1. tender ginger cut small hobnail block, asahi peppers to broken cut and seeded.

2. pot of oil burned to ninety percent of the heat, put pepper, ginger burst, and then poured into the duck pieces with medium-high heat until yellow, bright oil;

3. Turn off to a small fire, the duck pieces shoveled to the up to leave the oil, soaked red peppers, beans, soy sauce, soya sauce, sugar and poured into the pot of the residual oil, stir fry slowly over low heat until the shiny cherry color, and then the duck pieces poured into the stir fry for a minute;

4. p>4. the duck into the stir-fry to so, add water did not over the duck about five centimeters high, high heat to boil after changing to a small fire to cook;

5. put the right amount of salt to cook for about twenty minutes after pouring into the tender ginger and chili pepper to continue to burn;

6. burned to the juice thick meat rake put the right amount of monosodium glutamate, start the pot, plate, serve, open eat.

Two, stewed three sets of duck

Materials

Main ingredient: 2000 grams of duck, 700 grams of mallard duck, 200 grams of pigeons;

Accessories: 300 grams of ham, 100 grams of asparagus, 50 grams of fresh shiitake mushrooms, 5 grams of shrimp;

Seasoning: 100 grams of wine, 3 grams of salt, 1 gram of monosodium glutamate (MSG), 25 grams of ginger, 10 grams of green onion;

Practice

1. depilate the fat duck, use a knife to cut off the neck bone at the butcher's mouth of the fat duck, cut the duck skin at the neck near the back, draw out the neck bone, turn the duck skin down, cut open the bone and meat connection, and draw out the skeleton;

2. remove the bones of the duck legs and wings;

3. turn the duck skin and meat back to its original shape, remove the claws and wings;

4. remove the duck liver and gizzard. Gall bladder, duck gizzard to remove the dirty skin, wash with fat duck;

5. will be deplucked mallard duck and pigeon, and with the same knife method to deal with clean, respectively, into a pot of boiling water blanch through, wash;

6. will be asparagus, cooked ham cut into slices;

7. green onion cut into segments, ginger cut into chunks of standby;

8. will be net pigeon from the mallard duck knife mouth set into its abdomen, and to take slices of cooked ham The pigeon, asparagus slices and mushrooms (each point 1/3 of the amount) placed between the pigeon and mallard duck;

9. Duck by the fat duck's cut into its abdomen, and then take the cooked ham slices, mushrooms and mushrooms (each half of the amount) placed between the mallard duck and the fat duck's two abdominal;

10. pigeon head, mallard duck head and the fat duck head, three directions in the three "ducks "outside the body, so that people can see at a glance;

11. "three sets of ducks" into the pot of boiling water blanch through, wash;

12. duck liver, duck gizzard into a pot of cold water to boil, put on a small fire to stew through, fish out and wash;

13. pot on a high flame, put the oil on the bottom of the pot, put on a bamboo mat. The bottom of the pan oil put on the bamboo mat, into the set of duck (abdomen down), duck gizzard, duck liver, scallions, ginger and water (can submerge the set of duck), after boiling skimming foam;

14. into the seaweed (shrimp) and cooking wine, cover the lid of the pot;

15. stewed over low heat for 3 hours or so, until the duck meat is soft and rotting;

16. fire, picking out the scallions, ginger not used;

17.

17. lift the bamboo cushion, the set of duck turn over (abdomen up), remove the bamboo cushion, remove the duck gizzard and duck liver cut into slices, and the remaining cooked ham slices, asparagus slices and mushrooms together in the duck body;

18. cover the pot with a lid, simmering for half an hour or so, sprinkle with refined salt and monosodium glutamate can be.