Ingredients: duck breast, pear, red wine, sweet corn, bitter chrysanthemum, purple cabbage, cinnamon, clove, fragrant leaves, rock sugar, salt, pepper, red wine vinegar and olive oil.

Exercise:

1. Divide the pear into two halves, peel and core.

2. Put in an oil-free pan, add cinnamon, clove, fragrant leaves and rock sugar and cook for more than half an hour.

3. Divide the sweet corn into small pieces and cook it in a pot.

4. Juice adjustment: red wine vinegar, olive oil, salt and pepper, mix well.

5. Prepare bitter chrysanthemum and purple cabbage into shreds, add juice and stir well.

6. Put down the peeled side of the smoked duck breast, put it in an oil-free pan, and fry it slowly over low heat.

7. Fry the fat in the duck skin until golden brown, and then turn over and fry.

8. After the nine layers are cooked, add a proper amount of freshly ground peppers.

9. Slice the fried smoked duck breast obliquely.

10. thicken the red wine juice of the cooked pear with strong fire.

1 1. Put the cooked corn segments and mixed salad on the plate.

12. Arrange sliced duck breast and red wine pear, and then pour in concentrated red wine juice.