How to cook duck to make it delicious

Duck is a kind of poultry that we often eat. The nutritional value of duck meat is relatively high, especially in summer, it has a certain effect of reducing internal heat. There are many ways to cook duck. It can be roasted or stewed. For example, it can be made into duck stewed with potatoes or duck with ginger, etc., which can all play a good role in conditioning. When cooking duck, you must pay attention to the ingredients and do a good job of removing the fishy smell.

Braised duck with potatoes

Ingredients: 2 duck legs, 2 potatoes, ginger, scallion, cooking wine, dark soy sauce, light soy sauce, star anise, cinnamon, vinegar, salt. Method: 1. Chop duck legs into pieces, peel and cut potatoes, slice ginger, and cut scallion into pieces. 2. Put a little oil in a hot pan. After the oil is hot, pour in the duck pieces and semi-fry until the duck meat shrinks and changes color. Pour in a little cooking wine, then add the scallion, ginger slices, star anise and cinnamon and stir-fry evenly. 3. Add dark soy sauce and light soy sauce, stir-fry evenly and color them. 4. Add enough water at a time, the water should cover the duck meat. Bring to a boil over high heat, then simmer on medium-low heat for about 10 minutes. 5. Add potatoes and salt, add a few drops of vinegar (to remove the fishy smell), and continue to maintain medium heat. In order to keep the potatoes intact, please do not stir all the time. 6. Turn off the heat when the soup is thick and dry. Finally, add chopped green onion and stir-fry before serving

Ginger Duck

The recipe of ginger duck is not difficult, but for many people, the pursuit of delicious food is endless. Many people want to eat the most delicious dishes, so how to make ginger duck delicious?

1. Cut the young ginger into small dices, cut the chili pepper in half and remove the seeds;

2. Heat the oil in a pan until it is 90% hot, add the peppercorns and ginger, and then pour in the duck pieces and fry over medium-high heat until it turns yellow and shiny.

3. After turning down to low heat, scoop up the duck pieces and leave the oil. Pour the pickled red pepper, broad beans, dark soy sauce, light soy sauce, and sugar into the remaining oil in the pot. Stir-fry over low heat until it turns shiny and cherry-colored. Then pour in the duck pieces and stir-fry for one minute.

4. Pour the duck pieces in and stir-fry until done, then add water to cover the duck pieces by about five centimeters. Bring to a boil over high heat then simmer over low heat.

5. Add appropriate amount of salt and cook for about twenty minutes, then pour in young ginger and chili and continue cooking.

6. When the sauce is thick and the meat is cooked, add appropriate amount of MSG, remove from the heat, place on a plate, serve, and start eating.