1. Prepare ingredients: dried chili pepper, salt, MSG, soy sauce, bean paste, etc.

2. Put the wax duck into the cage, steam it over high heat for 1 hour until it is cooked through, take it out and let it cool, cut it into strips 5 cm long and 3 cm wide, put it into boiling water and blanch it on high heat for 1 minute, remove and control the water. .

3. Peel and wash the lettuce, cut into 0.2 cm thick slices with a diagonal knife, add tea oil to the pot, when it is 70% hot, add the dried pepper knots, bean paste, and minced ginger and stir-fry over low heat until fragrant.

4. Add the lettuce slices and bacon duck strips, stir-fry over low heat for 2 minutes, add the fresh soup, simmer over low heat for 5 minutes, add salt, MSG, soy sauce, and steamed fish soy sauce to taste, then remove from the pan. Place in a dry pan and serve.