Beer Duck
Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery, radish
Seasoning: beer, soy sauce, oyster sauce, thirteen Xiang, cooking wine
Poach the duck in water
Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce, salt, and stir-fry.
After the duck meat is fried until golden brown, pour in beer (one bottle for each duck), add radish, and bring to a boil over high heat
When the beer is half dry, add Celery
(Now you are basically done), but you need to change the hot pot and continue cooking. . . . You can eat radishes and side dishes first.
Change the saucepan. Once it's boiled, you can add coriander. If you can eat spicy stir-fry, add some Pixian bean paste to taste better, and you can also add some Qianzhang shreds to make tofu skin. If you are in a hurry to eat, you can use a pressure cooker
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Sichuan Duck
Wash the raw duck, chop it into pieces, and pour it into the water (after the water boils, add the chopped duck pieces, and when it boils again, remove it. Remove the duck and rinse well).
Put duck cubes, water, ginger, chili pepper, cooking wine, salt, aniseed, and peppercorns in the pressure cooker (if you don’t have Sichuan peppercorns, you can also use Sichuan peppercorns). Turn on the heat and wait for 15-20 minutes after boiling.
Put oil in a wok, boil onion, ginger, garlic, add a ton of duck cubes, douzi (wet soybeans that are about to sprout), and vermicelli (cooked in boiling water) and stir-fry until cooked .
Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter, just pour an appropriate amount of the duck soup into it.
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Duck with taro paste
Ingredients:
Salt............1/4 teaspoon
Duck ..................Half one
Chengfen .............2/3 cup
< p>Lard............3 tablespoonsTaro......................1 piece
Soy sauce .............2 tbsp
Dried shrimp.............1 tbsp
Pepper... ...a little
Taiwan powder.........2 tablespoons
Lettuce leaves.........1 cup (shredded )
Dice sausage...2 tablespoons (or diced bacon)
Steamed duck ingredients:
Ginger..... ............2 slices
Onion.............2 stalks
Star anise. .........1 grain
Peppercorn..........1 teaspoon
Method:
1. Marinate the duck with soy sauce for 10 minutes, fry in hot oil until brown, remove and place in a steaming plate, add steamed duck ingredients and steam until tender (about 1 hour), remove the bones and remove the meat
2. Taro Peel and cut into large thick slices, steam in a steamer until soft, take out and press into puree while hot, soak the shrimp until soft, pick and chop. Steam the bacon and cut it into cubes
3. Put the flour in a bowl, add 1 cup of boiling water and blanch it, add it to the mashed taro paste, then add the dried shrimps, bacon, salt and pepper and mix well< /p>
4. Slice the thicker part of the duck meat, try to make it into a square piece, and sprinkle with cornstarch. Flatten the taro paste and stuff it on the duck meat. Sprinkle both sides with cornstarch, put it into a hot oil pan for 8 minutes, and fry over low heat until the surface is crispy and brown. Drain and cut into long cubes, place on a plate (shredded lettuce can be placed on the bottom of the plate)
5. Boil 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of oyster sauce, and 2/3 cup of clear soup Roll to thicken the gravy and serve together for dipping
Nutritional information:
Calories 2656 calories
Protein 121.5 grams
Fat 202.1 grams
p>80.5 grams of sugar
Duck meat needs to be steamed very well and has a meaty aroma. It is especially delicious when paired with the aroma of taro.
The most important thing is the oil temperature. First use a small piece of prepared taro paste and put it into the oil. If the oil is very hot, the taro will be fried and loosened immediately. Of course, duck meat can be replaced with chicken. When spreading the taro paste, the thickness must be even. Just spread the duck meat as flat as possible and then stuff it with taro paste.
