Stir-frying, boiling, stewing, cold mixing, marinating, frying, roasting and smoking.

Three sets of ducks with Huaiyang flavor are made of domestic ducks, wild ducks and pigeons. This dish is a set of three birds.

Whole-bone production requires high operation technology and is novel, which is the only case in the national cuisine. This is a famous traditional dish in Yangzhou history.

Cooking: stew. [Ingredients]: 1 fat duck, 2500g 1 wild duck, 750g 1 pigeon, 250g water-soaked mushrooms, 50g cooked ham slices, 250g bamboo shoots,125g; Jiu Shao,100g; Salt, 6 grams; Ginger, 25g onion knot, 35g.

[Method]: Cutting and matching: 1. Cut the neck bone of the duck from the slaughter mouth of the naked duck with a knife, then cut a knife at the joint between the neck and the wing, cut the duck skin, pull out the neck bone, peel off the duck skin by hand, cut the joint between the meat and the bone with a knife when turning, so as to separate the meat from the bone until it reaches the end of the thigh, cut off the epiphysis, and take out the leg bone to remove the fishy smell of the duck. Restore the original shape.

The liver is bile-removed, and the chicken gizzards are cut open, peeled and dirty. After washing the duck, put it in the boiling water pot with the liver and gizzard, and then wash it.

Wild ducks and pigeons are also boneless and washed. 2. Put pigeons into the belly of the wild duck from the knife edge, and put 10g mushrooms and 10g ham slices into the gap of the belly of the wild duck.

Then, the wild duck is put into the duck belly from the duck knife edge, and the duck belly is stuffed with 15g mushrooms, 100g ham slices and 50g bamboo shoots. The duck's knife edge is closed, revealing pigeon head, wild duck head and duck head, forming three sets of ducks. Cooking: 1. Set fire to the pot, and put three sets of ducks in the boiling water pot to scald it slightly.

2. Put the ducks and chicken gizzards in a casserole with bamboo grates. Add ginger, onion and Shaoxing wine, fill it with clear water, boil it over medium heat, skim off the floating foam, cover the pressure plate and simmer for about 3 hours. Leave the fire when it is rotten, turn the whole duck upside down, remove ginger, onion and bamboo, take out the liver, cut it into pieces, and spread it on the duck with the remaining mushrooms, ham slices and bamboo shoots.

[Flavor Features]: The duck in the duck is novel and unique, the domestic duck is fat and tender, the wild duck is crisp and tender, the pigeon is tender, and the soup is fresh and mellow. Eating from the outer layer to the inner layer has an inexhaustible aesthetic feeling.

[Operation points]: 1, ducks, wild ducks and domestic pigeons are boned as a whole. 2. Try to expose the three duck heads when making the set.

3. Domestic ducks should be depilated with boiled water, while wild ducks and pigeons should be dried, not scalded with boiled water. 1 "Fried Duck with Taro" Ingredients: 300g of cooked duck, 200g of clean taro, 50g of barbecued pork, 3g of celery powder10g, 3g of refined salt, 3g of monosodium glutamate, 50g of cooked noodles, 75g of cooked lard and 0 of pepper.

1g, spiced powder 0. 1g, sesame oil 0.

2 grams. Practice: 1. First, cut the cooked duck into a large piece with a knife, and the specification is about 18 cm * 12 cm. At the same time, cut the skinless side of the duck a few times with a knife, and then pat some raw powder for later use; Barbecued pork is cut into fine particles for later use.

2. Wash and slice the taro, steam it in a steamer, crush it with a knife while it is hot (not granular), and press it into taro pieces for later use; Then put the noodles into a bowl, wash them with 70g boiling water, stir them evenly with chopsticks, then knead them into soft dough and add them into taro paste, then add refined salt, monosodium glutamate, pepper, sesame oil and spiced powder and knead them evenly; Then add lard, barbecued pork, celery powder and sesame oil and rub them evenly, then spread them on the duck meat and spread them evenly. 3. Wash, heat and refuel the tripod. When the oil is heated to 200 degrees Celsius, put the taro duck flat on a wire cage, hang it on a tripod and fry it until it is golden and crispy, then put the coriander on the bottom of the plate, cut the taro duck into 12 pieces and put it on the coriander.

