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Production of Chongqing sauerkraut Duck

After the duck is washed, cut into pieces, dry the water, soak the sauerkraut, wash it and dry it, then cut it into small pieces and set aside. After the oil in the pot is hot, first add spring onions and ginger slices to stir-fry to create a fragrant flavor. Pour in the duck pieces and stir-fry until the surface is slightly yellow. put some vinegar properly, it will taste a lot better. Stir-fry sauerkraut first, and then simmer in it for 5 to 8 minutes when the duck is about the same.

Pour in the right amount of cooking wine to remove the odor, add light soy sauce, old color, and add the right amount of white sugar to improve the freshness. Add enough hot water, the amount of water should not exceed the duck pieces, bring to the boil, turn to low heat and simmer until the duck is cooked. In another pan, saute onions and ginger, add sauerkraut and stir-fry until fragrant. Add the fried sauerkraut to the stewed duck and season it with salt according to the taste.

Wash the duck and cut into pieces. Wash sauerkraut and cut into pieces, sliced ginger and spicy skin. Boil the duck under boiling water and pick it up. Cool the oil in a hot pot, stir-fry the duck pieces, stir-fry the water and smell, add the wine and stir-fry until the duck skin curls slightly. Add regular soy sauce, stir-fry and color evenly. Add grass fruit, prickly ash, ginger and spicy skin to stir-fry for fragrance. Stir-fry with sauerkraut to give a sour flavor. Add water and bring to the boil.

Production steps of sauerkraut duck

1. Wash the local duck, cut it into pieces properly, blanch it in a boiling water pan and wash the blood foam. Wash the radish and cut it into pieces properly. Put the wok on the hot wok, heat up the friends, stir-fry spring onions, ginger and radish, add fresh soup, put duck pieces, Shaojiu and pepper until the duck is stewed, pick up the spring onions and ginger, add salt and salt.

2. Main ingredient: 1500 grams of duck. Accessories: 150 grams of winter bamboo shoots and 250 grams of sauerkraut. Seasoning: right amount of salad oil, 1 piece of ginger, half of garlic, 1 tablespoon soy sauce, 3 spring onions, 2 tablespoons liquor, 1 tablespoon sugar, 1 tablespoon white pepper. Sauerkraut and winter bamboo shoots are bleached with clean water and sliced.

3. Wash the duck and cut into pieces. Wash sauerkraut and cut into pieces, sliced ginger and spicy skin. Boil the duck under boiling water and pick it up. Cool the oil in a hot pot, stir-fry the duck pieces, stir-fry the water and smell, add the wine and stir-fry until the duck skin curls slightly. Add regular soy sauce, stir-fry and color evenly. Add grass fruit, prickly ash, ginger and spicy skin to stir-fry for fragrance. Stir-fry with sauerkraut to give a sour flavor. Add water and bring to the boil.

4. Wash the duck meat in a plate. Wash sauerkraut and cut into sections, shred ginger and spring onions. Boil the water in the pot and add the duck meat. Heat oil in another pan, add shredded ginger and saute until fragrant. Add the blanched duck and stir-fry. Stir-fry for a while, then add 2 tablespoons vinegar and 1 tablespoon cooking wine, cover and simmer for a while. Add sauerkraut and stir-fry until the water is dry. Add the right amount of water, cover and bring to the boil.

5. After the duck is washed, cut into pieces, dry the water, soak the sauerkraut, wash it and dry it, then cut it carefully and set aside. After the oil in the pot is hot, first add spring onions and ginger slices to stir-fry to create a fragrant flavor. Pour in the duck pieces and stir-fry until the surface is slightly yellow. put some vinegar properly, it will taste a lot better. Stir-fry sauerkraut first, and then simmer in it for 5 to 8 minutes when the duck is about the same.

6. Right amount of sauerkraut, millet pepper, pickled pepper, duck meat, ginger, cooking wine, pepper, spring onion, salt, sugar, star anise. Wash sauerkraut and cut into pieces, millet pepper and pickled pepper. Boil duck meat in water and add ginger, cooking wine, pepper and onions. Blanch duck meat and turn to low heat for 10 minutes.

Production method of pickled Pepper and sauerkraut Duck

1. Right amount of sauerkraut, millet pepper, pickled pepper, duck, ginger, cooking wine, pepper, spring onion, salt, sugar, star anise. Wash sauerkraut and cut into pieces, millet pepper and pickled pepper. Boil duck meat in water and add ginger, cooking wine, pepper and onions. Blanch duck meat and turn to low heat for 10 minutes.

2, pickled sauerkraut duck step 1 pickled cabbage slightly washed, installed in a bowl, soaked in water for 30 minutes to 1 hour step 2 bought pickled pepper slightly over the water, cut into small pieces with a knife, soak in a bowl filled with half a bowl of water step 3 ginger wash, slice; green onion clean, green onion white cut off, green onion leaves chopped; millet pepper washed, cut into pieces; pepper and star anise are slightly washed clean.

3, main ingredients: 1 old duck, Laotan pickled cabbage, excipients: soaked pepper, ginger, dried pepper, salt, chicken essence, monosodium glutamate. Duck, clean, soak chili, pickled sauerkraut, duck are all handled, cut into pieces. Pour the duck and sauerkraut chili into the pan, stir-fry and dry. After frying incense, pour it into the pan, add water, simmer for two hours or more, and arrange as you like.

How does sauerkraut duck taste excellent?

