The main raw materials are muscovy duck 1, about 1000g, ginger 200g, sesame oil (preferably black sesame oil) 200g, pig bone 500g, Guangdong rice wine 50g, rock sugar 20g, sugar 30g, soy sauce 150g, and dried pepper 10g. Production method: 1. After the muscovy duck is slaughtered, it is washed, the duck viscera is taken out, and the duck body is cut into pieces with the size of 3cm, and the duck head is split in two along the length, and then cut in half horizontally; Peel and wash ginger, pat it loosely on the vegetable pier with a knife, and then tear it into strips by hand; Clean pig bonzi bone, put it in a clear water pot, boil it with high fire, skim off the floating foam, cook it with medium and small fire until the soup is milky white, and take out the bonzi bone; Removing stems and seeds from dried capsicum, and cutting into fine powder; Wash shallots and cut into fine powder; Duck heart, duck liver, duck gizzard and duck blood were all sliced; Cut the duck intestines; Water-soaked vermicelli and water-soaked yuba are all cut; Dice the cabbage. 2. Put the wok on fire, add sesame oil to heat it, pour the duck pieces into the wok, stir-fry for about 15 minutes, sprinkle 1 bag of white medicinal materials until the water content of the duck pieces is dry, stir-fry until the fragrance of the medicinal materials overflows, put the wok into an autoclave, add bone soup, add refined salt, monosodium glutamate, Guangdong rice wine and crystal sugar, and then put it in. Remove from the fire, stew for about 15 minutes, uncover the lid, take out the duck pieces, put them in the pot, and stew the duck soup in the pot for later use. 3. Wash the pot with medium heat, add sesame oil to heat it, pour in ginger strips and stir-fry until the moisture of ginger strips dries up, sprinkle with 1 and wrap the white medicinal materials, stir-fry for about 3 minutes, and put them in a large bowl for later use. 4. Pour soy sauce into a large bowl, add white sugar and stir until the white sugar dissolves, then add dried Chili powder, leek powder and a little sesame oil, and after stirring, it becomes ginger duck sauce, and then put the sauce into several small bowls as seasoning dishes for later use. 5. First, put the ginger slices into the bottom of the hot pot, then put the duck pieces into the hot pot, then pour the duck soup stewed in the pressure cooker and a proper amount of bone soup into the hot pot, then light the hot pot, boil it, put it on the alcohol stove, and taste the dishes, such as duck heart, duck liver, duck gizzard, duck intestines, duck blood, soaked vermicelli, cabbage, soaked yuba and so on. Operating point 1. The main components of the black medicine bag are Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia, clove, Amomum tsaoko, Polygonum multiflorum Thunb, geranium and so on. The main components of the white medicine bag are Rhizoma Dioscoreae Septemlobae, Radix Angelicae Dahuricae, Alpinia officinarum, ginger and white pepper. 2. Muscovy ducks must be washed after slaughter, and the size of cut duck pieces should be as consistent as possible. 3. When pressing duck slices in the pressure cooker, you must grasp the time, and don't press it too soft. 4. Ginger strips should not be torn too thick or too thin, and the thickness of 0.8 cm is generally appropriate. The ginger slices should be drained for frying. 5. Adding sugar when preparing small fruit juice is to reduce its salty taste, but you must not put too much sugar. In addition, don't put too much dried pepper in the small sauce, it is better to be slightly spicy. 6. The last cooked mixed noodles refer to noodles made of whole grains.