1. Take a clean bowl, first put it in 15g cooking wine, kill the duck from the neck, let the duck blood flow into the bowl, and stir it evenly with chopsticks;

2. soak the duck in boiling water and scald it. Then, cut into 1.8 cm square pieces with a knife and put them in a bowl for later use (head, feet, wings, internal organs, etc.). No need).

3. Wash ginger and cut it into 1.2 cm square slices;

4. Rooting the onion, washing, and cutting the onion into 1.2 cm long sections;

5. The dried red pepper is obliquely cut into 0.9 cm strips;

6. Put all two halves of garlic cloves in a clean bowl;

7. Heat a wok with a large fire, and pour in peanut oil. When it is 70% hot, pour the cut ginger, onion, garlic and dried pepper into the wok and stir fry, then pour in the duck pieces and stir fry;

8. Stir-fry until it shrinks and turns white, then add 20 grams of cooking wine, soy sauce and refined salt and stir-fry;

9. Then add 200 ml of fresh soup, and move the iron pot to simmer 10 minute;

10. When the soup is about110, pour duck blood on the duck pieces, stir fry while pouring, so that the duck pieces are covered with duck blood. After pouring in, add pepper and monosodium glutamate, stir-fry for a while, then take the pan, put it on a plate and pour in sesame oil.