A list of the contents of this article:

How do you cook salted duck?

Kill the duck with the usual method, wash, split the duck back, remove the internal organs, knock down the four pillars of bone, clear the duck lungs and feathers, let go in the water, remove and wash, remove the yellow clothes, put into the stew, add two soups, refined salt, monosodium glutamate, sliced ham, Shaoxing wine, ginger slices, green onions, cover and steam until freshly cooked.

Wash the salted duck legs. Please click to enter the picture to describe the second step of sitting in the pot water, add pepper, star anise, shredded ginger. Please click to enter the picture description step 3 close the lid and bring to the boil. Please click to enter the picture description and put in the salted duck leg in step 4.

Method: chop the duck into small pieces, first stir-fry in the pan for a few minutes, fry without refueling and add anything, mainly to stir-fry the blood.

Ingredients: two salted duck legs, 300 grams of green garlic seedlings, five dried chili peppers, three cloves of garlic seeds, two star anise seeds, and one piece of ginger. Wash the duck legs with warm water before chopping them into pieces. Prepare some more ingredients, peel the ginger and garlic, cut the ginger into slices, then the garlic seeds will not be cut, and the star anise will be washed together.

Thaw the salted duck legs from the frost. Press the salted duck leg in a pressure cooker for 15 minutes. Put more water to wash away its salty taste. The pickled food is very salty. Take out the cabbage and divide it into half, then cut it into slices for use. You have to be able to use your time in cooking.

Jiangchuan nagging ducks how to do

1. Put the duck in cold water, add sliced ginger, boil and blanch over high heat, and then drain. Heat the pan with a little oil and stir-fry the blanched duck. Stir-fry the fat on the surface of the duck and add sliced ginger and ingredients to continue to stir-fry when the surface is slightly yellowed. Stir-fry for a few times and add rock candy.

Materials: 1000 grams of duck, ginger, dried chili, rock sugar, soy sauce, salt, a bottle of beer. Wash and chop the duck into pieces and beat the ginger into pieces. Boil the water in the pot and boil the duck for three minutes to remove the blood. Remove the cold water and drain for use.

3. Wash and chop the duck into pieces (random in size) and smash the ginger into pieces. Boil the water in the pot and boil the duck for 3 minutes to remove the blood. Remove the cold water and drain for use.

How to catch duck wings is delicious and not fishy?

James water: blanch duck wings in boiling water, add a small amount of cooking wine and sliced ginger to remove fishy, James water for about 3-5 minutes, then remove, rinse with cold water and drain.

Wash duck wings. Blanch the water in the pan to remove the fishy smell. Re-add other seasonings and boil the pressure cooker for about 12 minutes. Duck selection skills first look at the color when buying duck meat. The duck's body surface is smooth and milky white, and the cut section is rose after cutting, indicating that it is a high-quality duck.

Prepare some duck wings and cut the duck wings into three pieces, which is more convenient and easy to cook. Put water in the pot, blanch the duck wings in cold water and add cooking wine and ginger to smell. After blanching the duck wings in water, take them out and wash them slightly, then put them on a plate and prepare them for pickling.

However, the brine that has gone through kelp and tofu is easy to break, so don't keep it.

How to make duck meat without fishy taste?

First of all, we need to prepare a duck, wash its hair, wash it with clean water, and then cut it into pieces. After cutting, soak it in water for a period of time to soak out the impurities and blood in the duck meat. Most of the fishy smell in duck meat is in duck blood. Soaking can remove the fishy smell.

2. Rinse one jin of chopped fresh sesame duck. Add a tablespoon of salt and a large batter of wine, stir well and marinate for 10 minutes. Rinse clean again. Put the duck in cold water and add a piece of chopped ginger, scallions, a spoonful of cooking wine, 1.80 cents and pepper. Blanch the water for three to five minutes, pour out the water and wash the duck.

3. The method of removing fishy smell in fact, it is not difficult for duck to be delicious. Unlike the delicious meat of pork and beef, it needs the special taste created by duck to give it a high level of delicious style. the problem of fishy smell can also be removed by some simple and effective methods.

4. Ingredients: duck, green onions, ginger, salt, five-spice powder, pepper, cooking wine. Wash the duck and wash away the blood. Stir-fry salt + pepper + five-spice powder over low heat (stir-fry until the salt yellowes slightly). Smear the duck's whole body with stir-fried salt and massage for about 10 minutes.

5. Prepare a small basin and grab a handful of dried chili peppers and a handful of sesame peppers. A piece of white radish, first cut into thin slices and then cut into strips, celery cut into celery sections.

6. Because something went wrong in the process of dealing with it. To roast ducks, you need to use a lot of seasonings such as cooking wine, ginger and green onions to remove the fishy smell. In addition, in the processing process, we also need to add some spices to change the smell of the meat.

Various practices of ducks

. chop the duck, about the size of three cups of duck. Cut the ginger into slices and the onions into sections.

Old duck stew Daquan home version: use fresh duck, add sliced ginger and finally add salt and other seasoning. Mushroom version: stew fresh old duck with all kinds of mushrooms. Bean curd version: add sliced ginger, bean curd, etc., and simmer for 2 hours. Coconut version: pour coconut water into a saucepan, add ingredients such as old duck, and simmer for 5 hours.

A whole simple version of braised duck with ginger, the kind of ginger is delicious and never get tired of eating. It is also a day to dry two bowls of rice. Ingredients: green head duck, salt, pepper, white wine, sliced ginger, oil consumption, old soy sauce: buy green head duck, the old one has no fishy smell, just wash it clean, you don't have to pickle it.

Practice: sliced roast duck into small pieces. Cut the pineapple into small pieces. Put the sand tea sauce in a small bowl, add the fresh soup pineapple and sesame oil and mix well. Pepper sesame duck liver raw materials: fresh duck liver, pepper, refined salt, onion leaves, sesame oil, spring onion white section, ginger slices, soy sauce, fresh soup. Practice: wash duck liver, remove tendons and skin, and cut into thick slices.

Practice: to make a ginger duck, chop the duck meat a little smaller, the size of the thumb. Cut the ginger into shreds. Cut the green pepper into circles.

Duck meat can also promote the production of milk and add more nutrients to the baby. But it should be noted that when eating duck, do not eat with some food that will return milk, such as leeks, pepper and so on, otherwise it will reduce the amount of breast-feeding of the mother. The practice of beer duck reveals that the duck is washed, skinned and chopped, and the spices are washed and prepared.

How do you cook salted duck best?

Wash and drain the duck and set aside. Stir-fry salt, pepper and five-spice powder. Fill the belly of the duck with hot salt and wipe the duck with hot salt. Marinate the duck in a jar for 1 hour, then soak it in a bittern tank for 2 hours, hang it in a ventilated place to dry, and put sliced ginger, onions and star anise into the belly of the duck at the knife edge.

How to eat salted duck: wash the duck and rinse for ten minutes to remove the blood stain. Leave the feet, wings, viscera, head and neck alone, wash the head and scrub repeatedly with alkali until there is no mucus. Salt, pepper, five spice powder, stir-fry over low heat until the salt is yellowish. And it smells good.

Eat it hot. In addition to making cold dishes, salted duck can also be eaten as hot dishes, steamed or cooked in a pot, and then paired with vegetarian dishes such as taro and radish.

The easiest way is to boil the salted duck in a vacuum bag in boiling water for about 5 to 10 minutes. You can also choose to heat it in the oven or use a steamer for cooking. Slice or tear up: take out the heated salted duck. After cooling slightly, you can slice the duck meat with a knife or tear it up directly by hand, according to your personal preference.