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How to cook braised sesame duck in brown sauce is the best

1, ingredients: two ducks, sugar, light soy sauce, pepper, ginger. Wash and chop the duck and set aside. Heat oil in the pot and add white granulated sugar to boil sugar color. Put the duck pieces into the pan and stir-fry. Stir-fry the duck and let each piece of duck be covered with sugar.

2, braised sesame duck main ingredient duck meat 500g excipients white granulated sugar 30g light soy sauce 3 teaspoon pepper 30 pieces of ginger 1 piece step bought duck wash and chop pieces, add water and set aside. Heat oil in the pot and add white granulated sugar to boil sugar color. Put the duck pieces into the pan and stir-fry.

3. Braised duck [material] 500 grams of meat, 2 tablespoons of cooking wine, right amount of shredded ginger, right amount of minced garlic, right amount of pickled pepper, 8 pieces of pepper, 1 and a half spoonfuls of bean paste, 6 line peppers, right amount of salt. [practice] first blanch the chopped duck in water for 5 minutes, pick up the spare, cut the chili, ginger and garlic ingredients, line pepper spare.

4. How to make braised duck. Add spring onions, sliced ginger and Hawthorn. Add water, less than the amount of ducks. Cover the pot and heat until the reclaimed water is consumed. Turn to low heat and continue until the juice is collected. Pick out the Hawthorn and sprinkle with chopped onions before leaving the pot.

5, braised duck, must choose sesame duck, easy to burn. Beer must be put in to remove the odor and increase the fragrance. Materials: a sesame duck, a can of beer, three onions, ten slices of ginger, six pieces of garlic, half an onion, two star anise, thirty prickly ash, three grams of fennel.

6. Wash sesame duck and cut into pieces, cut bamboo shoots into pieces, cut green onions into sections, and slice ginger. Stir-fry sesame duck and spring onion and ginger in hot pot and cool oil until sesame duck turns yellow. Put in 1 can of beer, add enough water, simmer for 1 hour, the duck is almost cooked and rotten, add rock sugar, light soy sauce, soy sauce and salt.

The frying method of duck

1. Soak the chopped duck in warm water of 45 degrees for about 10 minutes, then drain the water and cut off other ingredients. Please click to enter the picture description to stir-fry the fried ginger slices and fermented bean curd (the soul of this dish). Please click to enter the picture description to put in the cured duck, add cooking wine, stir-fry slowly.

2. Prepare half a tender duck first, clean up the internal organs and cut off the duck butt. Poke some small holes in the duck with a steel stick, so that it can be better fried and tasted whether it is pickled or fried in a pan. Pour in the right amount of light soy sauce and evenly smear the duck with a layer of background color.

3. Cut the duck into small pieces of flying water and wash it and set aside. Shredded chili, pickled ginger and tender ginger. Slices or small pieces of garlic. When the oil is 70% hot, add the garlic and saute, then add the duck and stir-fry. If you like spicy ones, you can also add dried pepper and garlic. I put three fresh millet spicy.

4. Cover the pan, turn to low heat and simmer for about half an hour after boiling. Add oyster sauce and stir-fry when a little water is left. Cut the duck into small pieces the size of dried radish, cut the ginger into small slices, slice the garlic cloves and cut the parsley. Blanch the duck in water, medium rare, pick it up.

5. Wash the duck and cut it into pieces. Put a little oil in the hot pot, saute the garlic, pour into the duck, stir-fry over medium heat, until the duck comes out of oil and the duck skin shrinks. Add ginger and stir-fry for five minutes. Pour in two tablespoons of soy sauce, a little sugar and cooking wine, stir-fry for two minutes, color the duck evenly and serve.

6, you can cook ginger fried duck, the specific methods are as follows: materials: duck half jin, ginger half jin. Seasoning: the right amount of peanut oil, salt, oyster sauce. Overboil duck, wash foam and slice ginger.

How to stir-fry the roasted duck

First, cut the roast duck into pieces and cut the green pepper into cubes the same size as the roast duck, heat the wok with cooking oil, stir-fry with shredded ginger, chopped onion, garlic, pepper, star anise and other seasonings, then stir-fry the roast duck together, then add cooking wine and soy sauce.

2. Delicious fried duck meat: ingredients: cooked duck, 2 screw peppers, 15g fungus, right amount of dried red wine pepper, right amount of pepper, right amount of green onion, right amount of ginger, right amount of garlic, half spoonful of oyster sauce, one spoonful of soy sauce, right amount of salt, half spoonful of Douban sauce, 6g chicken essence, 1 piece of coriander.

3. Roast duck 250g salt 10g mixed oil 10g potato diced (dehydrated) 50g carrot 30g black fungus 30g step shredded radish, fungus and potato. Heat the oil and stir-fry the potatoes and fungus for five minutes. Put in the roast duck. Stir-fry the carrots, add salt and simmer for five minutes.

How to cook fresh duck?

