Materials:

1. Choose Linwu duck, weighing no more than 1250 grams, slaughter and prepare it, cut off the duck head, duck paws, duck legs and duck wings completely, and leave the rest Cut the part into 3 cm square pieces, clean the congestion, remove the water, and squeeze out the water.

2. Cut 50 grams of lettuce into 8 cm long strips.

Method:

1. Add 50 grams of camellia oil into the pot, heat until it is 80% hot and smoking, add duck and stir-fry for a few times. Before it changes color, add 5 grams of salt. grams, continue to stir-fry until the fat under the skin comes out and the skin becomes "tiger skin", add 2 star anise and a small piece of cinnamon and continue to sauté until fragrant, cook with 10 grams of high-strength white wine, add pork bone soup to cover the duck, bring to a boil over low heat Simmer for about 20 minutes, take out the duck, remove the star anise and cinnamon, and reserve the soup.

2. Heat up another pot, add 10 grams of tea oil, add 5 slices of ginger, 4 pieces of garlic, 5 dried yellow peppers (cut into small pieces) and saute until fragrant, add in duck pieces and stir-fry Stir-fry until fragrant, add the original stewed duck soup and simmer over low heat until the soup thickens. Before serving, add 5 grams each of MSG, chicken essence, white pepper, and 20 grams of Donggu Yipin fresh for seasoning, and thicken the soup.

3. Blanch the lettuce, remove the water and put it into the bottom of the casserole. Pour the fried duck and soup on the lettuce, and arrange the duck head, duck feet, duck legs and duck wings. Garnish with 3 grams each of red pepper slices and scallion shreds on the surface, heat with alcohol lamp and serve.