1. Duck legs marinated in cooking wine in advance.

2. Chop it into small pieces, and break the dried red chili peppers into two halves and set aside.

3. Put peanut oil in a pot and heat it up.

4. Add duck pieces and stir-fry.

5. Stir fry the oil from the duck skin, then add peppercorns, ginger and chili peppers.

6. Continue to stir-fry for 2 minutes.

7. Add dark soy sauce and boiling water, skim off the floating powder after boiling, add salt and simmer on low heat for 40 minutes, add MSG to season and collect the juice.

8. numb spicy duck pieces