Roasted duck with konjac
Ingredients: half a duck, 250 grams of konjac tofu, a small section of green onions, three cloves of garlic, a small piece of pickled ginger (about 10 grams), about 3 pickled peppers, 1 tablespoon of Pixian bean paste, 1 teaspoon Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 3/4 teaspoon of salt, 2 tablespoons of oil, appropriate amount of boiling water.
Method:
1. Wash the duck and konjac for later use, and wash the onion, garlic and ginger for later use;
2. Chop the duck into two finger-wide pieces, cut the konjac into one-finger-long and wide segments, slice the green onion diagonally, slice the garlic and pickled ginger, and chop the pickled pepper;
3. Boil water in a boiling pot, blanch the konjac after the water is boiled to help remove the alkaline taste of the konjac itself;
4. After changing the water and boiling, blanch the cut duck pieces to remove the greasy;
5. Take the wok, pour in the oil, and when the oil is 8 hot, add the green onion, garlic, ginger and pickled pepper and pepper to burst out the fragrance;
6. After the duck pieces are evenly fried, then the konjac pieces are stir-fried, and cooking wine, light soy sauce and salt are added and stir-fried evenly;
7. After stir-frying for about 3 minutes, add boiling water to cover the ingredients in the pot, cover the pot and simmer over medium heat for about 30 minutes, during which be careful not to dry the pot. After about 30 minutes, drain the soup over high heat.
Roast duck with yuba
Ingredients: 500 grams of duck meat with bones, an appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 bay leaves, more than 10 peppercorns, 2 small rock sugar, dried chili, ginger, garlic, green onion, cooking wine, light soy sauce, and dark soy sauce.
Method:
1. Wash the duck meat and cut it into pieces, cut the ginger into slices, cut the green onion into sections, cut the dried chili pepper into shreds, wash the yuba with water and soak it for about 30 minutes in advance, then remove it and cut it into about 2 cm long sections;
2. Put an appropriate amount of water in the pot, add the duck pieces, add a few slices of ginger and green onions, then put in a little cooking wine, turn on the fire (without covering), blanch until the duck pieces change color, then remove them with a colander, rinse the blood foam on the surface with water, and drain;
3. Put a little oil in the pot, add star anise, cinnamon and Sichuan pepper, fry the fragrant duck pieces over low heat, turn to high heat, and fry until the duck pieces are oily;
4. Add a teaspoon of cooking wine, stir well, add dried chili, ginger, garlic, bay leaves, rock sugar, salt, a teaspoon of dark soy sauce, two teaspoons of light soy sauce, and stir well until the duck pieces are colored;
5. Pour in the hot water completely soaked in the ingredients in the pot, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes;
6. Add the soaked yuba, stir well, continue to cook for about 5 minutes until the soup in the pot is basically dry, add the green onion section, stir-fry well and then get out of the pot.
Braised duck pieces
Ingredients: 1/4 duck.
Ingredients: rock sugar, star anise, cinnamon, dried chilies, bay leaves, cooking wine, dark soy sauce, ginger slices (sliced), garlic (peeled), green onion (knotted).
Method:
1. Wash and drain the duck and chop it into pieces, put an appropriate amount of water in the pot, put in the duck pieces, boil for about 2 minutes, remove the duck pieces with a colander, rinse them with water and then remove them for later use;
2. Put a little oil in the pot, add star anise, cinnamon and rock sugar, and fry over low heat until the rock sugar is basically melted (after the oil is hot, you can use a spatula to gently beat the rock sugar, it will be easy to break);
3. Put in the processed duck pieces, turn to high heat and fry them until they change color and get oily;
4. Add two teaspoons of cooking wine, stir well, then add two teaspoons of dark soy sauce, stir well and color;
5. Add ginger slices, garlic, green onion knots, bay leaves, dried chili peppers, and an appropriate amount of salt, pour in an appropriate amount of hot water (to cover the duck pieces and be higher), cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes;
6. Open the lid of the pot and thicken the soup to remove it.
Duck steamed yam
Ingredients: a slaughtered duck and 300 grams of yam.
Ingredients: ginger (sliced), green onion (knot), cooking wine to taste.
