Seasoning: lard (refined) 50g pepper 5g salt 10g star anise 5g monosodium glutamate 5g Amomum villosum 1g nutmeg 1g cinnamon 10g cooking wine 10g ginger 5g onion 10g angelica dahurica 5g ginger 10g fennel seed. 1g garlic 10g clove 2g coriander 5g vinegar 2g soy sauce 10g sugar 20g sesame oil 10g each.

How to cook wild ducks;

1. Slaughter wild ducks, unhairing, eviscerating, chopping off their mouths and palms, washing and drying;

2. Shred onion and ginger, chopped garlic and chopped coriander;

3. Wash the washed wild ducks with refined salt and monosodium glutamate;

4. Mix pepper, star anise, Amomum villosum, nutmeg, cinnamon, galangal, angelica dahurica, fennel seed, shredded onion, clove and shredded ginger, sprinkle them inside and outside the duck, put them in a pot, add soy sauce and cooking wine for 6 hours, and steam them in a drawer for 2 hours;

5. Add the cooked lard into the spoon and cook until it is 80% cooked. Add the wild duck and fry until it is bordeaux. Take it out.

6. Then put the base oil in the spoon, fry the onion, shredded ginger, minced garlic and coriander until cooked, put the duck breast down in the spoon, pour the juice made of white sugar, vinegar, sesame oil and soy sauce, turn the spoon out and put it on the plate.

For more information about cooking wild ducks, please check Mint.com Food Bank/Food House/Pengye Duck.