1 Weishan lake duck (weight 1200g).

Exercise:

1. Slaughter the lake duck, chop it into small pieces, add 50 grams of cooking wine and 35 grams of spice powder (powder for making seasoning oil), mix well and marinate for 20 minutes.

2. Heat 60g of spice oil in the pot to 50%, add 30g of ginger slices and onion slices to stir fry until fragrant, stir fry the duck pieces for 2 minutes, add 20g of spicy girl sauce, 6g of soy sauce, 10g of dried Chili slices to stir fry 1 min, and add broth to soak the duck pieces with soup.

3. Pour the original soup into the wok and put the duck pieces into the fire to get the juice. At the end of the soup, pour 20 grams of red oil, sprinkle 20 grams of red pepper slices, and take off the pot.

Essential oil production:

1, dried Lentinus edodes100g, dried citronella 60g, green pepper 50g, galangal, star anise, cinnamon, cumin, pepper and fennel 20g each, licorice, tsaoko, cardamom10g and clove 5g each, and put them in.

2. Add1500g salad oil to the pot, heat it to 60%, and pour it into powder. Pay attention to stirring when you rush. When the oil and powder are fully mixed, cover and stew for 1 day, so that the fragrance of spices can be fully integrated into the oil, and then use it.