Features of duck slices in sauce: crisp and fragrant, with red sauce.

Ingredients: roast duck (300g), bamboo shoots (40g), sweet noodle sauce (20g), yellow wine (3g), minced garlic (3g), Jiang Mo (20g), sesame oil (3g), chicken soup (1 spoon), sugar (a little) and scallion (a little).

Making:

First, cut the roast duck into rectangular boxes with a length of about 1 inch and a width of 4 minutes. First, put it in a pan of Wanghuo oil and take it out by explosion.

Second, put the bamboo shoots into the pot and add sweet noodle sauce, wine, ginger, minced garlic and so on. Then pull in the duck pieces, add the onion, sugar and chicken soup, turn it over a few times to dry the soup, and then put the sesame oil when you take it out. Note: this dish needs a big fire. Use strong fire first, then slow fire to make the duck crisp and tasty.

Roasted duck beer

Ingredients: duck, beer, ginger, coriander, shallot, rock sugar, and halogen bag.

Output: 1. Wash the duck and cut it into pieces, put it in a pot with cold water, remove the blood foam floating on the surface after the water boils, and pick up the water to control drying for later use.

Second, peeled and sliced ginger, coriander and chives are washed and cut into sections for later use.

Third, put oil in a hot pot, add ginger slices and stir-fry until the duck becomes discolored.

Fourth, stir-fry the rock sugar slowly until bubbles appear, add duck meat, and add a proper amount of soy sauce to quickly color it.

5. Pour a beer (600ml) with duck meat, and put it into a curing bag (star anise and cinnamon). After the fire boils, turn to medium heat and stew for about 45 minutes. Add appropriate amount of soy sauce and salt to taste, add appropriate amount of coriander and chives, and collect the juice over high fire.