Cooking category: cooking: Sichuan cuisine category: duck and pigeon taste: spicy and suitable season: autumn color and fragrance: crisp and golden color. Ingredients: Guangya (1500g). Accessories: chopped green onion (80g), coarse salt (65g), ginger (130), pepper (8g), yellow wine (a little), cinnamon (20g), soy sauce (a little), star anise (8g) and fennel (4g). Production: 1) Remove the viscera, wings, feet and feathers of the duck, flatten the sternum at the breast of the duck, and sprinkle salt on the duck; 2) Add various spices: cinnamon, star anise, fennel, onion, ginger, etc. Steam for about three hours, then take it out and dry it; 3) Put the oil pan on high fire, put the duck in the pan, fry it and pick it up; 4) Put some yellow wine and soy sauce on the duck skin, and fry it in a pot until golden brown; 6) When eating, you can put pepper and salt together. The menu name Mamen crispy duck belongs to Hunan cuisine. Basic characteristics of alternative diet Mamen crispy duck is an innovative famous dish in Hunan. Pay attention to craft modeling, pay attention to raw materials, beautiful modeling, soft color, set loose foam, crisp, soft and tender, fresh fragrance in one, deeply welcomed by guests all over the world. Basic ingredients: fat duck 1 Marinate the washed duck with Shaoxing wine, refined salt, white sugar, pepper 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, cut the meat at the thick parts of the leg meat and breast meat, and shred it. Cut the ham into pieces. The fat meat is cut into filaments. Put the eggs in a bowl, add flour, dry starch 10g, and 50g water to make a paste. Pick and wash the coriander. 2. Put a layer of egg paste on the surface of duck skin. Spread it on the oiled flat plate, put the shredded fat meat 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 the oil pan until golden brown, and take it out and put it in the flat plate. 3. Beat the egg white into foam, add 40 grams of dry starch, and stir evenly to form a snowflake paste. Spread it on duck noodles and sprinkle with sesame seeds and minced ham. Add peanut oil to the wok, heat it to 60%, add Mamen Duck Crisp, fry until cooked, and pour oil on the surface until the bottom is golden. Remove the oil, sprinkle with pepper powder, drizzle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, put it neatly on a plate, and put coriander around it. Note: the container of Shanda egg white should be clean and free of oil, salt, alkali and raw water. Use the drawer to type in the same direction, and don't stop halfway. Break into snowflakes in one go, so as to stand up when inserting chopsticks. -Fresh crispy duck Ingredients: tender and fat duck, ginger and onion. Practice: 1. Cut off the wing tips of the washed ducks, wash them, squeeze them out and drain them. Take out and squeeze out the water. 2. Heat the vegetable oil to 80% maturity. Add the duck and fry until the skin is crisp and golden yellow. Take it out, cut it into strips in different parts, put it in a duck-shaped dish, brush it with sesame oil, and serve it with onion and sauce at the same time.