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How do you do the duck leg? Hurry!

Put cold water in the pot, put the washed duck legs into the pot, bring the fire to a boil and fish it out for about a minute. This is the side with meat, and it should also be fried to a yellowish state. After frying the duck leg, wash the pan with a little oil, stir-fry the ginger, garlic, star anise, incense leaf and cinnamon for a while. Put in the fried duck leg with the skinned side up.

Clean the duck leg after buying it back, boil a pot of water, put the duck leg into the boiling water and scald it. When the duck leg changes color and appears blood foam, it will be taken out and clean. Cut some ginger slices, a little more, when making duck legs, add raw ginger slices to get rid of the fishy smell. Prepare some chopped onions, garlic cloves and star anise.

Ingredients: duck leg, zucchini, carrots. Condiments: garlic cloves, pepper, cinnamon, star anise, sliced ginger, rock sugar, salt. Blanch the duck leg with cooking wine, pick up and drain, pour the water out of the pot, and wipe dry. Stir-fry the duck legs over low heat. There is no need to put oil, the fat layer of duck skin is very thick. Until you get enough duck oil and the legs are golden on both sides. Pick up the duck leg and stir-fry with rock sugar until melted. Stir-fry the duck legs and color them.

Ingredients: two duck legs, one and a half teaspoons of bean paste, three star anise, a pinch of pepper, a handful of chilli, six spring onions, one piece of ginger, five teaspoons of cooking wine, 1/3 teaspoons of chicken powder, the right amount of edible oil. Prepare ingredients, put duck legs in cold water, add two teaspoons of wine and blanch water, remove and rinse. Pour the right amount of oil into the pan and heat it to 50%. Fry the duck leg until golden on both sides and set aside. Add pepper, star anise and ginger slices to stir-fry.

Step 1 ingredients: 150 grams of edamame beans, 1 leg of salted duck, 3 grams of ginger, 3 green onions. Seasoning: light soy sauce 1g, sugar 1g, cooking wine 2g, dried pepper 2. Step 2 cut the salted duck leg into small pieces. Step 3 cut the ginger into shreds. Step 4 cut the spring onions into sections. Step 5: put edamame beans in a bowl, then cover with salted duck legs, shredded ginger, dried chili peppers, spring onions, sugar, light soy sauce, cooking wine, put in a steamer and steam in cold water for 30 minutes.

The ingredient or practice of a duck heart.

The ingredients of delicious duck heart mainly include: 500g of chilled duck heart in bag, 400g of dried pepper, 100g of ginger, 120g of onion, 20g of star anise, 10g of Sannai, 8g of cinnamon, 10g of cumin, 10g of grass fruit, 10g of pepper, 5g of clove, 8g of Amomum villosum, 12g of cardamom, 5g of grass row, 3g of fragrant leaves, 200g of refined salt, 15g of monosodium glutamate, 1g of nitrate, 50g of Monascus rice, 100g of cooking wine, 5000 g of fresh soup, 2000 g of refined oil.

Wash the duck heart, cut off the heart, all two pieces, and then put a cruciform knife in the duck heart, each duck heart cut into two pieces. Put the processed duck heart into a bowl, add 30 grams of wet starch, 5 grams of cooking wine, 0.5 grams of refined salt, grasp the homogenate, ready for use. Deep-fry peanuts until crisp, cut the dried chili into small pieces, and deep-fry the flavor with hot sesame oil (don't fry). Cut the winter bamboo shoots into small oblique elephant eyes, ready for use.

Honey duck heart: honey duck heart is characterized by sweet but not greasy, delicious taste. When making, first wash and slice the duck heart, then marinate it with honey, light soy sauce, soy sauce and other seasonings for a period of time, and finally bake it in the oven. This kind of honey duck heart is suitable for friends who like sweet taste. Cumin duck heart: cumin duck heart is characterized by rich cumin flavor and delicious taste.

Ingredients of tasteless duck neck: duck neck 1000 grams, duck wings 1000 grams, pepper one handful, grass and fruit two, star anise five, cinnamon right amount, pepper 100g, ginger one piece, cardamom one, good ginger one, two Amomum villosum, a little, magnolia, soy sauce, soy sauce and soy sauce. Soak the duck neck and wings in cold water for 2 hours to remove the blood and fishy smell.

Soak the duck in cold water. Boil all the ingredients in cold water, remove and wash the foam after three minutes. Put oil in the wok, add spices and spring onions and ginger, and heat the cold oil to release the flavor of the spices more fully. Add rock sugar to stir-fry, then add soy sauce and soy sauce to continue to stir-fry. After stir-frying for a while, add hot water and staple ingredients.

Key to production: when making soup, there must be a big fire, do not often open the lid, so as not to volatilize the fragrance. After the soup is cooked, add a series of raw materials to the duck neck and cook it repeatedly for 3 to 4 times before the best effect can be achieved in the pot. The longer the soup is used, the fuller the aftertaste and the stronger the flavor. After long-term use, when the soup is muddy or thick, it needs to precipitate, filter with gauze and pour out 1/4 of the sediment from the bottom of the pot.

