Material: duck1000g,

Accessories: persimmon pepper 10g, green pepper 10g,

Seasoning: 5g star anise, 5g cinnamon, 2g fragrant leaves, 20g white sugar 10g soy sauce, 3g cooking wine 15g salt and 3g pepper.

working methods

1. Wash the duck and cut it into large pieces;

2. Wash green and red peppers, remove pedicels and seeds, and cut into pieces for later use;

3. Pour a proper amount of water into the pot, add duck pieces, star anise, cinnamon, fragrant leaves, white sugar, soy sauce, cooking wine and salt, boil with strong fire, marinate slowly with low fire, and take out for later use;

4. Mix green and red peppers with duck pieces, evenly sprinkle with flower oil and salt, and put them in the oven;

5. 150℃ barbecue for 3 minutes.