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The practice of Guangdong sweet and sour duck

1. Sweet and sour duck soak the duck in boiling water for 10 minutes, take it out and apply sugar color. Heat the oil pan, put it into the duck, deep-fry it until it is golden, remove it, put it in a pot of salt, cook until cooked, remove the duck bone, coat it with duck egg liquid, stick with starch, and deep-fry it in an oil pan to crisp.

2. The practice of sweet and sour duck: 1 soak the duck in boiling water for 10 minutes, remove it, heat the oil with sugar color 2, put it into the duck, deep-fry it until it is golden, take it out, put it in a pot, boil it with salt, remove the duck bone, coat it with duck egg liquid, stick with starch, and deep-fry it in a frying pan to cut the duck meat into pieces.

3. Production steps: wash the duck, chop it into pieces, marinate it with cooking wine and salt for 1 hour. Paste the pickled ducks with water starch and set aside. Cut the pineapple into pieces and slice the pepper. Make oil in the pan and deep-fry the duck until golden brown when it is 70% hot. Make oil in the pan and stir-fry the red oil in ketchup when it is 50% hot.

The practice of sweet and sour duck

Cut the duck into pieces and scald to remove the blood. Saute ginger slices and garlic in hot pot. Blanch the duck and drain and stir-fry in the pan. Mix in rice wine. Continue to stir-fry until the duck turns golden. Add light soy sauce, ketchup, ice plum sauce, sugar and salt.

In the practice of sweet and sour duck, soak the duck in boiling water for 10 minutes, take it out and apply sugar color. Heat the oil pan, put it into the duck, deep-fry it until it is golden, remove it, put it in a pot of salt, cook until cooked, remove the duck bone, coat it with duck egg liquid, stick with starch, and deep-fry it in an oil pan to crisp.

Sweet and sour duck is a delicious Chinese dish, which is loved by people because of its unique sweet and sour taste and tender meat.

How to make Guangxi sour duck

Practice 1: stir-fry shredded sour chili, sour mustard, sour ginger, sour lemon, sour plum, ginger and mashed garlic, put the duck washed after slaughter into the pot, add some cooking wine, put water, boil over high fire, then put into the tempeh, simmer for 50 minutes, out of the pan, spread sesame oil all over the duck, cool, cut into pieces, and serve.

Materials: duck, sour radish, sour ginger, sour chili, chili, rattan pepper, bean paste, oil, millet spicy, garlic, ginger, water starch. Cut the duck into small pieces and copy it in hot water and set aside. Cut the sour radish into round thick pieces and peel off the garlic. Shred sour ginger, chopped sour chili, chili and millet, sliced ginger.

Prepare ingredients: kill and clean the duck, eviscerate it, and cut it into pieces. Wash and shred sauerkraut, sliced ginger and garlic, chopped onions, chopped chili, set aside. Pickled duck: marinate the duck with salt, cooking wine, light soy sauce, soy sauce, sliced ginger, onions and other seasonings for about 30 minutes, so that the duck meat can fully absorb the flavor of the seasoning.

The cooking method is to put the duck and sauerkraut into the pot, add the right amount of water and seasoning, bring to a boil, turn to low heat and cook slowly until the duck is cooked and rotten. Seasoning: the taste of sauerkraut duck is sour, salty and fragrant, so it is necessary to add appropriate amount of salt, soy sauce, sugar, cooking wine and other seasonings.