Ingredients: 1000g duck (fine-bone farm duck)

Accessories: 45g sesame, 50g chili (red, pointed).

Seasoning: 25 grams of coriander, 10 grams of ginger, 30 grams of soy sauce, 15 grams of sesame oil.

1. Cut the red pepper into thin strips;

2. Slice the ginger and set aside;

3. Stir-fry the sesame seeds in a dry pot and set aside ;

4. Wash and chop the coriander;

5. Cut off the duck tail, tear off the fat, wash and drain, mix well with 8 grams of wine, ginger slices Steam for 1 hour;

6. When the duck is cool, cut into pieces and serve on a plate, top with seasonings, and sprinkle with coriander, sesame seeds, and red pepper.

Method 2

Ingredients: 1000 grams of duck (fine-bone farm duck)

Accessories: 5 slices of ginger, appropriate amount of perilla, 1/4 slice of tangerine peel.

1. Soak the tangerine peel in hot water and remove the capsules, and chop the perilla into small pieces.

2. After the duck is blanched in water to form foam, pick it up and drain it.

3. In a small hot pot, hold the duck with both hands, skin side down, and rub it back and forth in the dry pot until the duck skin turns yellow, don't burn it.

4. Pour the water into the duck face level, add the tangerine peel and ginger slices together, bring to a boil and then turn to medium heat. Cook until the duck is cooked, then let it cool in the air.

5. Chop the cooked ginger slices, put them into the pot with the perilla, and cook with the remaining duck sauce. Season them to your personal taste (release them, salt, sugar, etc.), boil them again and serve as a dipping sauce. If you like, you can sprinkle some fried white sesame seeds and peanuts.