Ingredients: Muscovy duck, ginger, chili noodles, green bamboo shoots, garlic segments, celery, pepper, white sesame seeds

Method:

1. First Blanch the duck to remove the blood.

2. Put a little oil in the pot and stir-fry the duck meat. Be sure to let the oil on the surface of the duck skin come out.

3. Spend a lot of money to put soy sauce brewed by Cologne for color. Add more salt.

4. Stir-fry until drained, add boiling water and stir over low heat to stew the duck meat.

5. After cooking for more than half an hour, the duck meat was cooked. Add the green bamboo shoots. In fact, you should add the ginger slices first. After cooking, I realized that the order was wrong. The green bamboo shoots cooked quickly, so I had to add them again. Fish it out. Pour it last.

6. When the water is almost dry, add chili noodles and Sichuan peppercorns, stir-fry, add white sesame seeds and stir-fry until fragrant, add a little sugar to enhance the freshness.

7. Finally add the garlic and celery segments and stir-fry until the juice is reduced.