Five Ginger Duck Ingredients Red-faced duck 1/2 (about 1000g) Ginger 200g Sesame Oil 100g Pork Bone Soup 1000ml Cantonese Rice Wine 100ml Rock Sugar 20g Soy Sauce 80ml Anise 3pcs Cinnamon 1pc Cao Guo 1pc Scented Leaf 2pcs Peppercorns 1 tsp (5g) Angelica Sinensis 5g Prepared Diba 5g Rhizoma Ligustici Chuanxiong 5g Codonopsis Pilosulae 1 tsp (5g) Salt 1ts 1tspoon (5g) Vermicelli 2pcs Dry bean curd 100g Pea shoots 100g Rape 150g Directions Have the red-faced duck slaughtered, cut in half, and then chopped into 3cm pieces with bones. Wash the ginger and cut into long thin slices. Soak the vermicelli in cold water to soften. Soak the dried bean curd bamboo in warm water until it is completely launched, then cut into 5cm long pieces. Pour the sesame oil into a wok and heat over medium heat until 70% hot (place your palm on the top of the wok and you can feel a distinct rise of heat), add the duck meat pieces and ginger slices, and stir-fry slowly over medium heat for about 10 minutes, until the duck meat is gradually dried out of moisture and darkened in color. Add the angelica, ripe earth, chuanxiong rhizome, wolfberries and codonopsis to the wok and continue to stir-fry over medium heat for another 5 minutes before pouring in the pork bone broth, peppercorns, star anise, cinnamon, grass berries, allspice, peppercorns, soy sauce, Cantonese rice wine, salt and rock sugar. Bring the pork bone broth in the wok to a boil over high heat, then cover and simmer slowly over low heat for about 90 minutes until the duck is cooked through. After the family has finished eating the ginger duck, add the vermicelli, soaked bean curd segments, pea shoots and greens and serve with the soup. Tips: Mix soy sauce, sugar, chopped green onion, dried chili pepper and sesame oil together to make a sauce for dipping the duck into the soup for a more authentic flavor. Red-faced duck is also known as Flying Duck, Meat Mandarin Duck, and Kaji Duck, and is also known as Teng in Anhui. The red-faced duck is much larger than ordinary ducks and is named for its red face. Its meat is plump with a thin layer of fat between the skin and flesh, making it very flavorful. The red-faced duck is more common in the south, while few people in the north know about it. You can also use ordinary duck instead to make this ginger duck. There are a variety of foods that can be added to the soup, so feel free to mix and match according to your family's preferences. When the duck is slaughtered, the liver, heart, gizzard, and other offal are all good ingredients for shabu-shabu. It's a great way to finish off a meal with some noodles. Peking Duck Ingredients 1 net duck (about 2000g) 1 dish soy sauce, sweet sauce 10g maltose 1 dish green onion 1 dish salt, cooking wine moderate amount of tea cakes or sesame seed biscuits several Directions Select a whole duck, open the duck to remove the internal organs, and chop off the duck's claws. Boil a pot of boiling water, lift the pot and pour it directly onto the skin of the duck, aiming to make the duck bulge and plump up until the whole duck's skin is swollen, but don't scald the skin. Mix together the salt, wine, soy sauce and scallions, brush over the duck, several times, and marinate in the refrigerator for 24 hours. Skewer the duck on a spindle, paying attention to the center of gravity of the duck. Preheat the oven at 200 for 5 minutes and feed the duck into the oven using the grill handles. Roast the duck at 200 degrees for 5 minutes, then at 160 degrees for 40 minutes to brown the duck all over and it will come out of the oven as if it had been coated with glossy paint, and finally brush the duck with malt sugar and roast for another 5 minutes. Serve the duck with the sliced duck meat, the sesame seed biscuits and other condiments that have been placed on the table beforehand. Marinated Duck Ingredients Half a duck, one large piece of ginger, one bottle of soy sauce, about 7 or 8 tablespoons of honey, about 4 or 5 tablespoons of cinnamon, fennel, and allspice Moderate amount of cinnamon, fennel, and allspice (can be used if not used) Directions Blanch and rinse duck, put duck+beer (or cooking wine)+ginger into pressure cooker, and cook for 5 minutes after out of gas Pour 7 or 8-minute-cooked duck and some of the duck broth into an iron pot, add cinnamon, fennel, and allspice (can be used if not added). Pour in the soy sauce, bring to a boil and then lower the heat so that the duck is slowly