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< p>Bazhen Braised DuckIngredients: Bare duck.............1 piece
Gizzard liver......... ....1 payment
Carrot..........half a carrot
Agaric..........several slices
p>
Pea clips......................10 pieces
Ginger............2 pieces
< p>Shrimps............10 piecesBamboo shoots............half a stick
< p>Shiitake mushrooms............6 pcsOcean mushrooms............6 pcs
Onions .............2 pieces
Marinated shrimp:
Salt............ .....1/8 teaspoon
Taiwan powder.........1 tablespoon
Wine............. ....1/8 teaspoon
Seasoning:
Sugar............1/2 tablespoon
Soy sauce............6 tablespoons
Sesame oil......a small amount
Wine .............1/2 tablespoon
Star anise.............1 capsule
Method:
1. Wash and dry the duck, cut it straight from the abdomen, but still connect the back, apply soy sauce to color, fry in hot oil until brown, and take it out
2. Put the duck into the pot, then add the remaining soy sauce and wine, sugar, star anise, green onion and ginger and other ingredients. Add 5 cups of boiling water, bring to a boil over high heat, then reduce to low heat and simmer until tender, about 2 seconds. Hour. Remove the duck and place it on a large plate
3. Marinate the shrimp with a little salt, wine and vinegar for 10 minutes. Slice the gizzards and liver, blanch the three kinds in boiling water, and take them out
4. Boil the bamboo shoots and carrots and slice them, soak the mushrooms and fungus until soft and slice them, and slice the mushrooms. Put them all into the duck soup and cook them. For five minutes, put down the pea clips and shrimps and bring to a boil, thicken the gravy, drizzle with sesame oil, sear it on the duck and serve
Nutritional content:
Calories 2879.3 calories
p>Protein 274 grams
Fat 180 grams
Carbohydrate 22.8 grams
This traditional Cantonese dish uses duck, but in What is often seen in Taiwan is made with hoof meat. Of course, its name is different. It is called assorted leg meat or sealed leg meat, but the taste and method of eating it are the same. The duck itself needs to be braised until tender. As for the Bazhen ingredients, we mainly choose ingredients with different colors and umami or aroma.
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< p>Pickled duck with pickled plums and vegetablesIngredients:
Medium duck............1 piece (about 2 kg)
< p>Onions............4 sticksGinger............1 small piece
Plumb pickles..........100g
Flat tips......................2 pcs
Winter bamboo shoots. ............5 pieces
Jinhua ham....300g
Pork belly......350g
p>
Seasoning:
An appropriate amount of salt and Shaoxing wine
Method:
1. Cut the skin off the duck's back with a knife. Use a thick knife to flatten it, and chop 5 to 6 knives on the duck's back to reach the bone, but do not chop it, so that the original juice in the duck bone can be boiled out. Do not cut into the chest
2. Blanch the duck in blood water and set aside. Cut the pork belly into long and thick slices. Cut the winter bamboo shoots into long pieces and beautify them with the knife. Soak the flat tips in water to soften them and tear them into thin shreds. Set aside the flat tips in water.
3. Throw the prunes. Wash and cut the vegetables into thin sections and set aside. Put all the prepared ingredients in a clay pot and add water. Add 1 small bowl of Shaoxing wine and bring it to a boil. Simmer for 3 hours, then put it into a large casserole, arrange it neatly and then boil it. , ready to eat
------Because the ingredients contain salt, the taste is not enough after cooking, so you can add a little salt. Do not add salt first to prevent the duck soup from losing its flavor.
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< p>Babao Glutinous Rice DuckIngredients: 1 tender duck (about 1500 grams), 100 grams of glutinous rice
Accessories: 75 grams of lean meat pellets, 75 grams of raw duck kidney pellets, 25g diced ham, 25g dried mushrooms, 10g diced mushrooms, half a can of pineapple
Seasoning: 10g each of ginger slices, green onion strips, 75g clean eggs, 2.5g chopped green onion, 8g chicken essence , 2 grams of MSG, 3.5 grams of young essence, 125 grams of dry starch, 10 grams of wet starch, 5 grams of sesame oil, 0.5 grams of pepper, 25 grams of Shaoxing wine, 6 grams of fragrant fermentation, 5 grams of soy sauce, 500 grams of peanut oil (actual consumption 100g)
Method:
1. Make a small incision on the neck of the slaughtered and depilated duck, take out all the bones and internal organs, and cut off the feet to obtain a whole duck without bones; Mix the lean meat cubes with 25 grams of dry starch; blanch the raw duck kidneys in boiling water; soak the glutinous rice with water, blanch it twice with boiling water, and then wash it with water.
2. Heat a pot with peanut oil, add processed glutinous rice, lean meat pellets, kidney pellets, ham pellets, and mushroom pellets, add 4 grams of refined salt, 5 grams of chicken essence, stir well, and cook with Shaoxing wine. Mix 15 grams evenly and stuff it into the whole duck; secure the edge with a toothpick, roll it over with water, poke a pinhole in the duck body, put it in a casserole, add 3.5 grams of refined salt, 2.5 grams of chicken essence, 10 grams of Shaoxing wine, and ginger slices , green onion strips, boiling water, cover and simmer until cooked.
