1. boiled with water can be steamed board duck method is delicate. Before cooking, wash the surface skin layer with warm water and soak it in warm water for more than 3 hours to reduce the salinity and soften the duck meat. Cooking, with a grain of fennel, a green onion, ginger three slices, from the duck wings under the opening into the belly. Then use a hollow tube about 6 centimeters long and insert it halfway into the anus of the duck to make the soup flow inside and outside while cooking. To first boil cold water in a pot, cease fire and put the duck into the pot, so that the water soaked through the duck body, from the opening fully into the duck belly. Duck in the water to keep warm, cover the pot with a tight lid, simmer in water at about 85 degrees Celsius for 40 minutes, and replace the soup in the belly once, turn the duck over. At this time the water to 95 degrees Celsius (that is, a small boil), cease fire and then simmer for 10 to 20 minutes, that is, start the pot. Cooked duck, must wait until completely cooled before changing the knife, so as not to lose the oil brine, affecting the taste. If the raw plate duck cut off a piece, and then cut into thin slices in the plate pot steamed, so eat, taste is also very good.

2. When eaten, wash the plate duck plate chicken, into the ginger, cooking wine on the cage steamed, removed from the brush with sesame oil, slaughtered into small pieces on the plate. There is a way to tear the sauce duck into small strips, used to make dry pot.

I hope this helps!