Hunan Spicy Duck
1.
The washed duck meat is chopped into small pieces with a bone cutter for later use.
2.
Pour clean water into the pot and pour the chopped duck meat into the pot. Cook on medium heat for 20 minutes.
3.
Use the time to cook duck meat to prepare ingredients: shallots, ginger slices, dried chili, pepper, star anise, cinnamon, bay leaves, tea oil.
4.
To make chili oil: pour chili noodles and pepper in a small rice bowl. Fill the pot with oil and heat it to 50% heat, pour it into a bowl with the ingredients already prepared, stir the red chili oil with a spoon quickly, and filter the chili oil with a colander to filter out the chili residue, set aside.
5.
Drain the cooked duck meat and set aside for later use. Make a bowl of duck stock for later use. (Save a bowl of duck stock so that the original flavor of the duck will not run away)
6.
Pour tea oil into the pot (remember that there should be no ordinary edible oil in this link, which will affect the taste of the pour.)
7.
Add green onion, ginger, garlic and stir fragrant.
8.
Pour in the boiled duck meat, add cooking wine and stir fry until fragrant.
9.
Add salt, sugar, chicken powder, oil, light soy sauce, dark soy sauce, dried chili and stir-fry well.
10.
Pour in star anise, cinnamon, bay leaves, prepared chili oil and stir-fry, add duck stock, simmer for 5 minutes.
11.
Serve the dishes, sprinkle with sesame seeds and chopped green onion.
