Raw materials:

500g duck with bone, proper amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 pieces of fragrant leaves, more than 0/0 pieces of pepper/kloc, 2 small pieces of rock sugar, dried Chili, ginger, garlic, onion, cooking wine, light soy sauce.

Exercise:

1. Wash the duck and cut into pieces, cut the ginger, cut the onion and shred the dried pepper; Wash yuba with clear water, soak it for about 30 minutes in advance, and then take it out and cut it into sections about 2 cm long;

2. Put a proper amount of water into the pot, add duck pieces, add a few slices of ginger and onion, add a little cooking wine, blanch until the duck pieces change color, remove them with a colander, rinse the blood foam on the surface with water, and drain.

3. Put a little oil in the pot, add star anise, cinnamon and pepper, stir-fry the duck pieces on low heat until fragrant, and then stir-fry them on high heat until the duck pieces are oily.

4. Add a teaspoon of cooking wine, stir well, then add dried Chili, ginger, garlic, fragrant leaves, crystal sugar, salt, a teaspoon of light soy sauce and two teaspoons of light soy sauce, and stir well until the duck pieces are colored;

5. Pour in hot water that has completely soaked the materials in the pot, cover the pot, and simmer for about 20 minutes after the fire is boiled;

6. Add the soaked yuba, stir well and continue to cook for about 5 minutes until the soup in the pot is basically dry. Add onion and stir well.

Second, braised duck pieces.

Raw materials:

A quarter of the ducks.

Composition:

Crystal sugar, star anise, cinnamon, dried pepper, fragrant leaves, cooking wine, soy sauce, ginger slices (sliced), garlic (peeled) and onion (mixed).

Exercise:

1. Wash the duck, drain and chop. Put a proper amount of water in the pot, add the duck pieces, boil and cook for about 2 minutes. Remove the duck pieces with a colander, rinse them with clear water and remove them for later use.

2, put a little oil in the pot, add star anise, cinnamon, rock sugar, stir-fry until the rock sugar basically melts (after the oil is hot, you can gently pat the rock sugar with a spatula, which will be easily broken);

3. Add the processed duck pieces and stir-fry until it becomes discolored and oily;

4. Add two teaspoons of cooking wine, stir well, then add two teaspoons of soy sauce, stir well and color; 5. Add ginger slices, garlic, onion knots, fragrant leaves, dried peppers, and appropriate amount of salt, pour in appropriate amount of hot water (don't pass the duck and above), cover the pot, and simmer for about 20 minutes after the fire is boiled;

6. Open the lid before serving and thicken the soup.

Third, the old duck steamed yam.

Raw materials:

Slaughter an old duck and 300 grams of yam.

Composition:

Ginger (sliced), onion (knotted) and cooking wine are appropriate.

Exercise:

1, clean up the old duck and cut it into pieces; Peel yam, cut into hob blocks, and soak in water for later use;

2, put a little oil in the hot pot, add the duck pieces and ginger slices, stir-fry until the duck pieces are oily, so that the surface of the duck pieces looks slightly brown;

3. Add a proper amount of salt and cooking wine and stir evenly;

4. Put the yam slices into the bottom of the heat-resistant bowl, and then scoop in the fried duck slices for later use;

5. Put a proper amount of water in the electric pressure cooker, then put it in a steaming rack, put the bowl containing yam and duck pieces on the steaming rack, then put the onion knot, cover the lid, keep the pressure for 30 minutes, and then take it out.