The main ingredient of Shanghai cuisine menu is duck, which is cooked and salty and sweet. The raw materials of hot dishes are duck 1, rock sugar 30g, onion ginger 15g, cinnamon star anise 4g, Redmi 10g, refined salt 10g, Shaoxing wine 50g and soup 1500. Make 1 and cut the onion into sections. Peel the ginger and pat it loose. Put the duck in a boiling water pot, blanch the blood stains, take it out, and evenly coat 5 grams of refined salt inside and outside the duck. 2. Put the soup, Shaoxing wine, refined salt, red yeast, rock sugar, onion, ginger, star anise, cinnamon and soy sauce into a pot and boil. 3. Add duck and cook for about 2 hours. When the soup is thick, pour the duck repeatedly and take it out to cool. 4. Cut the duck into strips and put it on the plate. Features fat, tender and fragrant, mellow, salty and sweet. Tips: After the duck is put into the pot, boil it with high fire, and then dip it in the sauce with low fire. The length of time depends on the tenderness of the duck. Wash and dry the duck first (preferably a dull duck, because this kind of duck has a lot of meat), then buy several bags of sighing soy sauce (soy sauce should be soaked in the duck), pour the soy sauce into the pot, add fennel, cinnamon and sugar, bring to a boil with high fire, and skim off the froth. After the soy sauce is cooled, put it in a clean washbasin and put the ducks in it. Soak for a few days, turn the duck over every other day these days, and soak each side of the duck in soy sauce. When the color of the whole duck changes to soy sauce color, you can take it out and dry it. Put a rope through the duck's chin and hang it in a ventilated place on the shady side of the balcony (bring it in when it rains at night). After hanging for about half a month, the duck looks dry (if you don't know, go to the supermarket) and you can steam it to eat the special sauce duck. Ingredients: a thin duck (I bought the kind of Zheng Da Group, which is not fat _), dark soy sauce of Haitian Volvariella volvacea, crystal sugar, a handful of chives, seasoning balls (just put half an octagonal, a fragrant leaf, a tsaoko and three slices of ginger in that stainless steel seasoning ball), and appropriate amount of salt and cooking wine: 1). Wash the duck and chop off the duck PP (originally, all you need is the "Sao beans" on the duck's ass. 2) Boil a pot of clear water, put the duck in and scald it slightly, then wash off the blood foam with clear water to control the water: 2) Wipe the duck inside and outside with soy sauce and proper amount of salt, break a handful of shallots into onion knots, stuff them into the duck's stomach and marinate for 30 minutes; 3) put water in the pot and put the ducks in it. Don't exceed the amount of water in ducks. After the fire boils, skim off the blood foam, add cooking wine and seasoning balls, turn to low heat 15 minutes, add appropriate amount of rock sugar and soy sauce, and appropriate amount of salt and chicken essence, continue to cook on low heat for 20 minutes, then turn off the fire and soak the duck in the soup for 20 minutes. Then when the fire boils, open the lid and collect the juice with medium fire (it is best to pour the soup on the duck from time to time). When the soup becomes slightly thick, turn off the fire and take it out to cool; 4) After the sauce duck cools, take out the chives in the belly and throw them away. Just cut the sauce duck into pieces and put it on a plate. _ Because the whole duck has been salted a little in advance, it should be almost salty. If your mouth is heavy, dip the soup left in the pot in a small bowl. _ Let me teach you a little trick: take the duck out, brush it with sesame oil, and then let it cool. It can also enhance the taste of _ ≮1(1.5kg), Redmi 25g, salt 15g, rock sugar 75g, cooking wine 50g, onion ginger 20g, star anise 5g and cinnamon 5g. ≮ Food practices ≯ 1. Cut open the viscera of the naked duck by laparotomy, wash and cut off the mouth and claws, cut off the duck's belly, put it in a boiling water pot and take it out, then wash the blood and wipe the inner wall of the duck's belly evenly with salt. 2. Put the wok on the stove, add 1 kg of water, then wrap the red fire, onion ginger, star anise and cinnamon with a clean cloth, put it in the pot, and take out the cloth when the juice turns red. 3. Put the duck into the pot, add rock sugar, salt and cooking wine, and simmer for about 2 hours. When the soup is about 200 grams after the duck is crisp, collect the juice with strong fire, scoop the juice with a spoon and pour it on the duck continuously, while making the duck turn constantly. 4. When the soup is about 65,438+000 g, take the duck out and put it on the plate. After natural cooling, it should be temporarily put into the basin. ≮ Food features ≯ Fresh, fragrant, fat, tender, salty and sweet. The name of this dish is duck dish with red mud sauce, which is a recipe of Zhejiang cuisine. The main ingredient of the recipe is duck meat. Salted vegetables are hot dishes. Ingredients: 1 old duck (about1250g). Seasoning: 30 kg of light soy sauce, 3 kg of light soy sauce, 5 kg of bean paste, 3 kg of sugar, chicken essence 1 kg, 0.5 kg of white pepper, 2 boxes of incense sticks, 0/50g of fragrant leaves/kloc-0, pepper, star anise, cinnamon bark, dried tangerine peel, licorice, tsaoko, Siraitia grosvenorii, dried pepper, garlic, etc. Make 1, kill the duck, scald the hair with hot water, take out the internal organs from the abdomen, then wash them with clear water, hang them up and dry them with cold air. 2. Wrap white pepper, thirteen spices, fragrant leaves, prickly ash, star anise, cinnamon, dried tangerine peel, licorice, Amomum tsaoko, Siraitia grosvenorii, dried pepper and clove into a seasoning bag for later use. 3. Take a large pot, add soy sauce, soy sauce, bean paste, sugar, chicken essence, garlic, onion, ginger and seasoning bag, then simmer for 2 hours, then let it cool. 4. Marinate the dried duck in a seasoning pot (marinate for 24 hours in summer and turn the duck every 6 hours; Marinate for 36 hours in winter and turn the duck every 6 hours. 5. After taking it out, hang the duck and dry it with cold air. 6. Put the air-dried duck in a cage, steam it for 40 minutes, take it out, let it cool, put it in a plate with dry thatch, and serve it with the waiter. It is characterized by bright red color and delicious meat.