in the middle.
6. Onion, ginger, cooking wine and white pepper can all be deodorized.