Steps:

1, the tender duck slaughtered to remove the hair, remove internal organs, clean, cut into 1.5 cm square dice.

2, bitter melon, remove the stems and seeds and cut into 1 cm cubes, blanch and cool.

3, red pepper diced, garlic de-tipped, ginger sliced, dried pepper cut into segments.

4, pot on high heat, put the oil burned to 50 percent hot, into the ginger, dry pepper segment stir incense, and then into the duck dry water, cooking wine, soy sauce coloring, into the garlic and other seasonings, add fresh soup, turn to a small fire stew until the duck is soft and rotten.

5, and then into the red pepper diced, bitter melon diced, high-flame collection of thick soup, thickened with water starch, drizzled with sesame oil, out of the pan into the plate.