1. Wash the clean duck with cold water, carefully remove the residual foreign hair with tweezers, and chop off the tail duck tip.
2. Chop the fresh perilla. Ginger is minced. Chop garlic and then cut it into fine powder. Cut the dried pepper into sections.
3. Mix 1/2 teaspoons of salt, 1/2 teaspoons of white pepper, Guangdong rice wine and soy sauce evenly, smear them on the washed duck surface, and put them in a container for 20 minutes.
4. After pickling the clean duck, take out the water to control the dryness. Heat the oil in the wok to 50% heat with medium heat, clamp the salted duck with a colander, carefully fry it in the oil, and try to soak the oil in the duck meat. When frying, you can scoop up hot oil with a frying spoon and pour it on the duck meat that can't be soaked.
5. Frying is limited to 7 minutes. When the duck is fried until the surface is golden and the meat is mature (there is no blood oozing after cutting), you can remove the excess oil and let it cool.
6. Leave 1 tbsp of oil in the pot, heat it to 50% heat over medium heat, add Jiang Mo and minced garlic, stir fry until fragrant, then add minced perilla and dried chili, stir fry evenly, add light soy sauce, remaining white pepper, sugar, broth and sesame oil, stir fry evenly and bring to a boil.
7. Chop the chilled duck evenly into pieces 5 cm long and 3 cm wide, put them on a plate and pour in the prepared perilla sauce.