Half a duck, 1 cucumber, 2 shallots, 1 onion, 50g bamboo shoots, 50g bean sprouts, 30g cooked cashews, 5g dried peppers, mushrooms, and a batch of alpine baby dishes.

5g of Zanthoxylum bungeanum, 5g of chicken essence, 20g of starch, proper amount of coriander, 3g of salt, 20ml of oil10g of minced garlic10g, and 20g of thirteen spices powder.

Steps:

1. Cut half a duck into pieces, marinate it with 15g shisanxiang powder, starch and 20ml oil for 30 minutes, then overheat the oil, fry it until crisp, and take it out of the pot for later use;

2. Cucumber and scallion are cut into finger-length sections, and scallion and bamboo shoots are cut into sections for later use;

3. Stir-fry Zanthoxylum bungeanum, minced garlic and dried capsicum with the remaining oil, add bean sprouts, cooked cashews and the processed food materials in steps 1 and 2, add 10g of thirteen spices powder, stir-fry until cooked, finally add chicken essence and salt to taste, sprinkle with appropriate amount of coriander to taste, and take out of the pot and plate;

The freshly fried duck is also delicious.

Duck meat is crispy outside and tender inside, and the taste of thirteen spices makes it fragrant in the mouth.

Can be directly improved into thirteen crispy ducks.

Side dishes can also be matched at will.

Gluten, tofu, fairy tofu, sweet potato strips, potato chips, celery, lettuce strips, rice cakes, lotus root slices. .....

They are all my favorites.