Remove duck oil. Roast duck is very fat and has a lot of fat and oil. Take the duck rack home and remove the fat and oil first. Cut open the duck's abdomen with a knife, and you can see that there is a relatively large piece of white fatty oil on each side above the tail. This place is called crotch oil, which is the largest gathering place of fat and oil on ducks (if the fried dishes are not removed, the dishes will be full of oil). Remove it by hand and remove all the white parts. Then check other parts of the duck, and if there is white fat, remove it.

2. Cut off the duck tip, that is, the duck butt. After removing the fat, put the duck flat and cut it off at the tip of its tail. The duck rack treated in this way has a lot less grease and the unclean parts have been removed. Next, you can cut the duck.

Sauté ed shredded roast duck in sauce;

1. Slice shredded duck: Slice the duck with a knife and then tear it into strips. You don't have to remove all the meat from the bones. Save some meat, and you can eat some bones with meat when you stew. Shredded pork can have three or four ounces, just enough to fry a dish.

2. Wash and shred the cucumber and spread it on a plate. Shred the onion.