Half a catty of tender ginger and two or two peppers.
A small piece of ginger breaks about 30 peppers.
Soak eight pieces of red pepper and chop two tablespoons of watercress.
Two spoonfuls of soy sauce and soy sauce each.
Put a spoonful of sugar in the bowl.
Steps:
1. Cut the tender ginger into small hob pieces, cut the pepper in half, and remove the seeds.
2. Heat the oil in the pot to 90% heat, add pepper and ginger and stir-fry until fragrant, then pour in the duck pieces until the duck pieces turn yellow and shiny.
3. After turning off the fire, shovel the duck pieces to leave oil, pour the soaked red pepper, watercress, soy sauce and sugar into the remaining oil in the pot, stir-fry slowly until it is shiny and cherry-colored, and then pour the duck pieces into stir-fry for one minute.
4. Pour the duck pieces and stir-fry until the duck pieces are about five centimeters high with water, and then bring them to a boil.
5. Add salt and cook for about 20 minutes, then pour in tender ginger and pepper and continue to burn.
6. Add the right amount of monosodium glutamate, take out the pot, put it on a plate, take it out, and cook it until the meat rake is thick.