Soon into May, spring is also coming to an end, the summer solstice is coming, the temperature is gradually rising, with the change of seasons, we also have to adjust our diet, eat in season, the body is healthier.
At the turn of spring and summer, beef and mutton remember to eat less, although these things are more nourishing, but also easy to appear on fire. In addition to beef and mutton, this meat is more suitable for eating now, nourishing and nutritious, delicious and not on fire, it is "duck meat". Duck meat is warmer than beef and mutton, the nutritional value is very high, rich in protein, fat, a variety of vitamins and minerals, if conditions permit, remember to eat more.
Beer duck
1. Prepare ingredients:
Prepare half a tender duck, chop into even small pieces and put them in water, grab and wash a few times and soak for 10 minutes, soaking is easier to remove the blood from the duck meat.
Prepare three celery sticks and cut into segments; half of the green pepper is cut into diamond-shaped slices; half of the red pepper is also cut into diamond-shaped slices, and put together with celery, green and red pepper is mainly used for color matching is more beautiful.
Cut slices of ginger, green onion and garlic and spread them together, then add a few dried chili peppers and 2 star anise to set aside.
2. Blanch the duck pieces in the water:
Boil water in the pot, add a little salt into the bottom taste, cooking wine 10 grams to fishy, put the duck pieces of cold water into the pot, gently push it to heat evenly, duck block cold water under the pot will slowly dissolve the blood water, the water boils after the pot is boiled to remove the foam in the pot, blanch the water for about 2 minutes, rinse with clean water, control the water for backup, this step is mainly to remove the blood water in the duck block to reduce the fishy smell.
3. Start cooking:
Burn oil in the pot, put in a small handful of rock sugar, keep stirring to make the rock sugar melt quickly, the sugar juice becomes reddish brown, pour the duck pieces into the pot, quickly stir-fry so that the duck pieces are evenly wrapped in sugar, this step is mainly to color the duck pieces, sauté for about 2 minutes, fry the fat oil in the duck pieces, and add shallots, ginger and other small ingredients after the duck meat is fried.
Open a low heat to fry out the spicy taste, add 2 grams of soy sauce to the color, cooking wine 5 grams to fishy, fry the color evenly, pour into a can of beer, if the soup is not enough can add some boiling water, beer can play a role in fishy freshness, the aroma is more mellow.
Turn low heat to high heat, add 3 grams of salt, 5 grams of soy sauce, 5 grams of steamed fish sauce and stir well, cover the pot and turn to low heat and simmer for 15 minutes, this step is to stew the duck pieces and absorb the soup into the flavor.
After 15 minutes the duck pieces are cooked, turn the heat to collect the juice, the high temperature will quickly collect the soup to the viscous, pour in the prepared side dishes and stir-fry until it is broken, then sprinkle a little white sesame seeds, turn well to get out of the pot, a tender beer duck is ready.
Saltwater duck
1. Prepare ingredients:
Prepare a duck, first put it in clean water to wash it, remove the lymph above the duck's neck, remove the internal organs in the chest cavity, and soak the duck in water for a while to fully remove the blood inside.
Prepare a small bowl, pour in 120 grams of salt, add a small handful of peppercorns, a few fragrant leaves, and a pinch of fennel to sauté the salt and pepper.
In the bowl, a few fragrant leaves, a piece of galangal, a section of cinnamon, a few pieces of white root, a patted nutmeg, two grains of sand, soak these spices in water to remove impurities and odors inside.
2. Sautéed salt and pepper:
Heat the pot, pour salt and pepper and other small ingredients, turn on low heat and stir-fry non-stop, salt stir-fry fragrant, stir-fry discoloration and then pour out for later.
2. Marinate the duck:
Pour the sautéed pretzel on the duck meat evenly, the chest cavity should also be smeared with pretzel, all wiped out after standing for more than 2 hours, let the salty taste seep into the duck, and when we cook, just can neutralize a part of the salt, so that the duck is more salty and delicious.
3. Start cooking:
After 2 hours the duck has been marinated, wash off the pretzel on the top, put the duck in cold water into the pot, pour in the soaked spices, add a green onion knot, a few slices of ginger, add another 10 grams of pretzel salt, bring the water to a boil, beat the foam in the pot, cover the pot and simmer for 10 minutes.
After 10 minutes, the aroma of green onion and ginger has been completely boiled out, pick out the green onion and ginger, turn the duck over to let it heat evenly, cover the pot and cook for another 10 minutes.
Time to open the pot lid, the duck at this time has been stewed very soft and tender, do brine duck stew time is not too long, about 20 minutes, cooking time too long duck meat is not tender enough, stewed duck do not rush to take out, let it soak in the pot for another half an hour, during the soaking to the duck to turn over, let the taste fully penetrate into the duck meat.
