Ingredients: an authentic Xiangxi native duck, 300g vegetable oil, a little cinnamon, a little fragrant leaves, a little white buttons, a little monosodium glutamate, a little soy sauce, preferably sweet sauce, rice wine 150g, a little garlic seed, a little ginger, a little onion, a little dried pepper, a little red pepper, a little bean paste, and a little pork belly.

1. First of all, compared with most families, if you really cook this dish at home, kill the duck first and then remove the hair and viscera. Note: Generally speaking, the internal organs of Tujia people in Xiangxi are not discarded, but are washed and cooked together. Of course, in some places, internal organs are not needed.

2. Then chop the duck and wash it. Don't chop the duck head and feet, and the meat pieces should not be too small. It is best to be moderate. Then slice the ginger and fresh red pepper, cut the dried pepper into knots, and don't cut off the onion. About three pieces make twists together.

3. Next, you can go to the pot. First, put the oil into a pot and bring it to a boil with high fire. Then, first add the duck head and feet and fry until golden brown. Then, add duck, cinnamon, fragrant leaves and white buttons and stir fry together. Similarly, duck meat turns golden brown and smells delicious.

4. Next, add water to the pot and add a little monosodium glutamate. Chicken essence can also be mixed with the whole garlic, and the best amount is about 10, and simmer for about 15 minutes. Depending on the size of the fire, it usually takes 10 minutes in case of fire.

5. Finally, after the duck is stewed, add fresh red pepper and stir-fry for 1-2 minutes, then add twisted onion and stir-fry for 2-3 minutes. Then this dish is officially ready.

Zhijiang duck

Zhijiang duck is a famous food in Zhijiang Dong Autonomous County, Huaihua City, which is famous at home and abroad for its color, fragrance and taste. The production of Zhijiang duck mainly uses Zhijiang's unique temperature and unique ingredients in autumn and winter to make it emit a unique fragrance.

It is made of purebred ducks stocked in paddy fields and streams, coated with honey, fried, and made of many natural spices such as wild grass plants in Zhijiang and old soup spread for many years, plus Dongxiang traditional craft. The skin is bright, the meat is tender and delicious, smooth but not greasy.