2 "Quanfu crispy taro? Ingredients: taro 1 kg, half a catty of cooked noodles, lard 4? A little umbrella, a little monosodium glutamate, a little sugar, 1, pepper, star anise, rock sugar, spiced powder, soy sauce and Shaoxing wine. Peel and wash taro? Q cut? K steaming, soaking and mixing taro? C with lard and sugar? V muddy. Hey? 2。

? Wash? Q, add Shaoxing, pepper, star anise, rock sugar, spiced powder and soy sauce? F cooked? Hey? Ⅷ? Shredded pork and taro are kneaded and fried. Raw materials of beer duck: a two-month-old duck, a bottle of beer, half a catty of ginger, half a catty of red pepper (red bell pepper is not too spicy), two or two shallots, 30g of sweet noodle sauce, appropriate amount of salt and monosodium glutamate. Processing: 1. Cut off the duck's head and divide it in half. 2. Cut off the duck's paw without peeling. Cut the leg stick from the root of the leg and cross it with salt. 3. Cut the duck wing along the chest and divide it into two sections from the elbow. 4. Cut the duck into pieces, tie the intestines, divide the stomach into four pieces, and cut it into chrysanthemums with the cross knife method. 5. Slice the ginger, cut the red pepper into rhombic shape with a hob, and tie the leek in a knot. Output: 1. Pour vegetable oil into the hot pot, then add duck's paw, duck neck and foot stick in turn. You can put a little salt first when frying. Fry the duck until it's burnt, put it in the big fried pieces, add the sweet noodle sauce and stir-fry until it's fragrant, then add the ginger slices, then pour in half a bottle of beer with a little salt, and then cover it and suffocate for fifteen minutes.

3. Add the red pepper, then pour the right amount of beer, add the right amount of monosodium glutamate for 10 minutes until the juice is collected, then add the onion and stir fry, then put it in the pot. Color: bright red sauce, bright red and bright green with bright color and rich flavor: unique flavor of sauce and beer: salty and crisp >; Material: 500g roast duck (1 kg).

Ingredients: shredded cucumber, shredded red pepper, shredded sweet and sour bamboo shoots, shredded onion, shredded ginger and fried white sesame. Seasoning: salt, monosodium glutamate, sugar, crude oil, sesame oil, lemon sauce, cooking wine.

Practice: 1. Add appropriate amount of cold boiled water to lemon sauce and mix well; 2. Boning the roast duck, shredding the duck, sprinkling all the ingredients such as shredded cucumber, shredded red pepper, shredded sweet bamboo shoots, shredded onion and shredded ginger, frying white sesame seeds until cooked, and sprinkling seasonings such as salt, monosodium glutamate, sugar, crude oil, sesame oil, lemon sauce and cooking wine, and mixing well. Features: mellow fragrance, sweet and sour and refreshing.

2 Family cookbook series 1:* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Shaoxing wine from 2 yuan, 500g lard, Shaoxing wine 2 yuan, star anise 1 piece, dried tangerine peel 5 * * * * * * * money, chopped green onion 6 pieces, 1 piece. Production process * * * * * *1. Wash ducks.

Draw a "cross" knife edge on the back of the naked duck to remove the duck bones. *******。

How to cook duck?

There are too many ways to make duck meat. Here are some good practices for your reference: raw materials of sauce duck: about 750g local duck, 250g pickled radish, onion, ginger, Shaoxing wine, salt, pepper and pepper.

Methods: 1. Wash duck, cut into pieces, blanch in boiling water, and wash away blood bubbles; Wash the pickled radish and cut into pieces. 2. Put the pot on the fire. After visiting relatives and friends and heating, add leek, ginger and radish, stir fry, add fresh soup, add duck, Shaoxing wine and pepper.

3. After the duck is stewed, pick out the onion and ginger and add salt to make it salty. Duck with shredded ginger and pickled cabbage Raw materials: 600g of duck meat and 200g of pickled cabbage.

Seasoning: half a spoonful of refined salt, one spoonful of monosodium glutamate, one spoonful of Shaoxing wine, five cups of hot water, two onions and four spoonfuls of ginger. Practice: 1. Cut the duck into small pieces, shred the sauerkraut and onion.

