Ingredients: Duck (1)

Accessories: water (appropriate amount), ginger (25g), garlic (25g), salt (appropriate amount), sugar (appropriate amount) and Chili sauce (appropriate amount).

Time: 1 hour

Heat:

Practice steps

1. Cut and bleed the neck of the live duck, depilate it with hot water, cut a hole in the lower abdomen, take out the internal organs, wash it with clear water and dry it.

2. Bring boiling water to a large fire, and add appropriate amount of salt, ginger and garlic (minced). When the water temperature reaches 80℃, blanch the duck in water, then soak it with slow fire to keep the water temperature slightly boiling but not too boiling. When the duck is cooked (the duck is elastic, and the chopsticks are inserted into the duck's thigh without bleeding), pick it up, naturally cool it, cut it into pieces, put it on a plate and build bricks.

3. Seasoning: Add garlic and ginger with rolling duck soup, squeeze into lime juice (if there is no lime juice, dilute it with rice vinegar or vinegar essence instead), and add refined salt, sugar and Chili sauce. Sour, salty, sweet and spicy.