Method:
1. Clean up the duck and cut it into pieces, peel the yam, cut it into hob pieces, and soak it in water for later use;
2. Put a little oil in a hot pan, add the duck pieces and ginger slices, and fry on high heat until the duck pieces are oily, so that the surface of the duck pieces looks slightly browned;
3. Add an appropriate amount of salt and cooking wine, stir well;
4. Put the yam cubes into the bottom of a heat-resistant bowl, then scoop in the fried duck pieces and set aside;
5. Put an appropriate amount of water in the voltage pot, then put it into the steaming rack, put the bowl with yam and duck pieces on the steaming rack, then put in the green onion knot, cover the pot, hold the pressure for 30 minutes, and then open the lid and take it out after the pressure is relieved in the pot.
Braised duck wings
Ingredients: 300 grams of duck wings.
Ingredients: 2 star anise, 2 small pieces of cinnamon, 4 dried chilies, 1 grass fruit, 2 cloves of garlic, about 10 Sichuan peppercorns, ginger, dark soy sauce, chicken essence, oyster sauce, cooking wine.
Method:
1. Wash and drain the duck wings after removing the residual hair, cut them from the joints, and then draw two knives on the middle wing part to absorb the flavor; wash the star anise, cinnamon bark and Sichuan pepper; cut the dried chili pepper into two pieces after washing and remove the seeds; wash the grass fruit and break it with a knife; slice the ginger and peel the garlic;
2. Put oil in a hot pan, add star anise, cinnamon and Sichuan pepper, and burst out the fragrance over low heat;
3. Add the duck wings, turn to high heat, spread the duck wings on the bottom of the pan, turn over after frying one side, and fry the two sides of the duck wings until slightly browned;
4. Add two teaspoons of cooking wine and stir well;
5. Add ginger, garlic, grass fruit, dried chili, dark soy sauce, sugar, salt, oyster sauce and chicken essence, stir-fry well until the duck wings are colored;
6. Add an appropriate amount of hot water (to completely submerge the duck wings), and scoop out the foam with a spoon when the fire is slightly boiling;
7. Cover the pot and cook over low heat for about 30 minutes;
8. Open the lid of the pot and thicken the soup.
Beer duck
Ingredients: 600 grams of duck, one can of beer (350 ml).
Ingredients: ginger, garlic, green onion, star anise, cinnamon, Sichuan pepper, dried chili, dark soy sauce, sugar, chicken essence, cooking wine.
Method:
1. Wash and drain the duck, remove the fat skin and cut it into pieces, chop the duck meat into pieces, wash the star anise, cinnamon and peppercorns; cut the dried pepper into two pieces after washing and remove the seeds; slice the ginger, pat the garlic loose and peel, and cut the green onion;
2. Put the pot on the fire, fry the duck skin to get the oil, then add star anise, cinnamon, pepper, ginger slices, garlic, and fry over low heat to bring out the fragrance;
3. Add the duck meat, turn to high heat and fry, fry the moisture in the duck meat until the duck meat is oily;
4. Add two teaspoons of cooking wine and stir well, then add dried chili peppers and two teaspoons of dark soy sauce, stir well until the duck meat is colored;
5. Add an appropriate amount of salt, chicken essence and a small amount of sugar, stir well, pour in beer, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes;
6. Add chopped green onion and stir-fry well.
Drunken beer duck
Ingredients: half a duck, green onion, ginger, garlic, green and red two wattle chili peppers, sugar, appropriate amount of dried chili peppers, dried Sichuan peppercorns, 3 star anise, 1 cinnamon, 2 bay leaves, a spoonful of bean paste, a bottle of beer, light soy sauce, rattan pepper oil.
Method:
1. Blanch the duck meat in a pot under cold water, rinse and drain the water after getting out of the pot (it is recommended to use kitchen paper towels to absorb the water, otherwise the oil will splash very badly when the sugar is fried in the next step), and the green and red peppers are cut into the shape of horse ears for later use.
2. Heat the oil in the pot, put in a little white sugar or rock sugar, turn on low heat and slowly fry until the sugar melts and small bubbles turn into caramel color, then put in the blanched duck meat and quickly stir-fry to color.
3. Then turn on medium heat and fry ginger slices, garlic slices, dried chili pepper segments (add or subtract according to personal spiciness), pinch of dried peppercorns, 3 star anise, 1 cinnamon bark, and 2 bay leaves until fragrant, and then put a spoonful of bean paste and stir-fry evenly.
4. At this time, pour in a whole bottle of beer, turn on high heat, cover the pot and simmer.
5. Cook until the soup in the pot is thickened, add an appropriate amount of salt to taste, then add green and red peppers and stir-fry until broken, and finally put a spoonful of light soy sauce and a little rattan pepper oil and stir well.
