Raw materials:
Duck 400g, carrot 1, potato 1, green garlic 2, millet 2, ginger 1, garlic cloves 5, a little oil, cooking wine 20g, corn starch 15g, hot water 1 bowl, soy sauce 20g.
Practice steps:
1. Ready.
2. Potatoes, carrots, green garlic, garlic and ginger are ready.
3. Cut the bones and meat into small pieces.
4. Shred ginger, sliced garlic and sliced millet.
5. Put the duck in a large bowl, shred the ginger, garlic and millet into the bowl, and pour in the right amount of soy sauce, oyster sauce, cooking wine and a little salt.
6. Mix well and marinate for 15 minutes.
7. Cut potatoes and carrots into hob blocks.
8. Cut the green garlic into small pieces.
9. Heat the casserole, pour in a little oil and saute the garlic slices.
10. Put potatoes and carrots in a pot, stir-fry them and coat them with oil.
1 1. Pour some soy sauce and a bowl of water. Water should not exceed the ingredients.
12. Sprinkle 2 teaspoons of corn starch on the salted duck and mix well.
13. Duck meat is spread on potatoes and carrots piece by piece, and poured on the meat together with the gravy.
14. When the soup boils, reduce the heat, cover and stew for 25 minutes.
15. All the materials are cooked. Stir them gently so that the ducks can soak in the soup. Open the lid and simmer for a while.
16. Sprinkle green garlic before cooking to increase the color and fragrance.
17. Braised duck with carrot and potato, with good color, smell and nutrition!
Tip:
1. Although this dish is braised in brown sauce, it is similar to steamed duck. Duck meat itself is not easy to mature. If it is salted in advance and then starched, you can lock the taste with some gravy to make it more tender. In the last few minutes, duck meat was soaked in the soup to continue heating, also in order to let the meat taste penetrate into the soup better;
2. You can also omit the step of frying garlic slices, put potatoes, carrots and garlic directly at the bottom, and then spread duck meat with lower fat;
3. Green garlic segments can be replaced by shallots and shallots;
Stewed chicken legs and sliced meat can also be made in this way.
Raw materials:
Muscovy duck, beer, onion, ginger, dried pepper, cinnamon, fragrant leaves, soy sauce, soy sauce, hot sauce, bean paste, salt, pepper, monosodium glutamate.
Practice steps:
1. Material: Muscovy duck washed and cut into pieces, beer, dried pepper, onion and ginger slices.
Muscovy duck is cooked in cold water.
3. Skim off the foam.
4. Drainage.
5. Heat oil in the pot, add onion ginger slices and cinnamon leaves and stir fry.
6. Add dried peppers and stir fry.
7. Add a spoonful of hot sauce.
8. A spoonful of bean paste.
9. Stir fry the red oil.
10. Add muscovy duck and stir-fry a few times.
1 1. Add a spoonful of soy sauce.
12. One and a half spoonfuls of soy sauce.
13. a spoonful of soy sauce, stir-fry a few times and color.
14. Put a can of beer.
15. Add the same amount of water as beer.
16. salt.
17. Add a spoonful of pepper.
18. A spoonful of sugar.
19. Turn down the fire.
20. Cook until the muscovy duck is soft and rotten, and put monosodium glutamate on the fire to collect the juice.
2 1. Finished product drawing.
Raw materials:
Half a duck, half a onion, 6 garlic, a proper amount of millet, 20-30 pepper, 4 star anise, 4 fragrant leaves, 5 ginger, 20-30 pepper, rock sugar 10, salt, light soy sauce, half a bowl of cooking wine, half a bowl of aged vinegar and a tablespoon of bean paste.
Practice steps:
1. Prepare the ingredients and wash half a duck (without cutting into pieces).
2. Cook with the oil in the pot, and put a little more oil than usual. (Except ducks) Pour all the ingredients in and stir-fry over low heat for fragrance.
