Ingredients

Preserved duck legs?: 500

Dried eggplant?: 80

Dried chili peppers: 18

Sour millet pepper: 8 pieces

Accessories

Oyster sauce: 3

Cooking wine: 10

Pepper?: 0.1g

Oil: 40

Light soy sauce: 15

Specific steps

First step

1. Ingredients Preparation

Step 2

2. Wash and chop all peppers, peel and wash garlic seeds and slice into slices

Step 3

3. Soak the dried eggplants for a while, wash and drain the water

Step 4

4. Wash the cured duck legs with hot water, put them in the pot and cook for five minutes, then remove Rinse again and control the water content

Step 5

5. Heat the pan and pour oil, add garlic seeds and bacon duck legs and stir-fry

Step 6

6. Add chopped chili and stir-fry evenly

Step 7

7. Add eggplant and stir-fry for a while

Eighth Step

8. Pour in appropriate amount of water and cook for five minutes

Step 9

9. Pour in light soy sauce and stir-fry evenly

Step 10

10. Pour some oyster sauce and stir-fry evenly

Step 11

11. Pour in cooking wine and stir-fry evenly

Step 12

12. Sprinkle some pepper and stir-fry until the soup dries up

Step 13

13. Pot and plate