Method:

(1) Wash the duck, remove the internal organs and head, feet, and then the thicker parts of the duck meat (such as thighs and breasts, etc.) on a few cuts.

(2) boil water in a pot, the duck into, add spices, green onions, ginger, cover and cook for 15-20 minutes, take out and put in pre-prepared cold salt water (salt to moderate), soak for 1 hour, then take out and cut into pieces to plate, dripping with a small amount of sesame oil that is ready.

Do white chopped duck has the trick, according to the following method will receive good results:

With a weight of 1 kg of tender duck, slaughtered and cleaned up. It will be placed in a large pot, pour into the duck can be submerged in water, while putting in the appropriate amount of ginger and wine, with a large fire to boil, skimming foam, and then moved to a small fire on the simmer for 10 ~ 20 minutes, add the appropriate amount of salt, duck just cooked, immediately end the pot down, cover the pot and set aside, to be cooled in the pot of soup, and then the duck, the soup, and then control the duck, in the duck's circumference coated with sesame oil can be.

This way to cook the white chopped duck, color white meat tender. Because the tenderness of the duck and the amount of water it contains. When the duck is cooked, the duck cells are ruptured by heat, the internal juice is lost, the duck body shrinks, the meat is tight, and it feels old when you eat it. Duck cooked, put in the soup soak, can make the cell re-watering, the shape of the body again full, the meat is tender. Coated with sesame oil on the duck body can prevent the chicken skin from drying out and reduce the evaporation of water.