3. Stir-fry until the ingredients are slightly yellow, and then add a tablespoon of bean paste.
4. Continue to stir fry until the bean paste and ingredients are fully blended. At this time, add a little salt (a little more than usual), rock sugar, a tablespoon of soy sauce, a tablespoon of cooking wine, a teaspoon of aged vinegar or rice vinegar and mix well.
5. Add half a pot of water and bring to a boil.
6. Put the washed duck in and cook for 5 minutes.
7. Turn the other side and continue to cook until the water boils.
8. Pour into the casserole.
9. Cover the pot and turn the fire to low heat 15 minutes.
10. 15 minutes, open the lid and turn the other side.
1 1. Continue cooking 15 minutes.
12. Turn it over again.
13. Because there is more brine this time, I also prepared some chicken feet, but chicken feet are easy to cook and should not be cooked too early.
14. The duck is cooked on both sides 15 minutes. Take out the chicken feet, cover the pot and continue to cook 10 minutes. If the chicken feet are not ready, cook both sides for 20 minutes. One * * * is to cook on low heat for 40 minutes. After cooking, you don't need to open the lid. After turning off the fire, continue to stew the ducks in the brine for 2-3 hours, which is more colorful and delicious.
15. The finished product is beautiful in color and very delicious.
16. Cool the duck and cut it into small pieces.
17. Pour some marinade.
18. Sprinkle some chopped green onion. This is a salted duck that adults and children love to eat.
19. You can also boil a few eggs and peel them clean.
20. Put it in salt water, boil it and turn off the fire for 2 hours.
2 1. Braised eggs with beautiful colors are also very good.
Raw materials:
1 duck, tender ginger, 3.4 garlic, green pepper, red pepper, salt, soy sauce, sugar, cooking wine.
Practice steps:
1. Add water to the pot, cooking wine and ginger slices, and blanch the duck for later use; Shred tender ginger (thicker and better in taste); Pepper cut into pieces; Dice garlic.
2. Put the duck in the pot, stir-fry the duck oil of the big fat duck with low fire, and remove it for later use (if it is not fat, you can add some oil to the duck).
3. Stir-fry the garlic in the pot, stir-fry the duck evenly, then add warm water to flatten the duck and boil the water.
4. At this time, you can season: one spoonful of salt, two spoonfuls of soy sauce, a circle of cooking wine, a little rock sugar, and seasoning to enhance fragrance is enough; Duck meat has a fishy smell and needs to be blended with cooking wine. Cover and stew for 30 minutes.
5. Finally, pour the pepper and ginger into the pot. If you want to taste better, remember to add a spoonful of oyster sauce before cooking and collect the juice.
6. The fragrance wafts, and the table friend who kills a plate of rice smells the fragrance and doesn't want to leave. Braised duck with ginger is ready, and it's delicious. At this time, the duck meat and bones have been basically separated, and a piece of duck meat is picked up, which is dry and chewy, fragrant and spicy, and has a special taste.
Raw materials:
600g duck, 250g winter bamboo shoots, garlic sprout 100g, velvet antler mushroom 35g, ginger, millet pepper, oil, salt, chafing dish base 25g, soy sauce, oyster sauce, cooking wine, pepper, sugar 1 spoon, and a little chicken essence.
Practice steps:
1. Duck.
2. Garlic seedlings, winter bamboo shoots, mushrooms, ginger and millet peppers planted on the balcony.
3. Wash the antler mushroom and soak it in water.
4. cut the side dishes.
5. Boil a pot of water, blanch the bamboo shoots for 2 minutes and then pick them up.
6. The duck drowned.
7. blanch until the color changes.
8. Wash with cold water.
9. Heat oil in the pan and stir-fry ginger slices.
10. Add hot pot bottom material.
1 1. Stir fry red oil.
