1. Chop the duck in large pieces.
2. After the water is boiled, blanch the water, put the cooking wine, blanch it well, remove and rinse.
3. Screw pepper, cut the hob.
4. Heat the pot with rapeseed oil, add 12 pieces of ginger, add duck, a spoonful of salt,
5. Stir-fry the duck oil, add the spicy girl, and stir-fry the red oil.
6. Sprinkle a few dried chilies, 13 slices of Angelica dahurica, and half a spoon of steamed fish soy sauce.
7. Add water first and then half a bottle of Erguotou before the duck.
8. Bring to a boil for 20 minutes, cook until the soup is thick and pour out.
9. When the pot is smoking, add oil, 15 garlic cloves, and screw pepper.
10. Pour the duck and simmer on high heat for one minute.
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