First, duck stewed dried cuttlefish: first soak the dried cuttlefish in cold water. First, it can remove the dust and dirt on the surface. Second, it can soak some salty taste. Third, it can soak the dried cuttlefish to a soft point. It only takes ten minutes, and if it takes too long, the umami taste of dried cuttlefish will be soaked. Duck meat can be treated by flying water, that is, duck meat is boiled in boiling water for a while and then fished out, so that blood can be removed. Then put clean water in the pot again, add duck meat, add ginger slices and a little cooking wine, wait until the soup is boiled, then simmer for about 15 minutes, then simmer slowly with low fire. At this time, you can choose to add Radix Adenophorae, Radix Astragali, Fructus Jujubae, Fructus Lycii, etc. (or not). You can judge the cooking time of dried cuttlefish according to its hardness. If it is soft, cook the duck until it is about 70% mature, and cook it with the duck. If it is hard, cook it when the duck is 45% mature. Generally, simmer for an hour and a half. Finally, when preparing to turn off the flame, add salt according to personal taste (which can prevent iodine loss), and it is not recommended to put monosodium glutamate. Cooking utensils can use purple clay pot, if not, you can use a rice cooker with soup cooking function.

Second, braised duck: soak the dried cuttlefish for a long time according to the method introduced above until it is soft. Stir-fry the duck in a pan, add cooking wine, salt, soy sauce, sugar, pepper, ginger, garlic, aniseed, star anise, pepper and other condiments and spices, add water and cook with slow fire, then add dried cuttlefish halfway, and when the duck is cooked, add chicken essence, take out the pan, and add onion.