100g onion (white skin), 50g persimmon pepper.

Seasoning:

15g of cooking wine, 8g of salt, 3g of chicken essence, 10g of soy sauce, 15g of dark soy sauce, 10g of star anise, 5g of cinnamon, 15g of garlic (white skin), 5g of chili peppers (red, sharp, dry), 75g of peanut oil, 15g of ginger.

How to do:

1, duck cleaned and chopped;

2, duck with ground ginger, salt, soy sauce, cooking wine marinade for about half an hour;

3, onion, green, red pepper cleaned;

4, ginger, onion rubbed into fine julienne;

5, persimmon pepper, chili pepper cut into julienne;

6, garlic patted and chopped into pieces;

6, garlic patted and cut into pieces;

7, pointing to the point, the point, the point, the point, the point, the point. p>

7, fire up the oil pan, hot, pour into the marinated duck meat, slightly over the oil once;

8, until the duck meat color becomes darker, drain the oil from the pan;

9, continue to boil the pan of oil, add ginger stir-frying pot, then add chopped onions and garlic, stir fry the flavor;

10, add the duck pieces, cinnamon, daiyouji continue to stir-fry;

11, stir fry after adding water over the duck;

12, and then add dry red pepper, cooking wine, salt, soy sauce soy sauce cover cooking with high heat;

13, high heat to cook after the change to medium heat to collect the soup, and finally add chicken can be served.