Main Ingredients: Old Duck a

Ingredients: winter melon, fresh tea tree mushrooms, wolfberries, red dates, old ginger appropriate amount

Method: 1. Live duck slaughtered and washed and chopped, sliced old ginger. 2. Duck pieces poured into a dry pot with the ginger and stir-frying together (no need to add oil), and then put into the water to cook for 3 to 5 minutes, then fished out of the over the cool water to bleach off impurities. 3. Cool water into the pot, boil over high heat, then simmer over moderate heat for about two hours. 4. Add winter melon, wolfberries, fresh tea tree mushrooms, etc., and then simmer over low heat for 30 minutes to 1 hour before serving.

Features: Old duck soup is thick and fresh, long cooking and not salty, duck skin is glutinous and refreshing, duck meat is tender and smooth

[ Nestle Duck Bao ]

Ingredients: Duck meat

Ingredients: sweet noodle sauce, shredded potatoes, sweet peas, goji berries, pine nuts and so on

Method: 1. Duck meat cut into small cubes, and the sweet noodle sauce into the pot together, stir-frying the flavor of the sheng out. 2. Potato shredded, put into the frying pan fried to golden brown can be removed. 3. sweet peas, goji berries, pine nuts are blanched, and duck stirred well. 4. shredded potatoes on the lettuce, fried duck on the shredded potatoes, mounted plate inserted on the small flower decoration.

Characteristics of the dish: the dishes produced duck meat delicate, appetizing.

[ Zhijiang Duck ]

Main Ingredients: 1 old duck

Ingredients: oil, ginger, chili, garlic, soy sauce king

Method: 1. live duck slaughtered, gutted, chopped into large pieces and washed, ginger, chili pepper slices, scallions tied into twisted standby. 2. frying pan with oil, high heat, add soy sauce king, the first duck head and legs into the, add ginger and chili pepper slices slightly fried, then add ginger and chili pepper slices. Chili pepper slices slightly fried, and then add the duck meat pieces, stir fry over high heat until the duck skin into a golden brown.3. Add water to the pot, slowly simmer over low heat for two hours can be, ten minutes before the start of the pot to add the scallions.

Characteristics of the dish: duck meat is soft, yellow color, eat the gravy is crispy, oil but not greasy, taste refreshing.

[ Duck Blood Vermicelli Soup ]

Ingredients: duck blood

Ingredients: broth (or chicken broth), duck intestines, duck liver, fans, parsley, etc.

Method: 1. Boiled in white water, duck intestines and duck liver cut into chunks, cut into strips of duck blood. 2. Duck blood, duck intestines and duck liver into the broth, stewed on a low heat for about an hour. 3. Put the fans into a spoon, scalded for a couple of minutes in the soup After a couple of minutes in the soup, pour into the bowl, and then fish out the appropriate amount of duck blood, duck intestines, duck liver on the fans, add parsley and pour hot soup can be eaten.

Characteristics of the dish: duck blood is tender and delicious.

[ Pickled Pepper Duck Intestine ]

Main Ingredients: 200 grams of duck intestines

Ingredients: 100 grams of Sichuan pickled peppercorns, 50 grams of green bamboo shoots

Seasoning: green onions, ginger, parsley, oil, salt, rice vinegar, pepper, etc.

Method: 1. Slowly rubbed and washed with water. Put the duck intestines in boiling water blanch until slightly curled, color white, as soon as possible, fish out into the cool water, untie the rope. 2. Duck intestines out cut into inch segments, and then blanched into the boiling water, drained of water to be used. 3. pan into the bottom oil, the first to put pickled peppers, scallions, ginger, green bamboo shoots stir-fry, and then add the duck intestines stir-fry, out of the pan dripping sesame oil on the plate.

Characteristics of the dish: bright color, taste sour, spicy, salty and fresh, crisp and refreshing.

Duck Liver with Black Pepper ]

Ingredients: starch, salad oil, salt, black pepper, monosodium glutamate (MSG), broth, sesame oil, soy sauce, cooking wine, pepper, onion

Method: 1. And add the right amount of salad oil, in order to prevent slippery oil between the duck liver diced sticking to each other. 3. the code good base flavor of the duck liver into the 60% hot frying pan slippery oil and then fish out. 4. according to taste, with salt, black pepper, monosodium glutamate, broth, sesame oil, soy sauce and so on in the pot of seasoning sauce, the duck liver into the simmering cooked.

Note: duck liver texture is tender, simmering time should not be too long.

Description: Duck liver is delicious and tender, but it is easy to have a fishy flavor, black pepper can remove the fishy and fresh, complement each other.

[ Fire prairie duck heart ]

Main ingredients: duck heart

Ingredients: cilantro, scallion white, white wine, soy sauce, pepper, duck oil, refined salt, sesame oil, monosodium glutamate, sugar

Method: 1. duck heart cut off the head, cut a knife along the broken, spread into a fan shape, and then grafted on the surface of the duck heart cutter. 2. cilantro cut into inch segments, white scallion diagonally cut into thin julienne strips, and another duck heart with ingredients and grab well. The heart of the duck with the ingredients, marinate for more than 30 minutes. 4. Oil pan burned to the green smoke, quickly into the duck heart stir fry a few times in the dish that is completed.

Characteristics: Duck heart is umbrella-shaped, burnt and tender, with a strong aroma of wine.

[ Pickled Duck Eggs ]

Main Ingredients: Grass Ash, Salt, Duck Eggs, Yellow Clay

Directions: Wrap a layer of yellow clay on the surface of the duck eggs, and then roll a layer of salted grass ash. Seal the duck eggs and put them in the refrigerator, and then take them out after about a week and cook them.