Beer duck
1. Wash and cut the duck into cubes, wash and slice the onion, peel and slice the ginger and garlic, and cut the green onion into green onion and green onion.
2. Heat the oil pan, sauté the onion slices, garlic slices and ginger slices until fragrant, add the duck and sauté until the surface is white, add salt. Stir-fry the soy sauce until the duck is colored.
3. Pour in the beer, add the shallots, not over the duck pieces, boil on high heat, then reduce the heat to simmer until the soup is thick, add salt, and then use high heat to thicken the marinade, sprinkle the green onions and coriander leaves.
Casserole duck
1. Spice oil: dried shiitake mushrooms, dried lemongrass, green peppercorns, galangal, star anise, fragrant leaves, cinnamon, cumin, peppercorns, cumin, cumin, red cardamom, grass cardamom, sand ginger, licorice, grass fruit, thyme, white nutmeg, clove, Xinyi 5 grams each, put into the machine to beat into powder.
2. Heat the salad oil into the pot to 60%, pour into the powder, pay attention to stirring while punching, wait for the oil and powder to fully integrate, cover and simmer for 1 day, let the taste of the spices fully integrate into the oil, you can use.
2. Slaughter the duck, chop into small pieces, add cooking wine and spice powder and mix well and marinate for 20 minutes.
3. Heat the pot with spice oil to 50%, add ginger slices and green onion to stir-fry, add duck pieces and simmer for 2 minutes, add spicy girl sauce, dark soy sauce and dried chili peppers and continue to sauté for 1 minute, add broth to submerge the duck pieces, put the duck pieces with soup ingredients into the pressure cooker, open the lid on high heat and turn the heat to simmer for 30 minutes until the duck is fully cooked, pick out the duck pieces, drain the original soup and leave the dregs for use.
4. Pour the original soup into the wok, put in the duck pieces on high heat to collect the juice, when the soup is about to be exhausted, pour in the red oil, sprinkle the green and red pepper slices, put the pot into the plate, sprinkle the coriander and garnish it.
Fish flavor back to the pot duck
1. Remove the bones of the duck breast of camphor tea and slice it into slices about 0.3 cm thick; mix the eggs with dried fine starch into whole egg starch, soak the peppers to remove seeds and stems, and chop them into fine minces; peel and wash the ginger and garlic and cut into ginger garlic rice; wash and cut the shallots into green onions; salt, sugar, vinegar, soy sauce, green onions, and fresh soup into a bowl and mix well into a sauce.
2. Place the pan on high heat, heat the vegetable oil until it is 50% or 60%, wrap the duck slices on the whole egg starch and fry until golden brown, then drain the oil.
3. Leave a little oil in the pot and heat it to 40%, add the minced chili pepper, stir-fry the ginger and garlic to color, cook in the sauce, when the juice is thick, stir-fry the fried duck slices evenly.
A thousand knives duck
1. Treat the duck cleanly, chop it with a thousand knives, chop it into small pieces, add soy sauce, salt, onion and ginger water, monosodium glutamate, mix well and marinate.
2. Finely chopped ginger, minced garlic, chopped green onion, chopped millet spicy.
3. Start the pot to burn the oil, add a little chicken fat, add ginger, onion, garlic, millet spicy, peppercorns, add crushed duck pieces and stir-fry incense, stir-fry into the flavor, add half a bottle of beer, boil, add salt, crushed tempeh, soy sauce and stir-fry fragrantly, stir-fry into the flavor, collect the juice bright oil, sprinkle with green onions, and put it on the pan.
Casserole fat intestine duck
1. Wash the duck after slaughter, chop it into pieces, blanch it in boiling water, fry it in a pot after fishing it out; the fat intestine section is blanched in boiling water and fished out.
2. Stir-fry the watercress sauce, dried chili pepper, minced ginger, minced garlic and cooking wine in the oil pot, inject duck pieces, fat intestines, simmer over low heat, and add salt and monosodium glutamate.
Beer duck fondue
1. Wash the duck, drain the water, put it in a pot of cold water and boil it on high heat, then change to low heat and cook until it is eight ripe, drain it, chop it into pieces, chop the bean paste into minced; the old ginger is broken.
2. Wash and drain the tripe and slice it into slices; pork belly, belly, oil tendons, wash, first add a cross flower knife, and then cut into strips; lunch meat and tofu skin are cut into slices; green vegetables are washed; lettuce and lotus root are peeled, washed, and cut into thin slices; pork is washed and cut into slices.
3. Use salt, pepper oil and garlic paste to make a dipping sauce.
4. Put the wok on the fire, add oil and heat, stir-fry the pickled ginger slices, bean paste paste, ginger, and pickled chili peppers until fragrant, scoop out the remaining oil, add garlic cloves, lard, peppercorns and stir-fry slightly, pour in the soup of boiling duck, add duck chunks after 10 minutes, then add beer, salt, sugar, pepper to boil, skim off the foam, pour the soup and duck chunks into the hot pot, you can put in a variety of dishes to blanch at will.
Shrimp and crab stewed duck
Ingredients: red duck, shrimp gum, crab yellow, crab meat, dried corn starch, light soup, rice wine, sesame oil, sugar, salt, monosodium glutamate, wet starch, coriander leaves, half a can of pineapple, peanut oil.
1. After the red duck is removed, the dry corn starch is patted on the abdomen, the shrimp glue is stuffed into the abdomen, and then the corn flour is patted after flattening.
2. Heat the peanut oil to about 140 degrees, fry the whole duck until crispy, remove, cut into 224 pieces, build back into duck shape and arrange in a dish.
3. Crab yellow with boiling water blanched, drain the water after the pot "tender oil" oil temperature is controlled at about 70 degrees, separate, remove the oil after the crab meat, splash into the rice wine, light soup, mix in monosodium glutamate, salt, sugar, pepper, with wet starch after the hook, under the crab yellow, and then add sesame oil, cooked oil mix well, take up and drizzle on the duck noodles, you can use pineapple and coriander leaves around the edge.