Ingredients: a duck, about 3 kg. Ducks must swim once to get rid of blood bubbles. After crossing the water, drain the water for the ducks to use.

Ingredients: sliced tender ginger 80g, chopped small red pepper 50g, oil 150g, Pixian watercress 50g, pepper 5g, old ginger 10g, a little salt, monosodium glutamate 10g, a little soy sauce and a little cooking wine. Practice 1, choose ducks, be sure to choose ducklings.

2. Add oil, heat the oil fully, pour the duck, pepper and old ginger together, stir-fry, add cooking wine and a little salt after 5 minutes, continue to stir-fry until the duck is slightly golden yellow, add watercress, stir-fry the watercress evenly, add a little soy sauce (color matching), stir-fry for about 3 minutes, and add water, just submerge the duck at the water level, not too much.

3. After the water is boiled for 5 minutes, add ginger and small red pepper, add a little salt, and continue to braise over high fire. After 30 minutes, the duck will be cooked, so you can taste it and adjust the taste according to the saltiness. Finally, add monosodium glutamate and take out the pot.

Note: Step 2 takes about 15 minutes. At this time, the duck is cooked, but it is not soft.

Step 3: It takes about 40 minutes. When the water is boiled for 20 minutes, the duck is basically soft and there is not much water left. At this time, you can add monosodium glutamate and start the pot (leave some soup, and you can't wait until the water is completely boiled).

Small red peppers can be increased or decreased according to their own tastes. Adding more peppers will lift the taste and make it taste better.

Douban should not be let go too much, and the color is bright red. The taste can be aggravated by salt and soy sauce, and too much douban will make the taste too greasy.