The authentic recipe of young ginger duck is as follows:

Main ingredients: 1000 grams of grass duck and 200 grams of young ginger.

Accessories: 5 Hunan long peppers, 3 millet peppers, 30 grams of bean paste, 5 chives, 5 grams of salt, 15 ml of white wine, and 30 ml of cooking oil.

1. Chop the grass duck into small pieces, wash and set aside.

2. Wash various ingredients and set aside.

3. Put the grass duck in cold water, add appropriate amount of cooking wine, and blanch the water.

4. When blanching the meat, change the knife to the ingredients. Unpeeled, cut the ginger into diagonal pieces, cut the pepper into diagonal pieces, cut the green onion into sections, and chop the bean paste into small pieces.

5. Heat the pan with cold oil, add the bean paste and stir-fry.

6. Fry the red oil over low heat.

7. Stir-fry the blanched grass duck.

8. Stir-fry the fat.

9. Push the duck meat to one side of the pot, add 1/3 of the ginger and stir-fry.

10. After sauteing the ginger until fragrant, stir-fry it together with the duck meat.

11. Add water to cover the ingredients, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

12. When the soup is almost dry, add the remaining ginger, chili and scallions and stir-fry.

13. Stir fry evenly and add a little salt to taste.

14. Pour a spoonful of white wine along the edge of the pot to enhance the freshness and remove the fishy smell.

15. Stir-fry and sprinkle with green onion leaves, turn off the heat and take out the pan. The finished product is as shown below.