Accessories: 100 grams of ginger.

Seasoning: 30 grams of bean curd, 10 grams of sweet flour sauce, 6 grams of salt, 15 grams of soy sauce, 2 grams of monosodium glutamate, 1 gram of ginger.

Practice:

1, the duck clean, duck head broken, duck palm cut down skin;

2, duck gizzard along the knife cutting surface into the knife 3/4 into the knife;

3, duck intestines knotted, drained water standby;

4, will be be chopped into 3 cm sized duck blocks, bleach blood;

5, and then will be incorporated into the basin plus Soy sauce, salt, monosodium glutamate, cooking wine, pepper flavor 20 minutes;

6, ginger peeled and cleaned cut into long slices to be used;

7, the net pot on the heat of the oil, under the peppercorns, the old ginger slices fried incense;

8, and then under the duck palms into a golden yellow duck head, gizzard and intestinal knots;

9, stir-frying a few moments later and then under the duck, ginger slices in medium hot fry;

10, until the duck, the gizzard and intestinal knots;

9, the duck, the ginger slices in medium hot stir-fry;

10, until the duck block burst sound when cooking into the wine to catch the fire quickly fried;

11, duck block was light yellow and has been burst dry when the next Pixian bean curd, sweet flour sauce;

12, Pixian bean curd stir-fried and then transferred to a civilian fire;

13, and then renewed under the salt, monosodium glutamate, cooking wine and a little broth, at this time switch to medium heat for 3 to 5 minutes after the burn can be 0 grams, 15 grams of green onions , 2 grams of pepper, 30 grams of vegetable oil.