Various practices of ducks

Various ways to eat ducks, many people like to eat ducks in life. Its meat is fresh and tender, which can nourish yin and moisten lung, induce diuresis and reduce swelling, and can supplement rich nutrition for human body. However, many people always think that the ducks they cook at home are not delicious. Here are various ways to duck.

Various practices of ducks 1 own signature duck

Materials:

Material: duck1000g,

Accessories: persimmon pepper 10g, green pepper 10g,

Seasoning: 5g star anise, 5g cinnamon, 2g fragrant leaves, 20g white sugar 10g soy sauce, 3g cooking wine 15g salt and 3g pepper.

Exercise:

1. Wash the duck and cut it into large pieces;

2. Wash green and red peppers, remove pedicels and seeds, and cut into pieces for later use;

3. Pour a proper amount of water into the pot, add duck pieces, star anise, cinnamon, fragrant leaves, white sugar, soy sauce, cooking wine and salt, boil with strong fire, marinate slowly with low fire, and take out for later use;

4. Mix green and red peppers with duck pieces, evenly pour flower oil and salt into the oven;

5. 150℃ barbecue for 3 minutes.

Beer Duck

Materials:

Purified duck 1000g, ginger 15g, 5 dried peppers, 4-5 pieces of single crystal rock sugar, 5ml of soy sauce, 600ml of salt (optional) and beer.

Exercise:

1. Wash and chop the duck (regardless of its 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% heat, stir-fry the duck pieces, and continue to fry the duck pieces in the pot to force out the water in the duck meat. When the duck skin becomes tight and the duck pieces are relatively reduced, the fried duck pieces are transferred to the pressure cooker. No need to wash the iron pot. 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 the soy sauce for coloring and season with rock sugar and salt. Turn on the fire, cover the pot and collect the soup (don't collect the soup if you like to drink more).

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

Tips:

Jiangxi people love to make beer ducks with water ducks. Water ducks grow up eating grass insects, and their meat quality is more delicious and compact than that of ducks eating duck feed, and they are 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.

Steamed duck

Materials:

Ingredients: 1 pure brewed duck (about 2kg). 50g cooking wine, monosodium glutamate 10g, 30g salt, 20g ginger, 30g onion, a little pepper and a proper amount of soup.

Exercise:

1. Cut off the internal organs, feet, tongue, duck smell and a wing tip of the duck, wash it with clear water and control the moisture. Then, put the duck in boiling soup and cook it, remove the blood, take it out and wash it with water, and try to control the water.

2. Wipe the duck with salt, put it in the jar with its back facing up for a while, add cooking wine, onion, ginger, pepper and clear soup, then seal the jar and put it in a drawer, steam it in boiling water for 23 hours, take it out, remove the lid of the soup, skim the emulsifiable concentrate, add monosodium glutamate and adjust it to salty.

Various ways of duck 2 crispy duck

1. Remove the internal organs, wings, feet and Sao of the duck, then flatten the sternum at the breast of the duck and sprinkle salt on the duck;

2. Add various spices: cinnamon, star anise, fennel, onion, ginger, etc. Steam for about three hours, then take it out and dry it;

3. Put the oil pan on high fire, put the duck in the pan, fry it and pick it up;

4. Put some yellow wine and soy sauce on the duck skin and fry it in the pot until golden;

6. You can eat it with pepper and salt.

Osmanthus salted duck

1. Remove the winglet and sole of the duckling, open a small mouth 6 cm long under the right rib, take out the internal organs, pull out the esophagus and trachea, dredge the anus, soak in clear water, wash and drain.

2, the wok is on fire, add salt and pepper, stir fry and pour out for use.

3. Put the duck on the chopping board, take 50g of salt and pepper and stuff it into the duck's abdomen from the knife edge, and shake well. 25 grams of salt and pepper were smeared on the duck, and then the remaining salt and pepper were stuffed from the knife edge and duckbill, and put into the tank for pickling (65438+ 0-2 hours in summer, 4 hours in winter).

4. Take it out and pickle it with clear water (2 hours in summer and 4 hours in winter), and then hang it in a ventilated place to dry.

5. Insert a 6 cm long bamboo tube into the duck's anus, take 2 grams of ginger, onion 1 root and star anise 1 root, and stuff them into the duck's belly from the right wing.

6. Add water, 3g ginger, 1 onion and 1 star anise into the soup pot and bring to a boil. Put the ducks head down in the soup pot, let all the ducks immerse in the soup, and cook until bubbles form at the edge of the pot.

7. Stir-fry with low fire for 20 minutes, take out the duck-controlled intra-abdominal soup, stir-fry it in a pot for 15 minutes, take out and drain the water, take out the bamboo tube, let it cool, cut it into strips, and plate it.

Stewed duck with water hyacinth

1. After the skin of Eichhornia crassipes is peeled off, what remains is yellow fruit.

2, ginger peeled flat

3. Wash the duck and cut it into pieces for later use.

4. Stir-fry ginger in oil, and then stir-fry duck.

5. After the duck is fried to golden brown, pour cooking wine and add a little soy sauce to color it.

6. Pour in Eichhornia crassipes, stir well, add column sauce, oil consumption, rock sugar, and add appropriate amount of water to simmer.

7. Slice the leaves of Perilla and Lemon respectively.

8. When the duck is soft, add the chopped perilla leaves and stir well, then collect the juice over high fire. Sprinkle some lemon leaves on the surface when eating, which is more delicious.

Various methods of duck 3 1. Chopped ducks are stewed with potatoes, which is very delicious. When making, you need to prepare half a duck and two potatoes, onion and ginger, cooking wine and soy sauce, and then prepare a proper amount of star anise, cinnamon, vinegar and edible salt.

2. Wash and chop the ducks. Peel the potatoes and cut them into pieces. Slice onion and ginger. Heat oil in a wok, add duck pieces, stir-fry quickly until the duck shrinks and discolors, add a little cooking wine, then add onion ginger, star anise and cinnamon and stir-fry evenly.

3. Add a proper amount of soy sauce and stir-fry to color the duck meat, add enough water, boil over high fire and stew for 10 minutes, add cut potatoes, add edible salt and a small amount of vinegar, mix well and stew over medium fire until the duck meat is cooked. After the soup is concentrated, turn off the fire and take it out.

Home-cooked method of delicious duck meat

1, duck and lotus root stew together tastes particularly good and has obvious nourishing effect. Usually, when making, you need to prepare 600 grams of lotus root, half a duck, the right amount of salt and the right amount of onion and ginger.

2. Chop the prepared duck, blanch it in boiling water for three minutes, remove it and drain it. Peel the lotus root, cut it into large pieces and wash it with clear water. When the soup pot is ready, put the processed duck and lotus root into the pot, add appropriate amount of onion and ginger and enough water, boil them together with strong fire, then cook them for two hours with medium and small fire, and finally season them with edible salt. After mixing, delicious duck lotus root soup can be served.