Ingredients: duck, ginger, garlic, green pepper, millet spicy, ginger, pickled pepper, bean paste.
Step: 1. Chop the duck into small pieces the size of a thumb tip, pat a little turmeric to prepare a little Jiang Mo, cut garlic into mashed garlic, slice green pepper directly, cut millet into two pieces to increase the spicy taste, slice young ginger directly, and finally cut a little pickled pepper.
2. Put rapeseed oil in the pot first. When the oil is hot, add the right amount of pepper, then add the duck meat (the duck meat fried with ginger must be raw), a little bean paste and a little sugar, and then slowly fry the duck meat until it is fragrant.
3. Add ginger, garlic, dried peppers and pickled peppers when frying, and then pour a little white wine from the pot (the rapid evaporation of white wine can bring out the foul smell in duck meat).
4. When the oil feels a little clear, put half ginger (ginger must be divided twice) and saute; Then add a proper amount of salt and soy sauce, add millet and stir-fry until spicy, then add green pepper, the other half of ginger and onion.
5. Add appropriate amount of chicken essence and monosodium glutamate. Cut ginger and green pepper into sections, drop a few drops of spicy fresh dew (adding spicy fresh dew is a commercial practice) and rattan pepper oil, stir-fry for a few times, then turn off the heat and start the pot.
A delicious ginger duck is ready, spicy and dry, with a strong ginger flavor.