1. Cut the old duck into small pieces and wash away the blood.
2. After the old duck has washed away the blood, add salt, white wine, pepper, ginger slices, and green onions for ten minutes.
3. When the duck tastes, change the old sauerkraut that has been soaked in water to remove the salty taste. Be sure to soak the excess salt in the sauerkraut.
4. Cut the sauerkraut into thin strips.
5. Then change the konjac into strips and pass it to the water. The side dishes can be matched with your favorite ingredients.
6. Then cut the spicy millet, green onion, and green pepper into pieces, slice the old ginger, peel the garlic without using a knife, prepare aniseed and thirteen spices for later use.
7. Then put the coded duck in water for use.
8. Add oil to the pot and cook to 80% oil temperature, then add the watercress and stir fry until fragrant.
9. Add green onion, garlic, spicy millet, aniseed, ginger and stir fry until fragrant, then add sauerkraut and fry until fragrant.
10. Add the fresh soup and bring to a boil.
11. Add the duck and cook for 1 hour.
12. Then add chicken essence, sugar, thirteen spices, and a little bit of pepper to taste. Dear friends, please don't salt, because watercress, sauerkraut and chicken essence all contain salt.
13. After 1 hour, add the green pepper and cook for 5 minutes.
14. After 5 minutes, the dishes are ready, and the dishes are served on the plate.
15. Add some coriander to decorate, the finished picture.
Tips:The duck must be washed away with blood, and the kimchi must be soaked in excess salt. When making the duck, you can't add salt because we add salt when we prepare the flavor. Adding watercress, kimchi and chicken essence all contain salt, so there is no need to add salt. .
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