How to make delicious cooked duck

Duck meat is also a common meat. Duck meat has a good effect of removing heat and is more suitable for eating in summer. If the duck meat is not eaten up, you can make some other ingredients at this time, which is also very delicious. For example, you can make scallion braised duck, stir-fry duck, or cook duck with lotus root. These are all good methods that can absorb the aroma of the duck and remove the greasiness of mutton.

How to make delicious cooked duck

Main ingredients: 300g duck meat, 300g lotus root. Method/Steps: Wash the duck meat and cut into large pieces. Peel the lotus root and cut into thick slices. Pour a little oil into the pan and add the duck. After the fat in the duck meat is fried out, add the minced garlic and ginger slices.

Roast duck with green onions.

Use more than a pound of thin green onions (called rice onions in the south, about a foot long and slightly thinner than chopsticks), wash and cut into small pieces about two inches long. spare. Wash and cut a duck into pieces, blanch it in boiling water, drain the water and set aside. Heat the oil in a pan and fry the onions. When the onions are shrunken, place the duck pieces on top. Add ginger, beer, soy sauce, a little salt and sugar. Bring to a boil over high heat, then simmer over low heat until the duck is cooked. Then simmer over high heat until the soup is thick and season it before serving. The duck cooked in this way has the flavor of duck in the onions and onions in the duck, leaving you with an endless aftertaste.

2. Roast duck with taro.

Peel the taro, wash, cut into pieces, and cook until half cooked. spare. Wash a duck, cut it into pieces, and blanch it in boiling water. spare. Heat a pan with oil (a little oil) and stir-fry the duck pieces. Add ginger, onion, cooking wine, a little salt and soy sauce in turn. Add water after boiling. Bring to a boil over high heat, then simmer over low heat until the duck is half cooked. Add taro and appropriate amount of sugar. Bring to a boil over high heat, then simmer over low heat. Finally, simmer over high heat until the soup is reduced, season and serve. If you don't cook the taro first, it may become stiff and untender due to the saltiness. The duck cooked in this way is fresh and glutinous, and is a traditional Mid-Autumn Festival dish in the Jiangsu, Zhejiang and Shanghai areas. Of course, duck can also be used to make soup. Adding bamboo shoots, magnolia slices, black fungus, wolfberries, etc. is nutritious, and adding a few slices of ham will make it taste even better. Before cooking the duck, be sure to blanch it in boiling water to remove some of the fishy smell.