flavored. Add honey before removing from the pot for 5 minutes. Bandit Duck Ingredients Ingredients: 1500g or so of grass duck half (must be grass duck Oh, more fragrant, and not much oil, will not give people the feeling of fat and greasy) Ingredients: carrots 2 (to choose a more fine, sweet kind) lettuce a, green pepper four Spices: green onion, ginger, monosodium glutamate, coriander, sugar a spoon, two leaves, cloves three, cinnamon a piece of fennel, a fruits of the grass, soybean sauce two teaspoons of dried chili pepper, pepper, dried chili sauce, two teaspoons of sugar, cinnamon a piece, fennel, grass nuts a Other: one bottle of beer (large bottle) Method Wash the duck, cut into 2cm square pieces, put into boiling water and boil for a while, remove and set aside. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how it works. Take a bottle of beer and pour it all into the pot. Add all the spices: allspice, cloves, cinnamon, cumin, grass nuts. Finally, add 2 teaspoons of sugar and bring to a boil over high heat. Once boiling, switch to low heat and continue. At this point you can peel and wash the carrot lettuce and cut it into thin rollers. Cut the green pepper into pieces, put it into the frying pan to break the raw, remove it and set aside. Cilantro garlic washed and cut into one-inch lengths, set aside. Cook over low heat for about 12 minutes, add the carrots and lettuce. About 10 minutes to cook, the beer gradually began to dry, this time must pay attention to prevent paste pot Oh, to be before the pot, add green pepper, and then again seasoned with a little monosodium glutamate, salt, parsley, garlic. Crispy Duck with Chestnuts Ingredients 1/2 duck 2 tablespoons (30ml) tomato sauce 2 tablespoons (30ml) oyster sauce 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) star anise 2 peppercorns 1 teaspoon (5g) finely chopped green onion 1 teaspoon (5g) minced ginger 1 teaspoon (5g) tangerine rind 20g chestnut kernels 100g dried dried bean curd bamboo 50g rice crackers Watercress 2 tablespoons (30ml) oil 500ml (30ml) Directions Wash duck. Wipe dry. Rub oyster sauce evenly on the duck, followed by star anise, peppercorns and orange peel, then place in a steamer and steam over high heat for 30 minutes. Soak the bean curd bamboo in warm water for 20 minutes. When it is soaked, remove from the pot, drain and cut into small slices. Heat a moderate amount of hot water in a saucepan over high heat. Add the chestnut kernels and cook over medium heat for 10 minutes, then remove from the pan and set aside. Heat the oil in a wok over medium heat. When it is 80% hot, put the duck legs into the wok with handheld hands, but don't put all the duck into the wok. Keep scooping up the hot oil with a soup ladle and drizzle it over the duck repeatedly until the skin turns to an even amber color, then fish out and drain the oil. When the duck is slightly cooled, chop it into 2cm wide pieces with a knife. Heat the oil in a pan, add the ginger and sauté, then add the tomato paste and soy sauce and stir-fry well, then add the chestnut seeds, bean curd slices and a little water, and cook slowly over low heat for a few minutes. Finally, mix in water starch, thicken the tomato sauce and pour it over the duck pieces, sprinkle with shredded green onion. Salt water duck Ingredients Duck 1/2 only, large fennel (anise) 1, 3 white nutmeg, a small point of cumin (about 20 or so like), scallion white, ginger, sand ginger 3-5, sea salt, half a bowl of yellow wine, a few peppercorns Practice Duck let the market people to help deal with good, go home and rub a handful of coarse sea salt in the duck, the purpose is to clean the duck body of the dirt, and then rinsed under the water, to the ginger, scallion white Rinse the duck with water, apply ginger, white onion, wine, peppercorns and sea salt on the duck's body, and marinate it in the refrigerator for one night. Take a pot, pour in the right amount of oil, burst the ginger, scallion white, pour in the water and wine and seasonings, sand ginger, sea salt, etc., high heat boil until the flavor of the wine evaporated almost when the heat to low, put the duck into a low-fire boil for a 20-30 minutes and then turn off the heat, let the duck simmer for about half an hour and then take it out of the iced water and let it cool, cut the pieces on a plate. Garnish: take some garlic, a small amount of salt Bureau of chicken powder or sand ginger powder, Zan into the boiling oil can be