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... The duck is usually sliced separately, so how to make the rest of the duck shelf delicious?

A duck rack, take out the duck PP, use your hands to tear off the duck meat, tear it into shredded duck, ready for use. Break the duck rack that tore up the duck into small pieces. Wash wax gourd and cut into pieces, part of onion is shredded, another part is sliced, ginger is shredded, coriander is washed and sliced, set aside. After boiling the water in the soup pot, cut the torn duck rack into small pieces. After the fire is boiled, remove all the scum and rinse the marinade.

So we cut the duck rack into small pieces, divide it evenly into 4 equal parts, and take 1/4 of them to make soup. Put the duck in cold water, because the duck is cold and fishy, so you need to add more spring onions and ginger. Cut the spring onions and ginger as large as possible, so that you can take them out later, and then add a few Chinese wolfberries.

Stir-fried duck rack is also delicious, you need to prepare a duck rack when making, chopped onions, cumin powder and salt, pepper powder and pepper powder as well as monosodium glutamate are all prepared in the right amount.

First of all, you need to prepare a duck shelf with the right amount of cooking wine, salt, ginger and garlic cloves. Wash the duck shelf, cut it to the right size, scald it with boiling water, and remove the blood and fishy smell. Then, put the processed duck rack into a bowl and add pickled seasoning: cooking wine, salt, sliced ginger and garlic cloves, stir well, let the duck fully absorb the flavor and marinate for 20 minutes.

You can make delicious Roast Duck Bone Soup, and I'll show you how to do it: Roast Duck Bone Soup did it by slicing the duck and putting the rest of the duck rack into the soup made of lotus seeds, red dates, apricot abalone mushrooms and carrots. Salty and fresh.

How to make the duck rack of Beijing Roast Duck tastes better?

Step: wash the duck rack, put it into a pot of water, add sliced ginger and cooking wine, boil and turn to low heat for about 20 minutes. Remove the duck rack, cool it, sprinkle with salt and marinate for about 15 minutes. Preheat the oven to 200 degrees, put the duck rack in the oven and bake for about 10 minutes until the surface is golden and crisp. When baking, you can brush a layer of honey or sweet noodle sauce on the surface according to your taste to increase the taste.

The duck rack of Beijing Roast Duck can choose the following two methods: Roast Duck Bone Soup: cut the duck rack into small pieces, add ginger, cooking wine, salt, coriander, monosodium glutamate, pepper, white glutinous rice wine and other seasonings, boil over high fire and simmer for two hours. finally, add pepper, monosodium glutamate and salt, sprinkle with coriander. Roast Duck Bone Soup with vinegar and pepper: put the duck head, duck rack and duck wings into the pot, add the right amount of water and cook over high heat for half an hour to get fresh soup.

Practice: chop the cooked duck rack into 3cm or so pieces. Pour a little vegetable oil into the hot pot and wait until the oil is 70% hot. Stir-fry the chopped duck rack over fire. The purpose of stir-frying in the fire is to remove the excess fat from the ducks and make the bones and meat tender. Stir-fry for 5 minutes, turn it into a gentle fire, add cumin powder, turn off the heat for 5 minutes, sprinkle with pepper and salt on a plate, and finally sprinkle with a little sesame. You can make a delicious Beijing roast duck rack.

Practice: ① put the duck rack, duck head and duck wings into the pot with appropriate amount of water and boil it over high heat for 30 minutes to become fresh soup. Sliced cucumber and chopped parsley. Heat the ② wok with a little base oil, stir-fry with pepper powder, cook with cooking wine, add fresh soup, salt and sliced cucumber, skim off the foam after boiling, add monosodium glutamate, drop vinegar, sprinkle with sesame oil, sprinkle with minced coriander, pour into a large bowl and serve. Features: spicy and appetizing.

First of all, we need to prepare the materials, including roast duck rack, ginger, spring onions, cooking wine, salt and so on. Then wash the duck rack, clean it, remove impurities, and set aside. Stewed duck rack put the duck rack into the stewing pot, add clear water, the amount of water has just covered the duck rack. Then, add the sliced ginger, green onions and cooking wine, stir gently and cover with the lid.

How to make a duck shelf? it's a common practice.

A duck rack, take out the duck PP, use your hands to tear off the duck meat, tear it into shredded duck, ready for use. Break the duck rack that tore up the duck into small pieces. Wash wax gourd and cut into pieces, part of onion is shredded, another part is sliced, ginger is shredded, coriander is washed and sliced, set aside. After boiling the water in the soup pot, cut the torn duck rack into small pieces. After the fire is boiled, remove all the scum and rinse the marinade.

The practice of cooking duck racks with the right amount of salt the duck racks are cleaned and decomposed into small pieces to prepare the seasonings in the recipe. There are no green onions at home, and today's cooking did not put onions. This is the spoon in the recipe. This is my self-made rose vinegar cut duck rack and a spoonful of Pixian bean paste. Mix the liquid seasoning well and marinate for 10 minutes. Put the spices in the high pressure cooker and cover the pot, bring to a boil and so on.

Main ingredients: roast duck rack, salt and pepper, cumin, coriander. Wash and cut coriander. Cut the duck rack into small pieces. Stir-fry the pan, add a little cooking oil and stir-fry under the roast duck rack. Stir-fry until slightly yellow, add salt and pepper, cumin, can be a little more, because the duck rack itself is tasteless. Add salt and pepper and cumin and stir evenly into the parsley section and stir well again.

Soak the duck rack in clean water for more than half an hour to soak the blood, while the frozen ones are thawed and then soaked, while the ginger is cut into thin slices, shredded onions, millet spicy rings, garlic peeled, chives to turn around and dry yellow parts, clean, star anise, cinnamon and other accessories are prepared in advance.

The step chart of the duck rack, how to cook the duck rack with quick hands?

The practice of cooking duck racks with the right amount of salt the duck racks are cleaned and decomposed into small pieces to prepare the seasonings in the recipe. There are no green onions at home, and today's cooking did not put onions. This is the spoon in the recipe. This is my self-made rose vinegar cut duck rack and a spoonful of Pixian bean paste. Mix the liquid seasoning well and marinate for 10 minutes. Put the spices in the high pressure cooker and cover the pot, bring to a boil and so on.

Practice: duck meat is torn into small pieces for use, garlic is sliced, dried red wine chili is cut into small sections, green pepper is cut into rings, shredded ginger and onion are cut into oblique slices. Put oil in the pan, stir-fry the fragrance in Douchi, add green onion, shredded ginger, sliced garlic, dried red wine chili, green pepper, fragrance, add roast duck, add cooking wine, light soy sauce, a little sugar, stir well, then dry the juice. Note that this dish is a quick dish, duck is cooked in this province, there is no need to pour water or anything.

Remove the feet and tongue from the cleaned ducks and inflate them under the skin. Remove the internal organs and use a sorghum rod to support between the spine and the chest bone. Pour water from the edge of the knife, release it from the anus, and wash it again and again. Put the hook obliquely through the neck and hang the duck. Ironing the skin with boiling water to make the skin smooth and tight. Drench the duck with sugar water. Blow the duck dry. Make a blockage in the duck anus.