3. Mix clean eggs and 5 grams of wet starch into a slurry, apply it on the stuffed duck, and then pat it with dry starch.
4. Heat the pot over high heat, add peanut oil, and heat it to about 150°C. Add the duck, take the pot away from the fire, deep-fry the duck until golden brown, remove it, and pour off the remaining oil. Place on a plate and surround with pineapple. In addition, pour the original stewed duck soup into the pot, add mushroom diced, chopped green onion, soy sauce, pepper, fragrant rice bran, add 5 grams of wet starch, add sesame oil and bright oil to mix well, divide into plates and serve.
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Nanjing Salted Duck
Background knowledge:
The famous Nanjing-style dish has a history of hundreds of years and has been passed down to this day. The main ingredient is duck, which is marinated, air-dried, braised and boiled. The skin of this dish is milky white, the meat is red, fat but not greasy, fragrant and tender. It is best made when the sweet-scented osmanthus blooms in the eighth or ninth month of the lunar calendar, also known as sweet-scented osmanthus duck.
Ingredients:
2000 grams of fat and tender duck
25 grams each of refined salt and vinegar, 15 grams each of onion knots, 20 grams of ginger, each of star anise and five-spice powder 2 grams, 1 gram of Zanthoxylum bungeanum
Preparation method:
Cut off the small wings and claws of the duck, make a small opening under the right wing socket, take out the internal organs, trachea and esophagus, and put them in Soak in clean water to remove blood stains, wash and drain the water, mix with a little refined salt, peppercorns, and five-spice powder and marinate for 1 hour, then soak in refined salt water for 1 to 2 hours, take out and wash;
Saute Add water to the pot, add the duck, vinegar, scallion knots, ginger and star anise, bring to a boil over high heat, cover and simmer for 20 minutes, turn the duck over, and simmer for another 20 minutes, until the duck meat is hard and crispy When the time comes, take it out and let it cool. When it's time to eat, cut it into pieces and put it on a plate.
Craftsmanship experience: The production of salted duck is most famous in autumn. Because the ducklings that have been fattened in the rice field have grown fat...
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Prince Duck
Composition: 15 grams of Radix Pseudostellariae and appropriate amount of duck (chicken, beef) meat
< p>Preparation method: Wash Radix Pseudostellariae, place it in a casserole with duck meat, and stew until cookedEfficacy Pseudostellariae Radix Pseudostellariae is the root of the perennial herbaceous plant Haier Ginseng of the Caryophyllaceae family. It has the function of nourishing qi and promoting fluid production. Function. When combined with duck meat, it can nourish the lungs, replenish qi, and promote body fluids. Duck meat nourishes yin and stomach, diuresis and reduces swelling. It is a food that people often eat and has high nutritional value. Pseudostellariae Radix Pseudostellariae contains polysaccharides of Pseudostellariae heterophylla, a variety of trace elements and a variety of amino acids necessary for the human body. It has the effect of invigorating qi and promoting body fluids.
Indications for treating lung cancer
Method: Wash the duck, remove the internal organs and cut into pieces. Wash the Radix Pseudostellariae, put it into a casserole together with the duck meat pieces, add an appropriate amount of water, and stew for 1 hour.
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< p>Winter duck stew[Ingredients] 1 old duck, 10 green onions, 1 small piece of ginger, add 10g of ginseng, 10g of asparagus, 10g of wolfberry, and jujube 3 pieces, 2g of licorice. Seasoning wine, a little salt.
[Preparation method] 1. Blanch the old duck in boiling water, take it out, put it in a stew pot, and add 10 cups of water. 2. Add scallions and cracked ginger slices, and stew the ingredients together with the duck. 3. Remove the onion, ginger and medicine packet, add a little salt and serve.
[Efficacy] Nourishes yin and moisturizes the lungs. It is suitable for symptoms such as fatigue, weakness, yin deficiency, excessive fire, and dry mouth.
Crispy Duck
Ingredients: One Beijing stuffed duck, Shaoxing wine, soy sauce, refined salt, pepper, star anise, sweet noodle sauce, onion, ginger, peanut oil.
Method:
1. Plug off the remaining fine hairs of the stuffed duck, take out the internal organs from the opening below the duck tail, wash them, remove the water, and put them into a plate.
