Required ingredients

A duck or local duck, a catty of ginger, a few millet peppers, a handful of garlic seeds, an appropriate amount of cooking wine, a handful of pepper, an appropriate amount of vegetable oil, a spoonful of bean paste, a spoonful of chopped pepper, an appropriate amount of salt, an appropriate amount of soy sauce, two cans of beer and a few green garlic sprouts.

Practice steps

1, duck or local duck is the first choice for making young ginger ducks. After cleaning, change the knife and cut it into several large pieces, and then chop it into smaller pieces, which makes it easier to taste. Prepare a catty of ginger, slice it first, and then shred it. Ginger tastes crisp and not so spicy, and it helps to get rid of moisture in the body. Prepare a few millet spicy and green peppers and cut them into long sections respectively. Prepare a handful of garlic seeds and change the knife into larger garlic seeds.

2. Then put the duck meat in cold water, add a proper amount of cooking wine to remove the fishy smell, boil it, remove the floating foam, then pick it up and wash it, drain it, stir-fry it in the pot for a while, and stir-fry the water vapor in the duck meat. Stir-fry until it turns slightly yellow. Stir-fry the oil and take it out of the pan for later use.

3. In the dish of millet spicy and garlic just cut, first put half of ginger, then add a handful of pepper, or the bottom oil in the pot, and stir-fry the fragrance in the pot. Set these ingredients aside, add a spoonful of bean paste and a spoonful of chopped pepper, stir-fry the red oil and pour in the duck pieces. Stir-fry evenly over high fire, add proper amount of salt and light soy sauce to taste, and then pour in two cans of beer, which can not only remove fishy smell but also enhance fragrance.

4. After the fire boils, turn to the medium fire cover and stew for 30 minutes, then pour in the remaining half of ginger, stir-fry evenly over the fire and collect the juice, and finally pour in the green pepper segments and green garlic seedlings, and continue to stir-fry until it is broken. After that, you can take it out of the pot and put it on the plate.