Duck tradition

What kinds of ducks are healthy and nourishing, and old people are healthy after eating them? 1. Boiled duck, boiled chicken and boiled duck are traditional cooking techniques. There is no complicated seasoning, and it is milky white and transparent. Prepare a duck in advance, let the merchant help clean it up, wash it at home, boil water out of the pot, make it popular, stir the duck with chopsticks, control the water, drain the water, and cook it here. You can't always cook in one place, often roll, and keep the heat symmetrical.

Just rinse the actual operation continuously, soak it up again, similar to 20 minutes, put the chopsticks into the belly of the duck leg to see if there is blood. As long as there is no blood, it is not an exaggeration, and you can eat it. Use a sharp kitchen knife, cut it into small pieces, mix it with dipping sauce, and you can eat it. Moreover, the skin is yellow and the meat is white, fat and delicious, and adults and children love it.

2. Clean up the duck soup, chop it into small pieces with a flower knife, take it out of the pot and boil water. When the water boils, add goose, add a proper amount of cooking wine and a few pieces of ginger, do a good job of removing fishy smell, cook for 3-5 minutes, skim off the excess foam, scoop it up and wash it, heat the pot with hot oil, fry the pepper oil, pour the goose into the wok and pour a spoonful of cooking wine.

Turn the fire to a low heat and stew for 50 minutes. When the time comes, the radish put into the hob furnace will continue to stew for 20min minutes. Turn off the fire, add Lycium barbarum and edible salt, stir and dissolve, and serve. Carrots are crispy, goose is delicious, and there is no fishy smell. Very delicious.

3. Beer ducks clean up the ducks in advance, chop them into small pieces, take out the pot to boil water, and add cooking wine and ginger and garlic to remove the fishy smell. The smell of duck meat is particularly heavy, so you can put more, skim off the excess foam, rinse it clean, heat up the oil in a hot pot, burn a handful of old rock sugar, stir-fry it until it is brown, pour in goose and stir-fry, and add star anise, cinnamon and galangal at the same time.

Stir-fry well, add a few cans of beer, then pour in 3 tablespoons of light soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of oil consumption, proper amount of edible salt and sugar, and simmer for an hour on low heat. It's time to collect juice.

4. Prepare 2 fresh duck legs in advance for roast duck legs. If you don't want to eat fat, you can cut off the duck skin with a knife, save it, pour in black pepper, cooking wine and edible salt, massage it briefly, wrap it with plastic wrap, and marinate it in cold storage for one night to remove the fishy smell.

Duck legs contain a lot of human fat. It is inevitable that oil will come out when baking. You can bake it directly or fry it in a pot to force out some vegetable oil. The operation is convenient and practical. Turn the small oven to 200 degrees, bake for about 10 minutes, and then roll the other side. It can be baked for another five or six minutes. Crispy outside and tender inside, delicious. The specific time depends on the size of the duck leg.