One, roasted duck bamboo

Raw materials:

500 grams of duck meat with bones, bamboo, 2 anise, cinnamon 2 small pieces, 2 pieces of spices, pepper more than a dozen, rock sugar 2 small, dry chili pepper, ginger, garlic, scallions, cooking wine, soy sauce, old soy sauce, each in appropriate quantities.

Practice:

1, duck cleaned and chopped into pieces, ginger cut into slices, scallions cut into segments, dried chili pepper cut into silk; putrefied with water after soaking about 30 minutes in advance and then fished out and cut into about 2 cm long section;

2, the pot into a moderate amount of water, down into the duck block, add a few slices of ginger and scallions, and then put a little wine, open fire (without cover), blanching until the duck block! After discoloration with a funnel to fish it out, rinse with water to clean the surface of the blood foam, drained

3, put a little oil in the pot, into the star anise, cinnamon, peppercorns, small fire stir fry flavor into the blanched duck pieces, turn on the heat, stir fry until the duck pieces of oil

4, put a small spoonful of wine, stir fry into the dry chili peppers, ginger, garlic, sesame, rock sugar, salt, a small spoonful of light soy sauce, two small spoonfuls of soy sauce, and stir fry to the duck pieces of color, and stir fry until the duck pieces of color.

Two, braised duck pieces

Raw materials:

Duck quarter only.

Ingredients:

Icing sugar, star anise, cinnamon, dried chili peppers, sesame seeds, cooking wine, soy sauce, ginger (sliced), garlic (peeled), green onions (adulterated), each in moderation.

Practice:

1, the duck washed and drained chopped into pieces, the pot into the appropriate amount of water, into the duck pieces, boil and then cook for about 2 minutes, with a leaky spoon will be fished out of the duck pieces, rinsed with clean water and then fished out to be used;

2, the pot put a little bit of oil, into the star anise, cinnamon, rock sugar, stir fry until the basic melting of the rock sugar (oil is hot, available after the spatula gently knocking the rock sugar, it would be very easily broken);

3, into the processed duck pieces, turn the fire will be stir-fried until browned oil;

4, into the two small spoons of cooking wine, stir-fried and then into the two small spoons of soy sauce, stir-fried on the color;

5, into the ginger, garlic, green onion knots, sesame seeds, dried chili peppers, the right amount of salt, pour in the right amount of hot water (to be not over the duck and higher than some), cover the lid of the pot, high-fire boiled to a low flame to cook for about 20 minutes;

6, open the lid of the pot, the soup will collect some thick can be out of the pot.

Three, the old duck steamed yam

Raw materials:

Slaughter a good old duck, yam 300 grams.

Applications:

Ginger (sliced), green onions (pulled knot), cooking wine each moderate amount.

Practice:

1, the old duck cleaned up and chopped into pieces; yam peeled, cut into hobnail pieces into the water to soak and wait for use;

2, hot pan in a small amount of oil, into the duck and ginger, high heat stir frying until the duck pieces of oil, so that the duck pieces of the surface looks slightly charred;

3, add the appropriate amount of salt and cooking wine, stir fry;

4, put the duck and the ginger, stir fry;

4, the duck, the duck and the ginger, the duck and the ginger, stir fry;

4, the duck and the ginger, stir fry;

4, the duck and the ginger, the duck and the ginger.

4, the yam pieces into the bottom of a large heat-resistant bowl, and then scooped into the fried duck pieces, to be used;

5, the voltage pot into the appropriate amount of water, and then set into the steaming rack, will be fitted with a bowl of yam and duck pieces placed on the steaming rack, and then into the scallion knots, covered with a pot lid, keep pressure for 30 minutes to the pressure inside the pot to drain the pressure and then open the lid and take out can be.