Crispy Duck \x0d\ raw materials: Beijing fill duck a, Shaoxing wine, soy sauce, refined salt, pepper, anise, sweet flour sauce, green onions, ginger, peanut oil. \x0d\\ practice: \x0d\1, the filler duck remnants of fine hair plucked off, from the duck tail below the opening to pull out the viscera after washing, control the water, put into the dish. \x0d\2, Shaoxing wine, soy sauce, refined salt, peppercorns, star anise (to be broken into broken petals), sweet noodle sauce, shredded green onion, shredded ginger, etc. together to mix well, coated in the duck belly, marinated for about three hours, and then on the drawer with a strong fire steam for three hours to take out, draining the water in the duck belly. \x0d\3, the peanut oil into the pot, on a high flame burned to eight mature, the steamed duck (breast side down) into the oil to fry, to be duck breast fried golden brown, and then turn over to fry the duck back, when the duck body all fried yellow, fish out the oil, loaded into the plate (available rape pine bottom) on the seat. 5 centimeters long, 0.7 centimeters square of the strip, the water hair of the large spices Roux remove the tip and wash. And cooked ham, magnolia slices are cut into 5 cm long, 0.3 cm square of silk. Slice the green bamboo shoots into thick julienne strips. \x0d\2, take the duck strip 4, ham, magnolia slices, spices Ru silk each 2, *** count 10, with green bamboo shoots from the middle of the wire tied tightly, bundled into the shape of a small Chai handle, *** 24, neat yard into the tile bowl, add cooked lard, refined salt 1.5 grams, 250 grams of chicken broth, and then add the pick out of the duck bones, into the cage to steam for 40 minutes to take out, remove the duck bones, the original broth decanting into the frying pan, the duck overturned in a large soup bowl. \x0d\3, in the duck original soup in the frying pan, and then add 250 grams of chicken broth to boil, skim off the foam, add 0.5 grams of refined salt, monosodium glutamate, green onion segments, poured in a large soup bowl, sprinkled with pepper, drizzled with chicken oil that is ready. Note: Steam the Chai handle duck, large fire gas enough, steam about 40 minutes, to soft and rotten for the best. \x0d\\\\\x0d\\\bordeaux Duck with White Fruit in Casserole \x0d\bordeaux Basic Ingredients Ingredients: one bare duck, four taels of white fruits, eight taels of yellow sprouted white fruits, two stalks of coriander, carrots, grated black beans, oyster sauce, sweetened chicken powder, cornstarch, wine \x0d\\\\1) Remove shells of the white fruits, put them under boiling water for five minutes and wash and drip-dry the water. Wash the duck, cook in boiling water, remove and drain, cut \x0d\ pieces. \x0d\\\\\x0d\\camphor Tea Duck \x0d\basic materials Fat male duck 1 2000 grams Flower tea, camphor leaves, mash juice 50 grams each, straw, pine and cypress branches 500 grams Fine salt, sesame oil 10 grams each, 25 grams of cooking wine, 1 gram of peppercorns, 1.5 grams of pepper Cooked vegetable oil 1,000 \x0d\calculus oil 1000 \x0d\calculus: \x0d\1, the duck from the back of the tail across the open 7 centimeters long mouth, to remove the viscera, the anus The duck is marinated in cooking wine, mash juice, pepper, salt, pepper and mix well wipe the duck body for 8 hours and fished out, into the boiling water to scald the tight skin, drained and put into the smoker, will be tea, straw, pine bark, camphor leaves mix well to do the smoked material smoked to the duck skin is yellow out, on the cage to steam for two hours, out of the cage to cool; 2, cooked cooking oil when the oil burned to eighty percent of the heat into the smoked duck, deep-fried until the duck skin crispy and fragrant fished out, brush the sesame oil, the neck of the duck folded into a 2-cm section and put on a plate In the middle, the duck body chopped into 4 cm long, 2 cm wide strip, covered in duck neck block, with a duck shape, another with lotus leaf soft cake on the table can be \x0d\\\\x0d\\basic materials winter melon stewed duck \x0d\basic materials half a winter melon, duck half a duck, tangerine skin, ginger, oil, salt, cornstarch \x0d\basic method: \x0d\1, the winter melon to remove the skin pith, cut blocks and wash, wash the duck and cut into blocks; \x0d\2, tangerine skin soaked, the duck