>01

First of all, relative to most of the family, if you really do this dish at home, first kill the duck and then remove the hair, go to the viscera, (Note: Generally in the Xiangxi this side of the Tujia then, the viscera will not be discarded, are cleaned and then together with the pot, but of course there are also some places do not want the viscera.)

>02

Then the duck chopped into pieces and washed, (duck head, duck claw can not be chopped, meat block also try not to be too small block, moderate best) after the ginger and fresh red pepper slices, dried chili pepper cut into sections (about 50px each section of the look), onion do not cut off, about three together to make a twist-like.

>03

Next you can go down the pot, first of all, put the oil in the pot, by the high heat to boil, and then first into the duck head and feet deep-fried, to bring it into a golden brown when it can be, and then into the duck, cinnamon, sesame seeds, and white button with the stir-fry, the same is the duck into a golden yellow color and cut the overflow of the aroma can be. This is put into the dry chili and ginger and a little bean paste, a little sweet sauce, 100g ~ 150g rice wine for a moment (about a minute can be)

>04

After the above steps, basically has completed most of the process, the next step will be to add water to the pot, while adding a little monosodium glutamate (chicken broth can also be) and the whole garlic (the amount of 10) The next step is to add water to the pot and add a little monosodium glutamate (chicken broth) and whole garlic cloves (10 cloves or so) and simmer for about fifteen minutes (note: the size of the fire will depend on the size of the fire, and the fire is generally larger than 10 minutes)

>05

The next step is the final step in the duck simmering and rotten into the fresh red peppers, stir-frying for 1-2 minutes, then put in the sesame seed-like scallions and stir-frying again for 2-3 minutes, and then you can get up the pot. Then the dish is officially ready.