1, practice one

Materials: a duck, half a catty of mushrooms, two tablespoons of salt, one tablespoon of dark soy sauce, one tablespoon of dried peppercorns, 2 chili peppers, 3 garlic, one tablespoon of brown sugar, one tablespoon of cooking wine, 2 pieces of ginger.

Salt in the water will wash the duck for about 1 hour. Blanch the duck in a pot of water with a moderate amount of cooking wine. Duck and mushrooms, chili peppers, ginger, garlic, hot oil add ingredients and stir fry. Pour into the duck and stir-fry, add appropriate amount of dried peppercorns, add salt and brown sugar (brown sugar to remove fishy), add wine (add wine when the fire is at its peak), add mushrooms and stir-fry. Add braised soy sauce, put the burnt duck into a casserole dish and simmer for 3 hours (turn off the heat and simmer when the fire is on high).

Rise and serve.

2, practice two

With ingredients: duck half, ginger 5 pieces, salt 5 grams, 3 dry chili, 2 spoons of dark soy sauce, 2 cloves of garlic, garlic leaves, 3 spoons of cooking wine.

Fresh duck cleaned (frozen duck can be blanched), ready to dry chili peppers, two heads of intact garlic without peeling, scallions, ginger. Hot oil into the ginger slices of duck meat stir fry water, stir fry out of the fat to fishy 7 Sao flavor, meat slightly charred pot side dripping into the wine to fishy aroma. Add cold water, salt over the end of the duck meat boil.

Boiling duck soup add not peeled garlic cloves, transferred to the pressure cooker pressure for about 15 minutes. Pressure soft duck meat add dried chili pepper iron pot over high heat to collect juice. After the soup is thick, add green onion red chili pepper decoration.

3, practice three

With: duck half, 1 carrot, 2 wire pepper, 4 slices of ginger, 2 cloves of garlic, salt, soy sauce, oyster sauce, 10 grams of fungus.

Soak the fungus, cut the carrot into chunks, and cut the pepper into rings. Ginger, garlic slices. Duck without blanching, ginger and garlic stir-fried directly into the pan. Stir fry until the water is dry, duck fat out and add water to cook. When the water boils, remove the foam. Change the crockpot, stew on low heat for an hour.

After one hour, add the fungus and continue to simmer for half an hour. When there is not much water, add carrots and cook. Add thread pepper and season with salt, soy sauce and oyster sauce. Delicious stewed duck is ready, especially delicious, especially rice.