Stewed lemon duck? Basic materials 1 duck (about 750g) and 750g soup. Lemon 1, salt, monosodium glutamate, sesame oil? Ingredients: 1 duck (about 750g) and 750g soup. Lemon 1, refined salt, monosodium glutamate, sesame oil. ? Production: cut open the duck's internal organs by laparotomy, blanch with boiling water, wash away the blood stains, then rinse with clear water, take it out, put it in a stew pot, add refined salt, hold the soup, steam it in a steamer for 50 minutes, then add lemon (remove the core), stew for 10 minute, check the salty soup, add monosodium glutamate and pour it out. ? Duck in casserole? Basic ingredients: duck, lean meat slices 100g, water-soaked mushrooms 50g, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, onion slices, ginger slices, garlic slices, hot sauce and broth?

Exercise:? (1) Cut the duck meat into small pieces, stir-fry in a wok until the oil is 50% hot, add pork slices and mushrooms, stir-fry with onion, ginger and garlic to taste, then add the duck pieces, add soup, salt, soy sauce, vinegar, cooking wine and monosodium glutamate, bring to a boil, pour them into a casserole and stew for about 30 minutes with low fire; ? ② Put the base oil in another pot, add the hot sauce and garlic slices, stir-fry to taste, pour into the casserole, and cover the table. ? Stewed duck with Flammulina velutipes? Ingredients: half a duck, half a lily, half a fungus, half a mushroom, one or two vermicelli, four red dates, two pieces of bean curd, a few pieces of ginger, two onions and a proper amount of vegetables. Oyster sauce, pepper, sugar, salt, sesame oil, light soy sauce. ?

Methods (1) Soak the vermicelli and cut it into sections. Soak mushrooms, squeeze dry, remove pedicels, add half a spoonful of corn starch and sugar, and mix well with 1 spoonful of oil. Stir-fry vegetables and shovel them for later use. ? (2) Wash and drain the duck, evenly smear the skin with wine, salt and soy sauce, and marinate for 20 minutes. ? (3) Add oil to the wok and fry the duck until the duck skin is golden yellow. Leave oil in the pot, saute ginger and onion, add lily and auricularia, stir-fry slightly, add 1 spoon wine, add red dates, add oyster sauce, soy sauce, sesame oil, pepper, sugar, salt, water and duck, and simmer for half an hour. Add mushroom stew 15 minutes until the duck is rotten. Pick up the duck, add vermicelli and tofu and stew for 5 minutes. ? (4) Soak the vegetables evenly in the pot and put them on the plate. Cut the duck into pieces, boil the juice on the lily ingredients, add water, thicken it with oyster sauce and pour it on the duck. ? It is characterized by nourishing blood, nourishing yin, strengthening body and resisting aging.

1. If you want duck soup to be fresh and not greasy, you'd better choose old duck, water duck or local duck (among which water duck is the best, with tender meat and less fat) instead of foreign duck (greasy and fishy).

2. Wash duck blood, thoroughly clean blood clots and fascia, and remove duck hair.

3. Wash the duck, cut it into pieces, and fry it with duck skin to make fat oil (to add flavor to duck soup).

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4. After the duck skin oil comes out, put a piece of old ginger and stir-fry until fragrant, and pour a little highly distilled liquor to remove the fishy smell.

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5. Add water to stew after frying. There will be oil slick when stewing. Remove it with a spoon.

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6. You can stew tender corn to make duck soup more nutritious and get rid of greasy. You can also add a proper amount of sour radish. The rest should be put in according to personal preference.