Pepper duck, crispy duck with minced shrimp and shrimp, spring bamboo shoots in sesame sauce

Pepper duck

Ingredients & Distribution:

Duck, green onion, ginger, garlic, rice wine, black pepper, white pepper, salt, sugar, light soy sauce

Steps:

1. Crack the black pepper and white pepper, put it in a bowl together, pour in the hot oil and stir well, add salt, sugar and light soy sauce and stir well for later use.
2. Heat oil in a casserole, stir-fry the chives, ginger and garlic, pour in the duck meat that has been chopped into pieces after slaughter, and bake over medium-high heat for 15 minutes.
3. Drizzle with the prepared sauce, cover with a lid and pour in a circle of rice wine, and continue to bake for 15 minutes.

Crispy duck and shrimp creamy

Ingredients & Distribution:

Duck, shrimp, lean meat, maltose, white vinegar, rice wine, white pepper, salt, soy sauce, oyster sauce, water, starch

Steps:

1. After slaughtering, the duck carefully removes the whole skin, spreads the skin on the sushi curtain, and uses a needle and thread to fix the moisture on the air-dried surface for later use.
2. Take a tablespoon of maltose, half a bowl of white vinegar, two tablespoons of rice wine, and an appropriate amount of water to make crispy water and boil for later use.
3. Pour the boiled crispy water over the duck skin and air dry it again for later use.
4. Puree the shrimp and lean meat, season with white pepper, salt, soy sauce, oyster sauce, water and starch to taste and thicken.
5. The air-dried duck skin is continuously poured with hot oil until golden brown, and the shape is trimmed after removal, and the seasoned meat puree is spread on the duck skin, and fried over medium-low heat.

Spring bamboo shoots in sesame sauce

Ingredients & Distribution:

Spring bamboo shoots, green onions, ginger, Sichuan peppercorns, star anise, chopped green onions, black pepper, chili powder, light soy sauce, sugar, sesame paste

Steps:

1. After peeling the spring bamboo shoots, cut them into oblique knife segments, then cut them in the middle, put them into a pot of boiling water, add salt and oil, continue to cook for 4-5 minutes after boiling, remove and drain the water.
2. Heat the oil, stir-fry the white chives, ginger, Sichuan pepper and star anise, put the spring bamboo shoots after controlling the water into the chopped green onion, black pepper and chili powder, and pour in the hot Sichuan pepper oil, add light soy sauce and sugar and stir well.
3. Take an appropriate amount of sesame paste, light soy sauce, and water and stir until combined, then pour it on top of the spring bamboo shoots.