2. Put the duck, sauerkraut, shredded ginger, onion, salt and monosodium glutamate into a cauldron, then inject five cups of hot water and keep the fire for 20 minutes. Sauerkraut Duck Soup Ingredients: Sauerkraut 1~2 Jin, Duck 1~2, 3 slices of ginger, salt.

Practice: 1. Wash and slice sauerkraut. 2. Wash and cut the duck into pieces, and soak it to remove the fishy smell.

3. Add water to the pot and bring to a boil. Add duck and ginger and bring to a boil. 4. Simmer in sauerkraut for 30 minutes (if you have time, simmer more) and add seasoning.

Practice of beer duck: raw materials: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence and onion. Practice: 1. Chop up the duck, which is about the size of three cups of duck. Slice ginger and cut onion.

2. Add a little oil, stir-fry the ginger, stir-fry the fatter part of the duck in the oil, then stir-fry all the chopped ducks in the oil, add a little salt, stir-fry until the fragrance comes out, then pour the oil and water in it into another bowl, and then pour the beer into the pot. The amount of beer is to cover duck meat, add a spoonful of sugar and a little star anise cinnamon powder (according to personal taste). Cover the pot, simmer until the water is dry, then pour in a little soy sauce (delicious), onion and chicken essence, stir fry again, and then take out the pot.

If you like peppers, you can also put some shredded red peppers in the stew. Method 2 of raw materials for beer duck: half a duck (1000g), konjac (500g), one bottle of beer, one cucumber, three green peppers, ginger, garlic, spices (star anise, cinnamon, tsaoko, fennel, dried tangerine peel), pepper, dried pepper, douban, soy sauce, chicken essence and salt.

Practice: 1. Chop the duck, put it in the pot and drain. 2. Put the oil in the wok, add the pepper granules and stir-fry, add the bean paste and stir-fry a few times, then add the duck pieces and stir-fry.

3. Pour the whole bottle of beer and add a bowl of water. 4. Add spices and cook the pepper, ginger, salt and soy sauce over medium heat.

5. Cook for about 20 minutes, add konjac, add garlic and cook until the meat is rotten, and add chicken essence to taste. 6. Finally, add cucumber strips and green pepper slices.

The practice of beer duck 3 1. Pick a muscovy duck, then go home and wash it and cut it into pieces for later use; 2. Hot oil, don't use too much, duck oil is rich and not greasy; 3. After the oil is hot, put a piece of onion, a piece of ginger (flattened), an octagonal and a few peppers; 4. Fry the duck pieces in the pot. At the same time, add cooking wine, light soy sauce and stir-fry until all colors change (about three minutes), and then add a little old color. At this time, add salt and stir-fry monosodium glutamate for five minutes, which is a little ripe and colorful. Put a bottle of beer in and boil it, then pour it into the electric hot pot and cook ten kinds. Just like eating hot pot, put some vegetables, vermicelli, mushrooms and the like in the pot and cook them according to everyone's preferences, which tastes fresh and tender. Bad sliced duck is characterized by light red color, crisp skin and tender meat, strong and fragrant bad taste and fresh and refreshing taste. Material: 1 cooked fat and tender duck (about 500g).

Ingredients: 50 grams of coriander. Seasoning: Jiang Mo 1g, dried starch 50g, fragrant grain 50g, spiced powder 0g, Shaoxing wine 15g, sugar 15g, white soy sauce 15g, monosodium glutamate 0g, sesame oil 0g and peanut oil 750g (about 60g).

Output: 1. Remove the cooked duck's head, feet and big bones and cut it into 4 pieces. Put the pot on medium heat, add peanut oil (25g) and heat it. Stir-fry Jiang Mo and fragrant grain, then add duck pieces, white sugar, spiced powder, Shaoxing wine and soy sauce, simmer for 20 minutes, add monosodium glutamate and mix well, put it in a pot, drain the juice, add dry starch and mix well.

