Composition:

Half a duck

6 slices of ginger

Garlic 5 cloves

Xiaomi spicy 250g

Sichuan pepper

A spoonful of homemade bean paste.

Proper amount of cooking wine

Octagonal quantity

rhizoma kaempferiae

A little sugar

Proper amount of salt

Appropriate amount of chicken essence

Recipe practice:

1. Material preparation: sliced ginger, diced garlic, diced millet, and spicy slices for later use.

2. put water in the pot, add duck meat, boil, and simmer for blood.

3. Take out the duck, wash the blood foam and control the water for later use.

4. Put a proper amount of oil in the pot, add pepper, ginger and garlic, and stir fry.

5. Add duck and dry. When the temperature in the pot is the highest, add cooking wine to remove the fishy smell, and add some sugar to improve the taste.

6. Add another tablespoon of bean paste. (I made this bean paste myself, and there is already Kaempferia octagonal in it. ) Slide the bean paste into the pot and stir-fry until fragrant.

7. Put half of the chopped millet spicy into the pot and stir fry.

8. add some water, and it is best not to pass the duck. Turn off the fire for half an hour after the water boils.

9. When the water in the pot is about to boil, add the other half of Xiaomi Spicy and add some salt to stir fry, because it is easy to paste the pot at this time. When the water is completely boiled, the bright oil is drained, the chicken essence is added, and a plate of spicy duck meat is taken out of the pot.