12. Add duck and stir fry.
13. Season with salt, soy sauce, oyster sauce, cooking wine, pepper and sugar.
14. Add bamboo shoots and stir fry.
15. Pour the soaked mushrooms into the pot together with water.
16. Low heat, cover and stew for 30 minutes.
17. It's time to open the lid.
18. Pour in the garlic sprouts.
19. Stir-fry garlic seedlings to taste, add a little chicken essence to freshen up, and take out the pot.
20. shovel into the dry pot and sprinkle with millet pepper.
Raw materials:
6 duck gizzards, 3 shallots, coriander 1, pepper 1, 3 garlic cloves, 3 lemon slices, star anise 1, 2 tablespoons of cooking wine, 5 tablespoons of soy sauce 1, 1 tablespoon of balsamic vinegar 1.
Practice steps:
1. Soak the duck gizzard in clean water for half an hour, soak almost all the blood in it, and then wash it with clean water. This is crucial.
Scrape the residue off the duck gizzard, rub it with salt, and then rinse it clean.
3. Put cold water in the pot and tie the duck gizzard with chives, star anise and ginger slices; After the water boils, add 1 tbsp cooking wine, simmer for about 30 minutes, and take it out.
4. Slice the duck gizzard after cooling.
5. Seasoning juice: 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp aged vinegar, 3g white sugar, minced coriander, minced leek, minced garlic, lemon slices, pepper, 1 tsp olive oil and white sesame seeds are poured into a bowl, and the duck gizzard can be enjoyed after being evenly stirred.
6. Super delicious.
Tip:
1) Duck gizzards are soaked in bleeding water with clear water, so that the cooked duck gizzards have no peculiar smell.
2) You can cook several duck gizzards at a time and put them in the refrigerator. Take it out and slice it when you want to eat it. Add the sauce and stir well.
Raw materials:
7 duck necks, 14 duck wings, 4 star anise, 1 pepper, 1 dried red pepper, 1 ginger, 1 garlic, 5 fragrant leaves, 1 gardenia, 1 tsaoko.
Practice steps:
1. Wash duck neck and wings; Duck necks and wings are mostly frozen, so they can be thawed naturally after being bought back, or they can be thawed by soaking in cold water instead of scalding with hot water.
2. Try to enrich the marinade as much as possible, not only in my picture, but also in the list, and there are several seasonings that I can't name.
3. Soy sauce, soy sauce, clear beer, sweet noodle sauce and salt are ready; Beer can remove fishy smell, and sweet noodle sauce can not only refresh, but also increase the viscosity of soup, making it easier to hang soup on duck wings.
4. Cut the duck neck into two sections, divide the duck wings from the joints into two sections, put them in a cold water pot, and bring them to a boil.
5. When all the colors have changed, the floating foam comes out, and the duck neck and wings are fished out with a strainer.
6. Rinse the blanched duck neck and wings with flowing cold water until they are completely cool, preferably with ice cubes; Duck meat becomes crisp and chewy after being boiled in hot water and soaked in cold water. It will not rot after being cooked for a long time, but can fully absorb the taste.
7. Pour the marinade and proper amount of water into the pot. After the fire boils, pour the duck neck, duck wings and beer. After the fire boils, turn to low heat, cover and stew for 30 minutes.
8. Cook until the soup becomes less and thicker.
9. Take out the duck neck and cut it into small pieces with a sharp knife.
10. Soak in the soup for 2 hours to fully taste, and take it out with the duck wings after cooling. The taste will be better after refrigeration.
1 1. Braised duck neck and wings, delicious!
Tip:
1. Wash and soak the duck wings with cold water or ice water after blanching, which can make the meat firm, not sticky after cooking for a long time and chewy;
2. Add more marinade to suppress the fishy smell of ducks. The remaining marinade marinade soup can be refrigerated into old soup, and the next time you marinate the duck neck, you can add a proper amount of new marinade, which is more fragrant.
Spring stretches, health is important, fatigue is eliminated in spring, and happiness is