2. Put the pot on a strong fire. When the peanut oil is burned to 60% heat, fry the duck pieces together with the pulp powder in the pot until crisp, pour in a colander to drain the oil, pour in sesame oil, and then cut into thin slices with a length of 5 cm and a width of 0.33 cm. Wash coriander and decorate with vegetable edges.

How to make crispy duck with sesame sauce Ingredients: fat duck 1 2000g, sesame 50g, cooked pig fat 50g, cooked lean ham 10g, coriander 10g, egg 1 piece, 3 egg whites, Shaoxing wine 1 spoon. Output: 1. Marinate the washed duck with Shaoxing wine, salt, sugar, pepper seeds and minced onion and ginger for about 2 hours, steam it in a cage until it is 80% rotten, take it out and let it cool. First, cut off the head, wings and palms, then remove the bones from the duck, and cut the meat into shreds at the parts with thick leg meat and breast meat.

Cut the ham into pieces. The fat meat is cut into filaments.

Beat the eggs into a bowl, add flour, corn flour and appropriate amount of water to make a paste. Pick and wash the coriander.

2. Put a layer of egg paste on the surface of duck skin and spread it on the oiled flat plate. Put the fat shredded pork and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread it on the inside of duck skin, fry it in oil pan until golden brown, take it out and put it in a flat plate.

3. Foam the egg white, add corn starch and mix well to form a snowflake paste, spread it on the duck noodles, and sprinkle with sesame seeds and minced ham. Heat the wok, add oil and cook until half cooked. Deep-fry the Maman duck until it is cooked. Coat the surface with oil until the bottom is golden yellow. Filter off the oil, sprinkle with pepper powder, sprinkle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, and put it neatly on the plate. Place coriander around.

The raw materials of Suzhou sauced duck are: first-class duck 100, 5 kg of soy sauce, 7.5 kg of salt, 5 kg of sugar, 0.3 kg of cinnamon, 0.3 kg of star anise, 0.03 kg of clove, 0.02 kg of Amomum villosum, 0.75 kg of red yeast, 3 kg of onion, 0.3 kg of ginger, 5 kg of Shaoxing wine and 0.06 kg of nitrate. Production method: 1. Pickling; Sprinkle a little salt on your stomach and shake it out.

According to different seasons, the curing time is 1~2 hours in summer and 2~3 days in winter. 2. Cooking: Before cooking the sauced duck, boil the broth, and at the same time, add the above seasonings into the pot, and put 4 to 5 petals in each duck's belly.

How many kinds of duck meat do you have?

1 "Fried Duck with Taro" Ingredients: 300g of cooked duck, 200g of clean taro, 50g of barbecued pork, 3g of celery powder10g, 3g of refined salt, 3g of monosodium glutamate, 50g of cooked noodles, 75g of cooked lard and 0 of pepper.

1g, spiced powder 0. 1g, sesame oil 0.

2 grams. Practice: 1. First, cut the cooked duck into a large piece with a knife, and the specification is about 18 cm * 12 cm. At the same time, cut the skinless side of the duck a few times with a knife, and then pat some raw powder for later use; Barbecued pork is cut into fine particles for later use.

2. Wash and slice the taro, steam it in a steamer, crush it with a knife while it is hot (not granular), and press it into taro pieces for later use; Then put the noodles into a bowl, wash them with 70g boiling water, stir them evenly with chopsticks, then knead them into soft dough and add them into taro paste, then add refined salt, monosodium glutamate, pepper, sesame oil and spiced powder and knead them evenly; Then add lard, barbecued pork, celery powder and sesame oil and rub them evenly, then spread them on the duck meat and spread them evenly. 3. Wash, heat and refuel the tripod. When the oil is heated to 200 degrees Celsius, put the taro duck flat on a wire cage, hang it on a tripod and fry it until it is golden and crispy, then put the coriander on the bottom of the plate, cut the taro duck into 12 pieces and put it on the coriander.

2 "Quanfu crispy taro? Ingredients: taro 1 kg, half a catty of cooked noodles, lard 4? A little umbrella, a little monosodium glutamate, a little sugar, 1, pepper, star anise, rock sugar, spiced powder, soy sauce and Shaoxing wine. Peel and wash taro? Q cut? K steaming, soaking and mixing taro? C with lard and sugar? V muddy. Hey? 2。

? Wash? Q, add Shaoxing, pepper, star anise, rock sugar, spiced powder and soy sauce? F cooked? Hey? Ⅷ? Shredded pork and taro are kneaded and fried. 3 "Li Su? 》 1。

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Add lard to taro paste to increase the slippery feeling. After seasoning? ⒂?? Yu? Fry the meat until golden brown.

