2. Dice the lotus root and blanch it.
3. Cut the pepper into small pieces.
4. Pour the right amount of oil into the pot and fry the duck until it is light yellow.
5. Then, stir-fry the diced lotus root to dry water, and stir-fry the pepper blocks to dry water and take them out.
6. Leave a proper amount of oil in the pot, add the dry pot sauce, ginger slices and pepper and saute until fragrant.
7. Pour in the duck and stir fry.
8. Then add 25g of clear water and stir-fry for 2 minutes, pour in diced lotus root and stir-fry, then add some salt and stir-fry until it tastes good (about 4 minutes).
9. Finally, add the pepper pieces, add the chicken essence and stir fry, and the fragrant dry pot can be served.