It is a processing method of poultry prod.. Its rational prescription and exquisite technology have perfected the traditional cooking of Anhui pot-stewed duck and presented them to society. The fat in the pot-stewed duck manufactured by this method has been mostly extracted, thus the proportion of fat and lean is appropriate. As adjuvants, many kinds of rare Chinese medicinal herbs are used, their flavour attains the whole body after well stewing. Its colour, flavour and taste are particular, with an antipyretic function. The stewed duck of the present invention is very liable to eat and carry, offering a good tourist food. |