Raw materials: duck 1 piece (about 1500g), wild duck (or pigeon) 1 piece, onion, ginger, chicken oil 10g, 2g of refined salt, 50g of soy sauce, 75g of Shaoxing wine, 0.5g of cinnamon, pepper and pepper.
The practice of taking tapes to court:
Take a belt to court.
1. Slaughter ducks and wild ducks (or pigeons) respectively, wash their fur, cut their backs, dig out the five internal organs, wash, remove the duck's mouth, leave the duck's (or pigeon's) mouth, and marinate with soy sauce and Shaoxing wine (75g in total) for 3Q minutes. Cut the onion into pieces. Ginger, Zanthoxylum bungeanum and cinnamon bags are put into seasoning bags.
2, wok on fire, add peanut oil, burn to 80% heat, respectively, add ducks, wild ducks (or pigeons), fry until bordeaux.
3. Put the pot mat into the casserole, then add the duck, wild duck (or pigeon), spice bag, onion, refined salt, soy sauce, Shaoxing wine and clear soup (150g), cook for 5 minutes with strong fire, then simmer until cooked, take it out and put it on the plate, with the duck in front and the wild duck (or pigeon) in the duck's arms.
4. Heat the wok, add peanut oil (25g) to heat it, add white sugar to stir-fry juice, cook clear soup (50g), add 100g boiled duck soup, thicken it with wet lake soup after boiling, pour chicken oil on it, and pour it on ducks and pigeons. Wash the ducks, or they will stink. After frying, simmer over low heat. The marinade should be thick and wide.