2. Mix together Shaoxing wine, soy sauce, refined salt, Sichuan peppercorns, star anise (break into pieces), sweet noodle sauce, shredded green onion, shredded ginger, etc., apply it to the duck belly, and marinate for about three hours. , then steam it in a drawer over high heat for three hours, take it out, and drain the water from the duck belly.
3. Pour the peanut oil into the pot and cook it on a high fire until it is eighty-cooked. Put the steamed duck (breast side down) into the oil and fry it until the duck breast becomes golden brown. Turn over and fry the back of the duck. When the duck body is all fried to yellow, remove and drain the oil, put it into a plate (you can use rapeseed pine as the bottom) and serve.
Chaibao Duck in clear soup
Basic ingredients: 1000g fresh duck meat, 5g green onions, 75g cooked ham, 0.5g pepper, 75g water-fried magnolia slices, 1g MSG , 75 grams of steamed Daxiangru, 2 grams of refined salt, 50 grams of steamed green bamboo shoots, 5 grams of chicken fat, 500 grams of chicken broth, 25 grams of cooked lard
1. Cook the fresh duck meat , remove the thick and thin bones, cut into 5 cm long and 0.7 cm square strips, remove the stems of the Xiangru and wash it. Cut the cooked ham and magnolia slices into 5 cm long and 0.3 cm square shreds. Cut the green bamboo shoots into thick strips.
2. Take 4 duck strips, 2 pieces each of ham, magnolia slices, and fragrant silk, totaling 10 pieces, tie them tightly from the middle with green bamboo shoot silk, and tie them into the shape of a small stick, ** *24 handfuls, put them neatly into a clay pot, add cooked lard, 1.5 grams of refined salt, and 250 grams of chicken broth, then add the removed duck bones, steam them in a cage for 40 minutes, take them out, remove the duck bones, and pour the original soup into the wok. Duck flipped over in a large soup bowl.
3. In the wok holding the original duck soup, add 250 grams of chicken broth and bring to a boil. Skim off the foam. Add 0.5 grams of refined salt, monosodium glutamate and green onions. Pour into a large soup bowl and sprinkle Add pepper, pour in chicken oil and serve. Note: Steam the duck over high heat for about 40 minutes, until it is soft and tender.
Ginkgo duck stew
Basic ingredients: one bare duck, four ounces of ginkgo, eight ounces of white yellow buds, two corianders, carrots, black beans, oyster sauce, candied chicken powder , cornstarch, wine
① Peel the ginkgo shells, boil them in boiling water for five minutes, rinse and drain. Wash the duck, cook it in boiling water, remove and drain, and cut into pieces.
② Add two tablespoons of oil, sauté the ginkgo nuts, then add duck and sauté for a while, add seasonings, simmer the ginkgo nuts for about 20 minutes, thicken and turn off the heat.
③ Wash the buds, cut into short sections, cook them and put them in a clay pot. Place the duck on the yellow buds and bring to a boil. Add coriander and put the original pot on the table.
Camphora tea duck
Basic ingredients: 1 fat male duck, 2000 grams each of scented tea, camphor leaves, and fermented glutinous rice juice, 500 grams each of straw and cypress branches, refined salt, and 10 grams each of sesame oil , 25 grams of cooking wine, 1 gram of Sichuan peppercorns, 1.5 grams of pepper, 1000 cooked vegetable oil
Preparation method:
1. Open a 7cm long mouth of the duck from the back and tail, and remove the internal organs and anus. , mix cooking wine, fermented glutinous rice juice, pepper, salt and Sichuan peppercorns, rub the duck body and marinate for 8 hours, take it out, scald it in boiling water to tighten the skin, drain and put it into the smoker, mix the scented tea, straw, pine bark and camphor leaves Make smoked ingredients and smoke until the duck skin turns yellow, take it out, steam it in a cage for two hours, take it out of the cage and let it cool; 2. When the cooked vegetable oil is 80% hot, add the fumigated duck, fry until the duck skin is crispy and fragrant, take it out, brush with sesame oil, and the duck Fold the neck into a 2cm long section and place it in the middle of the plate. Cut the duck body into 4cm long and 2cm wide strips, cover the duck neck piece into a duck shape, and serve with lotus leaf soft cake
< p>Winter melon braised duckBasic ingredients: half winter melon, half duck, tangerine peel, ginger, oil, salt, cornstarch
Preparation method:
1 , Peel the winter melon, cut into pieces and wash, wash and cut the duck into pieces;
2. Soak the tangerine peel, dry the duck in water until golden brown; heat the pot red, add oil, add ginger, Saute the duck and tangerine peel until fragrant, add the winter melon, stir well, add appropriate amount of boiling water and salt, cover well, and cook over medium heat until the duck is cooked. Season with gravy and serve.
