Ingredients: Kill one duck, clean it, chop it into small pieces and boil it in boiling water

Half a catty of young ginger, two ounces of Chaotian pepper

Old ginger Crack a small piece and about 30 Sichuan peppercorns

Soak eight red peppers and chop them into pieces. Two tablespoons of watercress

Two tablespoons each of dark soy sauce and light soy sauce

Put a tablespoon of sugar in a bowl.

Steps:

1. Cut the young ginger into small pieces with a hob, break the pepper into half and remove the seeds.

2. Heat oil in a pot until it is 90% hot, add Sichuan peppercorns and ginger and stir-fry, then add duck pieces and stir-fry over medium-high heat until they turn yellow and become shiny.

3. Turn down the heat to low, scoop up the duck pieces and leave the oil. Pour the soaked red pepper, watercress, dark soy sauce, light soy sauce, and white sugar into the remaining oil in the pot. Stir-fry over low heat until bright and cherry-colored, then add the duck pieces and stir-fry for another minute.

4. Pour in the duck pieces and stir-fry until it reaches this point. Add water to cover the duck pieces about five centimeters high. Bring to a boil over high heat and then reduce to low heat.

5. Add appropriate amount of salt and cook for about 20 minutes, then add young ginger and chili and continue to cook.

6. When the meat is cooked and the juice is thick, add an appropriate amount of MSG, remove from the pot, plate, serve, and start eating.