Prepare the duck: wash the duck, remove the internal organs and excess fat, and cut it into pieces. Blanch water with boiling water to remove blood and fishy smell, remove and drain. Stir-fried seasoning: put the right amount of oil in the pan and heat it to 50%. Add sliced ginger, garlic cloves, dried pepper, pepper, star anise, cinnamon and other spices to stir-fry the fragrance. Fried duck: put the duck pieces into the pot, add the right amount of cooking wine, stir-fry until the duck surface is slightly charred, the meat quality is tight.

Add sauerkraut: add the soaked sauerkraut to the pot and stir-fry with duck pieces to fully release the sour flavor of sauerkraut. Stew with water: add enough hot water, the amount of water should not exceed the duck pieces. After the fire is boiled, turn to low heat and simmer. During this period, you can skim off the floating foam and keep the soup clear. Seasoning: in the process of stewing, salt, chicken essence or monosodium glutamate, sugar and other seasonings are added to adjust the taste.

Hengdian Roast Duck Hengdian Roast Duck is a special delicacy of Hengdian, which is deeply loved by tourists. Select local high-quality local duck, let the master skillfully cut thin slices, and then match with spring onions, sauce and other ingredients, excellent taste, delicious and delicious. Hengdian bacon is one of the traditional snacks. Select high-quality pork, pickled for a period of time through unique processing technology, and then smoked and roasted with camphor wood for three or four hours, so that the meat aroma is overflowing, and the taste is excellent.

Qujing Cross Bridge Rice Noodle: this is one of Qujing's most famous specialty restaurants, famous for its traditional Cross Bridge Rice Noodle. The rice noodle soup here is delicious and rich in ingredients, including chicken, eggs, tofu, vegetables and so on. Qujing Roast Duck Restaurant: Qujing's Roast Duck Restaurant is also very famous, which is popular with tourists for its unique roast duck techniques and secret sauces.

Prepare a cucumber that is not scraped with a knife, so it is better to use a scraper, so it is easier to taste sour water, vinegar, minced garlic, chili, sugar, salt, spare, which can be adjusted according to your personal taste. Some people like acid can put more vinegar, like sweet to put more sugar these do not matter) adjust the sauce, the cucumber shaved, grab salt (a little salt).

How to cook fried duck with sauerkraut and how to make it delicious?

1. A little chili, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, a little pepper, 5 slices of ginger, 3 pieces of garlic, 1 tablespoon of oil consumption, a little sand tea powder, and the right amount of coriander onions. Practice: wash ginger duck meat, add a little ginger and garlic, oil consumption, sauce, soy sauce, chili, sand tea powder. Marinate and taste for 5 minutes. Wash the sauerkraut, dice and soak for 10 minutes. Drain the water, put in a little oil and stir-fry sauerkraut. Let it taste and remove moisture at the same time.

2. Prepare half of the fresh duck. (random portions) 2 half sauerkraut set aside. Wash the duck meat several times with clean water and cut into pieces. Wash and shred sauerkraut, wring out water, wash and shred ginger and set aside. Put the right amount of peanut oil into the pot, pour down the shredded ginger and stir-fry over low heat. Then pour in the chopped sauerkraut and stir-fry over medium heat for two minutes. Set aside.

3. Steps: wash and chop duck meat, chop ginger, wash and slice ginger, boil duck and ginger slices in boiling water for 30 minutes, remove garlic, remove pedicel and cut seeds, rinse dry pepper and cut into sections, heat oil in pan, saute ginger and garlic, add duck pieces and stir well, add sauerkraut, red pepper, dried pepper, cooking wine and proper amount of water, cook over low heat for 15 minutes, then add soy sauce, salt and monosodium glutamate to stir-fry.

4. After the duck is washed, cut into pieces, dry the water, soak the sauerkraut, wash it and dry it, then cut it into small pieces and set aside. After the oil in the pot is hot, first add the spring onions and ginger slices and stir-fry the fragrance. Pour in the duck pieces and stir until the surface is slightly yellowed. Put some vinegar properly, it will taste a lot better. Stir-fry sauerkraut first, and then simmer for 5 to 8 minutes when the duck is about the same.

5. Duck meat (right amount) sauerkraut (right amount) watercress (right amount) seasoning ginger (right amount) spring onion (right amount) pepper and salt (right amount) white vinegar (right amount) cooking wine (right amount) salt (right amount) cooking utensils cooking pot and wok practice: wash duck meat in a plate. Wash sauerkraut and cut into sections, shred ginger and spring onions. Boil the water in the pot and add the duck meat. Heat oil in another pan, add shredded ginger and saute until fragrant. Add the blanched duck and stir-fry.

How do you make sauerkraut duck?

1. Practice: cut ① duck into small pieces, sauerkraut into shredded pieces and spring onions into sections. Put duck pieces, sauerkraut, shredded ginger, onions, refined salt and monosodium glutamate into the ② cauldron, then pour in five cups of hot water and heat for 20 minutes. Sauerkraut duck soup ingredients: sauerkraut 1x2jin, duck 1GP2, ginger 3 slices, salt method: sauerkraut rinse and slice. Wash the duck and cut it into pieces to remove the fishy taste from the soup.

2. Wash the duck and cut it into pieces. Wash sauerkraut and cut into pieces, sliced ginger and spicy skin. Boil the duck under boiling water and pick it up. Cool the oil in a hot pot, stir-fry the duck pieces, stir-fry the water and smell, add the wine and stir-fry until the duck skin curls slightly. Add regular soy sauce, stir-fry and color evenly. Add grass fruit, prickly ash, ginger and spicy skin to stir-fry for fragrance. Stir-fry with sauerkraut to give a sour flavor. Add water and bring to the boil.

3. Blanch duck meat in the water to remove blood and smell. Sauerkraut tastes better after stir-frying.