1, take a clean bowl, first loaded with 15 grams of cooking wine, the duck from the neck down to kill a knife, so that the duck's blood flow into the bowl, stirred with chopsticks;

2, and then the duck will be immersed in boiling water scalded, and then depilated to disembowelment, digging out the viscera, cut with a knife into a block of 1.8 centimeters square, the other with a bowl for use (head, feet, wings, viscera, etc. do not use);

3, ginger clean, cut into 1.2 cm square thin slice;

4, green onions to the roots and whiskers, clean, take the white of the green onion cut into a 1.2 cm long small section;

5, dry red pepper diagonally cut into 0.9 cm long strips;

6, garlic cloves all in half and put into a net bowl;

7, iron pot with a high speed, the water will be used for the duck, the duck is not a good idea. p>7, iron pot on a high flame, pour peanut oil, burned to seventy percent heat, will cut the ginger, onion, garlic, dry red pepper into the fried flavor, and then poured into the duck pieces of stir-fry;

8, stir-fry until the contraction of the white, then add 20 grams of wine, soy sauce, salt and then stir-fry;

9, and then add 200 milliliters of broth, the pot will be moved to a micro-fire simmering for 10 minutes;

10, See soup about 1/10 left when the duck blood dripping on the duck block, dripping while stirring, so that the duck block sticky duck blood, dripping after the addition of pepper, monosodium glutamate, a little stir fry that is the pot, served on a plate, and then drizzled with sesame oil that is completed.