Preparation of ingredients:
duck
soybean
Pickled pepper
preserved ginger
Pixian bean paste
garlic
Sichuan pepper
salt
chicken essence
Soak soybeans one night in advance, just soak them in a half bowl. I am a big soybean eater, so I soak more.
Pickled peppers and ginger.
Slice the ingredients, as shown in the figure.
The duck was cut like this (this is the duck I got from my hometown, and my mother packed it and left, so happy, hehe)
Blanching water (cooking wine, onion, ginger)
Flushing standby (hot water)
Pour oil (a little more) into the hot pot.
Pour ginger, garlic, pickled pepper and pepper into hot oil (smoking), stir-fry evenly, and stir-fry all seasonings (note, run away after pouring, or you will burn yourself, don't ask why)
Pour in the watercress (stir the watercress quickly and evenly, and don't let it burn)
Pour in the duck and fry the water on its surface.
Pour in the soybeans (there is water in the soybeans, stir more).
Boil hot water and add salt (after boiling, turn to medium heat and stew for 20 minutes to half an hour, or pour it into a rice cooker and stew for one hour, so that the flesh and blood are separated. The iron pot will stew a little, but it won't take off the bones. )
Finally, collect the juice on high fire and add the chicken essence.
Plate up for dinner.
(Pickled peppers and ginger are all brewed by themselves, followed by a pickled pepper tutorial)
If you don't like soybeans, dried beans are also delicious, so you should soak them in advance. )