A list of the contents of this article:

How to make fresh duck hot pot delicious

1, choose fresh ducks: choose fresh and tender ducks, it is best to choose semi-adult ducks, the meat is more compact. Prepare the duck: after the duck is slaughtered, blanch the duck in boiling water to remove dirt and odor, then cut into pieces and set aside. Prepare hot pot base ingredients: you can choose duck bones, offal and other materials to make duck soup as hot pot base materials, you can also choose other materials, such as beef bone base material, chicken bone base material and so on.

2. Prepare the ingredients over medium heat, put a little oil in the pan, add sliced ginger, put in chili, put in sliced duck and stir-fry. Stir-fry until anhydrous, add carrots, salt, vinegar and soy sauce. Simmer over high heat for 20 minutes, then add the bottom ingredients of hot pot and stew seafood Yuanzi for 5 minutes.

3. Stew: put the saucepan on the fire, bring it to a boil, turn to low heat and simmer until the duck is cooked and rotten, about 1-2 hours. During this period, the duck can be turned properly to ensure uniform heating. Hot pot preparation: on the basis of stewed duck, add hot pot ingredients such as tofu, bean skin, Flammulina velutipes, cabbage and vermicelli according to your preference, and continue to cook until the ingredients are fully cooked.

4. Prepare the ingredients. Cut the duck into pieces, first go into the water, go to the blood to go fishy. Remove it and put it in a casserole. Bring to a boil on an induction cooker and add red dates, Chinese wolfberry, scallions and ginger. Then wash the vegetables, cut them and put them on a plate. Hot pot seasoning ready, oyster sauce, sesame oil, chili, spring onions, tofu, garlic, sesame sauce. Put it in a bowl in turn and the seasoning is ready.

5. Tools / raw materials: half duck, 10g ingredients, 5g ginger, half green onions, 2 dried chili peppers, all kinds of hot pot side dishes. According to the number of your family, choose to use one duck or half of the duck, wash the duck, then cut it into mahjong pieces with a knife, and wash it in clean water again.

How to make hot pot duck

Ingredients: right amount of duck, carrots, duck blood, bean bubble, cabbage, potatoes, hot pot balls, sausage, salt, pepper, star anise, Nande, light soy sauce, hot pot base. Half of the duck is chopped, washed and controlled to dry. Carrots are cut into cutters and duck blood is cut into thin slices. The cabbage is washed and cut into pieces, the potatoes are peeled and washed and cut into pieces.

Prepare a large cauldron. After cleaning the duck, you can put the duck into the pot and bring to the boil with cold water. When the water boils, turn down the heat, skim off the foam and cook until the duck is just cooked but the meat is still hard. Be careful not to throw away the soup that has been boiled duck, it will be used later. Cut the duck into small pieces according to your preference, usually about 4 centimeters, so that the duck is ready.

Ingredients: cured duck, ginger, garlic, cinnamon, star anise, pepper, green vegetables, dried chili, green and red pepper, garlic leaves. The cured duck is cut into small pieces and soaked in water for about 12 hours. Then pick up the duck and put it in a pot full of water. Boil the water and pick up the duck immediately. Heat the oil in the pan and fry the cinnamon, pepper, star anise and ginger until fragrant. Then pour in the duck and stir-fry until the duck is golden.

Ingredients: duck 1400g, ginger 6g, garlic 6g, cinnamon 4g, dried pepper 4g. Clean and chop the duck 1400g and set aside. Wash ginger 6g, garlic 6g, cinnamon 4G, dried pepper 4g and set aside. Cut duck blood and washed chili peppers and set aside. Put 4G rapeseed oil in the pan. Add chopped ginger, garlic, cinnamon and dried chili. Add 4G bean paste and stir-fry to taste.

Practice and recipe of Duck in Hot Pot

Ingredients: cured duck, ginger, garlic, cinnamon, star anise, pepper, green vegetables, dried chili, green and red pepper, garlic leaves. The cured duck is cut into small pieces and soaked in water for about 12 hours. Then pick up the duck and put it in a pot full of water. Boil the water and pick up the duck immediately. Heat the oil in the pan and fry the cinnamon, pepper, star anise and ginger until fragrant. Then pour in the duck and stir-fry until the duck is golden.

Ingredients: right amount of duck, carrots, duck blood, bean bubble, cabbage, potatoes, hot pot balls, sausage, salt, pepper, star anise, Nande, light soy sauce, hot pot base. Half of the duck is chopped, washed and controlled to dry. Carrots are cut into cutters and duck blood is cut into thin slices. The cabbage is washed and cut into pieces, the potatoes are peeled and washed and cut into pieces.

Ingredients: right amount of duck, right amount of dried chili, right amount of bean paste, right amount of hot pot base, right amount of ginger, right amount of beer, right amount of hot pot ingredients. Prepare a duck, wash it, cut it into pieces, blanch it in water, remove it and set aside. Pour the right amount of cooking oil into the pan, add dried chili peppers and sliced ginger and stir-fry. Add the right amount of hot pot base and bean paste to stir-fry the red oil. Finally, pour in the blanched duck and stir well.

Ingredients: duck 1400g, ginger 6g, garlic 6g, cinnamon 4g, dried pepper 4g. Clean and chop the duck 1400g and set aside. Wash ginger 6g, garlic 6g, cinnamon 4G, dried pepper 4g and set aside. Cut duck blood and washed chili peppers and set aside. Put 4G rapeseed oil in the pan. Add chopped ginger, garlic, cinnamon and dried chili. Add 4G bean paste and stir-fry to taste.