1. Wash the duck, cut it into 3.5 cm cubes, soak it in cold water with cooking wine for 2 hours to remove the smell (you can also blanch it in boiling water to remove the smell) and set aside;

2. Cut chives into sections, slice ginger, mince garlic, cut dry red pepper into sections, and slice lotus root. Soak in cold water with vinegar and set aside;

3. Add oil to the hot pot and add Add Sichuan peppercorns and Sichuan peppercorns, don’t use too much heat, slowly stir out the numbing flavor of Sichuan peppercorns, then add minced garlic, chive segments, and ginger slices and stir-fry;

4. Stir-fry the above spices After the fragrance comes out, add the duck pieces and stir-fry over medium-low heat. This will fully draw out the oil in the duck meat, and the skin of the duck pieces will taste more fragrant;

5. Stir-fry the duck pieces until they are golden brown. Finally, add light soy sauce, rice wine, sugar, monosodium glutamate, and hot water (you can add some hot water or beer in an appropriate amount, so that the water is flush with the duck pieces), bring to a boil, cover, and simmer for about 30 minutes;

6. When the water inside is almost gone, add the lotus root slices and stir-fry over high heat (you can also add a little vinegar in the middle, the fried taste is also very good), the lotus root is crispy. , so it doesn’t take too long.