Preparation materials: duck leg or whole duck, appropriate amount of rapeseed oil, salt 1g, green pepper 1200g, onion 15g, coriander 5g, star anise 1g, pepper 1g, cooking wine 5g, bean paste 30g, crystal sugar.

1, the duck leg is washed and cut into pieces of the same size, and the sauerkraut is cut into sections.

2. Wash and cut ginger slices, garlic slices and green peppers, and cut green onions.

3. The oil in the hot pot is cooled, and the oil is 60% hot. Add the duck pieces and stir well (you can blanch the duck legs in advance or not).

4. Be sure to stir-fry the duck leg for fragrance, and add star anise, pepper, cinnamon and cooking wine to stir-fry for fragrance.

5. After the duck is fried, plan it in the middle or put it aside, add the bean paste, stir fry and color it evenly.

6. Add star anise, pepper, cinnamon and cooking wine and stir-fry for fragrance.

7. Add sauerkraut and stir fry to make it sour.

8. Add hot water or cold water to boil.

9. Cover the pot and turn to low heat for about 30 minutes, and stew directly until the duck is cooked.

10, juice is collected by fire, and green pepper is added.

1 1, with monosodium glutamate.

12, sprinkle and stir well.

13, finished product.