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How to cook braised duck to taste good?

1, the practice of braised duck diagram 4 stir-fried evenly, add the right amount of water, cover all the ingredients. The practice of braised duck figure 5 cover the stew (the time depends on your favorite soft and hard taste), when the water is dry, the duck becomes shiny, add the right amount of salt and monosodium glutamate, it is OK.

2. Bring to a boil over high heat and simmer for 1-2 hours. Tender duck can appropriately reduce the time of stewing. The old duck should be stewed until crispy. At least 1 hour. Turn to the fire again when there is a small half of the soup left, and collect the juice. The delicious braised duck will be ready. The duck is crispy and soft, and the soup is used to mix rice and become a finished product.

3. Steps: slicing ginger and slicing onions. Fry the duck over high heat in a large pan for 20 minutes and fry most of the fat (the skin should be golden brown). Then scoop out most of the fat, leaving only a thin layer of fat to cover the bottom of the pan. Add ginger, garlic, spring onions, star anise and stir-fry for 2 minutes to taste.

4. Main ingredient: half duck. Seasoning: 4 grams of salt, 2 slices of ginger, 2 star anise, a little pepper, 1 piece of cinnamon, 4 grams of wine, 5 grams of soy sauce, 1 spring onion.

5. Practice: cut duck into small pieces, blanch water, pick up and drain. Put the right amount of oil in the pan, stir-fry the duck meat, dry the water, and force some duck oil out, and the duck surface is slightly scorched.

The practice of duck meat, how to cook duck meat is delicious

We can cut off the fat from the duck, wash it and put it in a small bowl for use, rinse the remaining pieces of meat several times, then blanch the water in cold water, remove the foam and fish it out, rinse with cold water and put it into the bowl for use.

The first way: Duck Seasoned with Soy Sauce leg three kinds of duck meat methods, the Beginning of Autumn should eat more after, nutritional nourishment specific production method of the first step: prepare ingredients. Two duck legs, right amount of chives, right amount of ginger. Step 2: after cleaning the duck leg, stick a few more times on the duck leg with a toothpick to make it easy to taste.

Recipe: prepare ingredients: sliced ginger and garlic, cut millet into spicy sections, set aside. Put water in the pot, add the duck, bring to the boil, blanch and remove the blood. Remove the duck, rinse the blood foam, control the moisture, and set aside. Put the right amount of oil in the pan, add pepper, ginger and garlic, and stir-fry. Pour into the duck and dry.

Practice: wash and chop the duck into pieces (random size) and smash the ginger into pieces. Boil the water in the pot and boil the duck for 3 minutes to remove the blood. Remove the cold water and drain for use.

How do you cook duck? Would you like braised rice sauce or stewed soup?

From a nutritional point of view, braised pork is more nutritious. Because the duck itself is cold, only braised can remove its cold, it is good for the body. Red-headed duck has high nutritional value, contains protein, vitamins and minerals, and has the effect of invigorating stomach and digestion, tonifying qi and tonifying blood.

Mandarin duck can be cooked in a variety of ways, such as stew, braised pork or barbecue. First of all, stew is a way of cooking that can fully retain the original flavor of mandarin duck. In the process of preparation, you can first cut the mandarin duck into pieces and blanch the water to remove the fishy smell.

From a nutritional point of view, braised duck is more nutritious, because the duck itself is cold, and only when it is braised can it be removed, and it is good for the health to make duck stew. Slaughter and clean the duck, cut it into pieces 3 centimeters wide and 5 centimeters long, get rid of environmental pollution, and cut ginger into slices for reservation.

Braised soy sauce, sufficient seasoning, spicy taste, more suitable for wine, but also very suitable for next meal. It is estimated that as soon as braised duck and chicken nuggets are served, everyone can change three bowls of rice in a second. White stew depends on the follow-up seasoning to improve the taste, which depends on each person's taste.

If you like the traditional way, stew it, and if you pay attention to the present way of eating, it will be braised.

How to cook ducks? how to eat simple ducks? an introduction to fried ducks.

1. Main ingredient: half duck. Excipients: the right amount of refined salt, star anise 3, dry red wine pepper 8, chicken essence, soy sauce, cooking wine, ginger 1, garlic 1 ball, green onion, 3 cinnamon, 8 fragrant leaves, 8 pepper. Chop half of the duck into small pieces and marinate with cooking wine, salt, ginger and soy sauce for about 8 minutes.

2. Prepare ingredients: duck, perilla, garlic, sliced ginger, spring onions. Wash the duck and cut into pieces. Add some water and sliced ginger in the pot. Boil for 5 minutes. Wash and set aside. Stir-fry the garlic, ginger and onion slices in the hot pot and stir-fry the duck.

3. Main ingredients: 2000 grams of duck. Seasoning: 1 gram of pepper, 6 grams of ginger, 4 grams of salt, 5 grams of dried pepper, 3 grams of monosodium glutamate, 15 grams of garlic, 25 grams of garlic, 30 grams of peanut oil, 10 grams of sesame oil, 35 grams of cooking wine, 4 grams of soy sauce.

4. Ingredients: duck, spring onions, ginger, garlic, green and red bauhinia pepper, white sugar, dried pepper, star anise, cinnamon, fragrant leaves, bean paste, beer, light soy sauce, rattan pepper oil. Cut duck into pieces and blanch in cold water. Rinse thoroughly and drain. Set aside.

5, the practice of beer duck step 1 raw material diagram. The practice of beer duck step 2 cut the duck into pieces, blanch and boil for three minutes to remove the dirt and drain. The practice of beer duck step 3 put oil, stir-fry the duck until light yellow, add spring onions, ginger, garlic, star anise, cinnamon, stir-fry fragrance.

6. Preparation materials: 1 piece of konjac, 1 duck, right amount of green onions, 10 grams of ginger, 10 grams of cooking wine, 3 grams of salt, right amount of pickled pepper, right amount of green pepper, right amount of oil, right amount of pepper, 10 grams of bean paste, 3 grams of sugar, 2 bottles of beer, 5 grams of aged vinegar, right amount of millet spicy, 2 grams of pepper, 2 grams of chicken essence.

How to stir-fry duck

1. Just go straight out of the pot after the stew is done. Stir-fried duck: stir-fried duck is also delicious. 300g fresh duck, chili, garlic, ginger and cooking wine should be prepared, as well as a small amount of salt, light soy sauce and cooking oil.

2. Cut the duck leg into strips, add soy sauce, cooking wine, white pepper, a little salt and starch and marinate for about 20 minutes. Wash green pepper and cut into pieces. Set aside.

3. Put the duck in the pot with cooking wine and sliced ginger, remove and wash. Heat the cold oil and pour in the pepper, ginger and garlic cloves. Saute until fragrant, then pour in the bean sauce and stir-fry the duck. Pour in the right amount of cooking wine and stir-fry, then pour in the right amount of light soy sauce, soy sauce and thirteen spices to season.

4. The steps of stir-frying duck in spicy sauce. Chop the duck into small pieces of flying water and wash it. Shredded chili, pickled ginger and tender ginger. Slices or small pieces of garlic. When the oil is 70% hot, add the garlic and saute, then add the duck and stir-fry. If you like spicy ones, you can also add dried pepper and garlic. I put three fresh millet spicy.

5. Chop the duck into pieces, put it on a plate, add appropriate amount of oyster sauce, salt, cooking wine, water starch and a little sugar, mix well and marinate for 15 minutes. Put oil in the hot pan, lower the pepper, ginger and garlic, deep-fry the fragrance, add the pickled duck slices, stir-fry until the duck changes color.