Main ingredients: 750 grams of roast duck, 750 grams of duck. Accessories: 50 grams of ham, 15 grams of fresh shiitake mushrooms. Seasonings: 10 grams of small onions, 3 grams of salt, 10 grams of ginger, 25 grams of yellow wine, 25 grams of duck oil.

Method: cooked ham cut into slices; mushrooms, remove the tip, wash, cut in half; ginger wash, pat loose with a knife; green onions, wash, knot; roast duck, white duck with a knife upside down the scattered spine, remove the duck bashfulness; with a large casserole dish will be the head of the duck duck neck to put the bottom of the pot, will be roasted duck, white duck belly and put the pot together, scooped into the duck broth 2000 ml and wine, ginger, scallions, with a plate a buckle tightly duck with a cover, placed on the stove fire boiling, move to a slight fire on the simmer; the duck oil is not good, but it's a good idea to put the duck oil on the stove. Move the micro-fire stew; uncovered pressure plate and ginger and onion, add refined salt with high fire to boil, skim off the floating foam, away from the fire; ham, mushrooms covered in duck breast, add duck oil, cover, on the micro-fire stew for about 5 minutes that is completed.

2, practice two.

Ingredients: 350 grams of old duck, 50 grams of mushrooms, 50 grams of hawthorn, 10 grams of ginger, 1000 grams of water. Seasoning: 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar, 1 gram of pepper.

Practice: blanch the old duck chopped pieces of water, mushrooms rose hair, ginger slices, hawthorn cleaned for use. Net pot on the fire, put the old duck, mushrooms, ginger, hawthorn, large fire boil to small fire stew 50 minutes seasoning is complete.

3, cooking three.

Main ingredients: duck 1250 grams, 500 grams of winter melon, mushrooms (fresh) 60 grams. Seasonings: ginger 10 grams, salt 5 grams, 15 grams of soy sauce, 20 grams of vegetable oil, monosodium glutamate 3 grams.

Practice: the duck slaughtered and washed, put into the boiling water slightly scalded, take out and wash off the blood, chopped into large pieces, slightly marinated with soy sauce; oil pan back to taste ginger, the duck pieces stir-fried for a few moments; melon melon cut pieces; mushrooms soaked soft to remove the tip of the wash, back to the tiled pot, on the duck pieces, add water soaked over the duck surface, seasoned, covered with a pot lid, with a large fire after the boiling, change to a small fire stew about two hours or so, until the duck is crispy rotten can be! For use.