Zhijiang duck

Ingredients: 1 old hemp ducks

Ingredients: oil, ginger, pepper, garlic, soy sauce king

Practice:

1. Slaughter live ducks, gut them, chop them into large pieces, wash them, slice ginger and pepper, and tie them into twists for later use.

2. put the oil in the wok, add the soy sauce king after high heat, first add the duck head and legs, add ginger and pepper slices for a little stir-fry, then add the duck meat, stir-fry over high heat until the duck skin is golden yellow.

3. add water to the pot and simmer for two hours. add green onions ten minutes before taking out the pot.

characteristics of dishes: the duck meat is soft and Huang Liang in color, and the gravy tastes crisp and fragrant, oily but not greasy, and tastes refreshing. Huaihua-Xuefeng black-bone chicken

Xuefeng black-bone chicken is mainly produced in qianyang county, the main peak of Xuefeng mountain area, and its bone is black, so it is named. Because of its high medicinal value, it is commonly known as medicinal chicken. This kind of chicken is medium-sized, tender and delicious, and its skin, meat, crown, mouth, bones and internal organs are all black. The growth rate is relatively slow, and the hatched weight is 28.1g. Under the condition of extensive feeding, there are 211g of 2-month-old hens, 391g of 3-month-old hens, about 411g of cocks, 1.25-1.5kg of adult hens and 1.6-2kg of cocks. According to Beijing Institute of Nutrition Sources, the crude protein content of Xuefeng Black-bone Chicken is above 23%, which is rich in vitamins and trace elements, and its amino acids required by human body can be comparable to those of Taihe Black-bone Chicken in China. The chicken is widely used by the people to prepare medicine and steam food, and has obvious curative effect in treating diseases such as physical weakness, dizziness and gynecology.