Cooking Steps

1. 

   Step1:Preparation work - the whole duck is handled. Cut out the duck head, neck, paw and internal organs. Keep the rest as a whole. Cut the wax gourd. Slice the ginger.

2. 

   Step2:Flying water - put all the ducks in the pot and boil them with water (to remove the smell). Take them out for use.

3. 

   Step3:Duck soup in casserole, put in job's tears, lentils, dates, wax gourd pieces and duck head, duck neck, duck paw and pig bone. Boil over high heat and turn to low heat for 1-2 hours. Finally, add salt to taste. Duck soup is sweet and on fire.

4. 

   Step4:Marinated duck - heat the oil in the pot. Stir fry the ginger slices. Fry the duck body until it changes color on both sides. Add the duck viscera (duck kidney, duck heart, duck liver) and half a bottle of marinade. Add water to half of the duck body. Boil it in high heat and then turn to low heat. Occasionally, use a spatula to pour the sauce on the duck (to help the whole taste). Then turn over the cover. This way, until the sauce is thick.

5. 

   Step5:When the sauce is well marinated, the rest of the sauce in the pot will be served. Remove the duck until it is not so hot. Cut it into pieces and set it on a plate. It will be better to dip the sauce on the surface or when eating. Fragrant into the brain.