Among poultry, ducks, like chickens, are one of the ingredients that people often eat in their daily lives.

Duck meat contains extremely high protein and has very high nutritional value. Generally speaking, many methods of cooking duck are no different from those of cooking chicken. However, there are still some methods and means of cooking duck that make the meat of duck more tender and delicious. Here I will introduce to you two methods of cooking duck. Crispy Duck

As you can see from the name, crispy duck tastes crispy and delicious. Yes, after being cooked, the crispy duck is golden in color, crispy and delicious, and tastes oily but not greasy. It is a must-have dish for entertaining guests, family or friends.

The method of making crispy duck is as follows:

The first step is to clean the duck, cut off the duck's feet, apply rice wine all over the duck, and then put it in the duck cavity Coat with peppercorns and salt.

The second step is to put the prepared duck in a bowl, add onion and ginger, and then steam it in the pot over water.

The third step is to put the cooked duck into the oil pan and fry until the duck skin is crispy. Babao Duck

This is a very delicious dish. Although the preparation method is a bit complicated, it is very delicious after being cooked.

The method of making Babao Duck is as follows:

The first step is to prepare duck, glutinous rice, lotus seeds, dried shrimps, scallops, dried bamboo shoots, ham, and mushrooms.

The second step is to clean the duck first and boil the eight treasure ingredients in hot water. Then stir these ingredients with cooking wine and salt, and then put them into the duck's abdomen.

The third step is to put the duck in a casserole, add cooking wine, green onions, ginger, soy sauce and water. Start with high fire, then use low fire to cook. Blood Sauce Duck

1. Prepare the ingredients, (tender duck, ginger, chili,) set up the oil pan, pour in sesame oil (other edible oils are also acceptable), wait until the oil pan smokes a little, then put it in Add the duck head, duck legs, duck wings, and duck neck and stir-fry for a few minutes. Then add the duck meat and stir-fry together. Stir-fry until the duck meat is oily and smells fragrant. The whole process will take about 20 minutes. Then pour in a little rice wine. , be careful to add only a little bit, and then cover the pot.

2. After basically 5 minutes, open the lid and stir for a few times. Put the ginger (very tender kind) into the pot and stir until the aroma is fragrant. Then add the peppers. Into the pot.

3. At this time, you will find that the duck meat has matured. Next, pour the prepared duck blood (when killing the duck, the salt needed for the whole duck is put in the duck blood). Add to the pot and stir-fry for 3 minutes. Add the chopped green onions, stir-fry briefly and then remove from the pot. A delicious duck with blood sauce is completed!