500 grams of fresh vanilla duck, one bottle of beer, 2 star anise, 2 fragrant leaves, 10 prickly ash, 3 garlic, 1 fresh red pepper, right amount of dried pepper, right amount of salt, 3 grains of rock sugar. Wash the duck and add spring onions and ginger to remove the fishy smell. Prepare spring onions, ginger, garlic, chili peppers. Prepare star anise pepper dried pepper leaves.

Pour all the duck into the pan, add wine, oyster sauce, soy sauce and salt, and stir-fry. After the duck is golden brown, pour in the beer (one bottle for each duck), add radish, boil the beer over high heat until half dry, add celery (now almost done), but change to a hot pot.

How to cook duck is delicious: prepare duck, dried plum vegetables, lotus leaves, ginger, spring onions, oil, cooking wine, soy sauce.

Light duck (about 600g), 100g green and red pepper, 25g shredded onions, 50g Douchi, noodles, mashed garlic, refined salt, light soy sauce, sugar, vinegar, sesame paste, cooked sesame, red oil, pepper noodles, sesame oil, salad oil.

The delicious practices of fresh duck meat are as follows: tools / materials: duck meat, bowl, knife, ginger, millet spicy, garlic, star anise, wax gourd, peanut oil, duck meat, Shuaikang pressure cooker, salt, cooking wine, oil. Wash the duck, chop it into pieces, dry it and pour it into a bowl.

How to Fry Duck

1. Ingredients: 200g duck, right amount of oil, 1 teaspoon salt, 1 teaspoon light soy sauce, 1 piece ginger, 3 cloves of garlic, 10 grams of red pepper, 1 spring onion, 1 can of beer. Wash and chop the duck, slice the ginger, slice the garlic, cut the red pepper into small pieces, and cut the scallion into chopped onions. Boil hot water in the pot, then pour in duck James water for about 2 minutes, remove.

2. Wash the duck and beat the duck with a meat cone to make the meat soft and sliced. Sour bamboo shoots can be soaked in clean water for two minutes. Slice the ginger and cut the chili. Put oil in a hot pan, saute ginger and stir-fry duck meat. Stir-fry the duck until the oil comes out, add cooking wine and salt. Add the right amount of sour bamboo shoots and continue to stir-fry.

Food: duck, salt, oil, oyster sauce, soy sauce, sliced ginger, chopped garlic, chopped onion, white onion, pepper, pepper, five spices powder. Starch, cooking wine. Chop the duck into pieces, put it on a plate, add appropriate amount of oyster sauce, salt, cooking wine, water starch and a little sugar, mix well and marinate for 15 minutes.

4. Prepare soaked ginger, pickled pepper, pepper bean paste and green pepper. Cut the ginger and pepper into shreds, cut the green peppers into pieces and cut the garlic in half. Cut the duck into pieces, boil the right amount of boiled water in the pot, introduce the chopped duck into the boiled meat, and boil the blood again.

5, practice: 1: wash the duck, cut into pieces and boil half a pot of water, put in the duck, Nao for a while, pick up and drain water for use.

6. stir-fry duck with ginger. Chop the duck leg into small pieces, soak the blood in advance and drain.

The fried duck with tender ginger is super fresh and refreshing.

1. When the water is fried dry, there is only oil left at the bottom of the pot, put in the ginger slices and stir-fry. Space Click to view the larger picture, please click to enter the picture to describe the flavor overflow of ginger slices and add the chili. Space Click to view the larger picture, please click to enter the picture description and add the right amount of water (without duck meat), put 2 tablespoons of soy sauce and cover and simmer for 3-5 minutes.

2. Heat the duck and a little rock sugar in the oil and stir-fry until discolored. Add a tablespoon of bean paste and the right amount of chicken essence and stir well. Add ginger and green pepper slices and stir well, then add proper amount of water and cover and simmer for about 20 minutes. Beer can also be used instead of water. It tastes more delicious. The duck is cooked thoroughly and the soup is thickened and can be served on a plate.

3. Mix the pepper well and taste, then paddle with wet starch and slide into 40% hot oil until cooked. Stir-fry duck with ginger in 50 grams of oil, stir-fry ginger slices until fragrant, stir-fry red pepper slices, chives, duck slices and Gassau wine. Vinegar。 Refined salt. Stir-fry monosodium glutamate, sprinkle with clear oil and serve.

4. After the surface of the meat becomes dry and slightly yellowed, put the prepared slices of ginger in the pan and stir-fry them together. Stir-fry until the slices of ginger are dry, pour out the excess oil from the pot, and then add a small amount of cooking wine and salt to simmer for 15 minutes. After stewing, you can go directly out of the pot.

5. Pour the duck pieces and stir-fry. At the same time, put in the raw wine to remove the fishy smell. Add a little light soy sauce and salt. Season with water and half a tablespoon of sugar and simmer for 20 minutes. (stew to the degree of softness and hardness you like.) add tender ginger and stir-fry for a few minutes. Add Chaotian pepper and Bauhinia strips, season with half a tablespoon of vinegar, stir-fry and serve.