will first be Branding dry water to golden brown; will be the pan burned red, under the oil, put ginger, duck, Chenpi fried incense fell winter melon, fried well, under the appropriate boiling water, salt, cover, medium heat? To duck cooked. Thickening seasoning can be eaten. \x0d\\\\\x0d\\\cinnamon stewed duck \x0d\\basic ingredients Net duck 1 (weighing more than 1000 grams), cinnamon sugar 50 grams, cooking wine, refined salt each appropriate amount. \x0d\\ Preparation: net duck inside and outside with salt rubbed well; will be cooking wine, cinnamon sugar into a large bowl to mix, the bowl placed in a casserole, the bowl outside of the injection of water over half, on the shelves of a well-shaped bamboo frame, the duck's broken belly over the bamboo frame, to prevent the overturning of the bowl of condiments; casserole placed on a strong fire to cook for 1 hour, switch to a small fire stew for 30 minutes, steaming to the fragrance until the aroma of the nose; open the pot, remove the large bowl, put the duck in the pot (the pot stored in a very small amount of water). Pour the remaining juice in the bowl over the top of the duck and serve. \x0d\\\\\x0d\\bordeaux Bamboo Shoots Roasted Duck \x0d\bordeaux Basic Ingredients Bamboo shoots 500 grams, 1 green head duck, seasoning in moderation. \x0d\\ Preparation: Slaughter the duck, remove the hair and internal organs, wash, cut into pieces, into the hot veggie oil pot, fry the duck pieces with martial arts fire until the meat color white. Bamboo shoots peeled and rooted, washed, dissected, cut into pieces. Add the bamboo shoots and duck meat to the pot, add the right amount of water, yellow wine, ginger, green onion and peppercorns, cook over moderate heat, add salt and monosodium glutamate to taste. \x0d\\\\\x0d\\\\calphaHydrogenated Duck Steamed with Cinnamon Dumplings and Red Dates \x0d\\basic ingredients 2000 grams of net duck meat, 50 grams of red dates, 25 grams each of cinnamon meat and lotus seeds, 10 greasy cabbage hearts, cooking wine, refined salt, monosodium glutamate, green onion, ginger and pepper in appropriate quantities. \x0d\ Preparation: first wash the duck meat out of water, red dates to remove the core, cinnamon meat washed, lotus seeds rise, peeled and removed from the heart, boiled. Onion, cut section, ginger slices. Soup can set on the fire, add water and uplift each thing, and with cooking wine, refined salt, monosodium glutamate, sugar and pepper seasoning and flavor, to be boiled, moved to a small fire on the stewed, and then fish out the duck meat, put into a casserole dish, the duck breast face up, the original soup filtered, poured into the casserole dish. Put cinnamon meat, red dates and lotus seeds around the duck, steam until crispy, remove and box. Add chicken broth, refined salt and monosodium glutamate to the oil cabbage heart and put it on the fire to taste, then put it around the duck meat to be ready. \x0d\\\\\\x0d\\\\bordeaux Duck \x0d\\bordeaux Basic Ingredients 1 Duck, 49 Lotus Seeds, White Fruit, Jujubes, 3 grams of Ginseng Powder, Salt, Cooking Wine, Soy Sauce, Monosodium Glutamate, Clear Soup, Moderate amount of each. \x0d\ Preparation: First, remove the core and skin of lotus seeds and white fruits, and remove the core of jujubes and set aside. Then slaughter the duck, remove its hair, viscera and claws, wash, put into boiling water blanch for 3 minutes, remove and wash with cool water to remove the blood foam, drain the water, sop up the water with a clean gauze. Finally, the wine and soy sauce (each half) mixed, evenly coated in the duck surface and abdominal cavity, the white fruit, jujube, lotus meat stuffed into the duck abdomen, the duck into the soup pot, add the appropriate amount of broth, sprinkle ginseng powder, on the cage with martial arts fire steam 2.5-3 hours, to the duck meat is cooked and rotten, seasoned with salt, monosodium glutamate into it. \x0d\\\\\x0d\\scallion steak duck \x0d\basic ingredients Fill duck 1000 grams of green onion, cooking wine 10 grams each, 1 gram of monosodium glutamate (MSG), 30 grams of corn starch, 5 grams of monosodium glutamate (MSG), 20 grams of soy sauce, 15 grams of ginger 200 grams of oil and vegetable broth, 150 grams of lard \x0d\\will remove the viscera of the duck, thoroughly cleaned and put into boiling