condiments

A duck.

condiment

energy

(Ginger) 1 small pieces

Sichuan pepper

30 capsules

Light soy sauce

2 tablespoons

dark soy sauce

2 tablespoons

Pixian bean paste

2 tablespoons

refined sugar

1 tablespoon

Pickled red pepper

eight

Annual bunchy pepper

2 beam

working methods

1. Cut the tender ginger into small rolling blades, cut the pepper in half and remove the seeds.

2. Heat the oil in the pot to 90% heat, add pepper and ginger, stir fry, and then pour the duck pieces until the duck pieces turn yellow and shiny.

3. After turning off the fire, shovel the duck pieces to leave oil, pour the soaked red pepper, watercress, soy sauce and sugar into the remaining oil in the pot, stir-fry slowly until it is shiny and cherry-colored, and then pour the duck pieces into stir-fry for one minute.

4. Pour the duck pieces and stir-fry until the duck pieces are about five centimeters high with water, and then bring them to a boil.

5. Add salt and cook for about 20 minutes, then pour in tender ginger and pepper to continue cooking.

6. Add the right amount of monosodium glutamate, and take out the pot when the meat rake is cooked to a thick juice.