Ingredients: duck, ginger, garlic, green pepper, millet spicy, ginger, pickled pepper, bean paste.
Steps: 1, chop the duck into small pieces the size of the thumb tip, pat a little yellow ginger to prepare a little Jiang Mo, cut garlic into garlic, slice green pepper directly, slice two millet peppers to increase the spiciness, slice young ginger directly, and finally cut a little pickled pepper.
2. Put rapeseed oil in the pot first, put a proper amount of pepper when the oil is hot, then add duck meat (the duck meat of ginger-fried duck must be raw), a little bean paste, and a little sugar, and then slowly fry the duck meat until fragrant and dry.
3. Add ginger, garlic, dried peppers and pickled peppers when frying, and then pour a little white wine in from the side of the pot (the rapid evaporation of white wine can bring out the foul smell in duck meat).
4. When the oil feels a little clear, put half of the ginger (the ginger must be divided twice) and explode the fragrance; Then add a proper amount of salt and light soy sauce, add millet to stir-fry until spicy, then add green pepper, the other half of ginger and green onion.
5, put the right amount of chicken essence, monosodium glutamate, etc. Ginger and green pepper are cut off, drop a few drops of spicy fresh dew (adding spicy fresh dew is a commercial practice) and rattan pepper oil, stir fry for a few times, then turn off the heat and start the pan.
A delicious duck with ginger is ready, spicy and dry, with strong ginger flavor.