1. take a live duck, ready bowl, pour about 50 grams of sour vinegar in the bowl, used to load the outflow of duck blood, duck blood while taking chopsticks to quickly stir one to two minutes, so as not to let it solidify

2. take the body of the duck is warm and not cool when plucking the coarse hairs, and then after scalding with boiling water to remove the fine hairs, washed

3. cut open the duck belly, remove Wash the viscera, do not chop too big, cut into 1.5 cm square pieces of meat, head, feet, intestines, viscera are not chopped, the gizzard can be cut into 4 large or 8 small pieces

4. Bitter melon washed and sliced, green and red bell peppers cut into julienne strips, ginger slices, garlic cut into sections

5. The duck peeled off the body of the fat meat into the pot to practice oil, and then ginger, black beans, garlic into the aroma, and then put into the chopped Duck meat sprinkled into the cooking wine block cover pot stew, do not stir, raw meat stirring will make the meat tastes fishy

6. 4 minutes after uncovering the surface of the meat has been browned can be stirred up, stir-fry process takes about ten minutes, the middle of the process can not be put water, vinegar blood duck can not be put water, the duck itself will be boiled dry water will rely on the oil to fry out of the flavor because the duck meat frying will be a lot of oil, stir-fry for 10 minutes after the water has been dried up, will be the pot of oil out and leave a little bit of oil in the pot. The oil in the pot to stay a little can be

7. Then add the bitter melon slices stir-fry for 5 minutes until the color transparent and cooked through when put into the salt, chili, fennel stir fry

8. Turn off the heat, pour vinegar blood evenly stirred to make the duck meat coloring and flavor, about 2 minutes after the pan can be