Duck (the meat cooked by ducklings is not old), ginger, line pepper, medium red pepper (millet pepper is also acceptable), pickled pepper, garlic, dried pepper and pepper.

1.？ Prepare the ingredients, rinse the duck with water, add cooking wine, onion, ginger and water to soak the bleeding water (this step can remove the fishy smell), then wash and drain the water for later use.

2.？ Pour some base oil into the pot, pour in the duck and stir fry, stir fry the duck itself, pour out the duck water, and drain the duck for later use (this step can also remove the fishy smell).

3.？ Re-start the pot with hot oil, add ginger and stir-fry until it tastes like ginger. Take out the ginger and leave the oil in the pot.

4.？ Pour in duck, fry until both sides are slightly yellow, add red pepper, pickled pepper, garlic, dried pepper and pepper, and stir-fry ginger slices.

5.？ Pour in water without duck meat, add three spoonfuls of soy sauce, one and a half spoonfuls of oyster sauce, a little salt and sugar, one spoonful of soy sauce for coloring, a little chicken powder, stir fry, cover and simmer for half an hour.

6.？ Finally, add the string pepper, stir-fry over high fire and collect the juice until the soup is rich (if there are garlic sprouts, you can put some garlic sprouts at the end)

Note: Seasoning is increased or decreased according to the amount of duck meat and personal taste. If you are afraid of pulling, you can put less pepper and pickled pepper.