1. crispy duck

ingredients: a stuffed duck in Beijing, Shaoxing wine, soy sauce, refined salt, pepper, star anise, sweet noodle sauce, onion, ginger and peanut oil.

Practice:

1. Pull out the remaining fine hairs of the stuffed duck, take out the internal organs from the opening below the duck tail, wash them, control the moisture and put them in a plate.

2. Mix Shaoxing wine, soy sauce, salt, pepper, star anise (to be broken into pieces), sweet noodle sauce, shredded onion, shredded ginger, etc., smear them in the belly of the duck, marinate them for about three hours, then steam them on the drawer for three hours, then take them out and drain the water in the belly.

3. Pour peanut oil into a pot, burn it on a high fire until it is 8% cooked, fry the steamed duck (breast down) in the oil, turn it over and fry the duck's back when the breast is golden yellow, and when all the ducks are yellow, take out and drain the oil, and put it into a plate (with rape pine at the bottom) to serve.

second, the clear soup is made of duck

raw materials: 1, grams of fresh duck meat, 5 grams of onion, 75 grams of cooked ham, .5 grams of pepper, 75 grams of water-made magnolia tablets, 1 gram of monosodium glutamate, 75 grams of water-made fragrant shavings, 2 grams of refined salt, 5 grams of water-made green bamboo shoots, 5 grams of chicken oil, 5 grams of chicken clear soup and 25 grams of cooked lard.

Practice:

1. Cook the fresh duck, remove the thick and thin bones, cut it into strips 5 cm long and .7 cm square, and wash it with fragrant shavings. Cut the cooked ham and magnolia slices into 5 cm long and .3 cm square silk. Water-soaked bamboo shoots are cut into thick shreds.

2. Take 4 pieces of duck sticks, 2 pieces of ham, 2 pieces of magnolia, and 1 pieces of shredded fragrant shavings, tie them with shredded green bamboo shoots from the middle, and tie them into the shape of small sticks, 24 pieces of * * *, neatly put them into a earthenware bowl, add 1.5g of cooked lard, 1.5g of refined salt and 25g of chicken broth, and then add the picked duck bones.

3. Add 25g of chicken broth to a wok filled with duck stock soup, boil, skim off the foam, add .5g of refined salt, monosodium glutamate and onion, pour into a large soup bowl, sprinkle with pepper and pour in chicken oil. Note: Steamed duck with firewood is full of anger and steam for about 4 minutes, preferably soft and rotten.

Third, duck pot with gingko

Ingredients: one duck, four or two gingko, eight or two yellow buds, two coriander, carrots, ground black beans, oyster sauce, powdered sugar chicken, raw flour and wine.

Practice:

1. Peel ginkgo, boil in boiling water for five minutes, wash and drip dry. Wash the duck, boil it in boiling water, take out the dripping water and cut it into

pieces.

2. Add 2 tbsps of oil and stir-fry ginkgo thoroughly, then add duck and stir-fry for a while, add seasoning, and stew ginkgo for about 2 minutes, then thicken and turn off the heat.

3. Wash the sprouts, cut them into short pieces, cook them and put them in a clay pot. Put the duck on the yellow sprouts and bring them to a boil. Put the coriander on, and the original pot will serve.

4. Stewed duck with wax gourd

Ingredients: half a wax gourd, half a duck, dried tangerine peel, ginger, oil, salt and cornmeal.

Practice:

1. Peel the melon, cut it into pieces and wash it, and wash the duck and cut it into pieces.

2. soak the dried tangerine peel, and first blanch the duck until it is golden yellow.

3. Heat the pot until it is red, add oil, stir-fry ginger, duck and dried tangerine peel, then drop the wax gourd, stir well, add appropriate boiling water and salt, cover it, and simmer until the duck is cooked.

4. Serve with the sauce.