How to cook braised duck?

Duck stew practice 1. Duck stew with beer and onion

material

Stewed duck with beer and onion is a distinctive duck dish, although it is found everywhere.

working methods

Ingredients: 500g duck, 500ml beer, 20g ginger slices, 0g onion10g onion10g, a little star anise and dried tangerine peel, salt, sugar, chicken soup, rice wine, soy sauce, oyster sauce and peanut oil.

Practice: Wash and chop the ducks, and mix well with salt, sugar, rice wine and soy sauce for later use; Shred onion for use; Put oil in the pan, saute ginger slices, add duck pieces and stir-fry until the color is the highest, add onion and stir-fry for a while, then add chicken soup, beer, star anise and dried tangerine peel, stew for 30 minutes on medium heat, and finally add onion pieces and oyster sauce, season with salt and boil.

Method 2: Stewed duck with tea tree mushroom.

material

50g Agrocybe aegerita, two duck legs, one green pepper, onion, ginger, garlic, star anise, pepper, soy sauce, salt and cooking wine.

working methods

1. Cut off the roots of Aunt Tea Tree, soak her hair and wash it. Cut the onion into chopped green onion, shred the ginger, slice the garlic and cut the green pepper.

2. Cut the duck leg into pieces, put it in boiling water, add appropriate amount of cooking wine and ginger slices, blanch for about 3 minutes, pick it up, wash and drain it for later use.

3. Add the right amount of oil to the wok, add shredded ginger, garlic slices, onion, star anise and pepper and stir-fry until fragrant.

4. Pour the duck pieces into the fire and stir-fry the oil.

5. Add the right amount of cooking wine and add the right amount of soy sauce to taste and color.

6. Put Agrocybe aegerita into the pot and stir fry.

7. Add water that hasn't eaten all the ingredients, bring to a boil, and simmer until the duck is crisp and rotten.

8. Finally, collect the juice from the fire and season with green pepper and salt.

Method 3: Braised duck with papaya.

material

Half a papaya (about 300g), half a duck, 20g shallots, ginger 10g, seasoning 10g, cooking wine 1 tablespoon, soy sauce 15ml, column sauce 1 tablespoon (/kloc-0.

working methods

Wash papaya, peel and remove seeds, and cut into 5 cm square chunks. Slice onion and ginger for later use. Wash duck blood, remove foreign hair, and cut into large pieces for later use.

Boil the water (1000ml) in a boiling pot with high fire, add the duck pieces and blanch for 5 minutes, then take out the duck pieces and drain the water.

Heat the oil in the wok to 60% heat with high fire, stir-fry shallots and ginger slices, stir-fry duck slices for 2 minutes, add cooking wine, soy sauce and mushroom sauce, stir-fry evenly, then inject 1000ml hot water, cover and boil, and simmer for 10 minute on medium fire.

Add papaya pieces and simmer for 20 minutes. Finally, add rock sugar and salt, and thicken the soup with strong fire.