Raw materials:

Half a duck, 250g bamboo shoots, a small piece of onion, three cloves of garlic, a small piece of pickled ginger (about 10g), about 3 pickled peppers, 1 tbsp Pixian watercress, 1 tbsp pepper, 1 tbsp soy sauce, 1 tbsp.

Exercise:

1. Wash ducks and bamboo shoots, and wash onions, garlic and ginger;

2. Ducks are cut into two-finger-wide pieces, bamboo shoots are cut into one-finger-wide pieces, green onions are sliced obliquely, garlic and pickled peppers are sliced, and pickled peppers are chopped;

3. Boil water in the pot. After the water is boiled, blanching the bamboo shoots will help to remove the alkaline taste of the bamboo shoots themselves.

4. After changing the water to boil, blanch the sliced duck to get greasy;

5. Pick up the wok and pour the oil. When the oil is 80% hot, onions, garlic, ginger and pickled peppers explode;

6. Stir-fry the duck pieces evenly, then stir-fry the bamboo shoots, and add cooking wine, soy sauce and salt to stir-fry evenly;

7. Stir fry for about 3 minutes, then add boiling water to the pot, cover the pot and stew for about 30 minutes, being careful not to dry the pot. After about 30 minutes, you can dry the soup with a big fire.