Ingredients:1000g purified duck,15g ginger, 5 dried peppers, 4-5 single crystal rock candy, 5ml soy sauce, 600ml salt (optional) and beer.

Exercise:

1. Wash and chop the duck (regardless of its size), and mash the whole ginger. Boil the water in the pot, add the duck pieces and cook for 3 minutes to remove the blood.

2. Remove the cold water and drain it for later use.

3. Heat the oil in the iron pot to 70% heat, stir-fry the duck pieces, and continue to fry the duck pieces in the pot to force out the water in the duck meat. When the duck skin becomes tight and the duck pieces are relatively reduced, the fried duck pieces are transferred to the pressure cooker. No need to wash the iron pot. 4. Add ginger slices and dried peppers, pour the whole bottle of beer, then cover the high-pressure pot cover and turn to high heat.

5. Turn to low heat for 20 minutes after the gas rings, turn off the fire, and wait for the pressure cooker to deflate naturally.

6. Open the high-pressure pot cover, move the cooked duck pieces back to the iron pot, pour in the soy sauce for coloring and season with rock sugar and salt. Turn on the fire, cover the pot and collect the soup (don't collect the soup if you like to drink more).

7. In the end, there is only a small amount of sticky soup.

2. Sliced duck

The skin is crisp and tender, the entrance is fat and fragrant, and the food is covered with a single cake, which is delicious and refreshing.

Ingredients: roast duck 1500g.

Seasoning: green onion 100g, sweet noodle sauce 50g, sugar 15g, umami Wang 1g, and vegetable oil 30g.

Exercise:

1. Put the wok on low fire, add about 100g of water, white sugar and umami Wang to the sweet noodle sauce, stir it with a spoon while cooking until it becomes thick, and pour it into a small bowl for later use;

2. Put the pot on the fire. When the oil is heated to 50% to 60%, add the roast duck, fry until the skin is crispy and the meat is cooked, take out the drained oil, connect the duck skin and duck slices with a knife, cut them into slices and put them on a plate;

3. Wrap duck skin, duck meat and shredded onion in a cake and dip it in sweet noodle sauce.