How to make roast duck with chilled duck

Defrost the chilled duck, rinse the blood, and remove the blood in boiling water for about 10 minutes. Change the sour radish into long strips 3 cm long and 0.5 cm wide, slice pickled ginger, slice old ginger, cut green onions and set aside. Put salad oil in the pot and cook until 40% hot. Stir in ginger and spring onions over high heat. Stir-fry sour radish strips, pickled peppers and soaked ginger to taste.

The bought ducks use plucking forceps to pull out the remaining fine hairs on the duck skin and rinse them with cold water (Huixin Tip 1: ducks had better go to the chilled counter of the supermarket to buy, with quality assurance, and the supermarket generally has half a piece of duck for sale. Three mouthfuls are absolutely enough, and the bought ducks have been cleaned up, but there are only occasional fine hairs left. It is recommended to pull out the remaining fine hairs for the sake of taste and hygiene.

Make a marinade of roast duck: put sliced ginger, spring onions, salt and sugar in a seasoning bowl. Then in the seasoning bowl, pour the right amount of cooking wine, light soy sauce and soy sauce, mix well, and become a bare duck marinade. The amount of old smoked should be appropriate, just a little, so as not to affect the appearance of the duck after being roasted too dark in the future. Pour the marinade into the duck dish and gently knead it for 5 minutes.

Honey duck legs, need to prepare 4 duck legs, 4 slices of ginger, rock sugar, salt, soy sauce, red wine (or beer) and the right amount of water. Put all the ingredients in the pot, add water and boil until dry. The main ingredients are two chilled duck legs, and the excipients include spring onions and ginger, black pepper, pepper and salt powder, Li Jinji soy sauce, cooking wine, as well as Radix Astragali, Codonopsis pilosula, Angelica sinensis, Chinese wolfberry and other Chinese herbs.

It is better to peel the duck neck in a chilled bag. Be sure to pickle, blanch and then brine, otherwise the smell is too strong. Add nitrate salt will be light red color, better flavor, do not add too much! So as not to be harmful to human health. Dry pepper is better to choose dry millet pepper, because this kind of pepper color is red, oil is bright, spicy taste is stronger. Chili seeds should also be retained after cutting chili into sections, because chili seeds can also increase the flavor of gravy.

Roast duck with shiitake mushrooms choose a duck leg, tear off the skin and cut into pieces, then blanch the meat, add salt, light soy sauce, raw oil, seasoning powder (five-spice powder, pepper powder, chili powder mixture), cornflour and marinate for 20 minutes. Jingwu duck neck preparation raw materials: chilled duck neck 5000 grams, dried pepper 400g, ginger 100g, onion 120g, star anise 20g and so on.

How to make roast duck marinade

Prepare chilled duck and remove duck feathers and other sundries. Take a large bowl of equipment and add light soy sauce (or extremely delicious), cooking wine, flattened dried chives, garlic, five-spice powder, star anise powder, salt and sliced ginger. Add the marinade to the cleaned duck. Wipe all parts of the duck with marinade and cover for at least one night. Bake at 200 degrees in the middle of the oven for 40 minutes.

Mix light soy sauce, rock sugar and Shaoxing Huadao wine and bring to a boil; put in brine herbs wrapped in soup bags, and red millet wrapped in soup bags; at the same time, add fried ginger and spring onions; simmer for about 2 hours, finally observe the color of the brine, adjust the color with the old extract, and then use.

Old brine is not only the soul of roast duck, but also the source of its unique flavor. First, wash 700 grams of duck and cut it to a palatable size. Set aside. Secondly, prepare excipients, including star anise 1, cinnamon 1, incense leaves 3, dried pepper 4, pepper 1 g, light soy sauce soy sauce 30 ml, red koji powder 1 g, cooking wine 30 ml, refined salt 3 g, chicken powder 1 g, green onions 1 section, edible oil 20 ml, cooked white sesame 2 grams.

The practice of delicious duck neck at home

The duck neck is thawed and soaked in clean water. Prepare 10g spring onions and 10g ginger. Add cooking wine. Add 20g salt. Marinate for more than 12 hours. Boil water in the pot and rub the pickled duck's neck. Get it out. Cut the dried chili peppers. Soak star anise, Sannai, cinnamon, cumin, grass fruit, cloves, Amomum villosum, pepper, cardamom and fragrant leaves in water. Heat the seasoning water for a while until it is excellent.

First, thaw the duck neck and soak it in clean water for a period of time. Prepare about 10 grams of spring onions and 10 grams of ginger. Add the right amount of cooking wine. Add 20 grams of salt. Marinate the duck neck with the seasoning for at least 12 hours. Boil water in the pan and blanch the pickled duck neck. Remove the duck neck and prepare for further cooking. Cut the dried chili into small pieces.

Duck neck treatment: first thaw, clean, add ginger, green onions, refined salt and cooking wine, nitrate and salt mix well, marinate for about 12 hours. Rinse with clean water after taking out, blanch in boiling water and set aside. Stewed: put the scalded duck neck into the boiled spicy gravy, stew over medium heat for 10 minutes, then turn off the heat and soak for another 20 minutes. After it is taken out to cool, cut into pieces and eat.