Method one

Material: duck1000g (fine-boned farm duck)

Zhanjiang white-cut duck

Accessories: sesame 45g, pepper 50g (red tip).

Seasoning: coriander 25g, ginger 10g, light soy sauce 30g, sesame oil 15g.

1. Shred red pepper;

2. Slice ginger for use;

3. Stir-fry sesame seeds in a dry pot for later use;

4. Wash and chop parsley;

5. Cut off the duck tail, tear off the fat oil, wash and control the moisture, rub it evenly with 8 grams of wine, and steam the ginger slices 1 hour;

6. After the duck is cold, cut it into pieces and put it on the plate. Sprinkle with seasoning, sprinkle with coriander, sesame and red pepper.

Method 2

Material: duck1000g (fine-boned farm duck)

Accessories: 5 slices of ginger, appropriate amount of perilla, and 4 slices of dried tangerine peel/kloc-0.

1. Soak tangerine peel in hot water, scrape off the capsule, and slightly chop perilla.

2. After the duck releases the foam from the water, it scoops up the water and discharges it.

3. Small hot pot, duck in both hands, duck skin facing down, rub it back and forth in the dry pot until the duck skin turns yellow, and don't burn it.

4. Put clear water flush with duck noodles, and put dried tangerine peel and ginger slices together. After boiling, turn to medium heat, cook until the duck is cooked, then bag it and let it cool.

5. Chop the cooked ginger slices, put them in the pot with perilla and cook them with the remaining duck juice, and season them according to personal taste (put soy sauce, salt, sugar, etc. ) Cook it again and it will be dipped in juice. You can also sprinkle some fried white sesame seeds and peanuts if you like.

Tip: Don't put salt in the process of boiling water, otherwise the taste of duck meat will be "firewood".