2. Prepare auxiliary materials, including 5 slices of ginger, 5 cloves of garlic and a section of onion.
3. Prepare seasoning, 2 pieces of cinnamon, soy sauce, soy sauce, pepper, white sesame and cooking wine.
4. Slaughter, wash and cut the duck into pieces, put it into a pot with cold water, boil the water, skim off the floating foam, and take out the water for later use.
5. Stir-fry the white sesame until golden brown, shred the onion and cut the green pepper into pieces for later use.
6, hot pot cold oil, pick a few very fat duck skins to fry in the pot, the skin is facing down, and a small fire will produce a lot of duck oil.
7. Stir fry for a while, then pour in cooking wine and soy sauce, soy sauce and Chili oil, and continue to stir fry. Then, after the fire boils, add a proper amount of water, and then adjust it to medium heat and simmer.
8. After the duck is cooked, dry it, add green pepper and a little minced garlic, and stir fry until there is no water.
9. Prepare a dry pot, put the chopped onion into it, pour the duck into the pot and sprinkle with cooked white sesame seeds!
Ingredients: duck, dried Chili, ginger, garlic slices, Chili, a bottle of beer, onion, garlic, Chili sauce, coriander, celery, dried tofu with raw melon slices, small twist and some favorite side dishes.
Practice: cut the duck into small pieces and marinate it with ginger, salt and soy sauce (you can also add a little sauce and sugar according to your taste).
Ingredients: a bottle of beer, fungus, mushrooms, onions, garlic, peppers, coriander, garlic sprouts and some favorite side dishes.
1 First, put the soaked auricularia and shiitake mushrooms in a clean pot, control the moisture and hold them up.
2. Put oil in the pot and saute shallots, garlic and peppers.
Then pour the duck in, don't turn it over in a hurry, fry it slowly until the meat is golden, and then turn it over to continue frying.
Fry until both sides are golden and the water in the meat is slightly dry. It would be more fragrant if you could oil it first. )
3. Put the meat aside and pour the dried fungus and mushrooms into the remaining oil in the pot. Stir fry and put some salt in it. Then stir-fry with duck meat.
4. Then, pour about 1/3 bottles or half bottles of beer, cover and stew. Stew until the soup is basically dry.
5. Spread the pot with garlic sprouts, Li Fen (it seems to be the rice cake that northerners often say) bean sprouts, Chinese cabbage, mushrooms, fried taro balls and fish balls.