500 grams of duck heart, 25 grams of broken tangerine peel, 750 grams of peanut oil, 25 grams of sesame oil, 5 grams of dried chili, 0/00g of fermented glutinous rice juice, 0/5g of soy sauce/kloc-,0/0g of vinegar/kloc-,cooking wine, onion slices, ginger slices, appropriate amount of salt, 5g of monosodium glutamate, and sugar.

Gourmet practice

1. Wash the duck heart, remove the core tube, roll the blade into large pieces and marinate it with a little salt and cooking wine.

2. Put the duck heart into a 70% hot oil pan and fry it for fragrance.

3. Stir-fry the spoon with high fire, add the base oil, add the pepper, stir-fry the flavor, take it out, add the onion, ginger, dried pepper and dried tangerine peel, stir-fry the flavor, cook the wine, add the fried duck heart, then add other seasonings, bring to a boil with high fire, simmer for about 10 minute with low fire, and collect the juice with high fire. Pour in sesame oil and let it cool.

Gourmet special

Salty, fresh and spicy, with rich, thick and slightly sweet orange peel.