Osmanthus stewed duck
Basic ingredients: 1 clean duck (over 1,000 grams), 50 grams of osmanthus sugar, appropriate amounts of cooking wine and refined salt.
Preparation method: Clean the inside and outside of the duck and rub it evenly with salt; put the cooking wine and osmanthus sugar in a large bowl and mix well, place the bowl in a casserole, fill the bowl with water halfway, and place a tic-shaped bamboo stand on it. Cover the broken belly of the duck on a bamboo rack to prevent spilling the condiments in the bowl; put the casserole on high heat and simmer for 1 hour, then simmer on low heat for 30 minutes, and steam until the aroma is fragrant; open the pot, remove the large bowl, and put Put the duck in the pot (there is very little water in the pot), pour the remaining juice in the bowl over the duck noodles and serve.
Roast duck with bamboo shoots
Basic ingredients: 500 grams of bamboo shoots, 1 blue-headed duck, appropriate seasoning.
Preparation method: Slaughter the duck, remove the feathers and internal organs, wash and cut into pieces, put it into a hot vegetable oil pan, and fry the duck pieces over a high fire until the meat turns white. Peel and root the bamboo shoots, wash, cut open and cut into pieces. Put the bamboo shoots and duck meat into the pot, add appropriate amount of water, rice wine, ginger, green onion and Sichuan peppercorns, cook over low heat, add salt and MSG to taste.
Steamed Duck with Longan and Red Dates
Basic ingredients: 2000 grams of duck meat, 50 grams of red dates, 25 grams each of longan meat and lotus seeds, 10 rapeseed hearts, cooking wine, refined salt, MSG, green onions , ginger and pepper in appropriate amounts.
Preparation method: First wash the duck meat and remove the water, remove the core of the red dates, wash the longan meat, swell the lotus seeds, peel and remove the heart, and cook. Scallions, cut into sections, ginger slices. Put the soup pot on the fire, add water and lift all the ingredients, and season with cooking wine, refined salt, monosodium glutamate, sugar and pepper. After it boils, move to low heat and simmer until cooked, then take out the duck meat and put it into a casserole. , with the duck breast facing up, filter the original soup and pour it into the casserole. Place the longan meat, red dates and lotus seeds around the duck meat, steam it in a basket until crispy, take it out and put it into a box. Add chicken soup, refined salt and MSG to the rapeseed heart, put it on the fire and add the flavor, then surround it with the duck meat.
Fairy Duck
Basic ingredients: 1 duck, 49 pieces each of lotus seeds, ginkgo, and jujube, 3 grams of ginseng powder, appropriate amounts of salt, cooking wine, soy sauce, MSG, and clear soup.
Preparation method: First remove the cores and skins of lotus seeds and ginkgo fruits, and remove the cores of jujubes and set aside. Then slaughter the duck, remove its feathers, internal organs and claws, wash it, put it in boiling water for 3 minutes, take it out, wash it with cold water to remove the blood foam, drain the water, and pat dry with clean gauze. Finally, mix the cooking wine and soy sauce (half each), and apply it evenly on the surface and abdomen of the duck. Stuff the ginkgo, jujube, and lotus meat into the duck's abdomen. Put the duck into a soup pot, add an appropriate amount of clear soup, and sprinkle Add ginseng powder, steam over high heat for 2.5-3 hours, add salt and MSG when the duck meat is cooked.
Braised duck with green onions
Basic ingredients: 1000 grams of stuffed duck, 10 grams each of green onions, 10 grams of cooking wine, 1 gram of MSG, 30 grams of corn starch, 5 grams of MSG, 20 grams of soy sauce, 15 grams of rapeseed ginger 200 grams of soup, 150 grams of lard
Remove the internal organs of the duck, clean it thoroughly, boil it in boiling water until it is cooked, and then remove the bones; cut the green onions into 3 cm long sections, add boiling lard and fry until Brown, take out the green onion and put it into a large bowl with the duck, add cooking wine, MSG, refined salt, and soup, steam the duck; bring a spoonful of soup to a boil, add MSG, cooking wine, refined salt, and soy sauce, and thicken with corn starch; Put the steamed duck into a large plate and pour the sauce over it.