Tips:
One of the secrets of this beer duck is the rattan pepper oil drizzled at the end, a little rattan pepper oil is added to enrich the whole flavor instantly, and the fusion of chili pepper and rattan pepper can better highlight the deliciousness of the meat.
Roasted duck with bamboo shoots
Ingredients: 600 grams of duck, 350 grams of bamboo shoots.
Ingredients: ginger, garlic, green onion, star anise, cinnamon, Sichuan pepper, dried chili, dark soy sauce, rock sugar, chicken essence, cooking wine.
Method:
1. Wash and drain the duck, remove the fat skin and cut it into pieces, chop the duck meat into pieces, wash the star anise, cinnamon and peppercorns; cut the dried pepper into two pieces after washing and remove the seeds; slice the ginger, pat the garlic loose and peel, and cut the green onion;
2. Soak the bamboo shoots in water for 15 minutes, remove the cutting hob pieces, boil them in boiling water for 5 minutes, then drain them and set aside;
3. Put the pot on the fire, fry the duck skin to get the oil, then add star anise, cinnamon, pepper, ginger slices, garlic, and fry over low heat to bring out the fragrance;
4. Add the duck meat, turn to high heat and fry, fry the moisture in the duck meat until the duck meat is oily;
5. Add cooking wine and stir well, then add dried chili peppers, rock sugar, salt, dark soy sauce, and stir-fry until the duck meat is colored;
6. Put in the processed bamboo shoots, add about 500 ml of boiling water, cover the pot, and cook over low heat for about 20 minutes;
7. Add a little chicken essence and chopped green onion and stir-fry well.
Stir-fried duck with kimchi
Ingredients: half a clean duck (weighing about 650 grams), sour cowpeas, and red pickled peppers.
Ingredients: ginger, garlic, Sichuan pepper, garlic sprouts, oyster sauce, chicken essence, cooking wine.
Method:
1. Wash and drain the duck and chop it into pieces; cut the sour cowpeas and pickled pepper into sections, peel and cut the garlic into cubes, cut part of the ginger into slices, cut part into shreds, wash the peppercorns, wash the garlic seedlings and cut them into sections;
2. Put an appropriate amount of cold water in the pot, add the duck pieces, add ginger slices and a little cooking wine, boil over high heat, remove the duck pieces, rinse off the blood foam with warm water and drain;
3. Put a little oil in the pot, add the peppercorns and stir-fry until fragrant, then put in the duck pieces, fry the water in the duck pieces over high heat until the oil comes out;
4. Add a little cooking wine and stir well;
5. Add an appropriate amount of salt, pickled pepper, shredded ginger and garlic, stir-fry well;
6. Add hot water just over the duck pieces and cook for about 5 minutes;
7. Add sour cowpeas, chicken essence and oyster sauce and stir-fry for about 2 minutes;
8. Finally, add garlic sprouts and stir-fry well.
Roasted duck cubes with lettuce
Ingredients: 1/4 duck (about 450 grams), 1 lettuce (about 450 grams).
Ingredients: ginger, garlic, green onion, star anise, cinnamon, dried chili, Sichuan pepper, Pixian bean paste, light soy sauce, chicken essence, sugar, water starch, cooking wine.
Method:
1. Wash and chop the duck, peel off the skin of the lettuce, wash and cut into hob pieces, slice the ginger, peel and pat the garlic loosely, and cut the green onion into about 0. 5 cm long section; Pixian bean paste minced, star anise, cinnamon, Sichuan pepper washed; dried chili pepper washed and cut into two pieces and then seeded;
2. Put the pot on the fire, put an appropriate amount of water to boil, add a little cooking wine, add the duck pieces, blanch until the duck pieces change color, then remove and drain with a colander for later use;
3. Put oil in a hot pan, add star anise, cinnamon and Sichuan pepper, and burst out the fragrance over low heat;
4. Put in the blanched duck pieces, turn to high heat and fry until the duck pieces are oily;
5. Add dried chili, ginger, garlic and cooking wine, stir-fry well;
6. Add Pixian bean paste, chicken essence, salt, a little sugar, and stir well;
7. Add an appropriate amount of boiling water (not over the duck pieces), cover the pot, and simmer for about 20 minutes;
8. Add the lettuce, stir-fry well and cook for about 3 minutes;
9. Add green onion and light soy sauce, stir well, pour in water starch, stir-fry well, and stir well.