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? However, where are the readers? O this kind of hemp? ,? Can you choose another quality? An alternative. "sauce board?" The production method is as follows: raw material: hemp? 1, about 1500g, ginger slices 30g, onion segments 100g, refined salt 120g, sodium nitrate 2g, cooking wine 60g, rose wine 20g, beer 250g, soy sauce 250g, crystal sugar 50g and monosodium glutamate 65438. 5 grams of peel, 5 grams of Amomum villosum and 5 grams of cardamom. Osmunda japonica is 5g. 5 grams of Angelica dahurica, 5 pieces of fragrant leaves and 6 grams of licorice. H fruit 1, Redmi 50g, peanut oil100g, sesame oil 25g and red oil 30g. Compilation method: 1, Ma? Murder? ⑨ ⑨? Q, chop it off? Palm? Find the nest block _ take it out? Run v? Ⅷ? Inside and outside? _ Wash dry? Q, then spread it out, buckle it on the chopping board, and use heavy objects? ⑵? Han Han? 2. Take a pot and add 15g ginger slices, 50g onion segments, 100g refined salt, 30g cooking wine, dried peppers, prickly ash, sodium nitrate, rose wine, etc. then what Take water with the amount of piperamidine m and mix well? Lizard curtains ⒙ ⒙? Soak it in a pot until it tastes delicious? A glimpse? 3. use? Screen? Hey? Aunt? Ⅷ? Cavity? Wu _? So, is it dry water? 5. Did you burn the fruit trees with charcoal? Ⅷ? Bake slowly until the skin is crisp, yellow, five or six ripe? R, take it out

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9. What are the raw materials listed in this article? Spectrum? Only "sauce board?" Dose. If you want the same? R make some "sauce boards?" Readers only need to increase the amount of raw materials.

1 "Beer Duck Ingredients: a two-month-old duck, a bottle of beer, half a catty of ginger, half a catty of red pepper (you can use red persimmon pepper if you don't eat spicy food), two or two shallots, 30g of sweet noodle sauce, and proper amount of salt and monosodium glutamate. Raw material processing: 1, cut off the duck head and divide it into two parts, and cut off the duck neck from the chest and divide it into two parts. 2.

How to cook duck? How to make duck meat delicious?

The exercise steps of beer duck are 1. Duck meat is put into cold water in a pot, ginger slices are added, and the duck meat is boiled and drained; 2. Heat the pot, put a little oil, add the cooked duck and stir fry; 3. Stir-fry the oil on the surface of duck meat, add ginger slices and aniseed when the surface is slightly yellow, and continue to stir-fry; 4. Stir-fry a few times, then add rock sugar, and then add a proper amount of soy sauce to continue stirring until the surface of duck meat is colored; 5. Add a large pot of beer, don't all duck, bring it to a boil, and turn it down for 30 minutes; 6. Add green pepper, stir-fry over high fire and collect juice evenly; 7. Finally, add the right amount of salt and pepper to taste; 8. Put it in a small pot and serve it with beer. It is delicious.

How do ducks do it? -How do ducks cook and make soup? What ingredients do you want in different ways?

First, you have to go to Duck Sao. Above the duck, you can cut it obliquely, and you can see the pillars under the skin. Can be cut off. It can remove the fishy smell of crispy ducks. Ingredients: Beijing fermented duck, Shaoxing wine, soy sauce, refined salt, pepper, star anise, sweet noodle sauce, onion, ginger and peanut oil.

Practice: 1. Pull off the remaining fine hair of the stuffed duck, take out the internal organs from the lower mouth of the duck tail, wash them, control the moisture, and put them in a plate. 2. Mix Shaoxing wine, soy sauce, salt, pepper, star anise (to be broken), sweet noodle sauce, shredded onion and shredded ginger. Rub it on the duck's abdomen, marinate it for about three hours, then steam it on the drawer for three hours, and take it out to drain the water from the duck's abdomen.