Lotus Cage Duck
Basic ingredients: 500 grams of Muscovy duck; 10 grams of light soy sauce, 2 grams of refined salt, 5 grams of MSG, 5 grams of old wine, sesame oil 2 grams, 15 grams of wet starch, 20 grams of peanut oil, 5 grams of water chestnuts. 25 grams of mushrooms, 10 grams of carrot flower slices, 1 lotus leaf;
Preparation method
Wash the Muscovy duck and cut into pieces 3 cm long and 2 cm wide. Slice mushrooms.
Stir together the duck pieces, mushroom slices, carrot flowers, light soy sauce, refined salt, MSG, old wine, sesame oil, wet starch, peanut oil, and water chestnuts, and marinate for 30 minutes. Cut the lotus leaves and place them in a small cage. Place the marinated duck pieces on the lotus leaves. Steam them over high heat for 30 minutes before serving.
Tremella Sichuan Duck
Basic ingredients: Tremella fungus (half a tael), duck (six taels), carrot flowers (several slices), ginger, green onion, soup (top cup), Gorgon juice ingredients: salt, sugar, dark soy sauce, light soy sauce, corn starch, soup stock, sesame oil
1. Soak the white fungus in water for one hour, remove the stems and cut into small florets, boil water and add ginger Boil , scallions and white fungus for five minutes, drain, and place in a deep dish. 2. Wash the duck, add ginger and green onions and cook for two minutes. Remove the clothes, mix well with a tablespoon of wine and marinate for a while. Dish up the water, drain the water and put it on the white fungus. Add the soup and steam it over water. Thirty minutes, pour out the soup. 3. Add a little oil to fry the carrot flowers, add the gravy and bring to a boil, pour on the duck and white fungus and serve.
Cantonese-style roasted stuffed duck
Basic materials Ingredients: 1 bare duck (approximately 2.5 kg in weight). Seasoning: 15 grams of white sugar, 50 grams of cooking wine, 10 grams of pepper powder, 5 grams of MSG, 10 grams of thin sugar, 100 grams of soy sauce, appropriate amounts of onion, ginger, and garlic
(1) Place the duck on the cutting board, remove the wings from the Open the body and take out the internal organs. After washing them, scald them with boiling water to tighten the duck skin. Then spread the thin sugar evenly on the duck body and hang it up to dry.
(2) Put sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic and other seasonings in a bowl, mix evenly, and pour into the duck belly.
(3) Roast the duck until the skin is crispy and the color is even, then it is cooked.
(4) Cut the barbecued duck into pieces, arrange it into the original duck shape, and pour the marinade from the duck belly to serve.
Adenophora and Yuzhu Laoya Soup
Basic features: Nourishing yin, clearing and nourishing. Symptoms of yin deficiency include intestinal dryness and constipation due to insufficient kidney yang, dry cough and fatigue due to insufficient lung yang, or thirst and irritability caused by insufficient stomach yin. It is also used for those who are physically weak after illness or who suffer from diabetes due to yin deficiency.
Basic ingredients: 1 Guanglao duck (about 600 grams), 60 grams of Adenophora chinensis, 60 grams of Polygonatum odorifera, and 2 slices of ginger.
Method
(1) Wash the Adenophora ginseng and Polygonatum odorifera, wash the old duck and cut into pieces.
(2) Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, simmer for 2 hours, season and serve.
Description
This soup is a commonly used nourishing soup.
The Adenophora ginseng in the soup is sweet and cold in nature, and has the functions of nourishing yin and clearing the lungs, nourishing the stomach and promoting body fluids, and removing deficiency heat; Polygonatum odoratum is sweet and cold in nature, moist and liquid, and has the function of nourishing yin and moisturizing dryness. The two flavors are combined to nourish yin and nourish yin. Strong. Old duck has the power of nourishing yin and replenishing blood. As the saying goes, "young duck is damp and poisonous, and old duck nourishes yin." When used for tonic and dietary therapy, old duck is often used. "Book of Materia Medica" also believes that duck "can be used to treat yin deficiency when eaten." No dryness is seen, and there is no coldness in yin deficiency." Ginger strengthens the stomach and can remove the smell of duck. Combined into a soup, it can nourish yin, clear and moisturize, remove diseases and replenish deficiency.
Note
(1) People with cold, fever or excessive phlegm and dampness should not use this soup.
(2) When choosing an old duck, the one with a hard throat (trachea) is better.
