2. Shave the fat duck's feathers, use a knife to cut off the neck bone at the butcher's mouth of the fat duck, slit the duck skin at the neck near the back, pull out the neck bone, turn the duck skin down, cut the joint between the bones and flesh, and pull out the duck skin. skeleton;
3. Remove the bones from duck legs and wings;
4. Turn the duck skin back into its original shape and remove the claws and wings;
5. Remove the guts from the duck liver, remove the dirty skin from the duck gizzards, and wash them together with the fat duck;
6. Shred the feathers of wild ducks and pigeons, use the same knife method to clean them, put them into boiling water pots, blanch them thoroughly, and wash them;
7. Cut winter bamboo shoots and cooked ham into slices;
8. Cut green onion into sections and ginger into cubes and set aside;
9. Put the clean pigeon into the belly of the wild duck through the knife edge, and place cooked ham slices, winter bamboo shoot slices and shiitake mushrooms (1/3 of each point) between the pigeon and wild duck;
10. Put the duck into the abdomen of the fat duck through the knife edge, then take cooked ham slices, shiitake mushrooms and winter mushrooms (half the amount each) and place them between the two abdomens of the wild duck and the fat duck;
11, the pigeon’s head, wild duck’s head and fat duck’s head are put out, and they are exposed outside the body of the three “ducks” in three directions, making it clear at a glance;
12. Put the "three sets of duck" into a boiling water pot, blanch them thoroughly and wash them;
13. Put duck liver and duck gizzards into a pot of cold water and bring to a boil, then simmer over low heat until thoroughly cooked, remove and wash;
14. Place the pot on a high fire, put oil on the bottom of the pot, put a bamboo mat on it, add duck (belly side down), duck gizzards, duck liver, green onions, ginger and water (can submerge the duck). After boiling, skim off the foam;
15. Add dried shrimps (dried shrimps) and cooking wine, and cover the pot;
16. Simmer over low heat for about 3 hours until the duck meat is tender;
17. After the fire, pick out the green onion and ginger pieces and do not use them;
18. Lift the bamboo mat, turn the duck over (belly facing up), remove the bamboo mat, take out the duck gizzards and duck liver and cut them into slices. Place them on top of the duck together with the remaining cooked ham slices, winter bamboo shoot slices and shiitake mushrooms. on the body;
19. Cover the pot, simmer over low heat for about half an hour, and sprinkle with salt and MSG.