duck
a
Capsicum frutescens
one jin（=0.5kg）
Ginger
one jin（=0.5kg）
Zanthoxylum bungeanum
A spoonful of bean paste
A spoonful of soy sauce
salt
A spoonful
chicken essence
A spoonful
A spoonful of monosodium glutamate
old ginger
a piece
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-Practice-
1.
After the whole duck is beaten, cut it into small pieces, pat a piece of ginger and cook it in boiling water for a while to get rid of some fishy smell.
After the whole duck is beaten, cut it into small pieces, pat a piece of ginger and cook it in boiling water for a while to get rid of some fishy smell.
2.
After draining, rinse it, and rinse off the floating foam and blood.
After draining, rinse it, and rinse off the floating foam and blood.
3.
Ginger, millet, spicy and hot peppers can be adjusted according to the population.
Ginger, millet, spicy and hot peppers can be adjusted according to the population.
4.
Slice ginger and cut millet into strips.
Slice ginger and cut millet into strips.
5.
About 500ml of oil has been poured. Sichuan cuisine must be willing to put oil, and the rest can be mixed with noodles without wasting. Put a handful of pepper when the oil is hot.
About 500ml of oil has been poured. Sichuan cuisine must be willing to put oil, and the rest can be mixed with noodles without wasting. Put a handful of pepper when the oil is hot.
6.
Pour the duck in and stir-fry it.
Pour the duck in and stir-fry it.
7.
A spoonful of soy sauce, I use soy sauce, either soy sauce or soy sauce.
A spoonful of soy sauce, I use soy sauce, either soy sauce or soy sauce.
8.
A spoonful of watercress.
A spoonful of watercress.
9.
Stir-fry until dry, add ginger and pepper and continue to stir-fry.
Stir-fry until dry, add ginger and pepper and continue to stir-fry.
10.
Stir-fry until fragrant, then submerge in water and add a spoonful of chicken essence.
Stir-fry until fragrant, then submerge in water and add a spoonful of chicken essence.
1 1.
Season with salt and monosodium glutamate when the fire is fast drying.
Season with salt and monosodium glutamate when the fire is fast drying.
12.
The water is almost collected, so you can get out of the pot.