3. Pour peanut oil into the pot, stir-fry the steamed duck (chest down) in the oil until it is cooked, turn over and fry the duck's back when the chest is golden, and when all the ducks are fried in Huang Shi, take out the drained oil and put it in a plate (with rape pine at the bottom) to eat. The basic ingredients of clear soup Chai Ba duck are fresh duck meat 1000g, onion 5g, cooked ham 75g and pepper 0g.

5g, Shuifa Yulan tablets 75g, monosodium glutamate 1g, Shuifa Dalu 75g, refined salt 2g, Shuifa bamboo shoots 50g, chicken oil 5g, chicken soup 50g, cooked lard 25g,1g.. Cook the fresh duck, remove the coarse and fine, and cut it into 5 cm long slices. 7 cm square strip, water is fragrant, washing the pedicle.

Slice the cooked ham and magnolia officinalis into 5cm long and 0. 3 cm square silk.

Water bamboo shoots are cut into thick shreds. 2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia and 2 pieces of shredded fragrant shavings, totaling 65,438+00 pieces, tie them with shredded green bamboo shoots from the middle, bundle them into a small firewood, totaling 24 pieces, put them neatly in a soil bowl, and add 65,438+0 pieces of cooked lard and refined salt.

5 grams, 250 grams of chicken soup, then add the culled duck bones, steam in a cage for 40 minutes, take out, remove the duck bones, pour the original soup into a wok, and turn the duck over in a big soup bowl. 3. Add 250g chicken soup to the wok with original duck soup, bring to a boil, skim off the foam, and add 0.5% refined salt.

5 grams, monosodium glutamate, onion, pour into a large soup bowl, sprinkle with pepper, and pour in chicken oil. Note: Steamed duck with firewood is full of anger, steaming for about 40 minutes, preferably soft and rotten.

Basic materials of Ginkgo duck pot Raw materials: one duck, four or two ginkgo, eight or two yellow buds, two coriander kernels, carrots, black beans, oyster sauce, powdered chicken with sugar, raw flour, wine ① Remove the shell of ginkgo, boil it in boiling water for five minutes, then wash and drain. Wash the duck, blanch it in boiling water, remove the drained water and cut into pieces.

(2) Add 2 tablespoons of oil, stir-fry ginkgo thoroughly, then add duck meat for a while, add seasoning, stew ginkgo for about 20 minutes, thicken and turn off the heat. ③ Wash the bud white, cut it into short pieces, cook it and put it in the earthen pot, cook the duck on the yellow bud white, and put the coriander in the original pot.

The basic ingredients of Zhangcha duck are 1, 2000g of scented tea, 50g of camphor leaves and fermented mash juice, 50g of rice straw and pine and cypress branches, 20g of refined salt and sesame oil 1 0g, 20g of cooking wine, 20g of pepper 1 g and 0g of pepper1g.. 5g of cooked vegetable oil 1000 Method of making: 1. Cut a 7-cm-long mouth transversely from the back and tail of the duck, remove the internal organs, * * *, cooking wine, mashed juice, pepper, salt and pepper, marinate the duck for 8 hours, take it out, scald the skin with boiling water, drain the water, put it in a smoking stove, and add scented tea, rice straw, pine bark and camphor tree. 2. When it is 80% hot, put the cooked vegetable oil into the fumigated duck, fry until the duck skin is crisp and fragrant, take it out, brush it with sesame oil, fold the duck neck into 2cm long pieces and put them in the middle of the dish, cut the duck into 4cm long and 2cm wide strips, cover it on the duck neck block to make a duck shape, and add lotus leaf soft cakes to prepare the basic materials for stewed duck with white gourd, including half duck, dried tangerine peel, ginger, oil, salt and so on. 2. soak the dried tangerine peel, first blanch the duck to golden yellow; Heat the pan to red, add oil, add ginger, duck and dried tangerine peel, stir-fry until fragrant, then add wax gourd, stir well, add appropriate amount of boiling water and salt, cover the pan and turn to medium heat. Until the duck is cooked.