After half an hour, the duck is removed, the butt is cut into evenly cut pieces, placed on the plate and poured with duck soup, and a salty and fragrant brine duck is ready.
Tangerine peel stewed duck
1. Prepare ingredients:
Prepare a tender duck, remove the duck butt, chop the duck meat into even small pieces, grab and wash it several times with water, wash the blood on it, squeeze out the water and set aside.
Prepare an appropriate amount of tangerine peel, cut into thin strips, soak in water to soften and set aside.
Prepare a slice of ginger and cut into slices.
2. Start cooking:
Heat the pot, add the food oil slippery pan, after sliding the pot pour out hot oil to add cool oil, when the oil temperature is 50% hot, pour the duck meat into the pot, until the duck skin is tightened and then shake the pot, so as to prevent the fryer from slowly frying out the water in the duck, put the ginger slices into the pot to continue to stir-fry, fry out the aroma of duck meat.
After the duck meat changes color slightly, pour in a little soy sauce to color, fry the color evenly, add 10 grams of soy sauce, 2 grams of salt, 2 grams of pepper, pour in a little cooking wine to fishy, add the right amount of water along the edge of the pot, after the water is boiled, beat the foam in the pot, cover the pot lid and simmer for 15 minutes on high heat.
After 15 minutes, put the tangerine peel in the pot, reduce the heat and simmer for another 10 minutes to allow the flavor of the tangerine peel to melt into the duck.
After 10 minutes, the duck meat is served, sprinkled with coriander and served, and a nourishing tangerine peel stewed duck is ready.
Braised duck with bamboo
1. Prepare ingredients:
Prepare a tender duck, remove the duck butt and chop the duck meat into evenly divided pieces.
Prepare a few shiitake mushrooms, wash them and cut them in half.
Prepare a few shallots, separate the white onion and the green onion leaves, and cut into small pieces and set aside.
Cut slices of ginger and garlic together and grab a handful of dried chili peppers, one star anise, two fragrant leaves, and a section of cinnamon.
2. Blanch the duck pieces in the water:
Put the duck pieces into the pot with cold water, pour a little cooking wine to fishy, after the water boils, beat the foam in the pot, cook for about 2 minutes, pour out the duck pieces, rinse with water and set aside.
3. Fry the rotten bamboo:
Prepare an appropriate amount of humus. When the oil temperature is 50% hot, pour the bamboo into the pot and fry it quickly for 30 seconds, and then pour it out to control the oil after the bamboo changes color and bubbles.
4. Start cooking:
Then burn the oil in the pot, after the oil is hot, pour in the onion, ginger, garlic and other small ingredients together to stir-fry, fry out the aroma of the small ingredients, pour the duck into the pot and continue to sauté for about 3 minutes, the water in the duck pieces is fried dry, the duck meat is fried fragrant, fried and discolored, poured into the dark soy sauce 3 grams of color, the color is fried evenly.
Pour another can of beer, pour in the right amount of water over the duck pieces, pour in shiitake mushrooms and fried bamboo, pick out the green onions in the pot, the green onions will have a peculiar smell for a long time, add 10 grams of soy sauce and stir well, pour the duck pieces in a casserole, bring to a boil on high heat and then turn to low heat and simmer for 30 minutes.
After 30 minutes, pick out the spices inside, add 5 grams of oyster sauce to freshen, 1 gram of salt and stir well, and then pour in the shallots to garnish it, and a tender and flavorful roasted duck with bamboo will be ready.
Lemon duck
1. Prepare ingredients:
Prepare half a duck, soak and wash the duck meat, remove the duck butt and chop it into even small pieces.
Cut some red pepper slices, lemon slices, ginger slices, and garlic slices together, and then grab a few dried chili peppers and set aside.
2. Start cooking:
Heat the oil in a pan, add ginger, garlic and dried chili peppers, turn on low heat and stir-fry to bring out the aroma, pour in the duck pieces and stir-fry over medium heat to remove the moisture inside, sauté for about 3 minutes.
Duck nuggets stir-fried fragrant, fried discoloration after pouring in the appropriate amount of cooking wine, continue to stir-fry a few times using alcohol volatilization to remove the fishy smell, add 3 grams of salt, 10 grams of light soy sauce, 3 grams of dark soy sauce to tone the background and stir-fry evenly, pour in the appropriate amount of water without pot duck blocks, after boiling on high heat, turn to low heat and simmer for 20 minutes.
After 20 minutes, add lemon slices, add 10 grams of oyster sauce to freshen, stir-fry the oyster sauce, cover the pot and simmer for another 10 minutes, let the duck cubes absorb the lemon flavor and sour taste.
The time is almost open to open the lid of the pot, put in the red pepper segment and continue simmering for a while, the red pepper can be out of the pot after it is broken, and a sour and spicy appetizing lemon duck is ready.