1. How to make stir-fried duck with kimchi

(1) Ingredients: half Jingguang duck (weighing about 650 grams), appropriate amounts of sour cowpea and red pickled pepper.

(2) Ingredients: appropriate amounts of ginger, garlic, peppercorns, garlic sprouts, oyster sauce, chicken essence, and cooking wine.

(3) Wash and drain the Jingguang duck and chop into pieces; cut the sour cowpea and pickled pepper into sections, peel and dice the garlic, cut part of the ginger into slices and cut into shreds, and wash the peppercorns. Wash and cut the garlic sprouts into sections;

(4) Put an appropriate amount of cold water into the pot, add the duck pieces, add ginger slices and a little cooking wine, bring to a boil over high heat, take out the duck pieces, and cover with warm water Rinse away the blood foam and drain;

(5) Put a little oil in the pot, add Sichuan peppercorns and saute until fragrant, then add the duck pieces, stir-fry the water in the duck pieces over high heat until the oil comes out;

(6) Add a little cooking wine and stir-fry evenly;

(7) Add an appropriate amount of salt, pickled pepper, shredded ginger and garlic, stir-fry evenly;

(8) Add hot water just enough to cover the duck pieces and cook for about 5 minutes;

(9) Add sour cowpea, chicken essence and oyster sauce, stir-fry for about 2 minutes;

(10) Finally add garlic sprouts and stir-fry evenly.

2. How to cook duck with konjac

(1) Raw materials: half a bare duck (weighing about 600 grams), 350 grams of konjac.

(2) Ingredients: appropriate amounts of star anise, cinnamon, Sichuan peppercorns, Pixian bean paste, red pickled peppers, ginger, garlic, green onions, cooking wine, chicken essence, dark soy sauce, light soy sauce, wet starch, and white sugar.

(3) Treatment of konjac: First cut the konjac into thick strips. Put an appropriate amount of water in the pot, boil it, add the konjac, blanch it for about 2 minutes and use a slotted spoon to take it out; pour out the water that has blanched the konjac in the pot, then add some water to boil, and add it again Blanch the konjac for about 2 minutes, take it out and soak it in water for 10 minutes, then take it out and drain it, and set aside;

(4) Wash and drain the duck, chop into pieces, add star anise, cinnamon, Wash the peppercorns, slice the ginger, peel and fluff the garlic, cut the pickled peppers into rings, mince the Pixian bean paste, and cut the onions into flowers;

(5) Put an appropriate amount of water in the pot and bring to a boil, add Add a little cooking wine, blanch the duck pieces until they change color, remove and drain;

(6) Put a little oil in the pot, add star anise, cinnamon, and Sichuan peppercorns, and cook over low heat until the aroma comes out Add the duck pieces, turn to high heat, and fry the duck pieces until oil comes out;

(7) Add two tablespoons of cooking wine and stir-fry evenly, then add Pixian bean paste, ginger, garlic, and pickled peppers. Fry out the red oil;

(8) Add appropriate amount of dark soy sauce, light soy sauce, salt, chicken essence, and a little sugar, stir-fry until it turns color;

(9) Add in and process Konjac strips, stir-fry evenly;

(10) Add hot water to cover all the ingredients, bring to a boil and use a spoon to skim off the foam;

(11) Cover Cover the pot and cook over low heat for about 30 minutes;

(12) Add chopped green onion, pour in wet starch and stir-fry evenly to thicken the sauce.

3. How to make roasted duck cubes with lettuce

(1) Ingredients: a quarter of a duck (weighing about 450 grams), a piece of lettuce (about 450 grams).

(2) Ingredients: appropriate amounts of ginger, garlic, onion, star anise, cinnamon, dried chili pepper, Sichuan peppercorns, Pixian bean paste, light soy sauce, chicken essence, white sugar, water starch, and cooking wine.

(3) Wash and chop the duck into pieces; peel off the skin of the lettuce, wash and cut into hob pieces, slice the ginger, peel and fluff the garlic, and cut the green onions into sections about 0.5 cm long; Chop the county bean paste into small pieces, wash the star anise, cinnamon and Sichuan peppercorns; wash the dried chili peppers, cut them into two pieces and remove the seeds;

(4) Put the pot on the fire and add an appropriate amount of water to boil , add a little cooking wine, then add the duck pieces, blanch until the duck pieces change color, then use a slotted spoon to take out and drain and set aside;

(5) Heat the oil in the pan, add star anise, cinnamon, Sichuan peppercorns, and a small amount of Use high heat to bring out the fragrance;

(6) Add the blanched duck pieces, turn to high heat and stir-fry until the duck pieces are oily;

(7) Add dried chili peppers , ginger, garlic, cooking wine, stir-fry evenly;

(8) Add Pixian bean paste, chicken essence, salt, a little sugar, stir-fry evenly;

(9) Add appropriate amount of boiling water (covering the duck pieces), cover the pot and cook over low heat for about 20 minutes; (10) Add the lettuce, stir-fry evenly and cook for about 3 minutes;

(11) Add green onions and light soy sauce, stir-fry evenly, then add water starch, stir-fry evenly to thicken the gravy.