Features:

Ginger is rich in flavor, and keeps its fragrance after it is not slightly bitter. It is a warm and nourishing dish in autumn and winter.

Raw materials:

Half a red-faced muscovy duck is 2 grams dry, 250g ginger, 5g ginger slices, 5g medlar, 0g red dates 1 0g, Taiwan Province rice wine150g, and the package1piece. Seasoning:

50g of black sesame oil, 50g of flavored dish juice, 5g of salt and 3g of rock sugar.

Material package:

Ramulus Cinnamomi, Radix Angelicae Sinensis, Rhizoma Polygonati Odorati, Radix Astragali, Radix Paeoniae Rubra, Cortex Cinnamomi, Radix Adenophorae, Radix Dangshen, and Radix Glycyrrhizae.

Taste dish:

20g of white watercress, 20g of white sugar, 20g of ginger duck stock soup, 50g of spicy bean curd, 50g of rice wine150g, 3g of sesame oil.