Accessories: red pepper, ginger slices, onion segments, star anise, cooking wine, dried silk, Flammulina velutipes and Lycium barbarum.

working methods

1. Blanch the salted duck in a boiling water pot, remove the frost on the surface and cut it into small pieces.

2. Add water to the pot and add dried red pepper, ginger slices, onion segments and star anise. Put the salted duck in, bring it to a boil, add cooking wine and simmer for about an hour.

3. Put the salted duck soup in the refrigerator and gently take it out after the duck oil freezes.

4. Boil the salted duck soup, add dried silk, Flammulina velutipes and a little medlar, cook for a while, turn off the fire and sprinkle with coriander and pepper.

Tips for making: It is suggested to soak salted duck in water one day in advance, which can remove most of the salty taste on the one hand and make the meat softer on the other.

Other practices

1. Cut radish with iron frame and stew it with preserved duck. You can also put some baby dishes in it.

2. Peel chestnuts and stew them with preserved duck.

3. Sliced salted duck, sprinkled with onion, ginger and garlic, steamed, is also a dish.

4. Stir fry with green pepper and red pepper. Don't put too much salt. Cured duck is salty.