Preparation materials: one salted duck, one radish, 3g ginger, 3g garlic, six or seven millet peppers, a spoonful of cooking wine, half a spoonful of soy sauce, a spoonful of spicy sauce and a proper amount of salt.
Production steps:
1 Chop a salted duck into a slightly larger and even block, and wash the bone dregs with warm water.
2. Fill the pot with water, add the duck pieces and boil them together.
3. Then, the floating foam of warm water lotion is drained for later use.
4. Wash, peel and cut the radish into blocks.
5. Cut ginger and garlic into large pieces for use.
6, millet spicy oblique section
7. Oil the pan, add garlic and ginger to the small fire and saute until fragrant.
8, add millet spicy
9, a spoonful of spicy sauce stir-fry red oil.
10, add the drained preserved duck pieces and stir-fry for about three or four minutes until the duck pieces show a little oil.
1 1, a spoonful of cooking wine, half a spoonful of light soy sauce.
12, add a little more boiling water to make the stew soft and waxy.
13, when there are two-thirds of the soup left, add the radish pieces, stir well and cook together.
14, add some salt and a little chicken powder to taste.
15, stew until there is a little soup left, and serve it directly.
16, finished product drawing