How to cook the duck that will be robbed by children?

Duck is one of the delicious foods that we often eat at the table. It has high nutritional value and is a rare nourishing food. Duck meat is cold, which has the effects of nourishing stomach, carelessness and relieving cough. Duck fat is healthier and cooking methods are varied. I'll tell you about duck this time. It's so delicious that the children keep crying that they don't have enough to eat.

(1) pineapple duck

Ingredients: duck, pineapple, onion and ginger, oyster sauce, soy sauce, cooking wine.

Practice: 1, wash and chop ducks; Cut the pineapple into small pieces after treatment; Cut the onion into small pieces and prepare ginger slices.

2. Boil the water in the pot and add the duck pieces until the color changes; Fishing out and controlling dry water; Stir well with oyster sauce, soy sauce, cooking wine and sugar to make juice.

3. Add a little oil to the pot and heat it. First put the onion and ginger slices on the bottom; Then the duck pieces and pineapple pieces are coded separately.

4. Pour in the prepared juice and cover it for about 40 minutes. Adding a little mint leaves to the pot can enhance the aroma and play a decorative role.

(2) Roasted duck

Ingredients: duck, persimmon pepper, green pepper, star anise, cinnamon, sugar, soy sauce, cooking wine.

Practice: 1, wash the duck and cut it into large pieces; Wash the green pepper, remove the pedicle and seeds, and cut into pieces for later use;

2. Pour a proper amount of water into the pot, add duck pieces, star anise, cinnamon, fragrant leaves, white sugar, soy sauce, cooking wine and salt, boil with strong fire, marinate slowly with low fire, and take out for later use;

3. Mix green and red peppers with duck pieces, evenly pour flower oil and salt into the oven; /kloc-barbecue at 0/50℃ for 3 minutes.

(3) Roasted duck with yuba

Ingredients: duck, yuba, star anise, pepper, rock sugar, pepper, garlic, onion, cooking wine, light soy sauce.

Practice: 1, duck washed and cut into pieces, ginger cut into pieces, onion cut into pieces, dried Chili shredded; Wash yuba with clear water, soak it for about 30 minutes in advance, and then take it out and cut it into sections;

2. Put a proper amount of water into the pot, put the duck pieces, add a few slices of ginger and onion, add a little cooking wine, blanch until the duck pieces change color, then take them out with a colander, rinse the blood foam on the surface with water and drain;

3, put a little oil in the pot, add star anise, cinnamon and pepper, stir-fry the fragrant duck pieces with low fire, and turn to high fire to stir-fry until the duck pieces are oily;

4. Add a teaspoon of cooking wine, stir well, then add dried Chili, ginger, garlic, fragrant leaves, crystal sugar, salt, a teaspoon of light soy sauce and two teaspoons of light soy sauce, and stir well until the duck pieces are colored;

5. Pour in hot water that has completely soaked the materials in the pot, cover the pot, and simmer for about 20 minutes after the fire is boiled;

6. Add the soaked yuba, stir well and continue to cook for about 5 minutes until the soup in the pot is basically dry. Add onion and stir well.

(4) Beer duck

Ingredients: clean duck, ginger, dried pepper, sugar, soy sauce, salt and beer.

Practice: 1, the duck is washed and chopped, and the whole ginger is broken. Boil the water in the pot, add the duck pieces and cook for 3 minutes to remove the blood; Take out the supercooled water and drain it for later use.

2. Heat the oil in the iron pot to 70% heat, stir-fry the duck pieces, and continue to fry the duck pieces in the pot to force out the water in the duck meat. When the duck skin becomes tight and the duck pieces are relatively reduced, the fried duck pieces are transferred to the pressure cooker. No need to wash the iron pot.

3. Add ginger slices and dried peppers, pour the whole bottle of beer, then cover the high-pressure pot cover and turn to high heat; Turn down the fire for 20 minutes after the gas rings, turn off the fire and let the pressure cooker deflate naturally.

4. Open the high-pressure pot cover, move the cooked duck pieces back to the iron pot, pour in the soy sauce for coloring and season with rock sugar and salt. Open the fire, cover the pot and collect the soup; Finally, only a small amount of sticky soup was left.

(5) Braised duck pieces

Ingredients: duck, rock sugar, star anise, cinnamon, dried pepper, fragrant leaves, cooking wine, soy sauce, ginger, garlic and onion.

Practice: 1. Wash and drain the duck, chop it into pieces, put a proper amount of water in the pot, put the duck pieces in, boil them for about 2 minutes, then take out the duck pieces with a colander, rinse them with clear water and take them out for later use;

2, put a little oil in the pot, add star anise, cinnamon, rock sugar, stir-fry on low heat until the rock sugar basically melts.

3. Add the processed duck pieces and stir-fry until it becomes discolored and oily; Add two teaspoons of cooking wine, stir well, then add two teaspoons of soy sauce, stir well and color;

4. Add ginger slices, garlic, onion knots, fragrant leaves, dried peppers, and appropriate amount of salt, pour in appropriate amount of hot water, cover the lid, and simmer for about 20 minutes after the fire is boiled; Open the lid, thicken the soup and serve.

(6) Babel Duck

Ingredients: fat duck, diced bamboo shoots, ham, chicken legs, lotus seeds, glutinous rice, shrimp, Shaoxing wine, soy sauce, sugar, lard,

Practice: 1. Wash the whole duck, blanch in boiling water, remove and drain, and wrap the duck in soy sauce for later use.

2. Add a little oil to the pot, add diced bamboo shoots, green beans, diced ham, diced chicken legs, diced mushrooms and lotus seeds, stir fry, and add Shaoxing wine, soy sauce and white sugar as stuffing; Fill the fried stuffing into the duck cavity, put the whole duck ridge up into a plate and steam it in a cage until the duck meat is crisp and rotten.

3. Add the soup to the pot, pour the remaining stuffing, add soy sauce and monosodium glutamate to taste, thicken it with wet starch and pour it on the duck.