An old duck, 60 grams of dried bamboo shoots, 10 grams of old dried ginger, salt, wine, water

Practice 1. old duck washed (please sell the duck on behalf of the people) chopped into an even size of the block, dried bamboo shoots with warm water soaking foam soft fishing drained, ginger cut into slices.

2. Cook the duck in boiling water for 3 minutes to remove blood. Fish out, over cold water.

3. Put the old duck into the soup pot (talk about using a casserole), fill with enough cold water (3 times the amount of old duck) boiled over high heat, remove the foam on the surface of the soup, put down the ginger slices and dried bamboo shoots, pour wine, and then turn to low heat to boil for 3 ? hours.

4. Open the lid, put salt to taste, and then simmer for half an hour.

Main ingredients: half of the old duck, dried bamboo shoots, a number of ham. Accessories: half a head of ginger, saltpeter, white pepper, shaoxing wine.

Method of production 1. bamboo shoots soaked in water to be used; 2. ginger scrape the skin with the back of the knife to shoot loose;

3. old duck flying water, ham shredded;

4. the old duck and bamboo shoots, ham, ginger together in a casserole dish, add a little Shaoxing wine stewed on a gentle fire for 6-8 hours;

5. boiled and drink before adding saltpeter, white Pepper to taste.

Operation Note 1. stewed old duck, put ham or bacon, can increase the fresh flavor of duck meat;

2. according to personal taste can also be drizzled into the end of the parsley before serving seasoning;

3. this is a "kung fu" dish, naturally very hard work, but the time to simmer for a long time, the soup will be more flavorful. The flavor of the soup will be more fragrant.

Materials duck radish ginger anise pepper nutmeg licorice cinnamon cinnamon sarsaparilla salt

Practice 1. half a duck, washed and cut

2. duck can be really fat, put some more ginger, and duck with the duck and stir-fried until the duck golden, fat oil are fried

3. this process takes a long time, the first to the water is fried, and then the oil can be fried out

4.

4. It is recommended that the excess oil be poured out when stewing, so that the soup is not too greasy

5. Put in the seasoning, star anise, pepper, nutmeg, licorice, cinnamon, peel, salvia, each moderate

6. Add boiling water, stewed on low heat for an hour

7. Put in the cut radish, add salt, and then stewed for another half an hour, the radish is cooked on the line

Chestnut (fresh) 400 grams of duck 1000 grams, and the carrot is cooked on the line

Chestnut ( Fresh) 400g Duck 1000g Accessories Green garlic 15g

Seasoning Ginger 8g? Bean paste?100g MSG 2g Soy sauce 5g Sugar 4g Salt 3g Salad oil 15g Yellow wine 5g Starch (pea) 5g each

Method 1. Roll the meat of the chestnuts in boiling water and peel off the shells.

2. light duck clean, chopped, flavored fish over, green garlic cut section.

3. Duck pieces of salad oil, high heat for 3 minutes, into the green garlic, ginger and bean paste burst incense, continued under the duck with the explosion to incense, add wine, half a bowl of soup, seasoning, into the corn meat with the cooking until the duck pieces and corn meat cooked, under the thickening of some powder can be

Water Duck half a turnip half, dried chili pepper a few, ginger, salt, oyster sauce a little bit of chicken broth a little bit of spring onion