Method for making braised duck and roast duck

Ingredients: onion oil 250g, sesame oil 200g, water15kg. Carrot and celery each150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cortex Cinnamomi Japonici each 15g, Fragrant Leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, 5g clove and citronella each, and Rhizoma Alpiniae. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.

Preparation: put 1 and b in boiling water for 10 min, then take out, put it in 15 kg of clean water, then turn to low fire, boil continuously for 2 hours and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste.

Features: bright red color, fresh and salty, slightly sweet and spicy.

Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better.

Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D again, you need to be careful to flavor it, and the taste should not be biased, not in raw material C.

Excessive use of citronella. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance.

Flavor: Spicy, salty and slightly sweet.

Materials: 1500g old chicken, pork belly, Jinhua ham and 2500g elbow bone. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and Flos Magnoliae. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams.

Output: 1. Clean material A, simmer in boiling water for 10 minute, take it out and put it in a big soup bucket, add 30 kilograms of purified water and boil it with strong fire, simmer for another 5 hours, then filter residue and leave juice. 2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes. 3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes.

Features: reddish brown in color and mellow in taste.

Usage: Suitable for marinated duck, squab and chicken.

Raw materials: 50 kilograms of clean water and 5000 grams of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150g, dried shrimps 1 kg, scallops 1 kg, and 2 ground fish, which are fragrant. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of pepper, 20g of Amomum tsaoko, 4 Siraitia grosvenorii, 25g of kaempferol, 50g of Amomum villosum, 0/00g of dried tangerine peel/kloc, 200g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 0/5g of cinnamon/kloc. D 1.500g carved wine, sliced sugar, 500g chicken powder, 600g monosodium glutamate, 1.50g rose wine, 1.000g Guangdong rice wine, 250g Chinese liquor, 250g American fresh soy sauce and 750g soy sauce.

Output: 1. Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire for 10 minute, take it out, cool it thoroughly, wrap it with gauze, and make a seasoning bag. 2. Add 50 kilograms of water to material B in a stainless steel barrel, cook for 4 hours with low fire, add the spice package of material C, cook for 3 hours with low fire, then add the spice oil cooked by material D and material A, and stir evenly.

Characteristics: salty, slightly sweet.

Usage: Suitable for marinating goose web, goose wings, pig's trotters, dried bean curd, eggs, etc.

Seafood brine

Raw materials: Amomum tsaoko, Zanthoxylum bungeanum and dried chili each 5g, angelica sinensis, licorice and fennel each 4g, cardamom10g, star anise 8g, cinnamon 2g, carrot 50g, refined salt, celery, coriander, green pepper and Guangdong rice wine 5g, ginger and onion 20g, and Weidamei soy sauce 65433.

Cantonese roast duck

Ingredients: a duck,

Ingredients: spiced powder, salt, sugar, honey, onion ginger and star anise.

Method:

1. Mix the spiced powder, salt and sugar together and stir well. Slice onion and ginger.

2. Wash the duck, dry the water and touch the mixed spiced powder in the duck breast. Add onion and ginger at the same time, and add star anise.

3. Match the duck's opening with a line. Spread honey diluted with water evenly on the outside. Hang the duck to dry.

4. Heat the oven to 200 degrees and add the dried duck. Bake the front side for half an hour and the back side for half an hour. You can eat it. The taste is the same as that sold in the barbecue shop outside.

Konjac roast duck 1

Method:

1. Cut the konjac into strips with a length of 5cm and a width of 1.3cm, and soak them with tea (packed in cloth bags) in boiling water twice, so that the tea can absorb the odor that may remain in the konjac.

2. Wash the tender and fat duck, take its clean meat, cut it into duck strips the same as konjac strips, fry it in oil pan until it is light yellow, and take it out.

3. Heat the wok, first add pepper and bean paste, stir-fry until fragrant, add broth to boil, remove pepper and bean paste residue, add Shaoxing wine, salt, soy sauce, monosodium glutamate, tender ginger, pepper, duck strips, konjac strips and garlic slices, and when the sauce is thick and crisp, add green garlic slices and monosodium glutamate, and thicken with wet starch.

Konjac roast duck 2

Raw materials:

Tender and fat duck, konjac, green garlic bud, Shaoxing wine, Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.

Method:

1. Remove the duck head, neck, wing tip and duck's paw, remove the big bones and cut into strips.

2. Cut the konjac into strips, scald it twice in a boiling pot, remove the lime smell, and then float it in warm water.

3. Put the wok on a big fire, add pork fat to 70% heat, stir-fry the duck strips until they are light yellow, then clean the wok, add broth to boil, remove the pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce, and cook until the duck soft konjac tastes strong, add green garlic sprouts and monosodium glutamate, and thicken with warm starch.

