Wash the duck and try to remove the fat under it, so as to reduce the fat intake, then boil it in boiling water, remove it and cut it into small pieces for later use. Then, pour the oil into the pot, stir-fry the ginger slices until they are fragrant, stir-fry the duck pieces together, add salt and yellow wine and bring to a boil. Then put the duck pieces into a bowl, add the ginger juice which is available in the supermarket and steam for hours. Vegetarian ginger and duck ingredients Coke, a bottle of ginger slices, a little Ligusticum chuanxiong, Lycium barbarum, Angelica sinensis, red dates and cinnamon, a little material Lentinus edodes, four peeled gluten pills, four peeled lentinan pills and five peeled vegetarian chickens.

Appropriate seasoning sesame oil, rock sugar salt and mushroom essence instead of monosodium glutamate put sesame oil into ginger slices, except for red dates wrapped in gauze for supplements. The second material is fried with hot oil. When the white water is full in minutes, add the nourishing bag of red dates and fragrant ginger slices and cook until the nourishing taste comes out, then add all the ingredients and cook until the gluten becomes soft, and then add cola to taste at last. Adding coke is a comprehensive taste, which can drive away the cold and evil wind. People who have a cold can also eat with confidence. Gluten can't be cut, only by hand can it have a crisp taste. When it is small, it can only have a sense of reality if it contains skin.

Ginger duck raw duck, black sesame oil spoon rice wine bottle with a little salt and a little sugar. When buying ducks, gut them first, then wash them and chop them into pieces. After peeling ginger, wash them and break them. Stir-fry ginger in a hot pot with black sesame oil, then add the duck pieces and stir-fry until the duck skin is a little burnt. Add ml of water to remove floating foam and cook for minutes on low heat. After the muscovy duck is slaughtered, it is cleaned, the duck viscera is taken out, the duck body is chopped into centimeters, the duck head is split into two pieces along the length direction, and then it is cut into two pieces of ginger, peeled and washed, and patted loosely on the vegetable pier with a knife.

Then tear it into strips of pork bones by hand, wash it, put it in a clear water pot, boil it over high fire, skim off the floating foam, and cook it over low heat until the soup is milky white. Remove the backbone pepper, remove the pedicle, remove the seeds, cut it into fine shallots, wash it, cut it into fine pieces, slice the duck intestines, slice the water-soaked vermicelli and the water-soaked yuba, and cut it into pieces of cabbage. Put the wok on the fire, add sesame oil to heat it, pour the duck pieces into the wok and stir-fry for about minutes. When the water in the duck pieces is almost cooked, sprinkle the white-coated medicinal materials, and continue to stir-fry until the fragrance of the medicinal materials overflows from the wok. Put it in a pressure cooker, add bone soup, refined salt monosodium glutamate, Guangdong rice wine and crystal sugar, then add the black-coated medicinal materials and add the heat in the upper layer to the air.

Leave the pot on low heat for about minutes, remove the lid, remove the duck pieces and put them in the pot to keep the original duck soup in the pot. Clean the pan with medium heat, add sesame oil, heat it, pour in ginger strips and stir-fry until the moisture of ginger strips dries and shrinks into small pieces. Sprinkle a packet of white medicinal materials, continue to stir fry for about minutes and put them in a large bowl for later use. Pour soy sauce into a large bowl, add white sugar and stir until the white sugar dissolves, then add dried Chili powder, shallot powder and a little sesame oil and mix well to make ginger and duck juice, and then divide the juice into several small bowls as seasoning plates for later use.