2. Put oil in the pot when it is hot (put less fat in the duck and more in the lean duck, hehe). After the oil is hot, put the chopped duck into the pot, fry it over low heat, add cooking wine to cook it, add a small amount of chopped dried Chili (if it is not too spicy) and continue frying until the duck is golden and fragrant.

3. Add a small piece of chopped tomatoes (Zhijiang people are famous for their love of tomatoes, as others have described, tomatoes should be put in fried dog shit, hehe, you can not put them if you don't like them), continue to stir fry for a while, add some ginger slices (ginger is ok, ginger is recommended), some garlic seeds and pork belly slices with skin (generally about half a catty), and then continue to stir fry.

4. Add a proper amount of sweet noodle sauce (two functions: one is to taste and the other is to color), stir well, add water (to make the duck meat overflow), cover the lid, change the soup to medium heat after boiling with strong fire, and cook until the soup remains 1/2 to 1/3 (the duck meat is easy to bite when cooked).

5. Add a few knotted green onions (much smaller than those in the north, but bigger than leeks) and some fresh green and red peppers cut with a hob, add salt and monosodium glutamate, and cook for a while to make the duck taste.

6, pour sesame oil, sprinkle pepper, take the pot and put it in the plate (basin).