Dry Pot Duck with Lotus Root Ingredients: Fresh Duck, Lotus Root, Scallions, Garlic, Ginger, Dry Red Pepper, Pepper, Pepper (green, look and pepper is almost the same, slightly larger) Seasoning: Soy Sauce, Sugar, Monosodium Glutamate, Wine, Cooking Oil Preparation: 1, Duck washed, chopped into a 3.5 cm square, put into the addition of cold water with cooking wine to soak in the fishy for 2 hours (can also be used to blanch fishy) standby; 2, Scallions cut into segments, Ginger slices, garlic made of garlic, dry red pepper cut into sections, sliced lotus root, put into the cold water with vinegar soak standby; 3, hot pot of oil, put pepper, pepper, do not fire too much, the pepper grains of hemp for slowly stirring out, and then put into the garlic, onion segments, ginger stir-fry; 4, to be above the spices stir-fried flavor, put into the duck block in the stir-fry on low heat, so that you can get the full oil out of the duck, duck for the skin to eat; 5, to be more fragrant; 5, to be the first to eat the skin, the duck block for the skin to eat; 5, to be the first to eat the skin to be more fragrant; 5, to be the first to eat the skin to be more fragrant. Will be more fragrant; 5, to be outside the duck block stir-fried golden, add soy sauce, yellow wine, sugar, monosodium glutamate, hot water (you can add some hot water or beer, water position and duck block flush can be), after boiling cover, with the fire about 30 minutes; 6, to be almost the same inside the water like, into the lotus root slices stir-fry over high heat (in the middle of the vinegar can be added a little bit, stir-fried out of the flavor is also very good), lotus root eating is its Crisp, so do not take too long (but the texture of the lotus root can be decided by personal preference).　　Characteristics: fragrant fresh slightly spicy slightly numb, strong flavor, mellow, the Department of very special dishes. It is a very special dish. It is a great way to eat and satisfy your cravings. Duck pieces, lotus root All spices stir incense into the duck pieces, stir fry slowly over medium-low heat. When the duck meat stir-fry dry flavor, add the lotus root slices quickly stir-fry out of the pot.　　Tips: Cooking meat to maintain the texture of the tip: Whether it is braised pork, or pork ribs, duck, after coloring or stir-frying the need to add water to stew, in order to maintain the texture of the meat is easy to rot, the most critical thing is: can not add cold water. Because if the meat is hot after coloring or stir-frying, the meat will become hard after being stirred by cold water, and it will not be easy to taste and become soft and rotten.　　Tips on the selection of lotus root cooking: 1. buy lotus root to select the root body fat, no injury, no discoloration, no rust spots, without breaking the section, the top of the "parrot head" the smaller the better.　　2. Do not use a raw iron pot when doing fresh lotus root, otherwise the fresh lotus root is easy to discolor, lose the white color.　　3. Lotus root peeled, exposed to the air easily discolored, you can soak it in light vinegar water for 5 minutes after picking up, you can keep it white and tender.　　4. When frying lotus root, add some water while frying, the fried lotus root will be white as jade, not easy to change color.　　5. Lotus root can be eaten in many ways, either as a separate dish or as an ingredient. Fresh lotus root stewed pork ribs, cold lotus root slices, shrimp lotus root, fish lotus root is a common way to eat, but also can be made into lotus root meatballs, lotus root dumplings, lotus root congee, lotus root cake and other patterns. Try it, huh.