(3) Wild duck is also known as teal. In addition to nourishing yin and clearing away tonic, it can also calm the stomach and eliminate food, disperse water and gas, relieve heat and poison, and treat wind diseases. It can also be used.
Stewed lemon duck
Basic ingredients: 1 bare duck (about 750 grams), 750 grams of soup. 1 lemon, appropriate amounts of refined salt, monosodium glutamate, and sesame oil
Ingredients: 1 bare duck (about 750 grams), 750 grams of soup. 1 lemon, appropriate amounts of refined salt, monosodium glutamate, and sesame oil.
Preparation: Cut open the belly of the duck and take out the internal organs, scald it with boiling water, wash away the blood and dirt, then rinse it with clean water, pick it up, put it into a stew pot, add refined salt, add soup, and put it in a steamer After simmering for 50 minutes, add lemon (remove the core), simmer for another 10 minutes, check whether the soup is salty, add MSG, and drizzle in sesame oil. Serve.
Casserole duck cubes
Basic ingredients: duck meat, 100 grams of fat and lean pork slices, 50 grams of shiitake mushrooms, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, green onions, and ginger Appropriate amounts of slices, garlic slices, chili sauce and stock
Method:
①Cut the duck meat into small pieces, heat the wok, heat the oil until it is 50% hot, add the pork slices Stir-fry the mushrooms, add onions, ginger, and garlic and stir-fry until the flavor develops, then add the duck pieces, add stock, salt, soy sauce, vinegar, cooking wine, and MSG. After boiling, pour the pot together into a casserole and simmer over low heat for about 30 minutes; < /p>
②Put some oil in another pot, add chili sauce and garlic slices and stir-fry until the flavors are released. Pour into a casserole, cover and serve.
Stewed duck with golden needles and fungus
Ingredients: half a bare duck, half and two each of golden needles, fungus and mushrooms, one or two vermicelli, 4 red dates with pits removed, 2 taels of soaked tofu, ginger Several slices, 2 green onions, appropriate amount of vegetables. Appropriate amounts of oyster sauce, pepper, sugar, salt, sesame oil, light soy sauce, and dark soy sauce.
Preparation method
(1) Soak the vermicelli and cut into sections. Soak the mushrooms until soft, squeeze dry and remove the stems, add half a spoon each of cornstarch and sugar, 1 spoon of oil and mix well. Fry the vegetables until cooked and set aside.
(2) Wash and drain the duck, use appropriate amounts of wine, salt, and dark soy sauce to coat the meat and skin evenly, and marinate for 20 minutes.
(3) Add oil to the wok and fry the duck until the duck skin is golden brown. Leave oil in the pot, sauté ginger and green onion until fragrant, add golden needles and fungus and stir-fry briefly, add 1 spoon of wine, add red dates and mix well, add oyster sauce, light soy sauce, dark soy sauce, sesame oil, pepper, sugar, salt, water and duck to cook Roll and simmer for half an hour. Add the mushrooms and simmer for another 15 minutes until the duck is tender. Pick up the duck, add vermicelli and tofu soaking and simmer for 5 minutes.
(4) Put the vegetables in the pot and put them on a plate. Cut the duck into pieces and put them on the daylily ingredients. Boil the juice, add water and oyster sauce to thicken it, and pour it on the duck.
Characteristics: nourish blood, nourish yin, increase physical strength, and resist aging.
Ham and pepper old duck soup
Basic features: warming the middle and dispelling cold, strengthening the spleen and appetizing
Basic ingredients: 1 pig (left month and right side) 250 50 grams of ham, 15 grams of pepper, 3 slices of ginger
[Preparation method]: 1. Cut the old duck into pieces, remove the internal organs and tail, wash and drain; crush the pepper, wash and cut the ham into cubes , put into the belly of the duck, sew with thread, heat up the oil pan, fry the duck with ginger slices until the surface of the duck is slightly yellow; wash the pig (moon on the left and spread on the right), clean and cut into pieces.
2. Put the reserved ingredients into the stew pot, add an appropriate amount of boiling water, cover, simmer over low heat and water for 4 hours, season and serve.
