To put it bluntly, the duck rack is the skeleton of Beijing roast duck that we usually eat. Although there is no meat, it tastes no worse than roast duck. I'm from Beijing, and I have a soft spot for roast duck. I used to work in the famous Quanjude Roast Duck Restaurant, and I am very familiar with ducks. Let me introduce you to the delicious way of duck rack. I hope my answer is helpful to you, and I hope everyone likes it. Not much to say after all.

The first one must be the classic salted duck rack. This dish is best for drinking and can also be eaten as a snack. The duck rack is crisp after frying, and the more you chew it, the better it tastes. This is why I advocate this practice:

Need raw materials, duck rack, green pepper, red pepper, coriander, onion, ginger, starch, onion.

Need seasoning: Chili noodles, Chili noodles, salt, delicious soy sauce.

Specific practice: remove excess grease from the duck rack and chop it into small pieces on the chopping board. Add wide oil to the pot and heat it to 80% heat. Sprinkle a layer of starch on the surface of duck rack and fry it in oil pan until the surface is crisp. Take out the onions. Wash green pepper and red pepper, cut into small pieces, put in a pot, add pepper noodles and salt and pepper noodles and mix together. Add base oil to the pot to make the onion ginger and shredded onion fragrant. Then put the duck rack under the pot.

The second kind of duck rack boiled cabbage is a dish that almost all Beijingers like to eat. Ingredients: duck rack, Chinese cabbage, tofu, onion, ginger, aniseed and garlic. Seasoning: salt and pepper.

Specific practices: First, cut Chinese cabbage and tofu into pieces for later use; Degreasing duck rack, cutting into pieces, slicing garlic, and cutting green onions.

Second, heat a hot pot and add the base oil. Stir-fry onion, ginger and garlic in a pot, then add appropriate amount of water and simmer for about 40 minutes. Then stew the cabbage and tofu in the pot for a few minutes and season with salt.