How to cook the duck rack of Beijing roast duck is more delicious?

The duck rack of Beijing roast duck can be selected in the following two ways:

1. Duck rack soup: cut the duck rack into small pieces, add ginger, cooking wine, salt, coriander, monosodium glutamate, pepper, white glutinous rice wine and other seasonings, simmer for two hours after the fire is boiled, and finally add pepper, monosodium glutamate, salt and sprinkle with coriander.

2. Duck rack soup with vinegar and pepper: Put the duck head, duck rack and duck wings into the pot, add appropriate amount of water and cook for half an hour with high fire to get fresh soup. Then cut cucumber into slices, cut coriander into powder, pour the base oil into a wok, add pepper to stir fry after heating, add appropriate amount of cooking wine and edible salt, add fresh soup and cucumber slices, boil, skim off the floating foam, add a few drops of vinegar, appropriate amount of monosodium glutamate and sesame oil, and finally sprinkle coriander powder.

These are two common duck rack practices of Beijing roast duck. You can choose different seasonings and practices according to your personal taste.