Ingredients: a duck, cut into pieces after slaughter, fished out, soaked in boiling water and drained; Soak dried bamboo shoots and cut them into sections about one inch long; Cut the ginger in half with a knife, and tie the onion in a knot; Put two tablespoons of watercress, six or seven red peppers, three tablespoons of soy sauce and one tablespoon of sugar and coffee in a bowl; Pepper about 20, salt; Put two tablespoons of starch and proper amount of monosodium glutamate into a bowl, and add one tablespoon of water to make a sauce.
Roast duck:
1, heat the oil in the pan to 70% heat, pour in the duck, ginger, onion and pepper, stir-fry until the water is bright, and take out the duck and leave the oil.
2. Pour watercress, pickled pepper, soy sauce and sugar into the remaining oil in the pot and stir-fry until cherry red.
3. Add the duck pieces, stir well, add about 2 kg of water (if the water is not enough to cook the soft duck, add boiling water halfway), add bamboo shoots and salt after boiling, cover and boil, then simmer for about an hour until the duck meat is completely soft.
4. Pick out ginger and onion, and collect thick soup before cooking.
You can know if you can eat it by watching the production process.