A, duck pot dried cuttlefish: first dried cuttlefish with cold water soak, one can remove the surface of the dust and dirt, the second can soak off part of the salty flavor, the third can be dried cuttlefish soaked soft. Ten minutes can be, too long will soak off the fresh flavor of dried squid. Duck meat treatment can choose to fly water, that is, first put the duck meat into the boiling water for a few moments to fish out, so that you can remove the blood. Then re-put clean water in the pot, put the duck meat, put ginger, a little cooking wine, and so on the soup rolled and then boiled over high heat for about fifteen minutes, and then changed to a small fire stew, slowly boiled, at this time, you can choose to add sasanqua, astragalus, jujube, goji berries and so on (also do not put). Dried cuttlefish you can judge for yourself according to its softness and hardness of the pot time. If it is soft, it will be in the duck meat boiled to about seven mature pot and duck meat together, if it is hard, it will be in the duck meat four or five mature pot. Generally with a slow fire can be boiled for an hour and a half. Finally ready to turn off the fire in accordance with personal taste plus salt (can prevent the loss of iodine), do not recommend putting monosodium glutamate (MSG). Cookware can be used purple sand pot, if not can be used with soup function of the rice cooker.

Two, braised duck: according to the method described above dried cuttlefish soak longer, soak to the softer. Put the duck into the pot to fry, add wine, salt, soy sauce, sugar, chili, ginger, garlic, dashi, star anise, pepper and other condiments and spices, add water to simmer with slow fire, and then add the dried cuttlefish halfway through, and so on, after the duck is cooked add chicken essence to start the pot, and put on the scallion can be.

Depending on what flavor you like.