1 duckling

250 grams of ginger

1 green pepper

Red pepper 1 cooking wine

Proper amount of cooking wine

Proper amount of soy sauce

Recipe practice:

1. Wash the ducklings.

2. Cut the duckling into small pieces, separate the duck skin, feet, wings and kidneys, and separate the duck meat for later use.

3. Put the oil in the pan, fry the duck skin first, and then fry the oil.

4. Stir-fry the duck skin until it is yellow, and add the duck feet, wings and kidneys to stir fry.

5. Add duck and continue to stir fry.

6. Stir fry until the duck changes color

7. Add a spoonful of cooking wine to remove fishy smell

8. Stir-fry the duck for oil, and stir-fry the ginger slices with the duck evenly.

9. Add some soy sauce to taste

10. Add appropriate amount of water and cook over high fire.

1 1. Cook for a few minutes and add some salt (the salted duck is tender at this time).

12. Dice the red pepper, pour in the duck meat and stir-fry evenly over low heat.

13. Continue to simmer, cut off the green peppers, and add the duck and stir well.

14. Pour in duck blood and stir fry quickly and evenly.

15. Collect juice with fire.

16. Flat loading