water to boil until eight ripe to remove the bones; the green onion is cut into 3-centimeter-long segments, and placed into the boiling lard Deep fry in oil until brown, take out the scallions and put the duck into a large bowl together, add cooking wine, monosodium glutamate (MSG), refined salt and soup, and steam the duck; boil a ladle of soup and add MSG, cooking wine, refined salt and soy sauce, and thicken it with corn starch; snap the steamed duck into a large plate and pour the sauce to serve. \x0d\\\\x0d\\\basic ingredients Main Ingredients: 500g of duck; 10g of spiced raw whip, 2g of refined salt, 5g of MSG, 5g of wine, 2g of sesame oil, 15g of wet starch, 20g of peanut oil, 5g of shallots. 25g of mushrooms, 10g of sliced red rosettes, 1 lotus leaf; \x0d\ Preparation \x0d\ The duck is washed and cut into pieces 3cm long and 2cm wide. Slice shiitake mushrooms. \x0d\\\ Put the duck pieces, shiitake mushroom slices, red radish flowers, soy sauce, refined salt, monosodium glutamate, old wine, sesame oil, wet starch, peanut oil, horseshoe onion together and stir well, marinate for 30 minutes. Cut the lotus leaf and put it in a small cage, arrange the marinated duck pieces on the lotus leaf, steam it in a pot with high fire for 30 minutes, then serve. 2, duck wash meg, into the ginger, green onion water to cook for two minutes, remove the clothes, with a tablespoon of wine and marinate for a few moments, fly water to pick up, drip-dry water put on the fungus, add the soup, steam for thirty minutes, pour out the soup do not. 3, a little oil to stir-fry red radish flowers, add gravy ingredients and boil, poured on the duck and fungus that is completed. \x0d\\\\\x0d\\\ Cantonese style roasted stuffed duck \x0d\\basic ingredients Main Ingredients 1 bare duck (weighing about 2.5 kilograms or so is appropriate). Seasonings 15 grams of sugar, 50 grams of cooking wine, 10 grams of pepper, 5 grams of monosodium glutamate, 10 grams of diluted sugar, 100 grams of soy sauce, onion, ginger and garlic as appropriate \x0d\(1) Put the duck on the chopping board, gut and pull out the entrails from under the wings, wash it well, then scald it in boiling water to make the duck's skin tighten up, and then spread the diluted sugar evenly over the duck's body and hang it up to dry. \x0d\(2) Put sugar, cooking wine, pepper powder, salt, monosodium glutamate (MSG), soy sauce, green onion, ginger, minced garlic and other seasonings in a bowl, mix well and inject into the duck's abdomen. \x0d\(3) Roast the duck on the stove until the skin is firm and crispy, and the color is uniformly cooked. \x0d\(4) Cut the barbecued duck into pieces, arrange them into the shape of the original duck and pour the marinade in the duck's belly to finish. \x0d\\\\\\\x0d\\\\\Salsify and Jade Bamboo Old Duck Soup \x0d\\\Basic Characteristics Nourish yin and clear the tonic. Yin deficiency conditions, such as intestinal dryness and constipation due to kidney yang deficiency, or dry cough and laborious heat due to lung yang deficiency, or thirst, drinking and irritability due to stomach yin deficiency. It is also used for those who are weak after illness or diabetes mellitus which belongs to yin deficiency. \x0d\Basic Ingredients 1 light old duck (about 600 grams), 60 grams of bei sha san, 60 grams of yu zhu, 2 slices of ginger. \x0d\\ practice \x0d\ (1) Beisha ginseng, jade bamboo clean, old duck clean, chopped pieces. \x0d\ (2) put all the ingredients into the pot, add the right amount of water, martial arts boiled, the fire boiled for 2 hours, seasoning for use. \x0d\\ Description \x0d\ This soup is a commonly used tonic soup. Soup in the North American ginseng is sweet and cold, function of nourishing yin and clearing the lungs, nourish the stomach and promote the production of fluids, in addition to the deficiency of heat; jade bamboo is sweet and cold, the quality of the liquid, there is a role in nourishing yin and dryness, the two flavors together nourish and nourish the yin force. Duck has nourishing yin and blood, as the saying goes, "young duck wet poison, old duck nourishing yin," used for tonic, therapeutic, more than the use of old duck, "Materia Medica" also believes that the duck "eating yin deficiency is not see dry, yin deficiency is not see cold". Ginger stomach and can remove the