Method of dry-frying ducks (the most authentic method of dry-frying ducks)

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List of contents for this article:

1、Method of dry-frying ducks
2、Method of dry-frying tender ducks
3、How to make dry-fried ducks
4、The most authentic way to dry stir-fry duck

Method of dry-frying ducks

The method of dry-frying the duck is as follows: Prepare the ingredients: tender water duck 600 grams of dry red peppers, 10 pepper, 30 star anise, 1 ginger, 1 small piece of garlic, 3 petals of green pepper, 2 soy sauce, 20 ml sugar, 5 g salt, appropriate amount of chicken essence, 1 g edible oil, 50 ml process duck meat Wash the tender water duck and chop it into pieces. Put the duck meat into the pan, add the ginger pieces, add water to cover the duck meat, cover the lid and cook for about 20 minutes, until the duck meat is 70 to 80 percent cooked.

Dry stir-fried duck is a delicious home-cooked dish. The main characteristics are the fresh, fragrant taste and firm meat quality.

The method of dry-frying duck is as follows: Prepare ingredients: 600 grams of tender water duck. Accessories: 10 dry red peppers, 30 pepper, 1 star anise, 1 small piece of ginger, 3 cloves of garlic, 2 green peppers. Seasoning: 20 ml of soy sauce, 5 g of white sugar, appropriate amount of salt, 1 g of chicken essence, 50 ml of edible oil. Ingredients processing Dry red peppers are cut into rings of about 5 mm; the star anise is broken into small pieces. Peel the ginger, slice half, and beat the half; peel and slice the garlic.

Seasoning and stir-frying: Put the stir-fried duck meat back into the pan, add appropriate amount of salt, sugar, chicken essence, cooking wine, soy sauce, soy sauce, pepper powder and sesame oil, and quickly stir well over high heat to make the duck meat fully absorb the aroma of the seasoning. Out of the pan and loading: After stir-frying evenly, you can take the dry-stir-fried duck out of the pan and serve on a plate to enjoy this delicious, spicy and delicious classic Sichuan dish.

Method of dry-frying tender ducks

1. The method of dry-frying the duck is as follows: Prepare the ingredients: tender water duck 600 grams of dry red peppers, 10 pepper, 30 star anise, 1 ginger, 1 small piece of garlic, 3 petals of green pepper, 2 soy sauce, 20 ml sugar, 5 g salt, appropriate amount of chicken essence, 1 g of edible oil, 50 ml processing duck meat, wash the tender water duck and chop it into pieces. Put the duck meat into the pan, add the ginger pieces, add water to cover the duck meat, cover the lid and cook for about 20 minutes, until the duck meat is 70 to 80 percent cooked.

2. Remove the pan and load it on: When the soup is satisfactory (not too dry or too wet), turn off the heat and remove the pan.

3. Dry stir-fried duck is a delicious home-cooked dish. Its production method and steps are as follows: Preparation ingredients: Main ingredients: duck meat. Accessories: shredded ginger, garlic, millet and spicy rice. Seasoning: soy sauce, cooking wine, soy sauce, salt. Processing duck meat: Clean the duck and chop it into pieces for better flavor and cooking. Sawing ingredients: Heat the pan and add the oil. When the oil temperature is moderate, add the garlic, shredded ginger, and spicy millet to stir fry to create a fragrance, laying the foundation for the next cooking.

4. Add a small bowl of water to the pan, cover the lid, bring to a boil over high heat, and then turn to low heat to simmer. This step helps the duck meat taste and make it soft and tender. Stir dry the water: After the water in the pan is stewed dry, open the lid and continue to stir-fry the duck meat for about 1 minute until the surface of the duck meat is slightly burnt and the aroma is fragrant. Follow the above steps and a delicious dry-fried duck is completed. This dish is attractive in color and delicious in taste. It is a home-cooked delicacy worth trying.

5. Add the ingredients to taste: Then add the chopped ginger and shredded pepper. Add a small amount of white sugar to taste, which can add to the delicious aftertaste of the dish. If the taste is strong, add salt in appropriate amount, but note that the bean paste itself is already very salty. Out of the pan: Because the ginger is very tender, don't fry it for too long, stir-fry until it breaks out of the pan. By following the above steps, you can make delicious dry stir-fried duck in Hainan food stall style.

How to make dry-fried ducks

The method of dry-frying duck in Hainan food stalls is as follows: Prepare ingredients: Cut half of the duck into pieces, marinate it with shredded ginger, cooking wine, and soy sauce for a period of time to taste it. Cut and match the ingredients: Cut the ginger and pepper into shreds, set aside. Stir-fry duck pieces: Remove the oil pan and pay attention to keeping less oil, because the duck will produce oil during the frying process. Lower the duck pieces and stir fry, not too high the heat, and slowly fry to dry the moisture over low heat.

Braised duck meat: Add a small bowl of water into the pan, cover the lid, bring to the boil over high heat, turn to low heat and simmer. This step is to make the duck meat more cooked and delicious. Stir dry the water: After the water in the pan is stewed dry, open the lid and continue to stir-fry the duck meat for about 1 minute until the surface of the duck meat is slightly burnt and the aroma is overflowing. The dry-stir-fried duck made according to the above steps has tender, juicy meat and rich taste. It is a rare delicious home-cooked dish.

The most authentic way to dry stir-fry duck

Remove the bones of the duck legs and wings, and cut the duck meat and cartilage into small pieces.

Discharge and plate: When the soup is satisfactory (should not be too dry or too wet), turn off the heat and discharge the pan.

Practice: Wash the duck meat and cut it into pieces. Cut the ginger into slices. Put it in the pan and add sesame oil. When it is heated to 60% over medium heat, add the ginger slices, and slowly stir-fry until fragrant.