(1) Ingredients: half a duck (weighing about 650g), sour cowpea and red pickled pepper.

(2) Ingredients: ginger, garlic, pepper, garlic sprout, oyster sauce, chicken essence and cooking wine.

(3) washing and draining the washed ducks, and chopping; Slice sour cowpea and pickled pepper, peel garlic and dice, slice ginger and shred, wash pepper, wash garlic seedlings and cut into sections;

(4) Put a proper amount of cold water into the pot, add duck pieces, add ginger slices and a little cooking wine, boil the duck pieces with strong fire, take out the duck pieces, rinse off the blood foam with warm water, and drain;

(5) Put a little oil in the pot, add pepper and stir-fry until fragrant, then add duck pieces, and stir-fry the water in the duck pieces until oily;

(6) adding a little cooking wine and stirring evenly;

(7) Add a proper amount of salt, pickled pepper, shredded ginger and shredded garlic, and stir evenly;

(8) Add the hot water that has just passed the duck pieces and cook for about 5 minutes;

(9) Add sour cowpea, chicken essence and oyster sauce and stir-fry for about 2 minutes;

(10) Finally, add the garlic sprouts and stir well.

2. The practice of konjac roast duck.

(1) raw materials: half a duck (weighing about 600g) and 350g konjac.

(2) Ingredients: star anise, cinnamon, pepper, Pixian bean paste, red pickled pepper, ginger, garlic, onion, cooking wine, chicken essence, soy sauce, soy sauce, wet starch and sugar.

(3) Processing of konjac: firstly, the konjac is cut into thick strips. Put a proper amount of water in the pot, boil it, add konjac, blanch for about 2 minutes, and take it out with a colander; Pour out the water scalded by the konjac in the pot, add some clear water to boil, blanch the konjac for about 2 minutes, take it out and soak it in clear water 10 minute, then take it out and drain it for later use;

(4) duck is washed and drained, chopped, anise, cinnamon and pepper are washed, ginger is sliced, garlic is peeled and flaked, pickled pepper is cut into rings, Pixian bean paste is chopped, and onion is cut into sections;

(5) Put a proper amount of water into the pot to boil, add a little cooking wine, add duck pieces, blanch until the color changes, then take out and drain;

(6) Put a little oil in the pot, add star anise, cinnamon and pepper, add duck pieces after a small fire, and turn to high fire to fry until the oil comes out;

(7) Add two teaspoons of cooking wine and stir-fry, then add Pixian bean paste, ginger, garlic and pickled pepper to stir-fry red oil;

(8) Add a proper amount of soy sauce, soy sauce, salt, chicken essence and a little sugar, and stir-fry until the color is the highest;

(9) adding the processed konjac strips and stirring evenly;

(10) Add hot water without all the materials, boil it, and skim off the floating foam with a spoon;

(1 1) Cover the pot and cook on low heat for about 30 minutes;

(12) Add chopped green onion, pour in wet starch, stir-fry and thicken.

3. the practice of lettuce roast duck.

(1) Ingredients: a quarter duck (weighing about 450g) and a lettuce (weighing about 450g).

(2) Ingredients: ginger, garlic, onion, star anise, cinnamon, dried pepper, pepper, Pixian bean paste, soy sauce, chicken essence, sugar, starch and cooking wine.

(3) washing and chopping the ducks; Peel lettuce, wash and cut into rolling blades, slice ginger, peel garlic and pat it loose, and cut onion into about 0. 5 cm long segment; Minced Pixian bean paste, washed with star anise, cinnamon and pepper; Cleaning dried chili, cutting into two sections, and removing seeds;

(4) Put the pot on the fire, add a proper amount of water to boil, add a little cooking wine, then add the duck pieces, blanch until the duck pieces change color, and then take them out with a colander and drain them for later use;

(5) put oil in a hot pot, add star anise, cinnamon and pepper, and let them explode with a small fire;

(6) Add the duck pieces that have been blanched, and turn to high fire to stir fry until the duck pieces are oily;

(7) Add dried pepper, ginger, garlic and cooking wine, and stir evenly;

(8) Add Pixian bean paste, chicken essence, salt and a little sugar and stir evenly;

(9) Add a proper amount of boiling water (without duck pieces), cover the pot, and cook on low heat for about 20 minutes;

(10) Add lettuce, stir-fry and cook for about 3 minutes;

(1 1) Add shallots and light soy sauce, stir well, then pour in water starch, stir well and thicken.