First, you need to cut it in half. After putting it in the container, you can cover it with fresh-keeping film, then put it in the microwave oven and cook it for minutes. Then put it in the pot and steam it for ten minutes. The steamed duck can be eaten completely. Before cooking, steamed duck needs to wash the surface cortex with warm water, and then it can be immersed in warm water for more than 3 hours, which can greatly reduce the salinity and soften the duck.

鸭子是常见的家禽之一，鸭子的肉质鲜甜，而且含有丰富的营养价值，适当吃一些鸭肉能有效补充人体所需营养成分。鸭子的做法有很多，比如红烧、焖煮、香煎鸭肉等，但能保留鸭子原汁原味的做法是蒸，一般来说鸭子需要大火蒸三十到四十分钟才可以吃。蒸煮鸭子的时候要注意把握好火候，如果蒸煮太久会使鸭子肉质变老，影响口感。同时，蒸鸭子的时候可以加入一些生姜或者料酒，这可以有效去除腥味。

Duck is one of the common poultry. The meat of duck is fresh and sweet, and it contains rich nutritional value. Eating some duck meat properly can effectively supplement the nutrients needed by the human body. There are many ways to cook ducks, such as braised, stewed and fried duck meat, but the way to keep the original flavor of ducks is steaming. Generally speaking, ducks need to be steamed for 30 to 40 minutes. When cooking ducks, pay attention to the heat. If cooking for too long, the meat will age and affect the taste. At the same time, when steaming ducks, you can add some ginger or cooking wine, which can effectively remove the fishy smell.

蒸鸭的主要成分是蛋白质、脂肪和碳水化合物，其中蛋白质含量较高。蒸鸭肉的原料是蛋黄，其中有一种叫油的食品，其味道鲜美可口。蒸鸭肉在我国已有百余年历史。蒸鸭在我国已被列入第二批非物质文化遗产。蒸鸭有很多特性。它富含蛋白质。其次，它还含有丰富的维生素、矿物质和微量元素。

The main components of steamed duck are protein, fat and carbohydrate, of which the content of protein is high. The raw material of steamed duck meat is egg yolk, including a food called oil, which tastes delicious. Steamed duck has a history of more than 100 years in China. Steamed duck has been listed in the second batch of intangible cultural heritage in China. Steamed duck has many characteristics. First, it is rich in protein. Secondly, it is also rich in vitamins, minerals and trace elements.

蒸鸭肉的制法将鸡、鸭肉洗净，放入锅中，加水煮沸后，用清水浸泡10分钟即可。鸡、鸭肉是人们常吃的美味佳肴。蒸鸭是一种美味佳肴。适于滋补，是各种美味名菜的主要原料。人们常言鸡鸭鱼肉四大荤。烤鸭是一种美味佳肴。它具有香浓口感和鲜嫩口感。人们常言鸡鸭鱼肉四大荤。

The preparation method of steamed duck: wash the chicken and duck, put them into the pot, add water to boil, and soak them in water for 10 minutes. Chicken and duck are delicacies that people often eat. Steamed duck is a delicacy. Suitable for nourishing, it is the main raw material of all kinds of delicious dishes. It is often said that chicken, duck, fish and meat are the four major meat dishes. Roast duck is a delicacy. It has fragrant and tender taste. It is often said that chicken, duck, fish and meat are the four major meat dishes.

蒸鸭的烹饪方法有用蒸鸡汤加水煮沸，再放入鸡汤内，用小刀轻轻搅拌均匀后放入鸭汤内，再将其切成小片。蒸好的鸭子在热锅里翻滚几圈后即可食用。蒸鸭的主要成分是白菜和豆腐。其中，白菜和豆腐的营养价值是比较高的，豆腐则含有大量蛋白质；而蒸鸭则含有丰富的维生素c、维生素e、维生素a、b和e等。蒸鸭在烹饪时要注意以下几点蒸鸭要用水煮，不能用油炸。蒸鸭的温度不宜太高，以免烫伤食物。蒸鸡肉是一种美味佳肴，适于滋补和营养丰富。人们常言鸡鸭鱼肉四大荤，鸭子蛋白质含量较低。鸭肉蛋白质含量高，营养丰富，蒸鸭的主要成分是蛋白质、脂肪和碳水化合物，其中蛋白质含量较高。

The cooking method of steamed duck is to boil the steamed chicken soup with water, then put it into the chicken soup, stir it gently with a knife, then put it into the duck soup, and then cut it into small pieces. The steamed duck can be eaten after rolling in the hot pot for a few circles. The main ingredients of steamed duck are cabbage and tofu. Among them, the nutritional value of cabbage and tofu is relatively high, while tofu contains a lot of protein; Steamed duck is rich in vitamin C, vitamin E, vitamin A, B and E. When cooking steamed duck, pay attention to the following points. Steamed duck should be boiled in water, not fried. The temperature of steamed duck should not be too high to avoid scalding food. Steamed chicken is a delicacy, suitable for nourishing and nutritious. It is often said that chicken, duck and fish are the four meat dishes, and ducks have low protein content. Duck meat has high protein content and rich nutrition. The main components of steamed duck are protein, fat and carbohydrate, of which the protein content is high.