Zhijiang duck 1

Ginger 1 piece

Garlic 1

Onion 1

Pepper (dried and fresh) tastes better if it is a little spicy, depending on how spicy it is.

Appropriate amount of tea oil, soy sauce, salt and pepper.

Authentic Zhijiang duck?

It must be in Zhijiang, Xiangxi ...

It must be in the most remote Dongcun village. ...

There must be a stream flowing. ...

In order to find the most authentic ingredients-Zhijiang duck!

It must be a firewood cauldron, which is the most traditional cooker for cooking Zhijiang ducks!

When the wood fire is strong, add tea oil to burn it thoroughly, and then put the duck feet, duck heads, duck legs, duck wings and duck gizzards into the oil pan in turn to fry until cooked.

Zhijiang duck didn't remove the dura mater on the surface of duck's paw, but took it out after frying (other parts that are not easy to cook have been fried in the pot), and its skin is a bit like fried tofu skin, which is very distinctive.

After frying until the skin turns yellow, put the remaining duck meat in a pot and stir-fry it with high fire. ...

Stir-fry until the water oozing from the duck meat is basically dry. Add rice wine, a handful of ginger slices and garlic and stir fry. ...

Add dried Chili, pepper, salt and soy sauce, and continue to fry. ...

It's a little burnt. Add some water.

After the water is boiled, add water without duck meat.

Cover and simmer. ...

Due to the fierce firepower of firewood, the duck and soup were fished out together after the fire was boiled for fifteen minutes.

Put oil in the pot, add fresh peppers and stir-fry with oil and salt a few times.

Then put the duck back into the pot and fry it together, add fresh ginger slices and duck blood and fry it together, then pour in the soup.

After the soup is boiled, put some green onions and cook it a little.

You're done!