duck fishy. Combined into a soup, nourishing yin and moisturizing, to remove the disease and make up for the deficiency. \x0d\\ Note \x0d\ (1) This soup is not suitable for those who have fever from cold or phlegm-dampness. \x0d\(2) When choosing old ducks, those with hard duck throats (trachea) are preferred. \x0d\\(3) Mallard duck, also known as water duck, in addition to nourishing yin and clearing the role of tonic, but also can calm the stomach and eliminate food, dispersal of water vapor, detoxification, treatment of wind disease, can also be used. \x0d\\\\\x0d\\\stewed lemon duck \x0d\basic ingredients 1 bare duck (about 750 grams), 750 grams of soup. 1 lemon, salt, monosodium glutamate and sesame oil \x0d\ Ingredients: 1 bare duck (about 750 grams), 750 grams of stock. 1 lemon, refined salt, monosodium glutamate, sesame oil, each appropriate amount. \x0d\ production: the light duck disemboweled to take out the viscera, scalded with boiling water, wash away the blood and water dirt, and then rinsed and cooled with clean water, fished up, loaded into the stew pot, add refined salt, on the soup, put into the steamer basket stewed in water for 50 minutes, and then add the lemon (to be removed from the kernel), and stewed for another 10 minutes, the school of the soup salty and salty, add monosodium glutamate, drizzle sesame oil into it. \x0d\\\\\x0d\\\casserole Duck Nuggets \x0d\\basic ingredients Duck meat, fat and lean pork slices l00 grams, 50 grams of hydrated shiitake mushrooms, oil, salt, soy sauce, vinegar, monosodium glutamate (MSG), cooking wine, green onion segments, slices of ginger, slices of garlic, chili sauce, broth, each in moderation \x0d\\practice: \x0d\\\\\①cut the duck meat into small cubes, frying pan on the fire, the oil to 50% of the heat, into the slices of pork and shiitake mushrooms stir-frying, into the onion, ginger, garlic fried to taste \x0d\\\\\\\\x0d\\\\\\cordially, golden needles and fungus stewed duck \x0d\\\cordially, bare duck half, golden needles, fungus, mushrooms half a taels each, one or two vermicelli, 4 dates to remove the nucleus, tofu bubble 2 two, several slices of ginger, 2 green onions, vegetables in moderation. Oyster sauce, pepper, sugar, salt, sesame oil, soy sauce, dark soy sauce, moderate amount. \x0d\ Preparation \x0d\(1) Soak and soften the vermicelli and cut into pieces. Soak and squeeze mushrooms, remove stems, add 1/2 tsp corn starch, ? tsp sugar, 1 tsp oil and mix well. Stir fry vegetables and set aside. \x0d\\(2) Wash and drain duck, coat meat and skin with wine, salt and dark soy sauce, marinate for 20 minutes. \x0d\ (3) frying pan oil under the duck burst until the duck skin golden brown shovel up. Leave oil in the wok, stir fry ginger and green onion, stir fry golden needles and fungus, add 1 tbsp wine, add red dates, add oyster sauce, light soy sauce, dark soy sauce, sesame oil, pepper, sugar, salt, water and duck to boil, simmer for half an hour. Add mushrooms and simmer for another 15 minutes until the duck is rotten. Take up the duck, add vermicelli and tofu puffs and simmer for another 5 minutes. \x0d\(4) Pocket the vegetables in the pot and plate. Duck cut into pieces on the gold needle of each ingredient to cook the boiling juice, add water starch, oyster sauce thickening, pour on the duck. \x0d\\ CharacteristicsTo replenish blood, nourish yin, increase stamina, anti-aging. \x0d\\\\\x0d\ Ham and Pepper Old Duck Soup \x0d\ basic features Warming the middle and dispersing the cold, invigorating the spleen and opening up the stomach \x0d\ basic materials Old duck 1 pig (left month right spread) 250 grams Ham 50 grams Pepper 15 grams 3 slices of ginger \x0d\ [Preparation]: 1. Old duck dissected, remove viscera and the tail, washed and dripped dry; Pepper crushed, ham washed, diced and put into the stomach of the duck, with a thread sutures, starting the frying pan , burst with ginger until the surface of the duck is slightly yellow; pig (left month right spread) washed, cut into pieces. \x0d\\[Function]: Warming the middle and dispersing cold, strengthening the spleen and opening the stomach \x0d\[Scope of application]: for spleen and stomach cold, pale mouth with clear salivation, stomach and epigastric vaguely cold pain, poor gastric appetite; or gastric cold vomiting, regurgitation, etc.