Before domestic ducks are slaughtered, prepare a small glass of goose blood in advance, and add a small amount of water, white vinegar and salt to the bowl. Slaughtered ducks put goose blood into a bowl, and then stir it with wooden chopsticks until the stirred goose blood is sticky and can be spit out with chopsticks. After the domestic ducks are slaughtered, they must be cleaned, their bottoms removed, their internal organs tidied up, their unnecessary blood cleaned, their water drained, and then the geese chopped into small pieces for later use.
Slide the pan with cold oil once, leaving a little oil in the pan, then put the ginger and goose in the pan, control the fire with slow fire, and fry the duck until fragrant. In the case of cooking, geese will excrete unnecessary vegetable oil. If a lot of intestinal oil is discharged, you can pour out a part to reduce the greasy feeling. Then, put the fish paste, millet pepper and pepper into the pot and stir-fry them to give a fragrance, and then stir-fry them from the side of the pot.
Hide the ducks into the crumbs you want, not too thin or too lumpy, and fry them in a pan, so that the geese have their own engine oil and add more oil. Deep-fry all the water, stir-fry the fragrance, add cooking wine to remove the fishy smell, sprinkle with beer, add a little salt, put the chopped pepper, ginger slices and garlic into the pot, and stir-fry them in turn. After the persimmon pepper is cooked thoroughly, pour in the goose blood (remember that the goose blood must not coagulate), put in the right amount of oil consumption and monosodium glutamate before cooking, and cook evenly.