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... The duck is usually sliced separately, so how to make the rest of the duck shelf delicious?

A duck rack, take out the duck PP, use your hands to tear off the duck meat, tear it into shredded duck, ready for use. Break the duck rack that tore up the duck into small pieces. Wash wax gourd and cut into pieces, part of onion is shredded, another part is sliced, ginger is shredded, coriander is washed and sliced, set aside. After boiling the water in the soup pot, cut the torn duck rack into small pieces. After the fire is boiled, remove all the scum and rinse the marinade.

So we cut the duck rack into small pieces, divide it evenly into 4 equal parts, and take 1/4 of them to make soup. Put the duck in cold water, because the duck is cold and fishy, so you need to add more spring onions and ginger. Cut the spring onions and ginger as large as possible, so that you can take them out later, and then add a few Chinese wolfberries.

Stir-fried duck rack is also delicious, you need to prepare a duck rack when making, chopped onions, cumin powder and salt, pepper powder and pepper powder as well as monosodium glutamate are all prepared in the right amount.

How can the meat on the shelf taste better?

1. Pickling: pickling is the key to the flavor of shelf meat. You can prepare the right amount of salt, sugar, cooking wine, light soy sauce, soy sauce, five-spice powder, minced garlic, minced ginger, pepper, star anise and other spices. Spread the seasoning evenly on each side of the meat to make sure that each piece of meat can taste. The pickling time is generally more than 12 hours, so that the meat can fully absorb the flavor of the seasoning.

2. Material selection: choosing fresh mutton is the key to making rack meat. It is best to choose mutton with a certain amount of fat, such as leg of lamb or mutton shoulder, so that the roasted meat will be more tender and juicy. At the same time, to ensure the freshness of mutton, fresh mutton tastes better. Pickling: cut the mutton into pieces of appropriate size and then marinate it with seasoning. The commonly used seasonings are light soy sauce, soy sauce, cooking wine, sliced ginger, minced garlic, cumin powder, chili powder and so on.

3. Hello! Home-made shelf meat is usually made of lamb chops with bones, cut into pieces and put into a basin, then cut an onion into the basin, add appropriate salt, beat an egg, then stir, marinate for 15 minutes and then put into the oven, about 20 minutes.

How to cook soup on the bone shelf from roast duck?

1. Wash the chives and cut them into chopped onions, divide them into two pieces of ginger slices and set aside the duck rack, divide them into small pans and heat them, pour in a little oil and add a portion of chives, stir-fry the sliced ginger into the duck racks, stir-fry the duck oil and add boiling water, be sure to boil the water, and the soup will soon become an attractive milky white. The amount of water is added according to the needs of the children who love delicious food. If you want to drink more soup, add more.

2. Practice: ① put the duck rack, duck head and duck wings into the pot with appropriate amount of water and boil it over high heat for 30 minutes to make fresh soup. Sliced cucumber and chopped parsley. Heat the ② wok with a little base oil, stir-fry with pepper powder, cook with cooking wine, add fresh soup, salt and sliced cucumber, skim off the foam after boiling, add monosodium glutamate, drop vinegar, sprinkle with sesame oil, sprinkle with minced coriander, pour into a large bowl and serve. Features: spicy and appetizing.

3. Chop the duck rack into pieces; cut the white radish into pieces; pour the duck rack and radish into the pot and add twice as much water; after boiling, simmer for 1 hour and skim off the oil slick. Then the juice is collected and thickened by the fire. The soup will gradually turn milky white in boiling water; pour out duck soup and add a little salt, a little sugar, a little pepper and a little chopped onions.

How to cook soup on a chicken shelf

The chicken rack must first blanch the water to remove the blood foam, which is also fishy, so that the chicken soup cooked out is not fishy and delicious. Boil the vermicelli in advance to avoid inhaling a large amount of chicken soup, resulting in no soup when it comes out of the pot. If you don't like vermicelli, you don't have to put it.

Chicken shelf soup method: ingredients preparation: chicken rack half, powder skin 150 grams, green onions, ginger, soy sauce, pepper, 1, sugar 10 grams, oil, salt. Wash the chicken rack. Cut the onions into small pieces and cut the ginger into slices. Stir-fry the chicken rack in a boiling water pan for 3 minutes, remove, put into a saucepan, add water at a time, add spring onions, ginger slices, and pour in the right amount of cooking wine.

Main ingredients: chicken rack; excipients: spring onions, ginger, garlic, angelica, salt. It is best to use a casserole to stew soup: green onions are washed and sliced, ginger is sliced, garlic is also sliced, angelica is sliced; put 2/3 of the water in the casserole, depending on the number of people, remember that the water should be added once, and no water can be added in the future! After the water boils, put the chicken nuggets, and then put salt, the grilled chicken rack itself has a salty taste, so put less salt.

How to eat well on the duck shelf of roast duck

1. Practice: ① put duck rack, duck head and duck wings into the pot with proper amount of water and boil them over high heat for 30 minutes to make fresh soup. Sliced cucumber and chopped parsley. Heat the ② wok with a little base oil, stir-fry with pepper powder, cook with cooking wine, add fresh soup, salt and sliced cucumber, skim off the foam after boiling, add monosodium glutamate, drop vinegar, sprinkle with sesame oil, sprinkle with minced coriander, pour into a large bowl and serve. Features: spicy and appetizing.

2. A duck rack, take out the duck PP, tear off the duck meat by hand, tear it into shredded duck, and stand by. Break the duck rack that tore up the duck into small pieces. Wash wax gourd and cut into pieces, part of onion is shredded, another part is sliced, ginger is shredded, coriander is washed and sliced, set aside. After boiling the water in the soup pot, cut the torn duck rack into small pieces. After the fire is boiled, remove all the scum and rinse the marinade.

The duck rack is cleaned and decomposed into small pieces to prepare the seasoning in the recipe. There are no green onions at home, and today's cooking did not put onions. This is the spoon in the recipe. This is my self-made rose vinegar cut duck rack and a spoonful of Pixian bean paste. Mix the liquid seasoning well and marinate for 10 minutes. Put the spices in the high pressure cooker and cover the pot, bring to a boil and so on.

Step: wash the duck rack, put it into a pot of water, add sliced ginger and cooking wine, boil and turn to low heat for about 20 minutes. Remove the duck rack, cool it, sprinkle with salt and marinate for about 15 minutes. Preheat the oven to 200 degrees, put the duck rack in the oven and bake for about 10 minutes until the surface is golden and crisp. When baking, you can brush a layer of honey or sweet noodle sauce on the surface according to your taste to increase the taste.

5. Salt and pepper duck rack is believed to be the way 80% of friends who eat roast duck in a restaurant will choose to eat it. It is crispy and delicious with a different flavor. Next, Xiao Ning will share the crispy methods of duck racks.

6. Production method: 1. Clean the duck rack and slice the ginger. two. Put the duck rack into the soup pot (divided into two), add sliced ginger, white glutinous rice wine half cup (deodorant), enough water, bring to a boil and turn to low heat, small enough to just boil, cover and simmer for 2 hours. three. Add salt, monosodium glutamate and pepper when coming out of the pot, then sprinkle with coriander and serve. Warm Tip: Roast Duck Bone Soup must be boiling hot to be delicious.