Ingredients: Duck pepper

Star anise ginger slices

Garlic cloves and red pepper

Onion segments and light soy sauce

Sesame oil rice wine (

White sugar and salt

Method

1. Cut the duck into small pieces and soak it to remove the blood and water, then drain the water and set aside

2. When the oil in the pot is 50% hot, add Sichuan peppercorns, star anise (a small amount), ginger slices, garlic cloves, red pepper and green onion segments over low heat to squeeze out the aroma

3. Then turn to high heat, add duck pieces and stir-fry until After the color changes, pour in the same amount of soy sauce, sesame oil and rice wine (it is said that the authentic method requires Jiujiang Baijiu. I was too lazy to find it so I used rice wine instead at home)

4. I am afraid that the soup will dry out and the pot will be heated a little bit. If you add water, it must be hot and there should be less, otherwise the meat will not be fragrant

5. Add a small amount of sugar and salt and stir-fry evenly, then cover the lid and bring to a boil over high heat, then turn to low heat.

6. It will take about 30 minutes until the soup is almost dry.