Raw materials: ground duck, sea salt, cinnamon, star anise, pepper, fennel, cumin granules, allspice powder, star anise powder, ginger powder, marinade, broth (white water is not available), onion, ginger, star anise, cinnamon, pepper, yellow wine, white vinegar, sweet-scented osmanthus (dried), fragrant leaves and rock sugar.

Exercise:

1. Wash the ducks and soak them in water for 1-2 hours, during which the water is constantly changed and blood washed. Dry, or use kitchen paper to absorb water;

2. Prepare all kinds of marinades, then prepare spiced powder, star anise powder, ginger powder, all marinades and powders, stir-fry them with low fire until they are slightly brown and fragrant, and carefully spread them all over the duck, including the inner cavity, while the marinades are still warm;

3. Sprinkle a handful of dried osmanthus flowers. Because of the temperature in Shanghai, I salted the whole duck in the refrigerator. 24 hours, friends in the north can pickle in the shade outside, and be careful not to exceed 48 hours.

4. After the ducks are marinated for 24 hours, the marinated ducks are cooked with broth marinade, the marinade is washed and scalded with the cooked marinade until the whole skin is full;

5. Soak the whole duck in the marinade and cook for about half an hour. In the meantime, you can turn it over, sprinkle a handful of osmanthus flowers, cover it, and continue stewing with the remaining temperature of the soup until the soup is cold. Take out the duck and drain it, then cut it and put it on a plate.

Jiangyazi

Ingredients: whole duck or duck leg, ginger, millet spicy, garlic, onion, ginger, pepper, soy sauce, Pixian watercress, sugar and yellow wine.

Exercise:

1. Chop the duck or duck leg into small pieces, put the chopped duck into a pot with cold water, add two spoonfuls of cooking wine and a handful of pepper, turn off the fire when the water boils, take out the duck, wash it, drain it, stir-fry it in cold oil in a hot pot, add five pieces of ginger, two pieces of green onions and a handful of pepper into the pot, and then stir-fry the drained duck until the steam changes.

2. Stir-fry until garlic is added. When the duck skin is dry, add about 50g soy sauce, stir-fry and color, and then add about 100g Pixian watercress to make each piece of duck meat color evenly. Add boiling water at this time to avoid ducks.

3. After adding boiling water, add a small amount of sugar, cover with medium and small fire and cook for 30 minutes;

4. Add ginger slices and millet slices after half an hour. If you can't eat spicy rice, you can reduce the amount. Soy sauce and watercress are added in front, without salt. Cook on high fire for another ten minutes, and watch the ginger soften, and then you can cook.

Beer Duck

Ingredients: duck leg, beer, onion, ginger, garlic, dried pepper, star anise, salt, sugar, soy sauce, soy sauce, cooking oil.

Exercise:

1. Wash four duck legs, chop them into small pieces, and drain them for later use;

2. Heat the wok, pour in a little cooking oil, add ginger slices, onion segments, garlic cloves, star anise and dried peppers, pour in duck pieces and stir-fry over high fire;

3. Stir-fry the duck meat until the duck skin shrinks and turns white, then stir-fry it slowly with medium and small fire until the duck is fried thoroughly, pour in a little soy sauce for coloring, add a little soy sauce for seasoning, add a little sugar and salt and stir well, and pour in a can of beer until the duck meat is about 1 cm.

4. Cover the pot and simmer for 25-30 minutes. After the duck is cooked and soft, the juice is collected by fire and the juice is fragrant.

Duck vermicelli pot

Ingredients: duck leg, duck blood, tofu, vegetables, coriander, vermicelli, salt, white pepper and sesame oil.

Exercise:

1. Wash the duck leg, cut it into pieces, blanch it in boiling water, then wash it, and add onion, ginger and cooking wine. After the cold water has not passed the duck fire, turn to low heat and cook for about 30 minutes, adding a little salt to taste;

2. Pour the duck soup into a small casserole and heat it. First, add tofu and duck blood to boil.

3. After the soup is boiled, add vermicelli, add vegetables and finally add coriander. Add salt to make it light salty according to everyone's taste, and drop sesame oil. If you eat spicy food, you can add 1 spoon of spicy oil, less than half a spoon of vinegar.

Braised duck with lotus root

Ingredients: duck, lotus root, celery, dried pepper, garlic, onion, ginger, salt, pepper, white vinegar, fine sugar, cooking wine, light soy sauce and light soy sauce.

Exercise:

1. Wash the duck, chop it into small pieces, wash the lotus root, peel and slice it, soak it in clear water with white vinegar, put the duck in cold water in the pot, add 1 tbsp cooking wine, boil it to remove the bloody smell, and drain it for later use;

2. take a small bowl and beat the juice, pour in sugar and soy sauce. Pour in soy sauce and cooking wine to make sauce;

3. Stir-fry pepper and dried pepper first, then stir-fry onion, ginger and garlic, stir-fry duck meat on medium heat, and slowly force out duck oil until the skin of duck meat turns golden yellow. Then pour the fried duck into the stew pot;

4. Pour in the prepared sauce, add boiling water until the duck meat is cooked, turn to low heat and cook for more than 40 minutes until the duck meat is soft and cooked, pour the cooked duck meat into a wok, and pour in the drained lotus root slices to stir fry;

5. Add salt and continue to stir fry until the juice is completely dry and the surface of duck meat is slightly crisp. Add celery and stir fry.

Duck soup with white radish

Ingredients: duck, radish, ginger, garlic cloves, onion, star anise, soy sauce, cooking wine, salt, oil and pepper.

Exercise:

1. Wash and chop the duck, blanch the duck, wash and dice the radish, wash and slice the ginger, wash and cut the onion, mince the garlic and wash the medlar for later use;

2. Stir-fry the star anise with oil in the pot, dry the duck slightly, continue to stir-fry with ginger and garlic cooking wine, and add salt;

3. Add soy sauce and oyster sauce, slightly discolor, pour in white radish and stir-fry for a while, add water to boil, pour in pressure cooker and cook for half a minute, then sprinkle with pepper and chopped green onion.