Materials

7g of duck, 35g of mushroom, 1 pickled ginger, 8 cloves of garlic, 3 pickled peppers, more than 1 pieces of pepper, red bean paste, cooking wine, 1 green onion, a little soy sauce, chicken essence

Method

1. The duck is young and tender, and can be cooked 1.

2. Wash the mushrooms and tear them in half. Soak the ginger and cut into fine particles. Cut the pickled peppers into sections. Wash the cloves of garlic and cut the green onions into sections.

3. Put the duck in a hot oil pan and fry the oil, then add cooking wine, pickled ginger, garlic, pickled pepper, pepper, watercress and a little soy sauce in turn and stir-fry for a while.

4. When the duck meat is flooded for about 1 cm, it should be boiled with strong fire first, and then slowly burned with medium and small fire.

5. When the soup is half cooked, put the mushrooms together and stew.

6. stew the duck until it is cooked, and add the green onions and chicken essence.