Ingredients: 1 Linwu female duck (weighing about 1250 grams).

Ingredients: 100 grams of sour taro, 50 grams of small red pepper, 50 grams of garlic cloves, and 100 grams of young ginger.

Seasoning: 100 grams of cooked lard, 5 grams of refined salt, 1.5 grams of MSG, 15 grams of cooking wine, 10 grams of soy sauce, 15 grams of wet starch, and 200 grams of meat broth.

[Preparation method]

1. Slaughter the duck, remove its feathers, put the duck's blood into a bowl, disembowel it, take out the internal organs and wash them, remove the duck head, remove the tip of the beak and chop it into pieces. 3 pieces (one piece from the chin to the neck, and the duck head split in half), cut off the duck feet, remove the claw tips, remove the duck wings, remove the tail, and then chop the duck meat into 2 cm square pieces.

2. Wash the ginger. Peel and wash the garlic cloves. Cut the taro into 2 cm long and 0.5 cm thick strips. Finely chop small red pepper.

3. Place the wok on medium heat, add lard and heat until 70% hot. Add the duck head, wings and feet first and fry until cooked and remove. Leave oil in the pot, add duck meat and stir-fry until the water is dry, pour in duck blood and stir-fry evenly, then add cooking wine and refined salt and stir-fry until cooked, then add soy sauce, meat broth, young ginger, garlic cloves, taro lotus, and red pepper in order. Stir-fry the minced pepper evenly, simmer for 5 minutes, add MSG, dilute with wet starch to thicken the sauce, put it into a large plate, add the head, wings and feet around it and serve.