Crystal duck is a very precious duck meat dish, which was exclusively used as court cuisine in ancient times. With the improvement of people’s living standards in modern times, more and more ancient gourmet dishes have appeared on people’s tables, and crystal duck is one of the most representative dishes. Let’s take a look at the methods of making crystal duck. I hope everyone will understand.

Method one:

1. Wash the duck meat clean.

2. Scrape the fat off both sides of the pork skin with a knife.

3. Cut the scallions into sections, crush the ginger, and chop the cilantro.

4. Boil the duck and skin separately in boiling water, remove them, rinse off the blood foam with cold water, place them in a clean bowl, add scallions, ginger, cooking wine, monosodium glutamate, salt, star anise, cassia bark, and clear water (enough to cover the duck and skin), steam over high heat until the duck meat is tender and falls apart.

5. Remove the duck meat, take out the bones, cut it into pieces, and arrange it in the container.

6. Remove the scallions, ginger, star anise, cassia bark, and skin from the pot, filter the soup, skim off the floating oil, and pour it into the container so that the soup covers the duck meat after it cools and solidifies.

7. Use a small knife to cut the duck pieces open when eating, arrange them in the dish, and sprinkle with chopped scallions.

This dish has a pure color, fresh and fragrant meat that is tender but not greasy.

Method two:

1. Boil a pot of water, add a little cooking wine, blanch the duck and skin separately until they change color, then remove them;

2. Scrape the fat off the skin with a knife, remove the small hairs, and wash it clean;

3. Wash the duck clean of blood foam;

4. Put the duck, skin, ginger cubes, licorice, salt, cooking wine, and water into the pot, bring to a boil, then turn down the heat, and continue to cook for about half an hour, then remove the duck and pork skin;

5. Cut the duck into thick slices with the skin on, and slice the skin;

6. Remove the ginger and licorice from the original soup, skim off the floating oil, put the duck slices and skin shreds back into the pot, and continue to simmer over low heat for about an hour;