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The method of baking old duck with salt in casserole

Step 1 ingredients: 500 grams of duck meat, 5 grams of ginger, 3 seasonings of spring onions: 2 jin of crude salt, 3 grams of wine, 2 grams of salt, 2 grams of pepper step 2 ginger slices. Step 3 cut the spring onions into sections. Step 4 wash the duck, drain, add cooking wine, salt, pepper, ginger and scallions, mix well and marinate for 30 minutes.

Cooking process: after heating the casserole, put in half the crude salt, then spread the pickled duck meat. Then cover the duck with the remaining crude salt, cover the pot and bake slowly over medium heat for 2 hours. After turning off the heat, simmer for another hour to make the duck more tasty. The final step: after the casserole is cooled, take out the old duck baked with salt and gently peel it, and the fragrant meat will come to your nostrils. At this time, the duck not only tastes fresh and tender, but also full of salt-baked flavor.

Dried bamboo shoot old duck pot: Ninghai area is rich in bamboo shoots, local people like to stew dried bamboo shoots with old duck, which can not only give play to the mellow taste of old duck, but also absorb the fragrance of dried bamboo shoots, so it is a very popular home-cooked dish. Braised water paddling: a practice of rice field eel, braised water with red color and delicious taste is a common delicacy on the summer table of Ninghai people. Braised spareribs: marinate the ribs with local rice wine lees and cook them to taste.

Small wonton, noodle steamed meat, dried plum vegetable buckle meat, beancurd jelly, shepherd's purse wrapped round, fried snail in sauce, wonton old duck pot, sweet wine, ringing oil eel paste, Zishi cake. Eating locally is really delicious and inexpensive.

The practice of double piles of noodle fish in Guanxi is very simple. Put flour in a bowl, add a certain amount of water, put an appropriate amount of salt, and mash it into a paste. After boiling the water, use chopsticks to put the batter into the boiling water one by one. The batter solidifies after entering the boiling water, shaped like large and small river fish and shaped like eggs. After the noodle fish is cooked in the pot, add the right amount of salt, oil and seasoning to eat.

Step 1 ingredients: 500 grams of duck, 5 grams of ginger, 3 spring onions. Seasoning: 2 jin of crude salt, 3 grams of raw wine, 2 grams of salt and 2 grams of pepper. Step 2 sliced ginger. Step 3 cut the spring onions into sections. Step 4 wash the duck, drain, add cooking wine, salt, pepper, ginger and scallions, mix well and marinate for 30 minutes.

What is the common practice of Old Duck Pot?

Prepare the old duck: wash the old duck, eviscerate it, chop it into pieces, and rinse the blood with running water. James water: add enough water to the pot, add the old duck pieces, add a few slices of ginger and a little cooking wine, bring to the boil and skim off the foam, James water for about 3-5 minutes, then remove the old duck pieces, rinse with clean water, remove blood foams and impurities.

Proper amount of water: prepare materials: slaughter and clean the old duck, eviscerate, cut into blocks and set aside. Prepare sliced ginger, green onions, star anise, incense leaves, cinnamon, pepper and dried chili. James water: add enough water to the pot, add duck pieces, add a few slices of ginger and some cooking wine, skim off the foam after boiling, James water for about 3-5 minutes, then fish out the duck pieces, rinse with clean water to remove blood and impurities.

Wash the old duck: clean the old duck, remove the internal organs and feet of the duck, chop it into pieces, rinse with running water and remove the blood. James water: blanch the duck in boiling water, add a few slices of ginger and a little cooking wine to remove the fishy smell. James water for about 3-5 minutes, until the surface of foam and impurities. Prepare spices: add enough water to the pan, blanch the duck, then add sliced ginger, green onions, star anise, fragrant leaves, pepper and dried chili.

The old duck is eviscerated, cut in half, cut off the duck tail, washed and scalded. The tangerine peel is softened with water and the flesh is scraped off. Wash other materials. Boil the water, put all kinds of ingredients in the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, season with salt, and drink.

Wash the old duck, eviscerate it, chop it into pieces, blanch the blood with boiling water, remove it and drain. After the dried bamboo shoots are soaked, wash and cut into small pieces, and blanch the excess bitterness with boiling water. Cool oil in a hot pot, add slices of ginger and green onions and saute until fragrant. Add duck and stir-fry until the surface changes color. Pour in the right amount of cooking wine, add soy sauce, sugar, star anise, fragrant leaves and pepper, continue to stir well, let the duck fully absorb the flavor of the seasoning.

Recipe: figure 1 of the old duck pot, first wash the duck into pieces. Figure 2 put the duck into the pot and bring it to the boil and fish it out. The old duck pot illustrates 3 slices of ginger, sliced bamboo shoots, chili peppers and onions, thousands of knots, and sliced potatoes.

What are the practices of duck cooker?

Practice: wash the old duck and chop it into pieces; peel and seed the wax gourd and cut it into pieces. Add the right amount of water to the pot, add the old duck, add sliced ginger, green onions and cooking wine, boil over high heat and skim off the foam, turn to low heat and simmer for 40 minutes. Then add wax gourd pieces, continue to simmer for 20 minutes, and finally add salt, chicken essence and white pepper to season. Duck stewed yam materials: old duck, yam, red jujube, Chinese wolfberry, ginger slices, onions, salt, cooking wine, chicken essence.

Soak barley Euryale seeds for several hours. Cut the duck small and wash it clean. Put it in the pot and add water. The water boils for a minute. Pour out the blood and put it back into the pot. Add barley Euryale seed, wax gourd peel and sac. They all have the effect of clearing heat and relieving summer heat. Pour 1500-1800 of water. Fire and cook for 30-40 minutes. Fishing and burying to remove skin and pouch. Add the wax gourd and cook for another 10-13 minutes. Season.

