Five Cups of Duck", as the name suggests, is of course made from five cups of different seasonings: one cup of wine, one cup of vinegar, one cup of soy sauce, one cup of sugar and one cup of water.

Five Cups of Duck The cooking process:

1. First prepare an authentic native duck, cut it in the ordinary way, heat the pan without adding oil, put some ginger slices and stir-fry over high heat for five minutes, mainly to remove the duck meat.

2. Then pour a cup of beer, a cup of vinegar, a cup of sugar water, a cup of peanut oil, and a cup of soy sauce into the hot pot pot and stir with the duck meat. Evenly. The beer is mainly to remove the fishy smell, the vinegar and sugar water are mainly to adjust the sourness and sweetness, and the peanut oil is to increase the fragrance. Many people say that duck fat is very greasy, so there is no need to add peanut oil. That is a wrong statement. Duck meat cannot be made with peanut oil. It really lacks flavor. Soy sauce is used to enhance freshness and color.

3. Cover the pot and bring to a boil, then simmer over low heat for fifteen minutes to get the color of the duck. Bright, mellow taste, sweet and sour taste, oily but not greasy

Nutritional value:

1. Duck meat contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.

2. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in the human body. , which has a protective effect on patients with heart diseases such as myocardial infarction.