Red braised duck in Qujiawan town is a traditional delicacy in Honghu area. This famous dish is popular with everyone. In order to maintain its reputation, today's famous masters have improved their techniques from the blade craftsmanship, chopping the whole duck without hair into thirty-six pieces, so that each piece of meat has a bone in it, and the meat hanging on it has the same shape and size. Generally speaking, a duck only has two legs to chop out. However, as long as you master the knife technique in terms of wings and support, you can add two legs. After you chop them, fry them in the pot and color them. When they are eight years old, you can take them out and remove the bone residue and the blunderbuss. Place the pot on the fire, put in the soup, ginger and fried duck pieces, stew for about an hour, and then put the sugar in the pot to make it sweet to the bone. When the pot is set up, it will form the original shape of the duck on the water surface of the lake. In this way, people can not only taste the Red duck without rotten, rotten without mud, crisp and sweet, sweet to the bone, but also full of wild game. "Braised duck" raw materials: one wild duck (about 2 jin), half of lard, one or two sesame oil, four Liang white sugar, two liang Shaoxing wine, one or two nitrate water, three parts refined salt, two parts pepper, half of garlic, three parts green onion, half of ginger, three money ginger powder.

System method:
(1) Select a pair of Honghu produced green head duck. After plucking the coarse hair, burn the fine hair on the open fire, cut the abdomen to remove the internal organs, keep the gizzard and heart, and wash with clear water. Cut duck gizzard, remove skin impurities and cut into pieces. Cut off the head, tail, paw and spine of the duck. Pat the neck with the tip of a knife and cut it into four pieces. Cut the rest into one inch long and quarter wide pieces.   
(2) Place the wok on a high fire, heat sesame oil, add the duck pieces with salted water and stir fry. When the duck pieces are dry, add Shaoxing wine and stir fry for two minutes until the duck meat is just cooked, then start the wok.   
(3) Place the original frying pan on the high fire, stir fry the duck pieces, home salt, ginger slices, clear water (immerse the duck pieces), cover the pan and simmer for half an hour. When the duck pieces are eight mature, and there is still a small amount of soup in the pan, add garlic white and sugar and continue to simmer until the sugar juice can draw silk, and then set up the pan. Heat the remaining sugar juice in the pot, add the cooked lard, water it on the duck, sprinkle with onion and pepper. Features: this dish is yellow and bright in color, fine in cooking and fire skill. The meat is fat, tender, crispy, fresh, sweet and refreshing, and thick in soup.