Ingredients: duck 1/4. Muscovy ducks are generally selected, and the meat quality is thick, 1/4 is only one catty. Ginger 3 Liang.

Accessories: one green garlic seedling, two red peppers, two pieces of old ginger and a few pieces of peppers.

Seasoning: cooking wine 1 tbsp, sugar 2 tbsp, soy sauce 4 tbsp, peanut oil 3 tbsp.

Making:

1, cut the duck into matchbox size, wash and control the water; Shred ginger; The green part of the garlic seedling is cut into sections, and the white part is cut into oblique blocks.

2. Add oil to the wok and heat it to 60% to 70%. First, add ginger and pepper. After a while, pick out the pepper, then add garlic slices and pour the wine into the wok.

3. Stir-fry the duck pieces for about 3 minutes, sprinkle with sugar, pour in soy sauce, add about two bowls of boiling water, continue to keep the fire, and add shredded ginger to boil. Turn a small torch, collect shredded duck into the middle of the wok and start collecting water. You can control the speed by retracting the cover. It needs to be turned over several times in the process of collecting water.

4. Add monosodium glutamate to taste when the water is collected to the remaining half, then turn off the fire, add the green garlic, and turn the spoon out of the pot.

Method 2

Composition:

Slaughter a duck, clean it, chop it into small pieces and boil it.

Half a catty of tender ginger, two ounces of morning pepper, a small piece of old ginger, about 30 pieces of pepper and eight pieces of red pepper.

Put two spoonfuls of watercress, two spoonfuls of soy sauce, two spoonfuls of soy sauce and one spoonful of sugar in the bowl.

Exercise:

1. Cut the tender ginger into small rolling blades, cut the pepper in half and remove the seeds.

2. Put oil in the pot until it is 90% hot, add pepper and ginger until fragrant, and then pour the duck pieces in the middle fire until the oil is yellow and shiny.

3. After turning off the fire, shovel the duck pieces to leave oil, pour the soaked red pepper, watercress, soy sauce and sugar into the remaining oil in the pot, stir-fry slowly until it is shiny and cherry-colored, and then pour the duck pieces into stir-fry for one minute.

4. Pour the duck pieces and stir-fry until the duck pieces are about five centimeters high with water, and then bring them to a boil.

5. Add salt and cook for about 20 minutes, then pour in tender ginger and pepper and continue to burn.

6. Add the right amount of monosodium glutamate, take it out of the pot, put it on a plate, take it out, and burn it until the meat rake is thick.