Fat drake duck 1, scented tea 2000g, camphor tree leaves and fermented grains juice 50g each, rice straw and pine and cypress branches 50g refined salt and sesame oil 50g each 10g, cooking wine 25g, pepper 1g, pepper/0.5g cooked vegetable oil 1000.

Production method:

65438+ 2. When it is 80% hot, put the cooked vegetable oil into the smoked duck, fry until the duck skin is crisp and fragrant, take it out, brush it with sesame oil, fold the duck neck into 2 cm long sections and put them in the middle of the dish, cut the duck body into 4 cm long and 2 cm wide strips, cover it on the duck neck block, make it into a duck shape, and serve it with lotus leaf soft cakes.

note:

Cholesterol: 4 1 mg carbohydrate: 7 g protein: 300 g.

Fat: 175g Calories: 2978 calories.

Smoked duck

Ducks, two ducks, two things, onion slices 100g, ginger slices 100g, fennel 25g.

Clean the duck, wipe it thoroughly with salt, marinate it in a jar for 4 hours, and turn it once in the middle.

Put the duck in boiling water until the skin is tight, hang it at the tuyere and wipe off the leather coat.

Put four thin iron bars in the smoking pot, put the duck back, smoke for 5 minutes, and then turn it upside down for 5 minutes.

Add spices, soy sauce, onion and ginger into a large pot, bring to a boil, then add the duck and stew for 45 minutes, take it out, and cut the duck into pieces.

Braised duck in broth

Fresh duck 1 000g, onion 5g, cooked ham 75g, pepper 0g, watered magnolia slice 75g, monosodium glutamate1g, watered fragrant shavings 75g, refined salt 2g, watered bamboo shoots 50g, chicken oil 5g, chicken soup 50g and cooked lard 20g.

1. Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and 0.7 cm square, and wash it with fragrant shavings. Slice the cooked ham and magnolia officinalis, and cut into 5 cm long and 0.3 cm square filaments. Water bamboo shoots are cut into thick shreds.

2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia and 2 pieces of shredded fragrant shavings, totaling 10, tie them with shredded green bamboo shoots from the middle, bundle them into a small firewood, and put them neatly in a soil bowl. Add cooked lard, 1.5g refined salt, 250g chicken soup, and then add the selected duck bones.

3. Add 250g chicken soup to the wok with original duck soup, boil it, skim off the foam, add 0.5g refined salt, monosodium glutamate and onion, pour into a large soup bowl, sprinkle with pepper and pour in chicken oil. Note: Steamed duck with firewood is full of anger, steaming for about 40 minutes, preferably soft and rotten.

Crispy fried duck

Light duck (1500g), chopped green onion (80g), coarse salt (65g), ginger (130), pepper (8g), yellow wine (a little), cinnamon (20g), soy sauce (a little), star anise (8g) and fennel.

manufacturing process

1. Remove the viscera, wings, feet, and minced meat of the duck, flatten the sternum at the breast of the duck, sprinkle salt on the whole body, add various spices such as cinnamon, star anise, fennel, onion, ginger, etc., steam for about three hours, and take it out to dry. Second, start the oil pan, heat it with high fire, put the duck into the pan, fry it, take it out, put some yellow wine and soy sauce on the duck skin, and fry it until it is golden and sodium. You can dip it in Chili and salt when you eat it.