Dry-salted duck is a famous dish in southern China, and it is also a specialty of Jiangsu, Fujian and Jiangxi provinces. Salted duck is a kind of pickled food with ducks as raw materials, which can be divided into salted duck and spring salted duck. Because of its tender and dense meat, rich flavor, "dry, board, crisp, rotten and fragrant", like a board, it is named dried salted duck.

Practice of stewing salted duck;

1 salted duck as the main material.

2 slices of ginger, 2 cloves of garlic, a little pepper, appropriate amount of dried pepper, appropriate amount of cooking wine, 2 persimmon peppers, appropriate amount of sugar, and onion 1 root.

Steps:

1. Chop the salted duck, put a few slices of ginger at the bottom of the bowl and pour a spoonful of cooking wine;

2. Steam in the pot for about half an hour;

3. Wash and cut green peppers and onions, prepare a little, slice ginger and garlic, and dry peppers and peppers;

4. Heat the pot with high fire, add a little oil, stir-fry ginger, garlic, chopped pepper and pepper with low fire;

5. Pour in the green pepper and stir-fry the onion until it is crushed;

6. Pour the steamed salted duck into the pot and add a little sugar to stir fry.