Duck: English name: duck. Vertebrates, birds, geese and ducks are domesticated from wild ducks and spotted ducks. Duck is a general term for waterfowl of the family Anatidae, or real duck. So what exactly should we do? The following are some I have sorted out, hoping to help everyone!

The practice of beer duck

Materials: purified duck 1000g, ginger 15g, 5 dried peppers, 4-5 pieces of single crystal rock sugar, 5 ml of soy sauce 15ml, 600ml of beer [1].

working methods

1. Wash the duck, cut it into pieces of any size, and mash the whole ginger. Boil the water in the pot, add the duck pieces and cook for 3 minutes to remove the blood.

2. Remove the cold water and drain it for later use.

3. Heat the oil in the iron pot to 70%, stir-fry the duck pieces, stir-fry the duck pieces in the pot, and force out the water in the duck meat. When the duck skin becomes tight and the duck pieces are relatively reduced, transfer the fried duck pieces to the pressure cooker without washing the iron pan.

4. Add ginger slices and dried peppers, pour the whole bottle of beer, then cover the high-pressure pot cover and turn to high heat.

5. Turn to low heat for 20 minutes after the gas rings, turn off the fire, and wait for the pressure cooker to deflate naturally.

6. Open the high-pressure pot cover, move the cooked duck pieces back to the iron pot, pour in soy sauce for coloring and season with rock sugar salt. Turn on the fire, cover the pot and collect the soup. If you like to drink more soup, don't collect juice.

7. In the end, there is only a small amount of sticky soup.

Tips:

Jiangxi people like to make beer ducks from water ducks. Water ducks eat grass and grow up with insects. The meat quality is more delicious and firm than that of ducks eating duck feed, and it is not greasy when burned. Water ducks are called duck or grass duck in some places in Jiangxi. To make a beer duck, you must first fry it in the oil pan to let it secrete water, so that the duck will not have a strong smell. The way I cook, 1 a beer is enough.

Practice of barbecued roast duck with pork

Recipe introduction

This dish has crispy duck skin and tender meat. Duck skin, duck meat, sweet noodle sauce, onions, etc. are rolled with lotus leaf cakes to eat, which has a unique flavor.

Material: Beijing stuffed duck 1200g,

Seasoning: 50g of onion, 50g of ginger, 50g of maltose and 5g of pepper.

working methods

1. Cut a 3.3 cm incision under the duck's left arm and take out the internal organs;

2. Chop off the paws and tips of the arms from the corners of the duck legs and wings, and wash them;

3.6 pieces of dried lotus leaves are soaked in hot water and finely chopped;

4. Chopped lotus leaves are mixed with onions, ginger and peppers, and stuffed into the duck's stomach from the opening;

5. Put an iron fork on the two duck forks from the inner root of the duck leg, so that the fork tip protrudes from the head about17 cm;

6. Boil the duck with boiling water for five or six times to make the duck skin swell, then brush it with a layer of caramel water and put it in a ventilated place to dry;

7. Then, put the duck fork on the charcoal, roast two ribs first, then roast the back, and finally roast the chest, and roast the whole duck body to a jujube red color.

8. Wipe the roast duck with a clean cloth. First, the duck skin slices were grown into slices with a width of 5 cm and 3.3 cm, and then the duck meat slices were grown into slices with a width of 3.3 cm, 1.7 cm and a thickness of 0.5 cm.

Peking roast duck

Ingredients: 2000g pure duck, 1, soy sauce, sweet noodle sauce, maltose, onion, salt, cooking wine, and some tea cakes or sesame cakes.

working methods

1. Choose a complete duckling, gut the duckling and chop off its claws. [3]

2. Boil a pot of boiling water, lift the pot and pour it directly on the duck skin. The purpose is to make the duck swell and plump until the whole duck skin swells, but don't burn the duck skin.

3. Mix the salt, cooking wine, soy sauce and onion, brush it on the duck, brush it several times and marinate it in the refrigerator for 24 hours.

4. String the duck on the rotating shaft and pay attention to the center of gravity of the duck.

Beijing roast duck. Preheat the oven at 200℃ for 5 minutes, and send the duck into the oven with the handle of the grill.

6. Roast the duck at 200 degrees for 5 minutes, then 160 degrees for 40 minutes until the duck turns brown. The roast duck seems to be painted with bright pigments. Finally, brush maltose on the duck and bake for 5 minutes.

7. Serve lotus leaf cakes, sesame cakes, other seasonings and duck slices in advance.

The practice of salted duck

Ingredients: a clean and tender duck is about 1500g, cinnamon, star anise, ginger slices, osmanthus fragrans, 25g salt, yellow wine and pepper.

working methods

1. Put 2000ml of water, cinnamon, star anise, ginger slices and pepper into the pot, cover the pot and turn on the fire.

2. After the pot is boiled, add the tender duck and yellow wine and continue to stew for about 25 minutes.

3. Open the pot cover, add salt and continue to stew for 5 minutes, and turn off the fire for 5 hours.

4. Take the cooked duck out to cool, and slice it for eating after it is completely cooled.