Lu Duck

1. Duck should remove its internal organs, trachea and esophagus, add scallion and ginger water, and massage repeatedly with cooking wine. Warm the water and soak in bleeding water, and flush the abdominal cavity thoroughly.

2. Cut off the duck feet and wings for easy preparation in the next step. Hang the duck and control the water, especially the blood and water in the abdominal cavity.

3. Use kitchen tissue to remove the moisture indicated by the duck, and apply dark soy sauce evenly to the entire body of the duck (the key to coloring).

4. In China, add scallion oil (cooked in advance, relevant recipes will be released), with the duck skin facing downwards, and cook repeatedly on both sides. The duck fat will add oil until both sides turn yellow and red.

5. This is the effect of applying dark soy sauce and then kneading it.

6. The feet of Duck wing tips are also mediocre. In order to distinguish the effect, there is no soy sauce. The color is white. After all ducks are mediocre, serve them for standby.

7. Wash the pot and add a little peanut oil. Add ginger slices and onion heads to stir fry until fragrant. Add 20ml of rice wine, which will burn. Pay attention to safety, then add 50ml of Donggu seafood soy sauce, warm water, sugar, rock sugar, and two tablespoons of oyster sauce.

8. Add stewed meat buns and a few pieces of tangerine peel (orange peel) to remove the fishy smell and enhance the freshness. The water should not exceed half of the duck. Bring to a boil over high heat, skim off the foam, and simmer on low heat for 20 minutes.

After 20 minutes, turn the duck over and continue to cook over high heat for another 20 minutes until the duck is fully cooked.

10. Take out the boiled duck (be careful not to let it fly), remove all the duck feet, Duck wing tips, stewed meat buns, and all the seasonings.

11. Turn on medium heat until the soup is slightly thick, then pour the soup onto the duck and let it color and taste until the duck is covered in the soup, with a rosy color and full flavor. Then put the duck aside, let it cool and prepare to chop it into pieces.

12. Pour the soup into a bowl to cool, skim off the floating oil and fat (color better). Try to leave as much soup as possible.

Cut the duck into pieces and set it on a plate, drizzle with soup, and garnish with cilantro leaves. The finished product has a rosy color, moderate sweetness and saltiness, is fat but not greasy, tender and juicy, and leaves a lingering fragrance on the lips and teeth.