Season and serve. The basic ingredients of osmanthus stewed duck are 1 duck (above 1000g), 50g sweet-scented osmanthus sugar, and proper amount of cooking wine and refined salt.

Methods: Wash the ducks inside and outside with salt; Mix cooking wine and sweet-scented osmanthus sugar in a large bowl, put the bowl into a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the bamboo frame to prevent the seasoning in the bowl from overturning; Boil the casserole on high fire for 1 hour, then simmer for 30 minutes until it is fragrant; Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles to eat. The basic ingredients of bamboo shoot roast duck are 500 grams of bamboo shoots, blue-headed duck 1 duck, and appropriate seasoning.

Method: Slaughter the duck, remove the hair and viscera, wash it, cut it into pieces, put it in a hot pan of plain oil, and fry the duck pieces with strong fire until the meat turns white. Peel and root bamboo shoots, wash, cut open and cut into pieces.

Put bamboo shoots and duck meat into a pot, add appropriate amount of water, yellow wine, ginger, onion and pepper, cook with slow fire, and season with salt and monosodium glutamate. The basic materials of steamed duck with longan and red dates are 2000 grams of clean duck meat, 50 grams of red dates, 25 grams of longan meat and lotus seeds, cabbage 10, cooking wine, refined salt, monosodium glutamate, onion, ginger and pepper.

Method: Wash duck meat out of the water first, remove the core from red dates, wash longan meat, soak lotus seeds, peel and remove the heart, and cook. Onion, cut into sections, ginger slices.

Put the soup pot on the fire, add water to extract everything, and mix in cooking wine, refined salt, monosodium glutamate, sugar and pepper. After boiling, move to low heat and stew, then take out the duck, put it in a casserole with the duck breast facing up, filter the original soup and pour it into the casserole. Put longan pulp, red dates and lotus seeds around the duck meat, steam them in a cage until crisp and rotten, and take them out and box them.

Add chicken soup, salt and monosodium glutamate to the rape heart, put it on the fire, and then wrap it on duck meat. The basic ingredients of Shenxian duck are 1 duck, 49 lotus seeds, 49 ginkgo seeds, 49 jujubes, 3 grams of ginseng powder, and appropriate amounts of salt, cooking wine, soy sauce, monosodium glutamate and clear soup.

Method: remove the core and peel of lotus seeds and ginkgo, and remove the core of jujube for later use. Slaughter the duck, remove hair, viscera and claws, wash it, put it in boiling water for 3 minutes, take it out, wash it off with cold water, drain it, and drain it with clean gauze.

Finally, the cooking wine and soy sauce (50% each) are mixed, evenly smeared on the surface and abdominal cavity of the duck, ginkgo, jujube and lotus seed meat are put into the belly of the duck, the duck is put into a soup basin, a proper amount of clear soup is added, sprinkled in ginseng powder, and steamed over high fire. 5-3 hours, until the duck is cooked, add salt and monosodium glutamate.

The basic ingredient of onion roast duck is1000g duck,10g onion and cooking wine are delicious.

How to cook duck? -How to stew duck?

Ingredients: 1 Cut the old duck into pieces (you can use half at a time), 10 Mushrooms (dried mushrooms are soaked in warm water half a day in advance), half a bowl of Lycium barbarum, a proper amount of shallots, ginger, salt and cooking wine.

1. First, cut the duck and remove the blood foam. Cut a mushroom in half and wash the wolfberry.

2. Put the duck pieces that have been blanched in a stew pot (casserole or other pot is appropriate), then add the chopped mushrooms and sprinkle with washed medlar. Add onion and ginger.

3. Add water, preferably not more than three centimeters above the raw material. 4. Put it on the stove to boil, and add cooking wine (1-2 tablespoons).

After 3-5 minutes, turn to low heat and simmer. (Usually stew for about 2 hours) 5. Insert the duck meat with chopsticks to see if it is crisp. If it is almost the same, add the right amount of salt to taste and add it according to your own taste.

Add salt and stew 10- 15 minutes. Old ducks and Lycium barbarum can nourish yin, and mushrooms can absorb the oil from ducks, so the soup will not be greasy.

The taste of soup is refreshing and slightly sweet, which I like better. For reference.