1, duck spring rolls

Preparation materials: 150 grams of duck meat, spring roll skin, marinade, salt, scallions, chicken essence, green onions and ginger, sesame oil, spicy oil, cooking wine, sugar a little.

Method of production: duck legs peeled and washed blanched, spring roll skin to buy. Duck legs put pressure cooker with 2 bowls of water, marinade, salt, onion and ginger, cooking wine, sugar simmer for 15 minutes. Turn off the heat and wait 15 minutes when there is no pressure to open the pot, remove the duck legs to remove the bones. Chop the duck meat and add chopped green onion, chicken essence, sugar, sesame oil, chili oil and mix well and wrap into spring roll skin. Frying pan oil frying spring rolls on both sides slightly browned can be.

2, soy sauce roast duck

Main ingredients: duck 2000 grams. Seasonings: 15 grams of soy sauce, 10 grams of cooking wine, 15 grams of garlic (white skin), 50 grams of sweet flour sauce, 15 grams of ginger, 5 grams of sugar, 15 grams of green onions, 100 grams of lard (refined), 15 grams of sesame oil, 4 grams of salt.

practice: kill the duck to remove the hair, and then on the fire prairie fluff, disemboweled and gutted, decapitated, feet washed; garlic peeled off the garlic cloak; green onion ginger washed, green onion cut into segments, ginger slices; frying pan on a high flame, add an appropriate amount of water, into the duck boiled, fished out drained of water; frying pan placed on a medium heat heat, add cooked lard, burned to seventy percent of the heat, into the duck fried to a light yellow, fished out drained of oil; the original pot of oil to stay 50 grams of sweet noodle sauce, sugar, sweetened lard (refining) 100 grams, salt 15 grams. The sweet noodle sauce, sugar into the pot, stir fry for a few moments, put soy sauce, the duck into the pot to burn on the flavor, Sheng plate; and then ginger, garlic cloves, scallions into the duck belly, on the cage to take out the steam rotten, drizzled with sesame oil that is into the.

3, beer duck

Main ingredients: 200 grams of duck, 100 grams of beer. Accessories: 10 grams of green onion, 1 clove of garlic, 5 grams of ginger, 8 grams of dried chili, 5 milliliters of cooking oil, 3 grams of soy sauce, 2 grams of salt, 3 grams of sugar.

Practice: Pour in cooking oil, add onion, ginger, garlic and dried chili peppers, and heat on high heat. Pour in the duck meat and fry until both sides are golden. Add soy sauce, beer, salt and sugar. Stew on medium-low heat for 30 minutes. Serve and serve.