[Function]: Warming and dispersing cold, invigorating the spleen and appetizing
[Scope of application]: Used for spleen and stomach deficiency, pale mouth and clear saliva, vague cold and pain in the epigastrium, stomach Poor appetite; or vomiting, nausea and other symptoms due to cold stomach
Beer duck
Ingredients:
One two-month-old duckling, one bottle of beer, Half a catty of fresh ginger, half a catty of fresh red pepper (if you don’t like spicy food, you can use red bell pepper), two ounces of shallots, 30 grams of sweet noodle sauce, appropriate amount of salt, appropriate amount of MSG
Raw material processing:
< p>1. Cut off the duck head and divide it into two halves. Cut off the duck neck from the chest and divide it into two sections.2. Cut off the duck paws without removing the skin. Cut off the leg sticks from the base of the legs. Make a cross with salt using the cross knife method
3. Cut the duck wings along the chest and divide them into two sections from the elbow.
4. Cut the duck body into inch pieces and tie the intestines into knots. Divide the stomach into four quarters and cut it into chrysanthemum shapes with a cross knife
5. Slice the ginger, cut the red pepper into Ling shapes with a hob, and tie three green onions into a knot
Preparation: < /p>
1. Pour 2 ounces of vegetable oil into a hot pot and fry large pieces such as duck feet, duck necks, legs, duck wings, duck heads, etc. until browned and set aside for later use (to prevent oil explosion, you can Add a little salt first)
2. Fry the duck meat until it is caramelized, add the previously fried large pieces, add the sweet noodle sauce and stir-fry until the sauce is fragrant, add the ginger slices, and then pour in half a bottle of beer. Add appropriate amount of salt, cover the pot and simmer for fifteen minutes.
3. Add red pepper, an appropriate amount of beer, an appropriate amount of MSG and simmer for ten minutes until the juice is reduced. Add the green onions and stir-fry, then remove from the pan and serve.
Color: bright red sauce, bright red and green colors
Fragrance: unique fragrance of sauce and beer
Taste: salty, crispy and crispy
Orange beer duck (summer recipe)
Main ingredients:
Jingguang duck accessories: carrots, lettuce, orange juice, fresh beer, green onions, ginger, refined salt, Sugar, cooking wine, chicken essence, edible oil, clear soup, sesame oil
Cooking method:
1. Wash the duck and cut it into cubes, blanch it in boiling water, add carrots and green bamboo shoots Peel, wash and cut into small pieces; put the pot on fire and pour in oil, fry the cut carrots and bamboo shoots in oil, stir-fry slightly and set aside for later use;
2. Take a pressure cooker, Pour an appropriate amount of oil, add scallions, ginger, refined salt, sugar, cooking wine, chicken essence, pour beer and clear soup (3:1), add duck pieces, and then pour some of the juice, do not pour it all, and then Simmer for 15 minutes. When it is almost cooked, add the fried carrots and bamboo shoots for seasoning. Add an appropriate amount of orange juice and drizzle with sesame oil before serving.
Features: The juice is mellow and fragrant.
Tip: The soup should be thicker, pay attention to the juice; orange juice to enhance freshness; duck.
Recipe for golden cow duck
Ingredients
One fat duck (about 2250 grams). 300 grams of beef, 500 grams of vegetable leaves, 25 grams of seaweed, and 50 grams of pork fat. 5 grams of salt, 10 grams of soy sauce, 1.5 grams of MSG, 10 grams of Shaoxing wine, 1 gram of ginger, 25 grams of green onions, 1 green onion knot, 50 grams of sesame oil, and 100 grams of cooked vegetable oil.
Preparation method
Slaughter the duck, remove the feathers, and remove the bones from the whole duck. The second section of the duck wing is cut off to make a "horn" shape. Remove the upper half of the duck leg bone, and reserve the lower half for "leg of beef" and modeling. Then rub the whole duck with refined salt and MSG. Shred the beef, seaweed and fat meat, add green onion and stir-fry until cooked. Let cool. Then pour it into the belly of the duck, tie a knot at the neck, and make the duck look like a "lying cow" with its head stretched back and its wings and legs arranged like a cow's legs. Tie it tightly with hemp rope, put it in a colander and boil it in boiling water. Let it take shape. Then put it into a large basin, add the green onion and ginger, Shaoxing wine, add water until submerged, put it in a basket and steam it until crispy, pour it into a colander, remove the green onion and ginger, drain the water, and put it in the pot. Add vegetable oil and when it reaches 80% heat (about 200°C), fry the duck until golden brown. Drain the oil. Put it into a plate according to the desired shape, and fry the two chopped duck bills and wing tips with sesame oil. Then, insert the duck's bill into the ear hole to form a cow's ear shape, insert the wing tips into the eye socket to form a cow's horn shape, cut the vegetable leaves into shreds and fry them into pineapples, and place them around the "golden cow".