Dendrobium old duck soup: duck, Dendrobium, lotus seed, barley, yam, salt, spring onions, ginger, cooking wine. Wash Dendrobium and barley, put them into a pot and boil them with water for 20 minutes. Chop the old duck into large pieces, scald the water to remove the blood foam, remove the skin and wash off the iron bar yam. Put the old duck and iron bar yam into the soup, add a piece of ginger and spring onions, add a spoonful of cooking wine and boil it together, and put in the lotus seed an hour later. Yam duck soup.

After slaughtering the ducks, clean up the internal organs and cut them into pieces. 2) boil a pot of boiling water, put the duck pieces into the blanching water, remove the fishy, remove and set aside. 3) wash the pan, boil again with water, add duck pieces, Huangqi, Codonopsis pilosula, red jujube and ginger and simmer for 1 hour. 4) season with salt and serve. The above are several common practices of making soup with old ducks, which can adjust the use of materials and condiments according to their own taste.

What are the practices of braised duck pot?

Proper amount of water: prepare materials: slaughter and clean the old duck, eviscerate, cut into blocks and set aside. Prepare sliced ginger, green onions, star anise, incense leaves, cinnamon, pepper and dried chili. James water: add enough water to the pot, add duck pieces, add a few slices of ginger and some cooking wine, skim off the foam after boiling, James water for about 3-5 minutes, then fish out the duck pieces, rinse with clean water to remove blood and impurities.

Preparation materials: duck, ginger, onions, star anise, cinnamon, pepper, cooking wine, salt, chicken essence, water. Wash the old duck after slaughtering and cut into pieces. Slice ginger and onion and set aside. Hot pot cold oil, add ginger, onions, star anise, cinnamon, pepper stir-fry fragrance. Stir-fry the duck until golden brown on the surface. Add cooking wine and stir well.

Blanch the old duck in boiling water, put it in a saucepan and add 10 cups of water. Add green onion and cracked ginger slices and stew the ingredients with the old duck. Except spring onion, ginger and medicine bag, add a little salt and serve. [efficacy] nourish yin and moisten the lungs. It is suitable for fatigue and weakness, Yin deficiency and exuberant fire, dry mouth and so on.

How to make duck cooker

1. Preparation materials: duck, ginger, onions, star anise, cinnamon, pepper, cooking wine, salt, chicken essence, water. Wash the old duck after slaughtering and cut into pieces. Slice ginger and onion and set aside. Hot pot cold oil, add ginger, onions, star anise, cinnamon, pepper stir-fry fragrance. Stir-fry the duck until golden brown on the surface. Add cooking wine and stir well.

2. One old duck, 100g ham, 200g dried bamboo shoots, 2 green onions, right amount of ginger and yellow rice wine. Wash the whole old duck, boil a large pot of hot water, put the old duck into boiling water, cook over high heat for 5 minutes, remove the blood foam, remove the old duck, rinse the duck inside and outside with warm water. Cut the ham into thin slices, ie cut against the meat grain so that it won't break up.

3. when the old duck is ready to be treated, blanch the duck in cold water, add a little ginger to remove the fishy smell, fish it out and rinse it with clean water. Pour a little oil into the pan, stir-fry the shredded ginger, stir-fry the duck, add a little sugar and stir-fry until slightly yellowed, add the right amount of light soy sauce and a little soy sauce to color, stir-fry well. Add glutinous rice wine to add flavor, cover and simmer for a while, then add water to boil, skim off the foam.

The practice and ingredients of Old Duck Pot

Practice and ingredients of old duck pot: preparation materials: old duck, ginger, onions, star anise, cinnamon, pepper, cooking wine, salt, chicken essence, water. Wash the old duck after slaughtering and cut into pieces. Slice ginger and onion and set aside. Hot pot cold oil, add ginger, onions, star anise, cinnamon, pepper stir-fry fragrance. Stir-fry the duck until golden brown on the surface. Add cooking wine and stir well.

Ingredients: duck 1000G, ham 50g, dried bamboo shoots 100g, green onions 2, thick ginger slices 4, yellow rice wine 30ML, salt 1g. Wash the whole old duck, boil a large pot of hot water, put the old duck into boiling water, cook over high heat for 5 minutes, remove the blood foam, remove the old duck, rinse the duck inside and outside with warm water. Cut the ham into thin slices, ie cut against the meat grain so that it won't break up.

When the old duck is ready to be treated, blanch the duck in cold water, add a little ginger to remove the fishy smell, fish it out and rinse with clean water. Pour a little oil into the pan, stir-fry the shredded ginger, stir-fry the duck, add a little sugar and stir-fry until slightly yellowed, add the right amount of light soy sauce and a little soy sauce to color, stir-fry well. Add glutinous rice wine to add flavor, cover and simmer for a while, then add water to boil, skim off the foam.

Practice: wash the old duck and chop it into pieces; peel and seed the wax gourd and cut it into pieces. Add the right amount of water to the pot, add the old duck, add sliced ginger, green onions and cooking wine, boil over high heat and skim off the foam, turn to low heat and simmer for 40 minutes. Then add wax gourd pieces, continue to simmer for 20 minutes, and finally add salt, chicken essence and white pepper to season. Duck stewed yam materials: old duck, yam, red jujube, Chinese wolfberry, ginger slices, onions, salt, cooking wine, chicken essence.

Ingredient: the right amount of duck. Excipients: right amount of dried bamboo shoots, right amount of ham, right amount of soup, right amount of zongye. Seasoning: appropriate amount of salt, monosodium glutamate, onion, ginger and yellow rice wine. Slaughter the old duck, clean it, blanch it in a boiling water pan to remove the blood stain, dig up the duck shame, and wash it.