Ingredients: sour taro100g, red pepper 50g, garlic clove 50g, ginger100g.

Seasoning: cooked lard100g, refined salt 5g, monosodium glutamate1.5g, cooking wine15g, soy sauce10g, wet starch15g and broth 20g.

[Method]

1. Slaughter the duck, remove the hair, put the duck blood into a bowl, gut it, wash it, take off the duck head, remove the tip of the mouth and cut it into three pieces (1 cut the duck head in half from the chin to the neck), cut off the duck feet, remove the claw tips, remove the duck wings, remove the tail odor, and then cut the duck meat into small pieces 2 cm square.

2. Wash ginger. Peel garlic cloves and wash them. Taro lotus is cut into strips 2 cm long and 0.5 cm thick. Chopped small red pepper.

3. Put the wok on medium heat, add lard and heat it to 70%. First, add duck head, wings and feet, and then fry them. Leave the oil in the pan, stir-fry the duck meat to collect water, pour in duck blood and stir-fry, then add cooking wine and refined salt to stir-fry until it is five-cooked, add soy sauce, broth, ginger, garlic cloves, taro and minced red pepper in turn, stew for 5 minutes, add monosodium glutamate, thicken the thick juice with wet starch, and put it on a large plate.