Oil whole mother duck: Ingredients: 1 hairless tender mother duck (weighing about 2000 grams), 1 pig's feet and claws (weighing about 250 grams), 250 grams of pig fat with skin, 50 grams of cooked asparagus slices, 25 grams of shiitake mushrooms, 100 grams of cabbage, 10 grams of yellow wine, 15 grams of salt, 100 grams of soy sauce, 10 grams of sugar, 30 grams of green onion knots, 10 grams of ginger pieces, 6 grams of sesame oil, 100 grams of refined vegetable oil. Grams of refined vegetable oil 100 grams.

Practice: (1) the duck gutted, gutted, chopped off the feet, to duck shame, wash; duck neck twisted to the right wing; pig claw scraped clean, split, chopped into 4 pieces. Duck, pig claw, fat meat together into the soup pot, add 1750 grams of water, soup pot boiling, skimming foam, pot end away from the fire, fish out and wash. Put the duck's breast down into the casserole with bamboo grates in the bottom, both sides of the pig's claw, fat meat, and then into the green onion knots, ginger pieces patted loose.

(2) the original soup pot with refined salt, soy sauce, sugar, set on high heat to boil, skimmed off the foam, add wine, pot pouring into the casserole, with a round plate to press the body of the duck, and then covered with a lid, set on medium heat to boil, moved to a small fire stew (keep boiling) about 3 hours until crispy, uncovered, go to the round plate, pick off the scallions, ginger, fat meat, bamboo grates, the duck turned over (breast side up), put on slices of bamboo shoots, mushrooms, bok choy. heart.

(3) frying pan on high heat, put the oil is hot, the next shallots fried incense, pot pouring into the casserole, cover the lid, and then simmer for about 5 minutes, end of the casserole away from the fire, dripping with sesame oil is complete.