Recipe: Cinnamon duck

Home Cooking Recipe: Cinnamon duck


This dish is the Cantonese Hakka dish "Xiangyu La Duck", but I didn't do much at one time, so I didn't use the casserole. If there are many people in the family, it will be fragrant when I put on a casserole! It is especially delicious~ With the waxy duck, the scent of the steamed bread is brought out, and the fragrant waxy duck oil penetrates into the gimmick of the powder. The two materials are matched together, the taste is strong, the taste is long, and it is perfect!



  1. Wash the duck, smash it, and drown it.

  2. Toon peeled and cut the hob block.

  3. Cut the pepper into small circles, chopped onion ginger and garlic.

  4. Pull the ducks out of the fire with a small fire and bring out the ducks.

  5. Fry the fragrant clams with waxed ducks and golden on both sides.

  6. Under the ginger, garlic, small fire musk, stir-fried duck and citron.

  7. Add a small amount of water, sugar, Shaojiu, soy sauce, simmer for 10 minutes to collect juice, sprinkle with chopped green onion.


1, the duck has a salty taste, do not put salt, soy sauce is also a very small amount, you can taste the adjustment of salty. 2, the duck's subcutaneous fat is more, you can not put oil, completely fried duck with a steamed duck, especially fragrant. 3, steamed bread is easy to dry, remember to turn over, from time to time a few drops of water into it, so as not to stick the pot.

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