"Braised wild duck" ingredients: one wild duck (about two pounds), half a liang of lard, one liang of sesame oil, four liang of white sugar, two liang of Shaoxing wine, one liang of salt water, three parts of refined salt, two parts of pepper, and half of white garlic Two, three cents of chopped green onion, half a tael of ginger slices, and three cents of minced ginger. Preparation method: (1) Choose a pair of green-headed ducks produced in Honghu, pluck them dry and remove the coarse hair, burn all the fine downs on an open fire, remove the internal organs by caesarean section, retain the gizzards and heart, and wash them with clean water. Cut the duck gizzards open, remove the skin and cut into pieces. Cut off the head, tail, feet and backbone of the duck, pat the duck neck with the tip of a knife and cut it into four pieces; cut the rest into pieces one inch long and four quarters wide.

(2) Place the wok over high heat, heat up the sesame oil, add the duck pieces and stir-fry with salt water. When the blood of the duck pieces is dried, add Shaoxing wine and stir-fry for two minutes until the duck is done. Remove from the pot when the meat is just cooked.

(3) Place the original wok on a high fire, add the duck pieces and stir-fry for a while, add household salt, ginger slices, and water (to submerge the duck pieces), cover the pot and simmer for half an hour until the duck pieces are cooked. When it is eight ripe and there is still a small amount of soup in the pot, add garlic and white sugar and continue to simmer until the sugar juice can be drawn, remove from the pot and serve on a plate. Heat the remaining sugar juice in the pot, add cooked lard, pour the pot over the duck pieces, sprinkle with chopped green onion and pepper and serve. Features: This dish is yellow and bright in color, carefully cooked, and pays attention to fire skills. The meat is tender and crispy, fresh and sweet, and the soup is thick and thick.