A list of the contents of this article:

How to cook a duck to taste good?

1. Wash the duck's feet, put them into a bowl, steam them with water, extract the bones, boil them with boiling water first, and then boil them with soup. Put the chicken skin into a bowl, steam it with water, cool it, remove the lean meat and tendons, break the one bigger than the duck's paw, and use the small one as a whole. Ham, shiitake mushrooms and bamboo shoots are all sliced and set aside.

2. To cook a tender and delicious duck, you can try the following steps: preparation: choose a fresh duck, wash it and eviscerate it. Cut a few knives on the surface of the duck to help the seasoning penetrate. Marinate: put the duck in a large bowl or platter and add the right amount of salt, pepper, shredded ginger and shredded green onions. Massage the duck with your hands to make sure the seasoning is evenly covered.

3. Cut the duck into pieces and cut into water. Get the ingredients ready. Saute the spices with cold oil. Stir-fry the duck. Pour in soy sauce and stir-fry. Pour in water without passing the duck, add salt, rock sugar, oyster sauce and green onions. Cover the pot when the water boils, turn to medium heat and cook for half an hour. Pour the juice into the chili cubes over high heat and serve.

Ingredients: duck, Lentinus edodes, spring onion and ginger, salad oil. Blanch the duck in cold water and wash it for use. Soak dried shiitake mushrooms in warm water. Put oil in the pan and stir-fry the blanched duck meat to change color slightly. Add the excipients and continue to stir-fry the fragrance. Cook a little red wine, add shiitake mushrooms, light soy sauce, soy sauce and sugar to boil.

5. First cut the duck into pieces, slice the ginger, cut the green and red pepper into diamond-shaped slices, put the duck pieces and cold water in the pot, and rinse with cold water after boiling. Heat oil in the pan, saute ginger, add duck pieces and stir-fry until duck skin is golden. Add soy sauce, soy sauce and rock sugar to stir-fry the duck until colored. Stir-fry the beer and turn to medium heat, stew the duck until soft and hard, add green and red pepper and salt.

6. Wash the duck, marinate it with cooking wine and cut balsam pear into pieces. Burn vegetable oil until medium well, add pepper, star anise and large ingredients and saute until fragrant, then add duck until golden brown. After the duck skin turns golden, add the right amount of water, the water level should be about 2 cm higher than the duck meat, at the same time add ginger and garlic, add a little soybean oil, cook over high heat.

How does roast duck make the meat more tender?

Method one: James water. This is the most common and effective method. Method 2: marinate with rice wine for half an hour, so that the fried meat is more tender than that of James water. Method 3: focus on the taste when you do it, which means adding more ginger, garlic and pepper seasoning, especially ginger, which is fishy. Tangerine peel taro duck raw materials: 350 grams of duck leg meat, 150 grams of taro. Production: wash duck legs, remove bones and cut into pieces; peel and dice taro, shred onions and tangerine peels.

Steaming: the practice in some places is to put the duck in a steamer for a period of time after baking. This not only makes the duck more tender and smooth, but also makes the seasoning more flavorful. Rest: do not cut and eat immediately after roasting. It is best to let the duck "rest" for a while and redistribute the fleshy juice, so that the cut duck will be more juicy and tender.

Brush oil: in the roasting process, you can properly brush some oil on the duck surface, which can make the duck skin more crisp and the meat more fresh and tender. Out of the oven: after the roast duck comes out of the oven, you can cool it a little bit to make the meat more compact. Then cut it into small pieces with a knife, put it on a plate, sprinkle with chopped onions, coriander and other embellishment, and serve.

Material selection: choose fresh ducks, preferably local ducks with full meat, thin skin and thick meat. The meat produced by this kind of duck is more fresh and tender and tastes better. Pickling: wash the duck and marinate it with seasoning. The commonly used seasonings are light soy sauce, soy sauce, cooking wine, five-spice powder, sugar, salt and so on. When pickling, spread the seasoning evenly on the inside and outside of the duck, so that the duck can fully absorb the taste of the seasoning.

How do you cook roast duck with tender meat and delicious taste?

1. Pickling: apply appropriate amount of salt, light soy sauce, soy sauce, cooking wine, five-spice powder, ginger and garlic and other seasonings evenly on the surface and inner cavity of the duck to fully absorb the flavor. The pickling time is generally more than 30 minutes to ensure that the duck fully absorbs the flavor of the seasoning. Stew: put the pickled duck into the pot and add the right amount of water, less than the duck. After the fire is boiled, turn to low heat and simmer, during which you can skim off the floating foam.

2. Pickling: in order to make the duck taste more delicious, it can be pickled in advance. Use the right amount of salt, ginger slices, onions, cooking wine and other seasonings, evenly smear inside and outside the duck, let it pickle for a period of time, this can make the duck taste more delicious. Boil and remove oil: before formal cooking, you can blanch the duck in boiling water for a period of time, which can remove part of the oil and blood and reduce the feeling of grease.

3, first: the first duck, to choose some old fat white water duck or sesame duck, these two kinds of duck roast duck is more delicious. Second: it should be pickled with sauce and dry powder to taste, and then roast it in the oven through some steps of making roast duck.

Why is my roast duck not tender?

1. Method 1: James water. This is the most common and effective method. Method 2: marinate with rice wine for half an hour, so that the fried meat is more tender than that of James water. Method 3: focus on the taste when you do it, which means adding more ginger, garlic and pepper seasoning, especially ginger, which is fishy. Tangerine peel taro duck raw materials: 350 grams of duck leg meat, 150 grams of taro. Production: wash duck legs, remove bones and cut into pieces; peel and dice taro, shred onions and tangerine peels.

2. Brush oil: in the roasting process, you can properly brush some oil on the duck surface, which can make the duck skin more crisp and the meat more fresh and tender. Out of the oven: after the roast duck comes out of the oven, you can cool it a little bit to make the meat more compact. Then cut it into small pieces with a knife, put it on a plate, sprinkle with chopped onions, coriander and other embellishment, and serve.

3. Steaming: the practice in some places is to put the duck in a steamer for a period of time after baking. This not only makes the duck more tender and smooth, but also makes the seasoning more flavorful. Rest: do not cut and eat immediately after roasting. It is best to let the duck "rest" for a while and redistribute the fleshy juice, so that the cut duck will be more juicy and tender.

4. The heat in the firing process. But no matter how good the skin-water ratio is, it also needs to match the firing heat, because only the heat can produce high temperature in the oven, and the continuous temperature effect can make the skin water volatilize and then work. How to do crispy roast duck, when firing, we must grasp the heat in the firing process, the appropriate heat is the key to control whether the duck skin is crisp or not.

5. First of all, special attention should be paid to the cleaning of the duck to protect the integrity of the duck and not to damage or scratch the skin of the duck. This place is easy to bleed out, so the roast duck neck is easy to be dark. Then you can use paper towels, cardboard and other things to cover the opening of the duck's neck to avoid bleeding down in the firing, causing the place to be dark or blackened.