How to cook the duck 1. Cut the roast duck into pieces and set aside; 2. Heat oil in a pan, add green onions, garlic, and ginger slices and stir-fry until fragrant, add a tablespoon of bean paste, stir-fry over low heat until red oil comes out, and add Chongqing

Stir-fry the hot pot ingredients and Sichuan peppercorns over low heat until the hot pot ingredients melt. 3. Add water and bring to a boil. After the water boils, add vegetables, kelp, radish slices, lotus root slices, potato slices and other side dishes; 4. Wait until the side dishes are almost ready.

When cooked, put the roast duck into the pot and wait until it boils again before taking it out; 4. Pour the cooked roast duck and side dishes into the soup bowl, and add two spoons of Maocai soup (it is better to submerge the Maocai

) Add MSG, chopped green onion and roast duck and it’s ready.

The so-called Mao duck means Mao roast duck. Mao roast duck is a special delicacy in Chengdu. Qianxun Mao roast duck is the most famous. It combines the crispy skin and tender meat of Beijing roast duck with the unique Sichuan way of eating Maocai. The roast duck is cut into pieces and placed on the

Boil the Maocai in a soup pot, and add the Maocai to get a steaming bowl of Sichuan-style Maocai duck, a combination of meat and vegetables, and overflowing with fragrance.