There are four major brands of plate duck in the country which are Jiangsu Nanjing Plate Duck, Jiangxi Nan'an Plate Duck, Fujian Jian'ou Plate Duck, and Sichuan Jianchang Plate Duck The most usual way to eat plate duck is to steam it. Soak the slabs of duck in cool water for a few minutes first, a process designed to soften the air-dried ducks; pickled things are usually salty, so this also soaks away the excess salt. I get experienced friends of the guidance, told me it is best to use rice water, soak as long as possible, soak out of the duck taste better, the secret recipe Oh! Soaked duck cut into small pieces, plus ginger (can not add) into the steamer can be steamed for 30-40 minutes. Because of the more oil duck, you can also drain off the oil soup after the pan on the plate, so it looks refreshing and delicious. ***Another special feature of the steamed duck is that it is steamed with a little bit of glutinous rice wine. After the pan, the duck has a special sweet aroma, warm and sticky, wonderful ~ ~ There is also a way to eat asparagus fried duck. Asparagus is best suited to be cooked with all kinds of preserved meat, such as sauteed bacon with asparagus, or pickled dukkah - i.e., salted meat (or ham), fresh meat (or pork ribs) and asparagus together in a stew, which is really, freshly made! Before cooking, wash the surface skin layer with warm water and soak under warm water for more than 3 hours to reduce the salinity and soften the duck meat. Cooking, with a grain of fennel, a green onion, ginger three slices, from the duck wings under the opening into the belly. Then use a hollow tube about 6 centimeters long, inserted into the duck anus half, so that the soup in the cooking inside and outside the convection. To first boil cold water in the pot, cease fire after the duck into the pot, so that the water soaked through the duck body, from the opening fully into the duck belly. Duck in the water to keep warm, cover the pot with a tight lid, simmer in water at about 85 degrees Celsius for 40 minutes, and replace the soup in the belly once, turn the duck over. At this time the water to 95 degrees Celsius (that is, a small boil), cease fire and then simmer for 10 to 20 minutes, that is, start the pot. Cooked duck, must wait until completely cooled before moving the knife, so as not to lose the oil brine, affecting the taste. Cut off a piece of raw duck, then cut into thin slices and steam it in a rice pot, so that it can be eaten and tasted. Duck is cured with salt brine and air-dried, divided into two kinds of waxed duck and spring duck. Because its meat is tender and tight, like a board, so it is called board duck. Jianou plate duck cooking is simple, after cleaning and cutting or deep frying, or adding old wine steaming, braising, unique flavor, tender and delicious, is a feast for the guests of the delicacies, but also Chinese and foreign tourists love to buy one of the items. The way to eat the plate duck By: tayuta 2008-03-04 09:10:52 Reply to this statement One, the well-known ---- steaming. The whole plate duck with boiling water once, cut off the duck butt, so as not to taste contamination of the whole plate duck. Cut off the feet and claws, easy into the plate, put into the steamer, or pressure cooker, high heat steam 15 to 20 minutes. Remove from the steamer, drain off the steamed oil, and then chop the duck into pieces. Then enjoy it directly. Don't throw away the oil, use it to mix the rice to eat, the flavor is attractive. Second, stir fry the duck after boiling water, chopped. Wash fresh garlic leaves, cut into pieces, pour oil into the frying pan, high heat, pour into the duck popping aroma, add cooking wine smothered for a while, start the pot. Then pour oil into the pot, put ginger, bean drums, garlic leaves fried for a while, put salt, pour into the fried duck, put monosodium glutamate, soy sauce a little, you can go out of the pot. This dish is fragrant, crispy and delicious. Third, cook the soup after the duck with boiling water after chopping, put into the soup pot, add water, small fire to cook half an hour, pay attention to, it is best to cut the duck butt clean, and the first boiling water should be poured out, and then add water, you can add bamboo within the soup, taste delicious. Fourth, the hot pot will be chopped duck, add hot pot, hot pot flavor immediately fresh, and the slice of duck to absorb the flavor of the hot pot, the slice of duck itself salty diluted, taste more wonderful Note, if the duck is too salty, it is best to let go of the water to soak for a while, the general bulk of the slice of duck is more salty, the vacuum-packed slice of duck taste is just right, but the bulk of the slice of duck is more fragrant. Please pick