Boiled salted duck

Exercise:

1. Thaw the duck bought from the foreigner's supermarket, chop off the butt, wash it, and dry it a little. Find a wok that is not uncomfortable to use, dry it, pour a lot of salt and pepper, and turn off the heat until the salt turns yellow and you smell the pepper.

2. Then put pepper and salt on the duck's skin and stomach while it is hot. I think we can wait for the salt to cool down, which should not affect the taste too much. In short, gloves will be better if it is not too cold. Wipe it inside and out twice, and be careful with the bones when you wipe it inside. If there is a duck neck, rub it with salt and stuff it into the duck's stomach.

Then find a container to put the duck in, cover it and put it in the refrigerator. The biggest one in my set of fresh-keeping boxes fits right in. I usually marinate for two whole days, turning over in the middle.

Roasted duck is also very important, because salted duck pays attention to duck meat and can't be as bad as sauce duck. Sometimes the bones of ducks bought by our family will be bloodshot, but the way I cook ducks will not happen, at least I have never met them. After taking the duck out of the refrigerator, wash the salt and pepper particles on the surface with cold water. Find a piece of ginger, slice it and cut one or two onions. Put cold water, onion, ginger and duck into a large pot, boil over high heat, turn off the heat and let it boil for 5 minutes. Turn off the heat and turn the duck over. Cover the lid immediately, wait for 10 to 15 minutes, then turn on the fire and let it boil for 5 minutes. Turn off the fire, stuffy for a while, take it out. After cooling, cut into pieces and eat, both hot and cold.

Note: The cooked duck soup may be salty. If you want to make soup, don't forget to add water.

Strictly speaking, boiled salted duck can't be cooked. That's boiling water, that is, put onions, ginger, star anise, pepper and cooking wine in water but don't boil them, and then put the ducks in. Keep your feet up. The water drowned the ducks. Keep boiling water for an hour. Lift the duck in the middle, control the water and put it back in the pot twice. Remember to cover it.

Roast duck 1

Material: A duck.

Body gravy (1): salt, cooking wine, cinnamon slices, pepper, soy sauce and rock sugar.

In vitro marinade (2): salt, soy sauce and honey.

Exercise:

1. Wash the duck first, pour the marinade (1) into the duck's belly and seal it with a toothpick.

2. Then, apply the marinade (2) to the whole body of the duck. Put the duck in a glass basin about the size of his body, seal it with plastic wrap and put it in the refrigerator for one night.

3. Take out the duck the next morning, coat the duck with honey and white vinegar before baking, wrap the duck skin with tin foil (to prevent scorching), then put it in the oven, bake at 220F-250F for 4 hours, and turn to 400F ten minutes before baking.

4. Slice it immediately after baking, prepare some six-ratio sweet noodle sauce and sugar, mix well, and serve shredded onion with pancakes. It feels good. The remaining ducks can be fried with shredded bamboo shoots and onions in sweet noodle sauce, which is a bit like the stuffing in a lettuce bag. Roll a soup on the duck rack and put some cabbage, vermicelli and yuba in it. It's delicious.-good.

Note: Do not put more cinnamon. 2-3 yuan is enough. There is too much cinnamon, which is not delicious. Other materials are optional. During the baking process, be sure to pay attention to the oven from time to time, and add a piece of tin foil as soon as you find that it changes color (like the color of roast duck). The whole process of 4 hours refers to the baking time on both sides.

Roasted duck 2

Exercise:

1. Thaw the duck the night before and give it a full massage. Then rinse it with hot water and tighten it.

2. Use soy sauce, salt, cooking wine, pepper and rock sugar to make juice, pour it into the hole in the back of the duck, and then plug it with star anise, cinnamon, shallots and onions. I think it is ok to insert other things, such as apples. After sewing my mouth with thread, I was lazy and put it on with a toothpick.

3. Mix the seasoning with soy sauce, salt and honey, evenly spread it all over the duck, then wrap it with insurance film and put it in the refrigerator for at least 12 hours.

4. The next day, bake! Before roasting, I suddenly remembered that I had barbecue sauce at home, so I coated the duck with this sauce and roasted it in a baking pan at 350 F. I think the duck should be roasted directly on the grill, but I'm worried about smoke, and it's too much trouble to clean up the oil droplets outside the baking pan, so it's easy to put it in the baking pan.

5. Take out the duck every half hour, pour out the oozing oil and sauce, and then brush a layer of soy sauce and honey salt juice. It will be baked for about two and a half hours. In the last hour, I will adjust it to 300F F, and finally poke it with a toothpick, and no blood will come out.

6. Heat tartill in the microwave oven, cut each round cake into four parts, shred the onion, slice the duck, dip the cake in the onion sauce and take a bite. It smells good ~ ~ ~

7, duck rack soup, add some cabbage to remove oil, really delicious! ! !