Ocean duck half, several slices of ginger, 6 cloves of garlic, 5 branches of green pepper, oil, cooking wine, a little salt

Practice: 1. the ginger slices, large pieces of cut it does not matter, but thinner cut is better

2. pick a few cloves of fat garlic, with the back of the knife to slap a beat, easy to peel, chopped on the right, do not have to cut into the garlic

3. and then the green pepper ( Of course, red pepper can also be), spicy or not spicy with personal taste

4. half of the duck cut into pieces, try to cut smaller, easy to taste easy to rot, not very waste teeth strength Oh, a little marinated

5. fire up the frying pan, after the heat poured into the marinated duck meat, slightly over the oil once again; until the duck meat darkened in color, the pan drained of oil; continue to open the pot of oil, add ginger stir-fry, then add garlic, and then the oil is not a good choice. pan, add garlic, stir-fry flavor; add duck meat, cooking wine stir-fry; to be dry after the wine to add water over the duck meat; and then add green peppers, salt, soy sauce with a lid with high heat cooking; high heat to boil and then change to medium heat to collect the broth, and finally add chicken broth can be served, a great success.

Materials:

Light duck half (supermarket frozen can be), seasonings: wine, salt, chicken essence, soy sauce, soy sauce, seasonings (star anise) 4, cinnamon a number of garlic 5, dry red pepper, ginger, oil, onion, green pepper, red pepper each a

Practice: 1) the duck chopped into pieces, the pan with a little oil, the duck and ginger into the frying pan, frying for 3 minutes. minutes

2) add salt, monosodium glutamate, garlic, put a little soy sauce, continue to stir fry for a while, and then add 2 tbsp of low white wine, a little stir fry and then add water, the amount of water for a little more than the duck, cover the pot.

3) large fire boil to medium-low fire simmer for 30 to 40 minutes, meat can be rotten

Materials:

duck half, a can of beer, ginger 4 small pieces, rock sugar, seasoning: salt, soy sauce

Practice: 1 the duck chopped pieces, pot of boiling water, put the duck to cook for a few minutes, fish out to drain

2 frying pan with oil and heat, put the duck pieces and ginger stir-fried, and then put a little bit of water, and then put the duck pieces and ginger. Add the duck and ginger stir fry, cover the lid and smother for a while, forcing out the water

Open the lid and fry the duck dry

3 Turn the heat down and add soy sauce icing sugar and salt and stir fry, turn up the heat and add the beer, the juice can be burned thick

Materials:

White stripe of duck, beer, scallions and ginger, gui pi, peppercorns, Chinese spices, sesame seeds

Practice: 1. Keep your eyes peeled and let go of a single unplugged duck hair ha~~ then take a quick knife and remove the glands inside the duck tip, as well as the lymph nodes at the base of the neck. After processing the clean hand knife down the whole duck into small pieces, this link should be fast, otherwise be careful with your double.

2. duck block blanching (water put two slices of ginger with a little wine), do not blanch cooked, to fishy can be, the water boiled out of the water control.

3. Wash the pan, hot, add sugar and peanut oil at the same time to stir-fry sugar color, the color of golden duck pieces of water into the stir-fry, add soy sauce, scallions, ginger continue to stir-fry, and then into the box, pour in the beer, cover, large fire to boil, small fire slowly simmering, about 40 minutes or so ~ ~

4. Finally, the final large fire to collect the juice, the color is beautiful to you have an appetite on the OK! The last pan drizzled with some sesame oil, sprinkled with chopped green onions, all work!

Materials:

Duck, ginger, cooking wine, soy sauce, salt, sugar, anise 1, peel 1 piece

Practice: 1. Duck washed clean and removed the butt and head and neck of the skin, one is very oily, the second is found in the neck of the more lymphatic laziness one by one to pick, so simply peel off this skin.

2. a bit of oil burst incense ginger will be chopped duck pieces down to stir-fry, to have been stir-frying until the water is dry, skin oil are beginning to Zi out of the time, and then stir-fry a little bit of oil forced out, into the wine and then stir-fry, and then dry, and then add water did not over all the materials, and add an anise, a piece of Chenpi, large fire boil.

3. open with a spatula to skim the top of the foam, turn to medium heat and cook to half of the water, the top of the floating oil are skimmed out in a small bowl is the duck oil, can be used to cook noodles, rolling soup with. Add soy sauce, salt and continue to cook, cook to the remaining one-third of the soup, add sugar, and then slightly close the juice over high heat to leave some soup mixed with what is good, turn off the fire, super rice and fragrant braised duck on the pot.