1, net duck cleaning and draining water, into the marinade Chinese fire immersion cooking for 2 hours, removed and put into the pad with raw green cabbage leaves in the plate, with radish flowers decorated; white rice vinegar, sugar, garlic, green and red pepper grains into a uniform flavor sauce, with the brine with the duck on the dish.
2. Before eating, chop the goose into pieces weighing about 20 grams and dip them into the sauce. Characteristic Marinade: Raw material.
A. 50Kg of cold water, 10Kg of pork big bone, 5Kg each of old hen and spine, 1.5Kg of Jinhua ham.
B. 25 grams each of nutmeg, cardamom, licorice, 125 grams of cinnamon powder, 150 grams of star anise, 75 grams each of Liangjiang, fennel, Luo Han Guo, 50 grams of black pepper, 50 grams of sand nuts, Poria, jatrorrhiza, dry Shanzhang Jiang, 100 grams each of clove flowers. lemongrass 8 grams, mealybugs [is the live mealybugs with a sharp knife from the mouth of the anus up to the throat, to bamboo strips to unfold the thorax, abdominal cavity, take down the internal organs, take a cloth to wipe the blood (can not be cleaned with water), and then will be the limbs to unfold the tail leveling, with a steady fire air-drying, will be the same size as the two generated a pair of tied up, both as a product on the market, "dry mealybugs The dried mealybugs are then made into the market product "dried mealybugs". The one with big body, thick and long tail, no insects, dry and agitated is preferred]. 3, smoke spices 25 grams.