Half a duck, 4 potatoes, 3 eggs, a large piece of ginger, 2 tablespoons of sweet sauce, 1 tablespoon of sugar, a piece of peel, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine

Methods 1. Wash the ducks, scoop out the lungs, and scald them with boiling water, so that the little fluffy hairs will be revealed, and you can easily remove them

2. Clean up and use a vegetable sieve to drain the water

3. Boil the eggs and shell them

4. Peel the potatoes and soak them in water

5. Ginger and flatten them

6. Scrape the white naan with a knife

7. Heat the frying pan, put the ducks in it and fry the skinned ones first to force out the oil, then turn it over and fry it again, then fry it until golden brown

7. Fry until golden brown on it

8. Add the water in the pot that does not exceed the duck, put the potatoes, eggs, ginger, Zhu Huo sauce, sugar, soy sauce, cooking wine, Chen Pi into it

9. Boil on high heat, then turn to medium-low heat and simmer for 50 minutes, then turn to high heat to collect the juice on it

10. Fish out the duck and the potatoes, and then after a little bit of cool, the duck chopped pieces, the potatoes cut into cubes on a plate, put the eggs, the sauce dripped on it, and then put it in the sauce. Egg, put the sauce on the sauce can be eaten

Materials

duck legs two, potatoes 2, ginger, green onion, cooking wine, soy sauce, soy sauce, star anise, cinnamon, vinegar, salt

Practice 1. duck legs chopped, potatoes peeled and cut into pieces, ginger slices, green onion pieces broken

2. hot pan with a little oil, oil is hot, pour into the duck pieces to half frying, until the duck meat contraction, browning, pouring in a little bit of oil to the duck meat shrinkage, coloring, and then the duck meat, the duck meat is not very good. Add water, add enough water at one time, the water should be no more than the duck meat, boil over high heat and then turn to medium-low heat and simmer for 10 minutes

5. Add the potatoes and salt, add a few drops of vinegar (can be deodorized), and continue to keep the medium heat, in order to In order to maintain the integrity of the potatoes, please do not keep turning

6. Until the soup is thick and dry can be removed from the fire. Lastly, you can stir-fry the scallions to get out of the pot

Materials

Potato 1, duck 1 catty, green onion, ginger, cauliflower, perilla, oil, salt, soy sauce

Practice 1, duck clean and cut, potatoes, cut into grains.

2, cut the ingredients ginger, green onion, cauliflower, perilla.

3, first put the duck meat into the pot to fry, do not put anything, fry until dry water, duck meat brown on the plate, and then fry the potatoes, fry until half mature on the plate.

4, put the oil into the pot to stir fry ginger, onion.

5, and then just fried duck and potatoes into the pot, add a bowl of water and soy sauce to simmer, simmer until the sauce on the cauliflower and perilla on the good.

Materials

Grain duck half, potatoes, carrots, green onions and ginger, cilantro, cooking wine, salt, sugar, soy sauce, thirteen spices

Practice 1, duck chopped into small pieces, potatoes, carrots, cut into hobnail pieces, green onions, ginger, cut well.

2, boiling water, blanching. Then put into cool water, rinse the surface, control the water.

3, pot of boiling oil, put ginger slices stir-fried.

4, put the duck meat stir fry.

5, put green onions, seasoning: put the appropriate amount of salt, thirteen spices, cooking wine, soy sauce.

6, after the color is good, transfer to the pressure cooker, put the right amount of water, stew until 15 minutes.

7, after deflating, add potatoes and carrots, and press for another 6-7 minutes.

8, out of the pot, sprinkle a little parsley can be.

Materials

Duck rear bladder Two, chili , onion , ginger , garlic, large potatoes A, rock sugar , fennel , pepper , a bottle of beer , old soy sauce

Practice 1. Wash the duck meat and cut into small pieces, ginger slices, garlic minced onion diagonally cut section, peeled potatoes and cut into chunks and wait for use.

2. Melt the rock sugar in a hot frying pan.

3. After melting under the fennel and pepper, popping incense and fish out.

4. And then under the ginger, garlic, chili, green onions, stir-fry flavor, pour into the duck stir-fry until raw.

5. Then add soy sauce and stir-fry, then pour in the beer, high heat stew open.　　　　　

6. Finally, add the potatoes, simmer for 20 minutes, and collect the soup over high heat.

Tips

Tips:

1. Beer instead of wine, so that the duck meat is more fragrant and tender.

2. Use rock sugar to burn duck meat, the color is brighter than with white sugar. Generally do braised pork with rock sugar.

3. This dish is actually the most popular with the family is the supporting role of potatoes, the flavor is not generally great, sweet but not greasy, sticky mouth. Potato pieces can not be too small, burn time, pay attention to master the time, time is short of potatoes not enough surface, long on the paste into a pile, in order to soft, but the block does not fall apart for the best.