1. Crispy duck with taro paste, beer duck, braised Wu duck, crispy duck, ginkgo duck stew, winter melon braised duck, osmanthus stewed duck, bamboo shoot roast duck, longan and red date steamed duck, fairy duck , braised duck with green onion, caged duck with lotus flavor, Cantonese braised stuffed duck, stewed lemon duck, casserole duck, golden beef duck, konjac roast duck, Bazhen braised duck, pickled fresh pickled duck with pickled vegetables, eight-treasure glutinous rice duck, Nanjing salted duck , Quanfu Crispy Taro Duck.

2. How to make crispy duck:

(1) Preparation materials: 1 duck, appropriate amount of soy sauce, 10 peppercorns, 5g of salt, 1 tablespoon of cooking wine, onion and ginger Appropriate amount, 2 star anise

(2) Wash the duck, remove the internal organs, and rub salt all over the duck body.

(3) Add pepper, green onion and ginger cooking wine and marinate for 2 days.

(4) Steam in a pressure cooker for 40 minutes.

(5) Dry the duck skin.

(6) Heat the oil pan to 70% heat and fry the duck until the skin is slightly brown.

(7) Remove the skin and apply a little soy sauce and cooking wine.

(8) Fry again until the skin is golden.

(9) Cut it into pieces and dip it in pepper and salt when eating; stir evenly.