2, first of all, relative to most of the family, if you really do this dish at home, first kill the duck after dehairing, gutting. Note: Generally in Xiangxi this side of the Tujia then, the viscera is not discarded, are cleaned together with the pot, of course, there are places that do not want viscera.
3, and then the duck chopped into pieces and cleaned, duck head, duck claws can not be chopped, and try not to be too small pieces of meat, moderate best, after the ginger and fresh red pepper slices, dried chili pepper cut into savings 50px per section of the look, green onions should not be cut off, about three together to make a twist-like.
4, the next can be under the pot, first of all, put the oil in the pot, by the high heat to boil, and then first into the duck head and feet deep-fried, to bring it into a golden brown when you can, and then into the duck, cinnamon, sesame seeds and white buckle together with the stir-fry, the same is the duck into a golden yellow color cut with the flavor overflow can be. This is put into the dry chili and ginger and a little bean paste, a little sweet sauce, 100g ~ 150g of rice wine to cook for a moment, a minute or so.
5, the next step is to add water in the pot, while adding a little monosodium glutamate (MSG), chicken broth can also be and the whole garlic, the number of 10 or so the best, for about fifteen minutes of simmering. Depending on the size of the fire, the general situation of a larger fire 10 minutes.
6, the last step, in the duck stew rotten into the fresh red pepper, stir fry 1 ~ 2 minutes into the twist-like green onions again stir fry 2 ~ 3 minutes on the pot. Then this dish is officially done.