"Braised Wild Duck" Ingredients: a wild duck (weighing about 2 Jin), half a catty of lard, half a catty of sesame oil, four ounces of sugar, two ounces of Shaoxing wine, one ounce of salt water, three ounces of refined salt, two ounces of pepper, half a catty of garlic, three ounces of chopped green onion, half a catty of ginger and Jiang Mo San Qian. Methods: (1) Select a blue-headed duck from Honghu Lake, dry-pluck the coarse hair, burn the fine hair with open fire, cut open the abdomen, take out the internal organs, keep the carcass and heart, and wash it with clear water. Dice duck gizzard, peel and remove impurities, and dice. Cut off the duck head, tail, claw and ridge, beat the duck neck with the tip of a knife and cut it into four pieces; Cut the rest into pieces an inch long and a quarter wide.

(2) Put the wok on a high fire, add sesame oil to heat it, add the duck pieces and add salt water to stir fry, after the duck pieces are dried, add Shao wine to stir fry for two minutes, and then cook the freshly cooked duck.

(3) Place the original wok on a big fire, add the duck pieces and stir fry slightly, then cover the pan and simmer for half an hour. When the duck pieces are eight-cooked and there is still a small amount of soup in the pot, add garlic white and white sugar and continue to simmer until the sugar juice is out of the pot, then take it out of the pot and plate it. Heat the remaining sugar juice in the pot, add cooked lard, pour it on the duck, and sprinkle with chopped green onion and pepper. Features: This dish is Huang Liang in color, exquisite in cooking technology, exquisite in cooking, tender and crisp in meat, fresh and sweet, and thick in soup.