materials?

One or half duck (half duck in the menu)

3 tablespoons of distiller's grains

Braised duck with oil, salt, ginger, dried Chili, raw soy sauce and appropriate amount of cooking wine

green pepper and onion

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after the wok is cleaned, fire and boil the water that can not pass the duck. Wash the duck and chop it up. After chopping it, put it in boiling water and burn it off.

after burning, scoop up cold water once, and then scoop up and drain the water again.

Wash the pan, put oil in the hot pot with gas, add ginger (more ginger is delicious, less if you don't like it) and dried Chili to fry until fragrant, then add duck and sprinkle some salt cooking wine to dry and fry until fragrant. Stir-fry until fragrant, put it in water that hasn't eaten ducks, cover it with fire and cook for 2 minutes.

it's time to remove the cover, then put three tablespoons of distiller's grains into it and mix well. Cover it and cook for about 15 minutes on medium heat (if you have time in the middle, remove the cover and stir it)

This step can't be done with high fire, but with medium and small heat, the distiller's grains can penetrate into the duck meat, so that the duck meat will have the smell of distiller's grains.

when the time comes, remove the lid (if there is still water in the pot, dry it with high fire)

pour some soy sauce and mix well

after mixing well, add the green pepper and stir-fry for a while.

enjoy it.