Ingredients: an old duck

Ingredients: white gourd, fresh Agrocybe aegerita, Lycium barbarum, red dates and ginger

Practice: 1. Slaughter live ducks, wash and cut into pieces, and slice ginger. 2. Pour the duck pieces into a griddle and stir-fry them with ginger slices (no need to add oil), then put them in water for 3-5 minutes, and then remove them with cold water to remove impurities. 3. Put the duck pieces into the pot with cold water. After the fire is boiled, simmer for about two hours. 4. Add white gourd, medlar, fresh Agrocybe aegerita, etc., and simmer for 3 minutes to 1 hour.

characteristics of dishes: the old duck soup is thick and delicious, cooked for a long time but not salty, the duck skin is fragrant and delicious, and the duck meat is tender and smooth

[ Nestle Duck Treasure ]

Ingredients: sweet noodle sauce, shredded potatoes, sweet peas, medlar, pine nuts, etc.

Practice: 1. Dice the duck meat. 2. Slice potatoes, fry them in an oil pan until golden brown, and then take them out. 3. Boil sweet peas, medlar and pine nuts in water and mix well with duck meat. 4. Put the shredded potatoes on the lettuce, put the fried duck on the shredded potatoes, and insert small flowers for decoration after serving.

characteristics of dishes: the duck meat produced is delicate and appetizing.

[ Zhijiang duck ]

Ingredients: 1 old hemp duck

Ingredients: oil, ginger, pepper, garlic and soy sauce

Practice: 1. Slaughter the live duck, gut it, chop it into large pieces, wash it, slice the ginger and pepper, and tie the green onion into a twist for later use. 2. Put the oil in the wok, add the soy sauce king after high heat, first add the duck head and legs, add ginger and pepper slices for a little stir-fry, then add the duck meat pieces, stir-fry over high heat until the duck skin becomes golden yellow. 3. Add water to the pot, simmer slowly for two hours with low fire, and add green onions ten minutes before taking out the pot.

characteristics of dishes: the duck meat is soft and Huang Liang in color, and the gravy tastes crisp and fragrant, oily but not greasy, and tastes refreshing.

[ Duck blood vermicelli soup ]

Ingredients: duck blood

Ingredients: broth (or chicken soup), duck intestines, duck liver, vermicelli, coriander, etc.

Practice: 1. Dice duck intestines and duck liver cooked in white water and cut duck blood into strips. 2. Put the duck blood, duck intestines and duck liver into the broth and simmer for about an hour. 3. Put the vermicelli into a spoon, scald it in the soup for a minute or two, then pour it into a bowl, then take out a proper amount of duck blood, duck intestines and duck liver and put it on the vermicelli. Add the coriander and pour the hot soup on it.

Features: Duck blood is tender and delicious.

[ pickled duck intestines ]

Ingredients: duck intestines 2g

Ingredients: Sichuan pickled peppers 1g, green bamboo shoots 5g

Seasonings: onion, ginger, parsley, clear oil, salt, rice vinegar, pepper, etc.

Practice: 1. Clean and straighten the duck intestines, and use fine ingredients. Blanch the duck intestines in boiling water until they are slightly curled and turn white, remove them as soon as possible, put them in cold water, and untie the string. 2. Remove the duck intestines and cut them into inches, then blanch them in boiling water and drain the water for later use. 3. Put the base oil in the pot, stir-fry pickled pepper, onion, ginger and green bamboo shoots first, then add duck intestines and stir-fry, and pour sesame oil on the plate when taking out the pot.

dish features: bright color, sour and salty taste, crisp and refreshing.

duck liver with black pepper ]

Ingredients: duck liver

Ingredients: starch, salad oil, salt, black pepper, monosodium glutamate, broth, sesame oil, soy sauce, cooking wine, pepper and onion

Practice: 1. Select the fresh duck liver, and be careful not to break the gall bladder. 2. Cut the duck liver into a 1-character knife shape, add salt, monosodium glutamate, cooking wine and pepper to code the bottom flavor, dip it in starch, and add a proper amount of salad oil to prevent the diced duck liver from sticking to each other. 3. Put the duck liver with a good bottom taste into a 6% hot oil pan and remove it. 4. According to the taste, use salt, black pepper, monosodium glutamate, broth, sesame oil, soy sauce, etc. to adjust the flavor juice in the pot, and pour the duck liver into the simmer.

note: duck liver is tender, so it should not be simmered for too long.

Description of dishes: Duck liver tastes delicious and tender, but it is easy to smell fishy. Black pepper can just remove the fishy smell and refresh it, bringing out the best in each other.

[ roasted duck heart ]

Ingredients: duck heart

Ingredients: coriander, scallion, white wine, soy sauce, pepper, duck oil, refined salt, sesame oil, monosodium glutamate and white sugar

Practice: 1. Cut the duck heart, cut it with a knife, smooth it into a fan shape, and then put it in the duck heart. 2. Cut the coriander into inches, cut the scallion into thin filaments obliquely, and add the seasoning to the duck heart to catch it evenly and marinate it for more than 3 minutes. 4. When the oil pan is burned to smoke, quickly put the duck heart into the pan and stir it for a few times.

characteristics of the dish: the duck heart is umbrella-shaped, fragrant and tender, with a strong bouquet.

[ Salted duck eggs ]

Ingredients: grass ash, salt, duck eggs and yellow mud

Practice: wrap a layer of yellow mud on the surface of duck eggs, and then roll a layer of salted grass ash. Put the duck eggs in the refrigerator after sealing, and take them out and cook them after about a week.